|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A food handler had an onset of AGE symptoms at 0030 on September 10. The crew member reported to medical at 1440 on September 10. The crew member's time card indicated they clocked into work at 2257 on September 9 and clocked out at 0037 on September 10. The time card also indicated the crew member clocked back in at 1407 and out at 1418 on September 10. The crew member's symptomatic food employee assessment stated the crew member started working in the lido at 1330 and stopped working at 1400 on September 10. The crew member's medical records had an entry on September 10 at 1440 that stated the crew member was complaining of vomiting, diarrhea, and abdominal cramps since early that morning.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Employee Assessment
|
|
Violation:
There were no corrective actions documented on a symptomatic food employee assessment for a food handler who reported to medical on September 10 at 1440 with AGE symptoms.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Center Warewash Area
|
|
Violation:
The inspector observed a crew member bringing a stack of soiled pans through the clean end of the warewash area. Staff responded to remind crew to enter with soiled dishes on the soiled side where the drop off is.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) 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.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Captain's Table
|
|
Violation:
There was an advisory posted on the sneeze guard denoting the smoked salmon but the advisory on the menu only notated eggs as being undercooked. The statement on the menu read 'Public Health Advisory: consuming raw or undercooked egg may increase your risk for foodborne illness, especially if you have certain medical conditions.' Staff reprinted the menu with the correct advisory statement.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
18
|
|
Site:
Galley-Guy's Burger Joint
|
|
Violation:
The crew member cooking the hamburgers on the flat top grill was observed placing raw meat onto the grill and then picking up a weighted tool and pressing this onto the burgers. The inspector prompted staff to advise the crew member to wash their hands between handling raw foods and cooking/using utensils during the cooking process.
|
|
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.:
19
|
|
Site:
Galley-Center Near Warewash Area
|
|
Violation:
There was one crew member observed transporting an uncovered hotel pan of cooked sausages from the galley to the buffet line. The crew and staff reminded crew to keep all food covered when transporting.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Galley-Center Near Warewash Area
|
|
Violation:
There were two oven mitts hanging on the bulkhead beside the stacked ovens in this galley. The mitts were soiled and had difficult to clean features. The contact with the bulkhead could cause cross contamination when using the mitts to remove pans from the oven. Crew replaced these with new ones right away.
|
|
Recommendation:
Clean oven mitts often.
|
|
|
Item No.:
22
|
|
Site:
Galley-Center Potwash
|
|
Violation:
The hood-type potwash located in the center galley reached and internal final rinse surface temperature of 183°F while the external display gauge was reading 198°F. It appeared the final rinse was too high or the display gauge needed calibration. Staff advised the inspector that the repairmen for the machine were onboard and would be prompted to make adjustments.
|
|
Recommendation:
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Guy's Burger Joint
|
|
Violation:
The hood-type glasswash machine was out of order during the inspection. The staff reported that the machine had been broken since 28 September and a work order was presented.
|
|
Recommendation:
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley Portside
|
|
Violation:
There was a buildup of grease and food debris on the underside of the convection oven located near the handwash sink. The accumulation was in excess of 24 hours' worth. Crew cleaned this immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Forward Beverage Station
|
|
Violation:
There was a large puddle of water beneath the coffee machine in this area. There was no apparent source. Crew cleaned this immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Forward Portside and Starboard Sides
|
|
Violation:
There were three trolleys full of previously-cleaned plates and plate covers stored beside dining tables and under an area where the deckhead was open to the plenum. The same scenario existed on the starboard side. Staff cleared the plates immediately and relocated them to the galley.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Buffet-Lido Center Wash Area
|
|
Violation:
The inspector observed a crew member bringing a stack of soiled pans through the clean end of the warewash area. Staff responded to remind crew to enter with soiled dishes on the soiled side where the drop off is.
|
|
Recommendation:
Ensure proper separation of clean and soiled items.
|
|
|
Item No.:
29
|
|
Site:
Galley-Guy's Burger Joint
|
|
Violation:
The handwash sink located at the inside-most point in the service counter had a water temperature which was well below the required temperature. Staff responded immediately to adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Center
|
|
Violation:
The water temperature at the handwash sink located near the convection ovens only reached between 83-94°F when measured for several minutes. This area was in operation during this time. Crew responded immediately and made an adjustment which brought the water temperature into the required range.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
|
|
|
Item No.:
32
|
|
Site:
Galley-Portside Near Warewash Area
|
|
Violation:
The double faucet handwash sink waste receptacle had a buildup of food debris in excess of 24 hours. Staff sent this to be rewashed and replaced it with a clean receptacle.
|
|
Recommendation:
Ensure receptacles and waste-handling containers are cleaned when emptied.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside Hot Galley
|
|
Violation:
There were three small steady streams of water running from the seam in the bulkhead between the two flat top grills. The source of this could not be determined. Plumbing staff responded to remedy the issue. There was a small puddle of water pooling on the deck. This area was not in operation at the time.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Warewash Area
|
|
Violation:
The tracks of the sanitation elevator located in this area were heavily soiled with more than a day's accumulation of food debris. Crew began cleaning the tracks immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Center
|
|
Violation:
The handwash sink located near the convection ovens was leaking from the drain lines beneath onto the deck. Crew responded immediately and repaired the leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Deck 6 Portside Housekeeping Pantry
|
|
Violation:
The drain pipe on the handwash sink was leaking onto the deck. This was corrected before the end of the inspection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-Center Near Warewash Area
|
|
Violation:
The bottom convection oven had been broken for two months. The staff presented the inspector with a work order which included an estimated time of delivery 26 October for the replacement part.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Hot Galley Portside
|
|
Violation:
The top convection oven was out of order for approximately two months. Staff presented the inspector with a work order for replacement parts which were estimated to arrive 26 Oct.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Center Portside
|
|
Violation:
There was one live housefly observed near a handwash sink on the portside of the galley.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Portside Hot Galley
|
|
Violation:
There were several small live ants crawling in and around the oven located below the flat top stove. This oven was not in use at the time.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Portside Near Warewash Area
|
|
Violation:
There were several small ants inside the double faucet handwash sink waste bin and on the bulkhead behind the waste bin. The waste bin had a buildup of food debris in the crevices around the base. Staff removed this for cleaning right away and replaced it with a clean bin.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido
|
|
Violation:
There was one live fruit fly located on the starboard side of the buffet line. The fruit fly was resting on a clean bowl. Staff removed all of the clean dishes in this area and sent them to be rewashed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Forward Beverage Station
|
|
Violation:
There were two live fruit flies in the area near the counter-mounted ice machine. Staff reported the sighting to the pest management POC right away.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There was one fruit fly observed in this area. Staff responded right away.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was one live housefly resting on the bulkhead behind the buffet line in this area. The pest management crew were notified.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Forward Beverage/Wine Store
|
|
Violation:
There was a fruit fly observed in this area. This was reported to the pest management staff.
|
|
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.
|
|
|