|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis Log
|
|
Violation:
On 27 December 2022, a non-food worker had an onset of Acute Gastroenteritis (AGE) symptoms at 1230 and failed to report to medical until 1625. The crew member was not working at the time of symptom onset. The employee received disciplinary action.
|
|
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-Acute Gastroenteritis Log
|
|
Violation:
On 3 November 2022, a bar server, while working, had an onset of Acute Gastroenteritis (AGE) symptoms at 2020 and failed to report to medical until 2137. A food assessment was completed, and the employee received disciplinary action was taken.
|
|
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-Acute Gastroenteritis Late Reporting
|
|
Violation:
On 2 November 2022, a non-food worker had an onset of Acute Gastroenteritis (AGE) symptoms at 1300 and reported to medical at 1533. The crew member was working at the time of symptom onset. The employee received disciplinary action.
|
|
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.:
16
|
|
Site:
Preparation Room-Deck 1 - Produce Refrigerator
|
|
Violation:
A container of coleslaw prepared onboard did not have the required 7-day discard label.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening. Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Deck 1 - Vegetable Storage
|
|
Violation:
A moldy lemon was found within a box of lemons.
|
|
Recommendation:
Discard a food that is unsafe or adulterated.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 1 - Dessert Counter
|
|
Violation:
Self-serve pie was stored in a stainless-steel warming container that did not have a self-closing lid. Additionally, the serving utensil for the item was positioned in front of the container and was not protected from possible contamination.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 1 - Potato Peeler
|
|
Violation:
The plastic lid to the right potato peeler unit had a large crack. Staff provided an order form which indicated a replacement is on order.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Pastry Area
|
|
Violation:
All three deck-mounted mixers had multiple slotted fasteners in the food splash zone.
|
|
Recommendation:
Ensure multiuse food-contact surfaces prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Raw Restaurant
|
|
Violation:
The inside top surface of the countertop oven was in disrepair. Staff stated this piece of equipment is not able to be fixed and needed to be ordered.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Soiled Pot Wash
|
|
Violation:
A wooden service tray used during food service was scored and was splitting on one end.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
24
|
|
Site:
Galley-Deck- 4 - Port Dishwash
|
|
Violation:
The in-use flight-type dishwasher temperature was evaluated by the inspector's thermocouples, and the final sanitizing rinse temperature did not reach the required plate/surface temperature of 160F. A crewmember applied a thermal label temperature sticker, which indicated the temperature failed to reach 160F. Remediation began before the end of the inspection and was verified by the inspector.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
25
|
|
Site:
Bar-Deck 4 - Eden Service Bar
|
|
Violation:
A wet, folded wiping cloth was stored inside the undercounter garbage cabinet. The area was not in-use and had been previously cleaned and sanitized.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Raw Restaurant
|
|
Violation:
The inside top food-splash area of the countertop oven was soiled with food debris. The oven had been previously cleaned.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
In the aft coffee station, the food splash area of the countertop coffee maker was soiled with dust. The area had been previously cleaned. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
In the aft coffee station, the top and side of the countertop coffee maker were soiled with a sticky material and were dusty. The area had been previously cleaned. Remediation began 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:
Galley-Deck 4 - Bakery
|
|
Violation:
Water from a person washing their hands at the handwashing station (located at the entrance) landed on the adjacent preparation counter consistently due to the location of the soap dispenser. The bulkhead mounted soap dispenser (initially positioned to the right of the station's splash guard) was relocated to under the hand towel dispenser.
|
|
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:
Galley-Deck 3 - Soup Station
|
|
Violation:
Condensate was collecting on the deckhead above the right combination oven and dripping onto the top surface of the unit.
|
|
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:
Bar-Deck 4 - Eden Service Bar
|
|
Violation:
Previously cleaned and sanitized bar service mats were positioned in a manner that prevented proper air drying. When the inspector handled them, water ran onto the service counter. The mats were previously cleaned and sanitized the evening before.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 5 - Fine Cut Restaurant
|
|
Violation:
In the aft waiter station, two previously cleaned glass wine decanters were stored wet. The decanters were removed and re-sanitized.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
In the aft coffee station, two previously cleaned portable countertop coffee makers were wrapped in plastic and stored on the front counter. Coffee grounds were found on the top of the plastic covering during the inspection. These machines were not in use at the time of the inspection.
|
|
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.:
29
|
|
Site:
Pantry-Deck 4 - Dining Room
|
|
Violation:
The water at the handwash station was greater than 130 F when measured with the inspector's thermometer. The user was unable to adjust the temperature of the water. This was corrected by the end of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
The water at the handwash station next to the microwave was greater than 125 F when measured with the inspector's thermometer. The user was unable to adjust the temperature of the water. This was corrected by the end of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 - Dishwash
|
|
Violation:
The handwash station at the starboard dishwash machine was blocked by a food transportation cart. This was immediately corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 - Cyprus Galley
|
|
Violation:
The water at the handwash station next to the tilting pan was greater than 124 F when measured with the inspector's thermometer. The user was unable to adjust the temperature. This was corrected by the end of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Crew Restroom
|
|
Violation:
The door to the men's restroom was in poor repair and unable to close. Additionally, paper towels at the handwash station were not loaded into the dispenser, which required the user to open the towel packaging to free individual towels.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Soup Station
|
|
Violation:
Condensate was collecting on the deckhead above the right combination oven and dripping onto the top surface of the unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 4 - Eden Service Bar
|
|
Violation:
Small pieces of glass and water pooled on the deck near the handwashing station. The area was previously cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
At the forward, portside ice cream station, the deck underneath the ice cream machine was soiled with food particles. The area had been previously cleaned and was not in operation at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
At the forward, portside ice cream station, the art work on the bulkhead above the ice cream machine was soiled with dust. Cleaning began 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.:
33
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
At the portside bakery station, the technical space beneath the handwash sink had pooled water below the potable water line. The source of the water could not be located. Cleaning began 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.:
33
|
|
Site:
Bar-Deck 3 - Lido Martini
|
|
Violation:
The plastic icicle-type light covers above the back bar glass storage area were soiled with dust. Cleaning began 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.:
36
|
|
Site:
Buffet-Deck 1 - Center Island
|
|
Violation:
The protective layer on the heat lamps at the carving station was peeling or missing on both bulbs. This was corrected before the inspector left the area.
|
|
Recommendation:
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 - Pot Wash
|
|
Violation:
A previously used mop was stored wet inside a mop bucket.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
In the aft coffee station, two previously cleaned portable countertop coffee makers were wrapped in plastic and stored on the front counter. Staff stated these machines were not used for daily operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Lido Ocean View
|
|
Violation:
At the portside bakery station, two fruit flies were resting on the bulkhead. The pest management supervisor was called immediately.
|
|
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:
Bar-Deck 4 - Eden Service Bar
|
|
Violation:
Four flies were observed near the handwashing station when the inspector entered this area.
|
|
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-Deck 4 - Soiled Pot Wash
|
|
Violation:
One tiny fly was observed near the soiled staging area.
|
|
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.
|
|