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Item No.:
02
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Site:
Medical-Electronic Data Illness Log
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Violation:
One food employee during the voyage from 6 November to 15 November presented to medical with 1 diarrhea episode on 9 November and hours later experienced 5 episodes of vomiting and diarrhea, but was not listed as reportable. On 9 November, the employee was issued anti-diarrheal medication and sent back to her cabin. A follow-up telephone call on 10 November revealed additional vomiting and diarrhea symptoms; at this time the crew member was placed in isolation. The isolation however, was only for 24 hours after the last symptom rather than 48 hours which is required for food handlers. The percentage of GI cases for passengers and crew during this voyage was 2.21% and 0.59% respectfully.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
16
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Site:
Buffet-Lido - Market Place - Omelet Station
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Violation:
The buffet area was operating under a Time Control Plan, instead of a Temperature Control Plan. The plan, however, was in a plastic folder in the cabinet instead of being posted for crew ready-reference. The folder also contained an older Time Control Plan, as well as the current plan. The plans specified different set up times. Time labels were being used on individual products that reflected the overall batch time, even though the time control plan indicated no more than four hours total between set up and discard. For example the small bowl of ham, at the omelet station held approximately 5 ounces of diced ham and the label indicated that it was set out at 5:55 AM and current time was approximately 8:45 AM. The staff showed the backup pan of ham which was under time control was also marked with the 5:55 AM set up time. Time control plan indicated labels would be used if the time open exceeded 4 hours. The staff posted the current plan before the inspection team left the area.
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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.
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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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.:
34
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Site:
Buffet-Lido - Market Place - Forward Port Beverage Station
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Violation:
The water supply line to the coffee machine had a substantial leak at a joint in the technical space cabinet. Water was discharging to the deck drain in the cabinet.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
16
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Site:
Buffet-Lido - Market Place - Catina
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Violation:
The time control plan indicated that the area's breakfast service set up was at 6:45 AM. The food labels on the cold products indicated that they had been set up at 5:45 AM. The manager indicated that they had been placed in the backup time control refrigerator at 5:45 AM, which also had a 6:45 AM set up time specified on the ship's time control plan.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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.
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.:
21
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Site:
Galley-Lido - Market Place - Hot Galley
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Violation:
The wide open seam between the left tilting kettle support and the adjacent bulkhead was difficult to clean.
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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:
Pantry-Deck 7 - Port and Starboard
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Violation:
The ice machines in pantries across from cabins 7270 and 7271 had black sediment in the recirculating ice water bath.
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Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
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Item No.:
28
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Site:
Provisions-Stores Room 3&4
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Violation:
Boxes of equipment such as wine glasses and cocktail shakers were stored directly on the deck. This was corrected.
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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.:
31
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Site:
Galley-Chef's Storage Locker
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Violation:
A bottle of bleach and another chemical bottle were stored in this locker along with single-use items such as cups, cardboard plates, and bamboo skewers.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The data plate for the rack conveyor machine indicated speed in racks per hour instead of minimum transit time. This was corrected.
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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.:
41
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Site:
Pantry-Night Club
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Violation:
The crew toilet room for the bar and steakhouse galley did not have a sign advising users to use a paper towel to open the door.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
32
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Site:
Pantry-Plaza
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Violation:
There were a few coffee cups and lids in the handwashing station waste receptacle.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
38
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Site:
Bar-Blue Iguana
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Violation:
Tambourines and other instruments were stored on the back bar counter next to bottles and drink mixing utensils. According to the staff, these are used by passengers during service. The instruments were moved to a neutral storage cabinet.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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Site:
Other-Cherry on Top
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Violation:
There was no coving behind the counter at the deck/cabinet juncture in front of the display case. During service, items such as truffles are kept in the case and the items are served by the counter staff. In addition, there was no coving at the deck/cabinet juncture in front of the self-service candy display.
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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.:
29
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Site:
Other-Cherry on Top
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Violation:
There was no handwashing station in this area. Staff serve items such as truffles from a display case and refill the self-service candy display case.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Other-Cherry on Top - Store Room
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Violation:
There was no coving at the deck/bulkhead juncture and bags and boxes of candy were stored in this room.
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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.:
21
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Site:
Other-Cherry on Top - Store Room
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Violation:
There was some exposed raw wood on the wooden storage shelves.
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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.:
38
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Site:
Other-Cherry on Top - Store Room
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Violation:
A broom, dustpan and small vacuum cleaner were stored in the this room along with candy and single-use items.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Other-Cherry on Top
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Violation:
Cleaning chemicals were stored in the space below the utility sink, but there was no label on the cabinet.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
31
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Site:
Other-Cherry on Top
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Violation:
A small bottle of polish was stored in the space below the utility sink. This was removed.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
28
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Site:
Other-Cherry on Top
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Violation:
A box of plastic tubing for the sugar dispensing machine was stored less than six inches above the deck. This was corrected.
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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.:
19
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Site:
Other-Cherry on Top - Store Room
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Violation:
Three portable hanging racks of clean tuxedos, shirts, and other clothing items were stored in this room and some of the hangers and garment bags were in contact with packaged candy. According to the staff, the clothing would be distributed after embarkation.
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Recommendation:
Do not store clothing items so that they contact packaged candy and single-use items.
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