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Item No.:
*
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Site:
Medical-Food and Beverage Questionnaire
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Violation:
On 24 February 2020, a food handler experienced onset of AGE symptoms at 0400 and reported to medical at 0835. The crew member's food and beverage questionnaire indicated that on the day of onset of AGE symptoms, the member went to crew mess for breakfast 0615, lido for lunch at an unspecified time, and crew mess for dinner at 2230. However, the medical record indicated the member was isolated starting at 0835. It was suspected that the food and beverage questionnaire was not well understood, so the crew member recorded the meals the day before illness in the column instead of the meals on the day of illness onset. Staff provided documentation of disciplinary action for late reporting according to the ship's policy which requires reporting within 60 minutes of illness onset.
It was confirmed that this crew member was indeed isolated and did not work while ill. Similarly, on 15 February 2020, a food handler experienced onset of AGE symptoms at 1100 and reported to medical at 1644. The time log confirmed the member was not working at the time of illness and was self-isolated. The crew member's food and beverage questionnaire indicated that on the day AGE symptoms, the member went to the crew mess for breakfast at 0800, petty officer mess for lunch at 1200, and crew mess for dinner at 2200. However, the medical record indicated the member was isolated starting at 1644, so it was suspected the crew member recorded meals in the wrong column. Staff provided documentation of disciplinary action for late reporting according to the ship's policy of within 60 minutes of illness onset. Additional training for AGE reporting was conducted for all food workers on 24 February 2020.
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Recommendation:
Ensure that crew members fully understand the food and beverage questionnaire to complete it accurately.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 28 February 2020, a nonfood worker (guest entertainer) experienced onset of AGE symptoms at 1740 and reported to medical at 2040. According to the medical log, the crew member was isolated from 28 February 2020 at 2040 until being released at 01 March 2020 at 0756. However, the crew member timecard indicated that the member worked 29 February 2020 from 1945 to 2030. It was unclear as to why the two records did not agree.
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Recommendation:
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.:
16
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Site:
Provisions-Deck A Dairy Store
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Violation:
Multiple potentially hazardous food (PHF) food items were measured in the temperature danger zone by both the inspector and crew member's tip-sensitive thermometers. The margin of error of the inspector's tip-sensitive thermometer was +/-0.7F. Active loading was not being conducted at the time of the inspection, and only two pallets had been loaded earlier in the morning. Food that measured out of temperature had not been loaded on the day of the inspection. Crew and the inspector measured within 1F of each other. Samples were taken from various areas of the products in order to measure a representative sample. PHF in the danger zone included (1) seven, 4 oz containers of yogurt measured 43-44F (there were approximately 75 boxes of forty eight 4 oz containers); (2) two, 1 kg logs of goat cheese measured 44-45F (there were 32 logs total); (3) two, 3 lb. containers of ricotta measured 45F (there were 40 total); (4) one, 16 lb. wheel of blue cheese measured 45F (there were three total); (5) two, 3 lb. containers of fresh mozzarella measured 44-45F (there were nine total); (6) a 2.5 kg wheel of Roquefort measured 44F (there was one total); and (7) a 32 oz container of yogurt measured 45F (there were twenty four 32 oz containers total). Crew voluntarily discarded all of the PHF that was out of temperature.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
20
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Site:
Provisions-Deck A Dairy Store
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Violation:
The refrigeration unit measured 44-45F by the inspector with a tip-sensitive thermometer at approximately 0930-1000. Multiple potentially hazardous (PHF) food items stored in this unit were measured out of temperature. These food items were not loaded on the day of the inspection. There was no active loading in this room at the time of the inspection, and the door had previously been open for approximately 20 minutes while 2 pallets were loaded. Crew reported that the unit warmed to 16.2C (approximately 60F) from approximately 0645-0725 during the thawing cycle on the morning of the inspection. Crew reported this was the normal temperature of the thaw cycle.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The front-loading warewash machine was leaking water which pooled on the deck.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 Dishwash
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Violation:
The inspector and crew were unable to consistently measure 160F at the final rinse utensil surface of the flight type conveyor dishwash machine. The inspector and crew sent maximum temperature registering tip sensitive thermometers and a maximum temperature registering thermolabel sticker through the final rinse spray, but failed to reach 160F. Thermolabels attached to the top and side of the final rinse spray arms failed to measure a water temperature of 180F. The inspector also measured the temperature with a thermocouple attached to a stick and finally measured 160F after a few attempts at which point the crew also measured 159.8F on their tip sensitive thermometer. A thermolabel sticker attached to the manifold did indicate the water temperature was at least 180F. Technical crew responded immediately to ensure that 160F was consistently achieved at the final rinse utensil surface. All plates that had been sent through the dishwash machine during the evaluation were re sanitized.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Bar-Deck 9 Pool
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Violation:
Both undercounter warewash machines in the pool bar and in the pool bar pantry were out of service. Crew identified these machines as out of service during the opening meeting. Soiled dishes could be sent to the lido for cleaning. One was reported to be back in service at the conclusion of the inspection.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 9 Potwash
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Violation:
Two sets of small metal bowls were stacked directly inside another set of larger metal bowls inside the sanitizing compartment. Two serving dishes were also stacked together. This prevented all surfaces from being properly sanitized. The items were separated.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
24
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Site:
Preparation Room-
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Violation:
Two cutting boards were stacked directly on top of one another inside the undercounter warewash machine. This did not allow all surfaces to be sanitized. One cutting board was removed to be sanitized in a larger machine.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 2 Ice Station
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Violation:
There was a small amount of black debris on the inside plastic curtains attached to the evaporator of the right ice machine. They were removed for cleaning.
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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.:
26
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Site:
Galley-Deck 2 Water Station
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Violation:
Three water taps for filling pitchers were soiled with pink and black debris on the nozzle. They were immediately cleaned.
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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.:
30
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Site:
Galley-Deck 2 Men's Toilet Opposite Pastry
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Violation:
There was no sign reminding users to use a paper towel to open the door to the toilet room where the sink was located.
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Recommendation:
Ensure a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure that passenger and crew public toilet facilities are equipped so that persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begin in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
35
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Site:
Preparation Room-
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Violation:
Water pooled on the deck below the leaking front-loading warewash machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Bar-Deck 9 Pool
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Violation:
In the hatch behind the two soda freestyle machines, a wet mop was stored on the ground in a manner that did not allow it to air dry. A used broom and dustpan were also stored in this area. There was poor ventilation, the hatch was not labeled for cleaning materials, and crew confirmed this was not the appropriate location for such storage.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Galley-Deck 9 Dive In
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Violation:
When the inspector approached the area, the door between the pantry and the show galley was open. The show galley was located outdoors. After the door was closed, it was opened again and left partially open by crew members working in the area. There was no air curtain, plastic curtain, or swing door. Maintaining the large door closed at all times was not feasible for the operation due to crew members carrying large hotel pans of food and similar items.
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Recommendation:
Protect entry points where pests may enter the food areas.
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