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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Late Reports
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Violation:
On 24 July 2023 a food employee had AGE symptoms at 2100 and did not report to medical until 25 July 2023 at 0900. The employee's timecard showed they worked 24 July 2023 from 1745 until 2205 and 25 July 2023 from 0755 until 0934. Disciplinary actions were taken and the employee received re-training.
On 13 May 2023 a food employee had AGE symptoms at 1100 and did not report to medical until 2107. The employee's timecard showed they worked from 1700 until 2100 on 13 May 2023. Displinary actions were taken and the employee received re-training.
On 7 May 2023 a food employee had AGE symptoms at 0400 and did not report to medical until 0930. The Food & Beverage Questionnaire showed the employee going to breakfast at 0700. Disciplinary actions were taken and the employee received re-training.
On 7 May 2023 a nonfood employee had AGE symptoms at 0000 and did not report to medical until 1305. The Food & Beverage Questionnaire showed the employee going to breakfast at 1000. Disciplinary actions were taken and the employee received re-training.
On 16 June 2023 a nonfood employee had AGE symptoms at 0400 and did not report to medical until 1014. Disciplinary actions were taken and the employee received re-training.
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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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Medical-Acutegastroentiritis (AGE) Late Reports
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Violation:
On 24 July 2023 a food employee had AGE symptoms at 2100 and did not report to medical until 25 July 2023 at 0900. The employee's timecard showed they worked 24 July 2023 from 1745 until 2205 and 25 July 2023 from 0755 until 0934. Disciplinary actions were taken and the employee received re-training.
On 13 May 2023 a food employee had AGE symptoms at 1100 and did not report to medical until 2107. The employee's timecard showed they worked from 1700 until 2100 on 13 May 2023. Displinary actions were taken and the employee received re-training.
On 7 May 2023 a food employee had AGE symptoms at 0400 and did not report to medical until 0930. The Food & Beverage Questionnaire showed the employee going to breakfast at 0700. Disciplinary actions were taken and the employee received re-training.
On 7 May 2023 a nonfood employee had AGE symptoms at 0000 and did not report to medical until 1305. The Food & Beverage Questionnaire showed the employee going to breakfast at 1000. Disciplinary actions were taken and the employee received re-training.
On 16 June 2023 a nonfood employee had AGE symptoms at 0400 and did not report to medical until 1014. Disciplinary actions were taken and the employee received re-training.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) 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.:
16
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Site:
Preparation Room-Deck 3
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Violation:
Inside walk-in refrigerator #20, three containers of boiled eggs were stored on the shelf. The cooling log had one entry for all three containers.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
23
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Site:
Galley-Aft Dishwash
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Violation:
A long piece of masking tape was on the conveyor in the prewash compartment. Staff stated the machine was last used earlier in the morning.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse temperature failed to reach 160°F at the utensil surface when measured with multiple inspector and crew thermometers. The inspector passed her thermocouple cable in the middle of the in-use conveyor dishwash and measured a final sanitizing rinse temperature of 130°F. The inspector then passed her thermocouple on the right side of the conveyor and measured 135°F. Crew used a tip-sensitive thermometer to measure the upper final sanitizing rinse manifold and measured 177.6°F on the upper right when looking into the machine from the clean end and 191°F on the upper left side. At this time a 180°F temperature thermolabel was placed on the upper final sanitizing rinse spray arm. Three tip-sensitive thermometers were placed on a rack and put through the final sanitizing rinse compartment and measured temperatures of 145.5°F - 146.5°F. Those three thermometers were then sent through the entire machine and measured a maximum temperature of 159.4°F - 160.3°F. The wash tank measured at 175.3°F - 178°F using the three thermometers. The thermolabel was removed from the spray arm and it did not turn black indicating 180°F was not reached. The final sanitizing rinse temperature gauge read 195°F-196°F during the entire inspection.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Bar-Deck 10 - Red Frog Rum Bar
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Violation:
Next to the handwash station, a bucket of sanitizing solution measured less than 50 ppm chlorine.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Dining Room-Destiny Dining Room - Pantry 4, 5, 6, and 7
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Violation:
Previously cleaned silverware was stored in plastic trays that were soiled with 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:
Galley-Appetizer Pantry
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Violation:
Two plate carts stored under the preparation counter had food debris on the bottom inside surface. The carts were full of previously cleaned and sanitized plates.
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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:
Dining Room-Destiny Dining Room - Pantry 4, 5, 6, and 7
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Violation:
Previously cleaned silverware was stored in plastic trays that were soiled with food debris.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Appetizer Pantry
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Violation:
Two plate carts stored under the preparation counter had food debris on the bottom inside surface. The carts were full of previously cleaned and sanitized plates
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Above the tilting kettles, water dripped from outside of exhaust hood overhang #613A-JB4 onto 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. 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-Deck 3 - Fruit Cooler
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Violation:
Water dripped through the silicone installed around the deckhead hatch at the back of the room.
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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. 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-Forward Dishwash
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Violation:
Above the soiled end of the dishwash machine, excess condensate was on the deckhead and inside of the exhaust hood overhang. Condensate was observed dripping onto the deck. No clean items were impacted.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Provisions-Deck 3 - Beer and Wine
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Violation:
In front of fan #3, water was dripping from the deckhead onto 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 10 - Lido Deli
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Violation:
The light intensity measured 7 lux behind the toaster oven on the right and 13 lux behind the toaster oven on the left. Also, not all areas of the counter between the toaster ovens measured 220 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Forward Dishwash
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Violation:
Above the soiled end of the dishwash machine, excess condensate was on the deckhead and inside of the exhaust hood overhang. Condensate was observed dripping onto the deck. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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