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Item No.:
11
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Site:
Medical-Crew Gastrointestinal Illness Reporting
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Violation:
A room service attendant with gastrointestinal illness symptom onset at 8 pm on 14 June reported to the medical facility at 5:35 pm on 15 June. According to the ship's electronic time stamp system, he worked from 11:03 pm on 14 June to 3:29 am on 15 June, then worked another shift on 15 June from 11:58 am to 4:50 pm. An assistant waiter with GI illness symptom onset on 13 June at 9 am reported to the medical facility at 4:33 the same day, but worked from 7 am to 11:19 am. A performer with gastrointestinal illness symptom onset at 2 am on 5 June reported to the medical facility at 2:39 pm the same day, and worked from 8:01 am to 11:39 am. A cook with gastrointestinal illness symptom onset on 13 May at 7 am reported to the medical facility at 5:19pm the same day, and worked from 8:14 am to 11:20 am. A deck cadet with gastrointestinal illness symptom onset at 10 am on 12 May reported to the medical facility at 4:46 pm on 13 May. Their work history was unavailable because they are no longer aboard the vessel. A cook with gastrointestinal illness onset on 1 May at 1 pm reported to the medical facility on 2 May at 10:43 am. This cook worked on 1 May from 8:45 am to 1:02 pm, from 1:34 pm to 4:51 pm, and from 6:57 pm to 11:08 pm. All of the above employees met the VSP definition of a gastrointestinal illness case and were recorded as such in the GI illness log.
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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 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.
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Item No.:
13
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Site:
Food Service General-Food Workers
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Violation:
An assistant waiter with GI illness symptom onset on 13 June at 9 am reported to the medical facility at 4:33 the same day, but worked from 7 am to 11:19 am. A cook with gastrointestinal illness symptom onset on 13 May at 7 am reported to the medical facility at 5:19pm the same day, and worked from 8:14 am to 11:20 am. A cook with gastrointestinal illness onset on 1 May at 1 pm reported to the medical facility on 2 May at 10:43 am. This cook worked on 1 May from 8:45 am to 1:02 pm, from 1:34 pm to 4:51 pm, and from 6:57 pm to 11:08 pm.
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Recommendation:
Person in charge: Ensure that employees are 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-Gastrointestinal Illness Log
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Violation:
The GI illness log did not accurately record the 3 episodes of diarrhea that a cook GI illness case developed after his first presentation to the medical facility. This was an error within the electronic database used for documenting medical information. The system only records the symptoms a case first presents when they initially visit the medical facility onboard.
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Recommendation:
Ensure that all symptom data is recorded on the GI illness surveillance log.
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Item No.:
13
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Site:
Housekeeping-Stateroom Attendant Lockers
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Violation:
Two separate stateroom attendant lockers on different passenger decks were observed with cups and ice buckets setting inside the handwash sink basin, and on a third deck the handwash sink had a soiled deck cleaning mop head and a container of coins. The ship was in active cabin cleaning at the time of inspection during disembarkation.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
08
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Site:
Potable Water-Tank Painting Record
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Violation:
The tank coating record indicated Interline THA 100 and THA 101 were used on the 2011 potable water tanks which were painted, but the actual product used was Interline THA 125 and THA 127.
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Recommendation:
Ensure the information provided on the tank coating is accurate and that there is correct documentation onboard that the product used is approved for potable water tanks.
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Item No.:
29
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Site:
Buffet-Jade Beverage Station (Port)
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Violation:
There was ice in the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times. Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
21
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Site:
Buffet-Windjammer (Island B)
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Violation:
There was a gap on the underside of the counter top/stainless steel profile juncture between warm plates 6151 and 6152.
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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.
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Item No.:
21
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Site:
Buffet-Jade (Secton A)
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Violation:
There were cracks in the granite counter tops. Some of the previous cracks were fixed, however it was determined the heat caused the contraction and expansion of the granite, resulting in new cracks.
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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.
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Item No.:
22
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Site:
Galley-Windjammer Potwash (Port)
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Violation:
The wash and rinse temperature gauges on the front of the hood-type potwash machine did not indicate the correct temperatures when the machine was in use. The gauges were 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.:
22
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Site:
Galley-Windjammer Dishwash (Port)
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Violation:
The wash tank of the in-use flight-type dishwash machine was soiled with food debris.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Galley-Windjammer Hot Galley (Starboard)
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Violation:
A wet wiping cloth was in an empty sanitizing container. The cloth was placed in chlorine sanitizing solution.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
21
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Site:
Galley-Johnny Rockets Hot Line
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Violation:
The sealant was loose and peeling on the underside of the right side of the technical compartment for flat grill 7047.
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Recommendation:
Repair the sealant on the underside of the technical compartment.
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Item No.:
27
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Site:
Galley-Johnny Rockets Hot Line
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Violation:
The underside of the right side of the technical compartment for flat grill 7047 was soiled with oil residue.
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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:
Food Service General-Doors Leading To Food Areas
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Violation:
There were holes in the doors leading to some food areas. These holes led to open void spaces in the doors.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
19
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Site:
Bar-Squeeze Bar
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Violation:
A container of apples had their manufacturer's label attached to the food items.
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Recommendation:
Ensure that raw fruits and vegetables are thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
19
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Site:
Bar-Squeeze Bar
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Violation:
The scoopers were resting on the protein shake powder in the containers on the counter top.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The door leading from the open deck to the food preparation area was damaged. There were holes in the door where the rubber gasket was missing, the wood panel was chipped along the outer edge, and there was a gap on the lower outer corner of the stainless steel kick plate.
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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 maintained in good repair.
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Item No.:
40
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Site:
Food Service General-Outside Bar Doors
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Violation:
There were large gaps around all sides of the doors leading from the open deck to the food preparation areas of the outside deck bars. The doors were closed at the time of the inspection.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
38
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Site:
Bar-Pool Bar
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Violation:
The three frozen drink machines have not been in use for the past five years.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Solarium Bar
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Violation:
The two frozen drink machines have not been in use for the past five years.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
16
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Site:
Provisions-Vegetable Preparation
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Violation:
Shredded red cabbage in two large plastic containers was between 44 and 51 F in the reach-in refrigertor across from the pulper in the center of the vegetable prep room. The refrigerator was operating properly at 40 F. Reportedly, the refrigerator was taken out of service and cleaned. The red cabbage was blast chilled but should be immediately discarded.
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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.:
24
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Site:
Provisions-Vegetable Preparation
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Violation:
The sanitizing solution was at a concentration less than 50 ppm. The solution was discarded.
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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.:
30
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Site:
Galley-Deck 2, Staff Restrooms
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Violation:
A sign was not in the women's or men's restroom reading 'WASH HANDS AFTER USING TOILET'.
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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.
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Item No.:
37
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Site:
Galley-Deck 2, Warewashing
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Violation:
Excessive condensation was collecting on the deckhead above the dirty portion of the flight type conveyor warewashing machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Dining Room-Deck 2, Beverage Station
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Violation:
Staff reported the Taylor frozen yogurt machine has not been used in several months. According to staff, there are no plans of using this machine in the future.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
16
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Site:
Galley-Deck 5, Buffet Station
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Violation:
A pan of mussels that was purchased cooked and frozen was in the walk-in cooler dated June 8. The cooling log listed mussels being cooled on June 18, 2011. It was uncertain how long the mussels had been in the walk-in cooler. An employee changed the date to June 18, 2011 without confirming how long the mussels had been in the walk-in cooler.
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Recommendation:
Ensure staff accurately record the date information in the cooling logs and that dates are not changed without certain knowledge of the correct information.
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Item No.:
30
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Site:
Galley-Deck 5, Staff Restrooms
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Violation:
A sign was not in the women's or men's restroom reading 'WASH HANDS AFTER USING THE TOILET'.
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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.
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Item No.:
19
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Site:
Galley-Deck 4, Cleaning Locker
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Violation:
An uncovered glass bottle of what looked liked chile was in cleaning locker #4794 near the hot galley area. There was also a butter knife on a shelf in the cleaning locker as well. These items were removed.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. 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.:
34
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Site:
Galley-Deck 4, Tournant Station
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Violation:
The discharge pipe in the technical compartment under the Baine Marie was disconnected.
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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.:
20
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Site:
Galley-Deck 4, Bread Making
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Violation:
The dough sheeter belt was significantly frayed and discolored.
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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:
Galley-Deck 3, Pastry
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Violation:
Three cutting boards being used were significantly discolored and scored.
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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.:
13
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Site:
Provisions-Vegetable Preparation
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Violation:
The kitchen staff did not know the 2 bins of cut red cabbage in the reach-in refridgerator was a potentially hazardous food item.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
13
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Site:
Galley-Deck 5, Buffet Station
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Violation:
Food workers did not properly determine the 7 day discard requirement for the mussels, which are a potentially hazardous food item in the walk-in cooler.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
13
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Site:
Galley-Deck 4, Cleaning Locker
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Violation:
Food workers were not aware of food safety hazards when storing an uncovered container of food and an eating utensil in cleaning locker #4794 near the hot galley.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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