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Item No.:
11
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Site:
Medical-
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Violation:
In the afternoon of 2/15, a crew member with gastrointestinal illness was seen by the medical staff. The cabin mate was interviewed by medical staff in the afternoon of 2/16.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
11
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Site:
Medical-
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Violation:
On 1/24, a junior refrigeration engineer had gastrointestinal illness and was seen by the medical staff. The engineer was isolated for 24 hours. When questioned, the medical staff stated he worked on ice machines. Staff were unaware that employees who work on ice machines are considered food employee and should be isolated for 48 hours. Medical staff had a list of all food employees. This list did not include workers from the engineer department who work on food equipment.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours. Ensure the medical staff is aware of which employees meet the definition of a food employee.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The hot food time control plan stated that alto-shams were on time control. Per staff, these units were on temperature control.
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Recommendation:
Ensure the time as a public health control plan reflects the operation.
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Item No.:
16
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Site:
Galley-
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Violation:
There was a container of potato salad inside the walk-in cooler with a production date of 2/20 and a discard date of 2/22. A review of the cooling logs indicated that the potatoes were cooked and cooled on 2/19. The production date should have been 2/19.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
The production date and discard date were the same on a few products inside the walk-in cooler.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The hot food time control plan stated hot foods placed inside refrigeration units were on time control and discarded after 4 hours. Per staff, the hot foods were not placed inside the refrigeration units but onto the service line. The plan also stated that the alto-shams were on time control. Per staff, the alto-shams were on temperature control. This was corrected.
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Recommendation:
Ensure the time as a public health control plan reflects the operation.
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Item No.:
16
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Site:
Galley-Appetizer Pantry
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Violation:
There were containers of cut romaine lettuce that did not have discard labels inside the walk-in cooler. Cut leafy greens are considered potentially hazardous foods.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The fasteners inside the oven next to the combination oven were corroded.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.
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Item No.:
20
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Site:
Buffet-Grand Buffet
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Violation:
The cutting board at the carving station was rough around the edges and at the corners.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Steak House Show Galley
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Violation:
There were unsealed openings around the drain lines for the two water grills and the deep fryer.
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Recommendation:
Seal the openings.
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Item No.:
21
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Site:
Other-Steak House Wine Display
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Violation:
The front edges of the wine display racks were made of unfinished wood.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
There was steam escaping from the door of the right combination oven due to a faulty seal. Per staff, a technician from the manufacturer will be onboard this week to correct the problem.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The stainless steel around the water pipe for the vegetable cooker was peeling.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Wine Cellar
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Violation:
There was an unfinished wooden crate used as a storage container.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
The door for the juice machine was damaged.
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Recommendation:
Repair or replace the door.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
At the end of the final rinse cycle, there was a soapy residue on the inspector's thermometer inside the potwash machine. There was also an excessive amount of soap leaking from the potwash machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Galley-Grill Area
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Violation:
The drip pan housings for the grills were soiled with old grease. These areas were previously cleaned.
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Recommendation:
Ensure that 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.:
33
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Site:
Buffet-Pool Deck Forward
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Violation:
The deck/counter junctures at the waiter stations were not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
The juncture of the stainless steel bulkhead and the metal coving behind the steam kettles was rusted where the two metals met. It appeared that the two dissimilar metals were causing the corrosion.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was an open seam along the bulkhead and technical compartment juncture for the left tilting kettle.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
There was water dripping from the deckhead above the clean landing of the potwash machine onto the deck.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Center Galley
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Violation:
There was condensate collecting on the deckhead above the right combination oven.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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