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Item No.:
*
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Site:
Medical-Crew GI Illness Documentation
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Violation:
A food worker experienced gastrointestinal (GI) illness symptom onset on 11 November at 3 pm and reported to the medical center at 5 pm. When reviewing the work history it was unclear if he worked, because the electronic system for documenting work involves scheduled times and worker confirmation afterward that they worked according to that schedule. There was no true documentation of the actual time this employee worked. Recommend when a crew GI case is noted that the working time for that employee be confirmed manually by a supervisor and that information should be recorded and attached to the medical record to ensure it is verifiable.
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Recommendation:
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Item No.:
08
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Site:
Galley-Bistro
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Violation:
The backflow device in the technical space for the automatic WMF coffee machine on the right was leaking and dripping on the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Bistro
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Violation:
With the dishwashing issues noted above, the operator emptied these and they were placed with the clean dishes.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
14
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Site:
Galley-Rear Food Preperation Counter
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Violation:
A crew member wearing a black vest was using a bread slicer without a hair restraint and white apron.
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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.
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Item No.:
15
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Site:
Provisions-Cheese and Dairy Walk-in
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Violation:
Raw cow's milk cheese of the variety Comte was found inside the cheese and dairy walk-in refrigerator. The quantity was two cut quarter blocks of 22 pounds each in the original packaging and one other of the same variety which was cut and only half remained in plastic wrap. There was no information on the label and none on the ship to determine if alternative procedures to pasteurization were followed (21 CFR 133). Other cheeses were found where the label was not clear about the milk used and whether or not it was pasteurized.
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Recommendation:
Ensure eggs and milk products are received as follows: (1) Liquid, frozen, and dry eggs and egg products are obtained pasteurized. (2) Fluid and dry milk and milk products complying with Grade A standards as specified in law are obtained pasteurized. (3) Frozen milk products, such as ice cream, are obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. (4) Cheese is obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
Bread for self-service was placed unprotected into two non-self-closing Lexan containers on top of the sneeze shield.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Buffet-Patio
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Violation:
The preparation area had three undercounter coolers that were labeled as out of service.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The dough sheeter had numerous 25 mm threads on the edges.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The gasket on the blast chiller was in disrepair causing a buildup of frozen condensate on surfaces inside the unit.
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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-Deck 8 Aft Colonnade
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Violation:
The gasket on the cooler containing yogurt was in disrepair and condensate was dripping onto the deck.
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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.:
22
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Site:
Galley-Bistro
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Violation:
Three small ramekins were observed exiting the dishwash machine in an upright manner and contained dirty water and food debris. During additional examination of previously cleaned racks of dishes, two ramekins were found to contain dirty dish water.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Bistro
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Violation:
The water in the sanitizing bucket was dirty.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Dishwasher
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Violation:
The left nozzle on the flight type dishwasher was partially clogged.
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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.
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Item No.:
25
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Site:
Buffet-Deck 8 Aft Colonnade
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Violation:
The waiter station on the port side had a wiping cloth that was draped over the edge of the sanitizing bucket.
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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.
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Item No.:
26
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Site:
Galley-Bistro
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Violation:
Three small ramekins, that contained dirty water and food debris, were placed with the clean dishes. During additional examination of previously cleaned racks of dishes, two ramekins were found to contain dirty dish water.
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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:
Preparation Room-Cleaned Storage
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Violation:
The previously cleaned white cutting board had a noticeable oily residue.
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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.
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Item No.:
26
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Site:
Pantry-Patio
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Violation:
The previously cleaned automatic coffee maker had a strong odor and a black residue in the interior tube for the milk/cream.
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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.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The area on the underside of the grills had a greater than one day's accumulation of 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.:
27
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Site:
Buffet-Bistro
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Violation:
The area under both automatic coffee makers in this area contained greater than a one day's accumulation of coffee grounds and 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.:
33
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Site:
Galley-Bistro
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Violation:
The backflow device in the technical space for the automatic coffee machine was leaking from the atmospheric vent and dripping on the deck.
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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:
Provisions-Potato Storage
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Violation:
The deckhead had a square 25 cm opening to the plenum space.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
The deckhead had a square 25 cm opening to the plenum space.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Fish Preparation
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Violation:
There was an opening to the plenum on the bulkhead above the handwash station towel dispenser.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Buffet-Bistro
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Violation:
The automatic coffee maker on the left had an internal water leak and water was pooling on the counter under this machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 8 Aft Colonnade
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Violation:
The light intensity on the service line of the buffet was139 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Provisions-Frozen Meat
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Violation:
Excessive frozen condensation was on the bulkhead in this freezer. No food was impacted
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Recommendation:
Ensure bulkheads in food storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Galley-Bistro
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Violation:
One ant was observed on the clean counter opposite the coffee preparation area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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