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Item No.:
11
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Site:
Medical-Crew Gastrointestinal Illness Reporting
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Violation:
In reviewing several crew gastrointestinal illness cases, it was common for an ill crew member to report to medical from 12-48 hours after the onset of their gastrointestinal illness symptoms. In a number of those cases it appeared the crew member worked a full shift before reporting to medical. These cases included both food and non-food workers.
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Recommendation:
Ensure that supervisors in the various departments and their staff are re-trained on the need to report illness immediately to medical and that ill workers are not allowed to work until symptom free for at least 24 hours for non-food workers and 48 hours for food employees.
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Item No.:
16
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Site:
Galley-Grand Buffet Galley - Center Galley
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Violation:
One hotel pan of mixed, cooked vegetables was tested inside the stack oven and had a food temperature of only 108 F. Another single pan of an onion and broccoli topping mixture also held in the stack oven had a food temperature of only 120 F.
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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.
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Item No.:
16
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Site:
Galley-Buffet Pantry
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Violation:
Cut lettuce stored in five bins inside walk-in refrigerator #49 had a temperature of 47 F.
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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.
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Item No.:
20
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Site:
Food Service General-All Food Areas - Scharf Cappuccino Machines
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Violation:
There were slot head screws fastened to the underside of the expresso compartment shaft on all the Scharf Cappuccino machines.
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Recommendation:
Replace the slot head screws with low profile hex head fasteners.
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Item No.:
22
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Site:
Food Service General-Dishwash in Main Galley and Lido
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Violation:
The opti-rinse equipped flight-type conveyor dishwash machines were in use and did not have a machine bypass to allow the final sanitizing rinse to operate with the adjacent door opened. Staff had no understanding of any method established to do this to view the spray nozzle head and verify a proper spray pattern.
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Recommendation:
Ensure that the manufacturer is made aware that these flight-type conveyor dishwashing machines require a modification to manually bypass the final rinse so the spray can be easily observed.
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Item No.:
22
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Site:
Galley-Crew Galley Pot Wash
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Violation:
The in-use hot water-sanitizing sink had a water temperature measured by 3 different thermometers of 171 F, while the gauge thermometer on the sink measured 179 F.
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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.:
28
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Site:
Other-Staff Mess - Beverage Station
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Violation:
The paper towel dispenser was mounted directly over the food/beverage counter immediately beside the handwash sink, subjecting the counter to water from handwashing.
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Recommendation:
Move the paper towel dispenser so it is located away from the adjacent food and beverage counter.
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Item No.:
33
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Site:
Buffet-Lido Grand Buffet - Aft Line
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Violation:
There was a heavy dirt and oil debris accumulating on the support metal at the gap in the deckhead over the center section of the aft center buffet line. There was open void above the deckhead panels and this dirt/oil debris was trapped along the gap between deckhead panels.
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Recommendation:
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Item No.:
33
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Site:
Buffet-Lido Grand Buffet
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Violation:
The decorative blue mask style light covers on the back bulkhead throughout the buffet lines were soiled with dust and dirt debris.
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Recommendation:
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Item No.:
34
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Site:
Galley-Main Galley - Entry
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Violation:
There was water pooling inside the deckhead light fixture in the center of walk-in refrigerator #32. Water was dripping from inside the light cover to an empty tray set on the top shelf of a trolley of food. Staff moved the trolley immediately.
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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.:
39
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Site:
Buffet-Lido Grand Buffet - Pasta Station
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Violation:
One filth fly was circulating on counters in this area during lunch food service.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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