|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal Illness Reporting
|
|
Violation:
In reviewing the gastrointestinal illness logs at the medical center for the last 6 cruises (19 November 2010 to 6 January 2011) there were seven different crew members, including a casino dealer, photographer, team waiter, assistant waiter, team waitress and bartender who experienced gastrointestinal illness symptoms and continued to work part or all of a work shift after those symptoms began. In most cases they worked two shift segments of 2-3 hours with a break in between, with some working a third shift which extended into the next day before reporting their illness to the medical department. The period of time between first symptom onset and report to the medical facility ranged from 13 to 26 hours.
|
|
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 that symptomatic non-food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 24 hours. 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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal Illness Reporting
|
|
Violation:
A team waiter worked two shifts of 3 hours with a one hour break after experiencing diarrhea symptoms. A bartender worked for at least 3 hours with fever symptoms prior to requesting off duty. The electronic work tracking system (fun time) reflects this worker was on duty for 8 hours (incorrectly according to staff). An assistant waiter worked for 3 hours on 29 November when first symptoms of diarrhea began. He worked two more shifts of 3 and 4 hours respectively on 30 November before reporting symptoms to the medical facility at the end of the second shift (7 pm). A team waitress worked for 4 hours after diarrhea symptoms began and reported to the medical facility the next day. All of these food workers became gastrointestinal illness cases and were isolated as required once their condition was reported to the medical facility. There were another 3 workers evaluated but the information in the fun time electronic work tracking system had incorrect or missing notes of medical absence, which made it difficult to determine if they worked or not after illness symptoms began. The electronic system is a function of all department supervisors and numerous emails remind them to ensure the medical off periods are properly recorded in the comments section of each workers entry.
|
|
Recommendation:
Ensure that food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
|
|
|
Item No.:
13
|
|
Site:
Medical-Crew Gastrointestinal Illness Reporting
|
|
Violation:
A team waiter worked two shifts of 3 hours with a one hour break after experiencing diarrhea symptoms. A bartender worked for at least 3 hours with fever symptoms prior to requesting off duty. The electronic work tracking system (fun time) reflects this worker was on duty for 8 hours (incorrectly according to staff). An assistant waiter worked for 3 hours on 29 November when first symptoms of diarrhea began. He worked two more shifts of 3 and 4 hours respectively on 30 November before reporting symptoms to the medical facility at the end of the second shift (7 pm). A team waitress worked for 4 hours after diarrhea symptoms began and reported to the medical facility the next day. All of these food workers became gastrointestinal illness cases and were isolated as required once their condition was reported to the medical facility. There were another 3 workers evaluated but the information in the fun time electronic work tracking system had incorrect or missing notes of medical absence, which made it difficult to determine if they worked or not after illness symptoms began. The electronic system is a function of all department supervisors and numerous emails remind them to ensure the medical off periods are properly recorded in the comments section of each workers entry.
|
|
Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. Ensure that the crew report GI illnesses in a timely manner.
|
|
|
Item No.:
19
|
|
Site:
Other-Mad Hatter Lounge
|
|
Violation:
Two long tables filled with wedding cake and a variety of cut ready-to-eat fruits and other foods were observed without guards or shields as part of the table set-up for a wedding reception ceremony taking place at the time of the inspection.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Service Line
|
|
Violation:
One teaspoon was used for self-serving kidney beans. The teaspoon did not extend outside the container sufficiently for persons serving themselves to not contaminate the container when serving.
|
|
Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
There were slotted fasteners and gaps suggesting missing fasteners in the four deck ovens. Two of these ovens were in use during the inspection. This was corrected.
|
|
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:
Other-Lido Cafe Starboard
|
|
Violation:
The 1 cm stands of the coffee grinder were glued to the counter making cleaning difficult. This was corrected by making the coffee grinder easily movable.
|
|
Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Port Side
|
|
Violation:
The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glass warewash
|
|
Violation:
The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The middle nozzle on the upper auxiliary rinse spray arm of the in-use conveyor dishwash machine had an ineffective spray pattern. This was corrected.
|
|
Recommendation:
Ensure that the upper auxiliary rinse nozzles form an effective spray pattern.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
During active use of the flight-type conveyor dishwash machine, the machine's reading of the final rinse was between 206 F and 208 F. The inspector's thermometer and the staff's thermometer read around 166 F and 168 F at the plate's surface during three consecutive checks. It was unclear if the readings of the machine's temperature measuring device were accurate.
|
|
Recommendation:
Ensure that water temperature measuring devices are accurate.
|
|
|
Item No.:
26
|
|
Site:
Bar-Frankie & Johnny
|
|
Violation:
The 2 dispensing tubes of the draft beer dispenser were soiled. This area was previously clean and not active at the time of inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Bar-Casino Bar
|
|
Violation:
One of the two dispensing tubes of the draft beer dispenser was soiled. This area was active at the time of inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Lido Grill
|
|
Violation:
The technical compartment of reach-in freezer #408 had an accumulation of moisture and mold. This was corrected.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Lido Cafe Starboard
|
|
Violation:
The stands of the coffee grinder were glued to the counter leaving about a 1 cm gap. There was visible soil under this equipment. This was corrected by making the coffee grinder easily movable and cleaning underneath.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Other-Pizzeria Service Area
|
|
Violation:
One of the deckhead lights was not working. This caused light to be insufficient in this area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Other-Grill Area - Nick & Nora's
|
|
Violation:
One deckhead light was not working. This caused light to be insufficient in this area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Frankie & Johnny
|
|
Violation:
One deckhead light was not working. This caused light to be insufficient in this area.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Service Line
|
|
Violation:
One fruit fly was flying over exposed food in this area during active service.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido / Asian Corner
|
|
Violation:
One house fly was flying over exposed food at this area during active service.
|
|
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.
|
|