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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
The passenger and crew total on board field was recorded as 0 on the AGE log for the October 26 to November 2 cruise. This appears to have been entered automatically by the electronic system and not by the medical staff on board.
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Recommendation:
Ensure that the data recorded in each and every field of the AGE log is accurate for that voyage.
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Item No.:
11
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Site:
Medical-AGE Log
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Violation:
On 4 November a contractor experienced AGE symptom onset at 1000 and reported to Medical at 1800. There was no specific history of where this contractor worked or which areas they dined in. The contractor experienced 3 episodes of diarrhea and had a fever of 100.9 F.
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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.
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Item No.:
20
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Site:
Galley-Main Galley Beverage Station
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Violation:
Inside both ice cuber machines in the ice making compartment there was a round white foam gasket installed around the refrigerant line at the bottom of the evaporator panel and directly over the water bath in each machine. Both of these foam gaskets were soaked thru with water and the one in the forward ice machine had a dark mold type discoloration to it.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Buffet-Lido Buffet - Distant Lands Section
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Violation:
There were several non-wooden woven wicker type baskets displaying foods at the distant lands buffet section. Two baskets contained loose tortilla chips which directly contacted the bottom and sides. One basket with a napkin on the bottom held hard taco shells wich made contact with the interior sides, while another basket had a napkin on the bottom interior surface, but the stackeds soft tortilla made contact with the interior sides. One basket with a napkin on the bottom interior surface contained breadsticks which contacted both the side interior, but the longer ones extended over and contacted the upper edge of the basket. Another basket with a napkin lining the bottom interior surface contained garlic rolls which contacted the side interior of the basket. Finally a single basket contained several wedge cut pieces of focaccia with several on the bottom napkin, but also they contacted the interior side surfaces of the wicker. The baskets were not constructed or approved as food-contact surfaces. Staff immediately removed the baskets and added more napkins so that none of the foods displayed were contacting the basket surfaces.
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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. Do not use wood and wood wicker as a food-contact surface.
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Item No.:
20
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Site:
Buffet-Lido Buffet - Sweet Spot Port Side
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Violation:
Inside the undercounter cabinet at the juice dispenser there was a foil covered wicker type basket filled with cookies, and although there was a napkin on the bottom interior surface, the cookies were in contact with the interior side surfaces of the basket, which was not constructed for food contact. Staff moved the cookies to a properly napkin lined basket.
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Recommendation:
Do not use wood and wood wicker as a food-contact surface. 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.
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Item No.:
24
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Site:
Galley-Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a final sanitizing rinse manifold temperature below 180 F and a corresponding dish level final sanitizing temperature of 158 F. Staff immediately repaired the machine and the dish level final rinse temperature exceeded 165 F. The previously cleaned plates were rewashed after the repair.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Other-Dive In Food Outlet
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Violation:
There was a loose deckhead profile strip over the aft handwash station that made cleaning difficult.
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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.
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