|
|
|
Item No.:
*
|
|
Site:
Buffet-Planks and Steamers
|
|
Violation:
The handwash sink basins were not constructed in a manner that allowed for effective handwashing. The basins were not 300 millimeters (12 inches) in width.
|
|
Recommendation:
Construct handwash sinks to be 300 millimeters in width.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Acute Gastroenteritis (AGE)
|
|
Violation:
There was one missed follow up for a close contact of an ill employee. The initial follow up was conducted on 17 December and another on18 December but not the 19th. Medical staff stated that this was missed due to an accidental double-clicking of the follow up button.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Acute Gastroenteritis (AGE)
|
|
Violation:
There was a follow up missed for a close contact of an ill employee. The initial follow up was 2 December, the next was on the 3 December but there was not a final one conducted. Medical staff stated that this was missed due to an accidental double-clicking of the follow up button.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
|
|
|
Item No.:
08
|
|
Site:
Other-Crown Grill Show Galley
|
|
Violation:
The front backflow preventer on the soup kettles was continuously leaking. Corrections started immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
16
|
|
Site:
Galley-Bellbox
|
|
Violation:
The inspector took the temperature of milk from the bulk dispenser with a thermapen. The milk had a temperature of 43-50°F. A crew member measured the milk at 46°F. The milk was immediately discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 15 Cold Room 15711
|
|
Violation:
Inside this cold room, there were two trays containing a total of approximately 120 individual cartons of milk. The inspector took the temperature of seven cartons from various locations on the trays using a thermapen thermometer. The cartons of milk had a temperature of 42-50°F. A crew member also took temperatures of the milk and received similar temperatures. The ambient temperature thermometer showed the unit was above 41°F; however, other potentially hazardous food items in the unit were measured at 41°F and below. Staff stated the milk cartons probably came from the temperature-controlled refrigerators on the cereal carts and were not blast chilled prior to being placed in the cold room. The two trays of milk cartons were immediately discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 14 Cold Room 14636
|
|
Violation:
There were five trays of cold smoked salmon stored above ready-to-eat deli sandwiches. The cold smoked salmon was moved to the bottom of the rolling cart.
|
|
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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 Cold Room 15711
|
|
Violation:
The ambient temperature of the thermometer showed the unit was above 41°F. Staff stated the unit was in defrost mode at the time of the inspection.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Buffet-World Fresh Market Cereal Carts
|
|
Violation:
There were four cereal carts stationed at the entrances to the World Fresh Market. On each cart, there were difficult to clean holes on the sides of the cart where the packaged cereals were stored.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-World Fresh Market Cereal Carts
|
|
Violation:
The cereal carts were fixed to the deck and installed in a manner that made it difficult to clean behind them.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
26
|
|
Site:
Other-World Fresh Market Scullery
|
|
Violation:
The bottom ice cuber on ice machine #1 was soiled with black debris. Staff stated this cuber of the ice machine was not in use.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-World Fresh Market Forward Starboard Cereal Cart
|
|
Violation:
The top of the forward starboard cereal cart was soiled with greater than one day's worth of accumulation. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-World Fresh Market
|
|
Violation:
The black paint on the bulkhead behind the services lines was chipped. The paint was not durable; the inspector could scratch the paint with their finger nail. This made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Planks and Steamers
|
|
Violation:
The black paint on the bulkhead behind the service lines was chipped. The paint was not durable; the inspector could scratch the paint with their finger nail. This made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Planks and Steamers Beverage Station
|
|
Violation:
There was a leak coming from the deckhead. The area was closed off, and crew members were actively working to fix the leak. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-World Fresh Market Forward Cereal Carts
|
|
Violation:
The decks and bulkheads behind the cereal carts installed at the forward entrances to the World Fresh Market were soiled with greater than one day's worth of dust. These were cleaned immediately.
|
|
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.
|
|
|