|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
|
|
Violation:
On the 8-25 April sailing there were several crew members who first presented to the medical center with AGE symptoms, such as diarrhea, who were not declared as AGE cases. When those crew members returned to the medical center for follow-up consultations they had additional symptoms. There was no follow-up comment describing the type of symptoms being experienced and there was no way to change the status of these individuals to reportable cases in this follow-up screen for the electronic medical system used. Staff could only add the symptoms to what was the initial presentation screen, even though these additional symptoms did not occur on the initial presentation. The crew cases with one or two diarrheal episodes who had further symptoms and remained non-reportable in the reporting database included two waiters, one assistant waiter, one bar server, and one assistant stateroom steward.
|
|
Recommendation:
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. The electronic database should be evaluated to understand how individuals reporting additional symptoms can be documented in a way that allows for a change in their reportable status after the initial visit to the medical center.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
The potable water tank maintenance records indicated that 6 different tanks were spot painted between September and October of 2012 and there was no notation that the manufacturer's specifications for application of the coatings were followed. The drying and curing times were provided and they met manufacturer's specifications.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
An audio visual apprentice crew member had an AGE symptom onset at 10:30 am on 1 May and reported to the medical center at 5:24 pm the same day. This crew member worked from 10:24 am to 3:59 pm according to the work history file.
|
|
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.
|
|
|
Item No.:
14
|
|
Site:
Galley-Murano
|
|
Violation:
A cook actively preparing ready-to-eat caprese salads had a partial beard and was not wearing a facial hair restraint. This was corrected during the inspection.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
16
|
|
Site:
Other-Murano Restaurant Menu
|
|
Violation:
There was a consumer advisory on the menu but salmon caviar was not cross-referenced to the advisory. All other animal-derived foods that could be consumed raw or undercooked were identified with asterisks.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Ocean View - Consumer Advisories
|
|
Violation:
The consumer advisories were not specific to the potentially hazardous foods that could be served raw or undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
16
|
|
Site:
Other-Aqua Spa Cafe - Beverage Station
|
|
Violation:
The skim and whole milk containers at the beverage station had temperatures of 46°F. These containers were just placed on time control. The milk was discarded.
|
|
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 5°C (41°F) or less or 57°C (135°F) 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.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Deck 3 & 4 - Wine Towers
|
|
Violation:
Insect light traps were located over the left preparation counters. On deck 4, there were clean utensils stored underneath. This was corrected during the inspection.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Crew Galley Pantry
|
|
Violation:
The three curved chopper cutting blades stored in a hotel pan on the upper counter shelf were severely damaged, making cleaning difficult.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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-Silk Harvest
|
|
Violation:
The in-use cutting board was scratched and scored, making cleaning difficult.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were 2 out of 3 cutting boards on the clean racks that were scratched and scored, making cleaning difficult.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 10
|
|
Violation:
The power cable and water supply tube to the espresso machine was draped on the counter, making cleaning difficult. This was corrected during the inspection.
|
|
Recommendation:
Shorten or support the power cable and water supply tube above the counter to allow for easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Murano
|
|
Violation:
A trolley used for cheese serving had rough surfaces, crevices, and exposed raw wood, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Bar-Destination
|
|
Violation:
The free chlorine level of the wiping cloth sanitizing solution bucket next to the coffee machine was less than 50 ppm. This was corrected during the inspection.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Crew Galley Pantry
|
|
Violation:
One of the previously cleaned curved chopper blades stored in a hotel pan on the counter overshelf was soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Port Coffee Pantry
|
|
Violation:
The milk tube of the previously cleaned and not in-use espresso machine was soiled with milk residue. The staff sent the tube to the scullery.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Starboard Entrance
|
|
Violation:
The spout of the water fountain was heavily soiled with dark residues. This was corrected during the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
29
|
|
Site:
Bar-Pool
|
|
Violation:
There was ice dumped inside the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 10
|
|
Violation:
The handwash sink was an automatic style with no user control over temperature. The water temperature was 126 °F. This was corrected during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 & 4
|
|
Violation:
There was missing and recessed deck tile grout in many areas of the two decks of the main galleys. There was pooled water between tiles in many areas. There were also many previously cleaned and not in-use areas where it was not clean between tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Silk Harvest
|
|
Violation:
The light intensity at the aft waiter station could not be raised to 220 lux for cleaning.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 3 & 4 - Wine Towers
|
|
Violation:
The light intensity at the waiter stations could not be raised to 220 lux for cleaning.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|