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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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Violation:
A chef had an onset of acute gastroenteritis symptoms on 13 November at 13:30 and reported to medical at 15:00 that day. The Food/Beverage Questionnaire stated he went to the crew mess for dinner at 17:30. If was unclear if this meal time was correct.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Buffet-Deck 11 - Cabana's Starboard Side
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Violation:
The backflow prevention device located in the carbonator closet was painted silver causing the vents to be clogged. The devices were changed immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 - Cabana's Beverage Station - Portside
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Violation:
The backflow prevention device for the countertop coffee maker was painted silver causing the vents to be clogged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 11 - Cabana's - Portside Pantry
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Violation:
The backflow prevention device for the center spray hose had clogged vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 - Cabana's Beverage #1 Station Portside
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Violation:
The backflow prevention device for the forward coffee maker was painted silver causing the vents to be clogged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 - Cabana's Beverage Aft - Station Portside
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Violation:
The backflow prevention device for the coffee maker was painted silver causing the vents to be clogged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Bar-Deck 11 - Cove Bar
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Violation:
During the 6-10pm service period, staff stated they do not label potentially hazardous foods stored inside the front bar time control display cabinet. The set-up and discard time for this cabinet is 5:30 - midnight. When the inspection team was in the area at approximately 1pm, non-potentially hazardous foods were stored in this unit, which do not require a 4-hour discard label. However, during the 6-10pm service period, both potentially hazardous and non-potentially hazardous foods could be stored in this cabinet at the same time. It was unclear how food service staff could distinguish between potentially hazardous and non-potentially hazardous foods without time control labels.
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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 to 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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
21
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Site:
Pantry-Deck 4 - Vista Bar
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Violation:
A drain line below the soda gun in the technical compartment was not sloped to allow adequate drainage. Black and white debris was built up in the drain line.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Buffet-Deck 11 - Cabana's - Portside Pantry
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Violation:
Ten soiled dishes (cups, plates, and silverware) were stored in the soiled area since the morning service period. This pantry was not open when the inspection team was in the area around 1pm that day.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 11 - Cabana's Warewash Station
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Violation:
Multiple soiled utensils were stored in tubs resting against the wash tank and the final sanitizing rinse doors of the flight-type warewashing machine.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Pantry-Deck 11 - Coves Bar
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Violation:
Multiple soiled utensils were stored in tubs resting against the wash tank and the final sanitizing rinse doors of the flight-type warewashing machine.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Galley-Deck 2 - Enchanted Galley
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Violation:
On the middle flat grill, old grease residue was on the right underside edge.
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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-Deck 4 - Preludes Bar
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Violation:
The previously cleaned popcorn scoop holder had black debris removeable with an alcohol swab. The scoop and holder were sent to be cleaned and sanitized again.
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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:
Children Area-Pantry
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Violation:
The top of two cabinets in the pantry were soiled with more than a day's worth of accumulated dust.
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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:
Bar-Deck 11 - Pool Bar
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Violation:
Below counter #19985, an dripping condensate pooled on the bottom of the technical space.
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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.:
36
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Site:
Buffet-Deck 2 - Officer's Mess and Crew Mess
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Violation:
The light intensity measured less than 110 lux at all entrance handwash stations and less than 220 lux at multiple areas of the consumer side of the service lines.
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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.
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Item No.:
36
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Site:
Buffet-Deck 11 - Cabana's
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Violation:
Multiple areas located throughout the buffet service area had insufficient light intensity. For example, the shrimp cold pantry had a light intensity ranging between 45-140 lux where 220 lux was needed. Additionally, the light intensity at the aft stations ranged between 80 -160 lux where 220 lux was needed.
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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.
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