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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The shepherd's hook was not easily visible from the pool. It had been removed from the holder and was lying on the deck by the ship's railing. This was immediately corrected.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A messroom attendant had AGE symptom onset at 03:00 on 3 January, but did not report to medical until 17:00. The attendant worked for 7 hours between 05:30 and 16:30. The crew member received a final warning for their first offense of late illness reporting. A dining room runner had AGE symptom onset at 11:00 on 21 December, but did not report to medical until 16:00. The attendant worked for 4.5 hours between 11:30 and 16:00 and ate in the crew mess at 11:00 and 16:15. The dining room runner was terminated from the company. Additionally, a beautician had an AGE symptom onset at 12:45 and worked from 13:00-13:30 before reporting to medical at 13:30.
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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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
16
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Site:
Buffet-Petty Officer Mess
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Violation:
At 11:45am, the milk inside the coffee machine dispenser was identified with a yellow sticker. According to the time control plan, yellow stickers pertained to 7:30am - 11:30am. Also, the plan identified two different coffee machine brands for the Petty Officer Mess and the Crew Mess. Only one brand of coffee machine was found in both areas. The time control plan was last updated in October 2015.
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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.:
19
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Site:
Buffet-Neptune's Lounge
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Violation:
Beside the juice dispensers, the container of ice was not self-closing. This small container was out for passenger self service.
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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-Crew Mess
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Violation:
The tube on the bulk milk dispenser was longer than 25 mm (one inch). This was immediately corrected.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The tilting pan was out of service since 17 December. Staff explained foods were prepared in the deck 2 main galley.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The undercounter dishwash machine was out of service since 18 December.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Lido Market - Warewash Area
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Violation:
When looking into the glasswash machine from the clean end, the left upper final sanitizing rinse spray nozzle produced a small stream of water. The spray arm was removed and all sanitizing rinse nozzles were cleaned. This corrected the issue.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Explorations Cafe
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Violation:
On the undercounter dishwash machine, the electronic rinse temperature gauge number did not fully illuminate while the machine was in operation. This made the panel difficult to read the temperature numbers.
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Recommendation:
Repair or replace the temperature gauge.
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Item No.:
26
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Site:
Buffet-Lido Market
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Violation:
Across from Market Central at the Perk beverage station, lipstick was on the mouth contact portion of a clean glass out for passenger self service.
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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.:
27
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Site:
Buffet-Lido Market
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Violation:
The decorative red prosciutto machine along the buffet line had heavy dust and debris in the mechanical compartment and in areas on the sides of the machine where it was difficult to reach without dismantling the machine.
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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:
Preparation Room-
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Violation:
Inside walk-in refrigerator #14, many areas of the lower bulkhead were heavily damaged, resulting in large gaps near the deck.
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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:
Galley-Deck 3 - Hot Galley
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Violation:
A hole was on the inside of walk-in fridge #30 door where the lock was missing.
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Recommendation:
Cover the hole or replace the lock.
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Item No.:
36
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Coating on one of the heat lamp bulbs was peeling and bubbling. The bulb was removed from the area to be replaced.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Station
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Violation:
The rat guards on the mooring lines did not fully encircle the lines, thus they did not adequately protect rodents from entering the vessel.
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Recommendation:
Protect entry points where pests may enter the food areas.
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