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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 5 cruises revealed that there was a bar steward who experienced AGE symptoms and continued to work after those symptoms began. Specifically, he reported to have an onset of AGE symptoms on 2 March at 12:00 but reported to the medical center on 6 March at 17:30. It was determined that he worked while sick and was disciplined by the ship management.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
12
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Site:
Galley-Deck 5
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Violation:
The technician responsible for the ice machines was not observed washing his hands before handling the machine components for inspection. At one time, he wiped his finger along the drip tray inside the machine.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
A container of beef kaldeneta was on time control on the standing hot unit. The time control plan indicated that the set-up and discard times were from 05:00 to 01:00, with no break in between. There was no time control label for this potentially hazardous food as required by the plan. This was corrected during the inspection.
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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.
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Item No.:
16
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Site:
Buffet-Horizon Court - Port Cereal Station
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Violation:
Two pitchers of milk and skim milk were on time control on the service line. The discard labels stated that these foods were set-up at 08:00 and were to be discarded at 12:00. At 08:05, the temperature of the milk was 48F and the temperature of the skim milk was 69F. Staff could not determine if the potentially hazardous foods had an initial temperature of 41F at 08:00.
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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.
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Item No.:
16
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Site:
Buffet-Horizon Court - Port Beverage Station
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Violation:
At least three pitchers of milk were on time control at the beverage station. The discard labels stated that these foods were set-up at 08:00 and were to be discarded at 12:00. At 08:11, the temperature of one pitcher of milk was 55F. Staff could not determine if the potentially hazardous food had an initial temperature of 41F at 08:00.
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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.
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Item No.:
19
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Site:
Other-Hotel Store #9331
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Violation:
There were six cases of bottled water stored stacked directly on the deck.
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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.:
20
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Site:
Food Service General-Nuova Simonelli Espresso Machines
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Violation:
There were more than 10 slotted fasteners in the food splash zones of the Nuova Simonelli espresso machines. There were three similar machines on the ship located at the International Cafe, Calypso Bar Pantry, and Wheelhouse Bar Pantry.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Medical-Pantry
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Violation:
There was a household toaster on the preparation counter.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Section
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Violation:
There was excess and peeling soft sealant in the oil drip boxes for the two grooved grills.
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Recommendation:
Remove the soft sealant in the oil drip boxes. Seal the seams with sealant that can withstand the hot temperatures and repeated washing.
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Item No.:
22
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Site:
Medical-Pantry
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Violation:
There was a tray soiled with chocolate residue on top of the microwave oven.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Other-Garbage Store #8332
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Violation:
There were three trays placed directly on the deck and one covering the deck drain of the spray station. The tray trolleys were full.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Other-Garbage Store #9334
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Violation:
There was one tray of food remnants and two buckets of food remnants and empty bottles placed directly on the deck. The tray trolleys were full.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Other-Garbage Storage #1346
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Violation:
There was a soiled plate on the deck under the tray trolleys. There was also a bucket of dirty glasses on the deck next to the tray trolleys. The tray trolleys were full.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Galley-Deck 5 Hot Section
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Violation:
The previously cleaned heating lamp and bulbs were soiled with food debris.
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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.:
28
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Site:
Galley-Deck 5
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Violation:
When removing the two front stainless steel covers of the ice machine, the technician responsible for the machines placed the covers on 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.:
30
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Site:
Pantry-Central Pantry #8524
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Violation:
The soap dispenser of the handwashing station did not work. The soap dispenser was replaced.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
38
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Site:
Galley-Stairwell Between Decks 5 and 6
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Violation:
Cleaning materials, such as fogging machines, a mop, and a mop bucket were stored below the stairwell. The mop was wet and stored in the dry mop bucket. The mop was moved to the cleaning locker for proper air drying.
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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. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
At least two of the aft mooring lines did not have rat guards. This was corrected during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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