|
|
|
Item No.:
02
|
|
Site:
Medical-Gastrointestinal Illness - Reportable Case
|
|
Violation:
A passenger on voyage LI 2011 03 19 007 (End Date: 3/26) had 4 instances of vomiting and headache and was not reported as a case.
|
|
Recommendation:
A reportable case of gastrointestinal illness shall be defined as:
(1) Diarrhea (three or more episodes of loose stools in a 24 hour period); or (2) Vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature >38 C (100.4 F)); and (3) Reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member.
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Slide and Whirlpool Machinery Room
|
|
Violation:
A water supply line to the pH and bromine tanks was stripped blue after the reduced pressure zone assembly.
|
|
Recommendation:
Remove the blue stripes after the reduced pressure zone assembly.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew with GI Reporting to Medical
|
|
Violation:
On 11 April 2011, a Camp Carnival Staff member, who was classified as a "food worker" had an onset of signs and symptoms of acute gastroenteritis (AGE) starting at 0400. The staff member reported to medical and was isolated starting on 11 April 2011 at 1426. According to the Camp Carnival manager, the staff member did not work from the period of onset to the end of isolation 48-hours past the last symptom. On 27 March 2011, a female team waitress with signs and symptoms of AGE was isolated starting at 1727. According to the medical record, the patient reported to medical earlier in the morning, with a chief complaint of "not feeling well." When the patient reported to medical in the afternoon, the patient indicated that she had signs and symptoms of AGE that began on 26 March 2011, starting at 1300. According to the Hotel Manager, the waitress did not work from the period of onset of signs and symptoms until the end of isolation 48-hours past the last symptom. On 29 March 2011, a galley steward with signs and symptoms of AGE (6 loose stools and stomach cramps) was isolated starting at 1847. The steward 's onset time for signs and symptoms was 0700 on 29 March 2011. According to the Hotel Director, the staff member did not work from the period of onset until the end of isolation 48-hours past the last symptom.
|
|
Recommendation:
Ensure that employees having gastrointestinal (GI) symptoms report to medical as soon as having their first GI symptom.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Crew Mess
|
|
Violation:
The temperatures of the bulk containers of regular milk and half & half cream were 47F for both at 1100. The two containers were placed under temperature control on 16 April 2011 at 0600 according to the temperature log. These items were discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Dairy, Bread & Juice Walk-in Cooler - Room 19
|
|
Violation:
At 1130, there were multiple raw eggs from different cases and different locations within the walk-in cooler with temperatures ranging from 61F to 65F. In addition, there were multiple individual non-UHT yogurt containers with temperatures ranging from 56F to 57F. At 12:00, while the crew was still provisioning and with the door of the cooler open, the temperatures of these food items were rechecked. Some eggs of different cases had temperatures ranging from 50F to 61F and some yogurts from different cases had temperatures of 42F to 47F. The room temperature was measured at 48F. All temperatures were measured by the VSP inspectors and the staff personnel. The staff attributed these temperatures to the open door of the cooler during provisioning. The staff personnel also stated that the pallets with these products were taken straight from the refrigerated containers in the shore side to the ship's walk-in cooler, having these pallets out of cooler temperatures for a maximum of 20 minutes. The staff personnel also presented a temperature log to the VSP inspectors showing the temperatures of these items upon receiving. All receiving temperatures ranged from 38F to 40F according to the receiving log. However, because there was no time recorded in the logs as the time when the temperatures were taken, there was no assurance that these potentially hazardous foods were held at temperatures above 41F for less than four hours.
|
|
Recommendation:
Ensure that a potentially hazardous food received in compliance with laws allowing a temperature above 5C (41F) during shipment from the supplier is cooled within 4 hours to 5C (41F) or less.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Poultry and Fish Walk-In Freezer
|
|
Violation:
There were four covered containers with raw lobster tails stored next to covered containers with raw marinated chicken pieces. The containers with the raw lobster tails were moved to another area of the freezer.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Grand Buffet
|
|
Violation:
A tray with bread had no serving utensil. This was corrected.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
20
|
|
Site:
Galley-Aft/Starboard Grill
|
|
Violation:
The panels in the food splash zone of the conveyor oven were heavily corroded.
|
|
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. Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
20
|
|
Site:
Provisions-Vegetable/Fruit Walk-In Cooler
|
|
Violation:
There were wood boxes with pears stored on deck stands. Some of these boxes were damaged and chipped.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Provisions-Potato Room - Room #30
|
|
Violation:
The exit opening of the left potato peeler had missing sealant along the edges, making it difficult to clean. The staff explained that this potato peeler is not used. A sign was placed stating that the unit was not in use.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Harry's Show
|
|
Violation:
There was loose and peeling sealant under the front edge of the ember grill. The staff also explained that this panel is removable and is cleaned in a monthly basis.
|
|
Recommendation:
Ensure that 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.:
21
|
|
Site:
Pantry-Hamburger Grill Forward/Starboard
|
|
Violation:
The gasket at the bottom corner of the freezer door was damaged. The gasket was replaced.
|
|
Recommendation:
Ensure that 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.:
21
|
|
Site:
Dining Room-Waiter Station - Starboard - Burrito Bar Front
|
|
Violation:
A number of previously cleaned sauce cups had stickers on the back, making cleaning difficult.
|
|
Recommendation:
Remove the stickers to allow the surface to be easy to clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The gauge for the final sanitizing rinse temperature was reading 216F when the temperature measured manually at the plate surface was 176F. These temperature differences and the fact that no steam was coming from the nozzles suggested that the gauge was not working properly. The staff explained that this specific issue was planned to be corrected in the upcoming months during dry dock since the warewashing machine needs to be moved away from the bulkhead.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
Some previously cleaned hotel pans and bowls were soiled with food debris, cloth fibers, and soap residue.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Mongolian Grill
|
|
Violation:
A number of previously cleaned and out for service plates had their food contact surfaces soiled with food debris. These plates were removed.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Taste of Nations - Forward Line
|
|
Violation:
A number of previously cleaned and out for service plates had their food contact surfaces soiled with food debris. These plates were removed.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Potato Room - Room #30
|
|
Violation:
The exit opening of the left potato peeler was soiled with food debris along the edges. This unit was previously cleaned.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Lido Center Aft - Dessert Counter
|
|
Violation:
A number of previously cleaned and out for service plates had their food contact surfaces soiled with food debris. These plates were removed.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash - Forward Starboard
|
|
Violation:
A number of previously cleaned square bowls were placed for air-drying in a rack that was soiled with food debris. The rack and the bowls were removed for further washing and sanitizing.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
30
|
|
Site:
Food Service General-Crew Restrooms
|
|
Violation:
The restrooms used by the employees working in the food areas did not have conspicuously posted signs reading "WASH HANDS AFTER USING TOILET" on the bulkhead adjacent to the door.
|
|
Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The deckhead over the preparation counter was soiled along the edges of the two hatch doors. There were covered small hotel pans with pizza ingredients on this counter.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Storage - Room #2
|
|
Violation:
The deck in the corner to the right side of the door had corrosion, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Passageway - Outside Chef's Office
|
|
Violation:
Water was leaking from the deckhead hatch. When the hatch was opened, the water was leaking from a refrigeration pipe holding technical water. There was no food impacted.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash - Aft/Port
|
|
Violation:
During the active use of the flight-type conveyor dishwash machine, steam was condensating along the deckhead above the soiled landing. The condensate was dripping on the soiled landing and the steam caused the crew members working in this area to sweat heavily.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
During the active use of the flight-type conveyor dishwash machine, steam was condensating along the deckhead above the soiled landing. The condensate was dripping on the soiled landing and the steam caused the crew members working in this area to sweat heavily.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Dishwash - Aft/Port
|
|
Violation:
There was a squeegee lying on the soiled landing area of the flight-type conveyor dishwash machine. This area was active at the time of the inspection.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was a squeegee lying on the soiled area while the flight-type conveyor dishwash machine was in active use. This was corrected.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Dry Storage - Room #2
|
|
Violation:
There were two extension rods stored on the deck under the deck stands, making cleaning difficult. The staff explained that these rods are used for cleaning outside the ship.
|
|
Recommendation:
Remove the rods stored on the deck to allow the deck to be easily cleanable.
|
|