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Item No.:
11
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Site:
Medical-Crew Gastrointestinal Illness Reporting
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Violation:
Over the last 5 cruises (26 December thru 30 January) seven crew members reported their gastrointestinal (GI) symptoms to the medical center from 14 to 39 hours after their symptoms began. Six of the seven were food employees, and four of those six food workers are documented in the fun time electronic work hour system as being on duty. The work record showed a bar waitress ill on 14 January at 3 am who worked from 5:48 pm to 10:30 pm the same day and reported to medical on 15 January at 6 pm. A team waitress began GI symptoms 8 January at 11 am and worked from 8 am to 11 am, then 12 noon to 2 pm, and 6 pm to midnight. She reported to medical at 4:53 pm on 9 January. An assistant team waitress worked three separate shifts from 7 am to 10:30 pm on 6 January and reported GI symptoms which started at 3 am that day to the medical center at 8:30 am on 7 January.
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Recommendation:
Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
13
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Site:
Medical-Crew Gastrointestinal Illness Reporting
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Violation:
Six food employees ranging from sommelier, bar waitress, team waitress, team waiter, and assistant team waitress experienced gastrointestinal illness symptoms from 14 to 39 hours prior to their reporting those symptoms to the medical center. All were determined to be GI illness cases and immediately placed in isolation.
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Recommendation:
7.2.1.2.1(12) - The person in charge of the food operations on the vessel shall ensure that: Employees ar properly trained in food safety as it relates to their assigned duties.
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Item No.:
02
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Site:
Medical-Clinical Specimen Containers
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Violation:
The medical facility did not have clinical specimen collection containers for bacterial agents onboard. The containers supplied to them were for transport of viruses, Chlamydia, Mycoplasma, and Urea Plasma.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
*
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Site:
Children Area-Camp Carnival - Spray disinfectant
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Violation:
The spray disinfectant bottle for HB Quat had a warning label indicating protective equipment which would make this product to hazardous for use on children's toys and diaper changing tables, which are among the uses for it in the child center. The spray bottle is in fact the diluted form of this chemical according to staff and the hazard for that product requires no protective equipment.
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Recommendation:
Ensure the manufacturer or supplier provides an accurate health warning label for the spray disinfectant solution in spray bottles.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
During active bunkering of potable water from the shore connection to tank #3, the free chlorine residual as measured by the ship's manual kit was 2.2 ppm (mg/L), but only 0.72 ppm on the inspector's test kit. Upon review it was determined that the ship's test kit was operating in the high range for analysis, which is only to be used when the water being tested is known to be above 2 ppm. Two subsequent tests were made with the ship's kit set to the low analysis range and the readings were 0.61 and 0.62 ppm. The inspector's kit measured 0.72 and 0.71 ppm on these two additional tests. A water sample drawn from the tank being filled had a free chlorine residual of only 0.11 ppm. The chlorination was increased and re-tested on the inspector's kit at 2.11 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
20
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Site:
Preparation Room-Deck 0
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Violation:
The metal press device that pushes food into the blades of the food processor was severely damaged by the blades. This item was discarded.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
08
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Site:
Provisions-Deck 0 - Trolley Wash
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Violation:
There was a threaded hose connection for the trolley wash that did not have a backflow assembly installed.
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Recommendation:
Install an appropriate backflow prevention device for this potential cross-connection.
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Item No.:
24
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Site:
Galley-Deck 0 - Crew Galley Entrance
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Violation:
The bucket of chlorine sanitizing solution measured greater than 200 ppm free chlorine residual. This area was in operation at the time of the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
37
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Site:
Galley-Deck 0 - Soup Station
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Violation:
There was excessive condensate observed above the 3 kettles along the ventilation hood.
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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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Item No.:
21
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Site:
Food Service General-Head Control Knobs for Tilting Kettles and Pans
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Violation:
The handles for the tilting kettles and pans were rough and not easily cleanable.
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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.:
27
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Site:
Galley-Deck 0 - Hot Galley
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Violation:
There was dust and food soil on top of the stacked combination ovens. This item was corrected.
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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.:
08
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Site:
Galley-Deck 0 - Beverage Station
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Violation:
The backflow assembly for the combination ice/water machine was weeping and corroded.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
20
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Site:
Dining Room-Deck 0 - Officer's Mess
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Violation:
The espresso machine had slotted fasteners behind the dispensing nozzles.
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Recommendation:
Contact the manufacturer of this machine to find a solution of a non-slotted fastener for the dispensing nozzles.
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Item No.:
08
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Site:
Dining Room-Deck 0 - Officer's Mess
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Violation:
The backflow assembly for the espresso machine was weeping and corroded.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
20
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Site:
Dining Room-Deck 0 - Petty Officer's Mess
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Violation:
The espresso machine had slotted fasterners behind the dispensing nozzles.
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Recommendation:
Contact the manufacturer of this machine to find a solution of a non-slotted fastener for the dispensing nozzles.
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Item No.:
08
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Site:
Dining Room-Deck 0 - Petty Officer's Mess
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Violation:
The backflow assembly for the espresso machine was weeping and corroded.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
22
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Site:
Galley-Deck 0 - Warewash
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Violation:
None of the upper rinse spray arm nozzles for the in-use flight-type warewash machine were spraying water. This item was corrected.
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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.:
26
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Site:
Galley-Deck 10 - Steakhouse
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Violation:
The previously cleaned in-set grooved grills were lightly soiled with food residue. This item was corrected.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 10 - Steakhouse
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Violation:
The underside and technical compartment of the three-piece removable grooved grill was heavily soiled.
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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.:
27
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Site:
Galley-Deck 10 - Steakhouse
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Violation:
The three permantly counter mounted plate warmers were soiled with a sticky substance. This item was corrected.
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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.:
27
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Site:
Galley-Deck 10 - Steakhouse
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Violation:
The previously cleaned ventilation hood was soiled with an accumulation of oil along the inside of the front part of the hood.
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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.:
20
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Site:
Food Service General-Espresso Machines
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Violation:
Several of the espresso machines had corroded fasteners and metal undersides immediatley above the milk frothers. This was noted in the crew mess, the Deck 9 Coffee Shop, and several of the bars.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
37
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Site:
Galley-Deck 9 - Potwash
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Violation:
There was condensate above the potwash machine and the adjacent clean landing for the three-compartment sink. No clean items were impacted.
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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.
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Item No.:
19
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Site:
Galley-Deck 9 - Buffet Pantry
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Violation:
There were several trays of ready-to-eat lettuce labelled as garnish for hamburgers stored in plastic wrap directly on green trays. Some of the green trays were cracked and lightly soiled. The lettuce was discarded.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
20
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Site:
Galley-Deck 9 - Buffet Pantry
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Violation:
There were several trays of ready-to-eat lettuce labelled as garnish for hamburgers stored in plastic wrap directly on green trays. Some of the green trays were cracked and lightly soiled. The lettuce was discarded.
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Recommendation:
Replace damaged and cracked serving trays if they cannot be repaired.
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Item No.:
36
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Site:
Galley-Deck 9 - Lighting - Food Worker Areas
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Violation:
Several worker stations located throughout the Lido deck did not have sufficient artifical illumination.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
33
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Site:
Galley-Deck 9 - Mongolian Grill - Temporary Ramps
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Violation:
The diamond plated stainless steel ramps used along the worker side of the mongolian grill did not have ant-slip characteristics.
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Recommendation:
Provide some anti-slip features to the two side ramps for the elevated deck in the grill area.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewash
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Violation:
The in-use flight-type warewash machine had one final rinse nozzle that did not have an effective spray pattern. In addition, none of the upper rinse spray arm nozzles were spraying water. This item was corrected.
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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.:
20
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Site:
Bar-Disco Bar
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Violation:
The previously cleaned countertop blender had a blade that was damaged and was lightly soiled with a red sticky residue.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
26
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Site:
Bar-Disco Bar
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Violation:
The previously cleaned countertop blender had a blade that was damaged and was lightly soiled with a red sticky residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
24
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Site:
Bar-Deck 3 - Lobby Bar
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Violation:
The concentration of the sanitizer solution in the sanitizer bucket measured greater than 200 ppm. This area was in operation at the time of the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Deck 9 - Mid-ship Pool Bar
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Violation:
The concentration of the sanitizer solution in the sanitizer bucket measured greater than 200 ppm. This area was in operation at the time of the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-Deck 9 - Aft Pool Bar
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Violation:
The inside of the ice bin was soiled along the side with a brown sticky residue. The ice machine was taken out of service.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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