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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On 25 January a food handler started experiencing AGE symptoms at 1730 and reported to Medical at 1920. This crew member did work while symptomatic. This crew member received disciplinary actions.
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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.:
18
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Site:
Galley-Crossings Walk-in Refrigerator
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Violation:
A pan of smoked kippered herring was stored above pan pre-cooked sausages. There was no information on board about whether the herring was cold or hot smoked.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
18
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Site:
Galley-Le Bistro Walk-in Refrigerator
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Violation:
A pan of salmon mousse made from cold-smoked salmon was stored above raw vegetables. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Bar-Breakers
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Violation:
Three fruit garnish containers and three ice bins were observed left open when the inspector entered the area. The bar was open, but the equipment was not in active use for drink preparation.
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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.:
19
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Site:
Buffet-Garden Cafe Starboard
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Violation:
The handle of a pair of tongs was in direct contact with cheese on a tray.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Galley-Le Bistro
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Violation:
A container of bread crumbs in the dry locker was not labeled with the common name.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Officers Mess
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Violation:
The soup kettle of corn chowder out for self-service did not have a self-closing lid and was not under a sneeze shield. This was corrected.
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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.:
21
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Site:
Galley-Garden Cafe
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Violation:
The insulation on the refrigerant lines in the undercounter technical compartments for units 4 and 6 were wet and shriveled.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Breakers
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Violation:
Six previously cleaned measuring cups out of 20 had a sticky label residue on the bottom nonfood contact surface of the cups making them difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Buffet-Garden Cafe Starboard
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Violation:
A bucket of sanitizing solution on the worker's side of the buffet in front of the deep fat fryer was cloudy.
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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:
Galley-Dishwash Area
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Violation:
The left, forward final sanitizing rinse spray nozzle on the flight-type conveyor dishwash machine had a weak spray pattern. This was corrected immediately.
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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.:
26
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Site:
Buffet-Garden Cafe Aft Beverage Station
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Violation:
The outside of the ice chute on the ice/water dispenser was soiled with a pink material. When the inspector rubbed the surface with a plastic straw, some debris was collected. Staff removed the chute, washed, rinsed and sanitized it, and then sent it to be planed.
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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-Garden Cafe Aft Beverage Station
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Violation:
Liquid was pooled on the counter between the juice dispenser and the ice/water dispenser. Some of the liquid had seeped under a tray of clean glasses. The source of the liquid could not be determined. The area was cleaned immediately.
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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:
Galley-Garden Cafe
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Violation:
The insulation on the refrigerant lines in the undercounter technical compartments for units 4 and 6 were soiled with what appeared to be mold.
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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:
Pantry-Breakers
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Violation:
A soiled varnished wooden panel hung to close the bar area was stored resting directly on a food preparation counter while the bar was open inside the pantry.
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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:
Pantry-Breakers
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Violation:
A soiled varnished wooden panel hung to close the bar area was stored resting directly on a food preparation counter while the bar was open inside the pantry.
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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.:
29
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Site:
Pantry-Breakers
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Violation:
After two to three minutes of running the water in two handwash sinks in this area, the water temperature measured below 95F. The bar was open during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
29
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Site:
Bar-Coffee
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Violation:
The temperature of the water at the handwash sink measured 76F after approximately three minutes of flow.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Food Service General-Bar Multi-Flow Cabinets
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Violation:
The multi-flow cabinets in all of the bars inspected. (Breakers, Sports, Great Outdoor) contained many openings into the void behind the cabinet ranging from one to three inches, making 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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Item No.:
33
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Site:
Galley-Garden Cafe Potwash Area
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Violation:
The deck grout in front of the clean storage racks was missing and recessed.
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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:
Buffet-Great Outdoors
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Violation:
The deck grout in front of the cooking equipment was missing and recessed.
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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:
Buffet-Great Outdoors
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Violation:
One of the deckhead tiles at the juncture with the bulkhead was soiled with a black material. When rubbed with a dry paper towel, some of the black material came off. A technician immediately began cleaning the tile.
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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:
Dining Room-Crossing
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Violation:
At the port forward clean waiter station, the slots above the counter for plenum ventilation were soiled with dust.
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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:
Buffet-Officers Mess
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Violation:
The deck in front of the condiment station with packets of sugar and other sweeteners, bottles of condiments, tea bags, and individual creamers stored on top was carpet.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a gap on the left side of the new oven where it met the deck.
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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. Do not use carpet in these areas.
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Item No.:
34
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Site:
Galley-Garden Cafe
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Violation:
In the hood cleaning cabinet, water was dripping from where the degreaser nozzle connected with the potable water pipe.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Garden Cafe
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Violation:
A large fly was in the area by undercounter refrigerator unit 4.
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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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Item No.:
39
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Site:
Galley-Garden Cafe Potwash Area
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Violation:
A large fly was in the 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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Item No.:
39
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Site:
Buffet-Garden Cafe Starboard
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Violation:
Two large flies were by the cold wells.
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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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Item No.:
39
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Site:
Bar-Breakers
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Violation:
While open during embarkation one fruit fly and three house flies were observed in this outside bar.
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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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Item No.:
39
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Site:
Pantry-Breakers
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Violation:
A drain fly was observed inside two different multiflow cabinets. The bar was open.
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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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Item No.:
39
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Site:
Pantry-Breakers
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Violation:
One housefly was observed by the ice machine across from the multiflow cabinet while the area was open for service.
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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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