|
|
|
Item No.:
27
|
|
Site:
Galley-JOHNNY ROCKETS
|
|
Violation:
MOLD WAS FOUND IN THE SEAMS OF THE DOOR SEALS ON THE PORT SIDE, UNDER COUNTER REACH-IN REFRIGERATOR.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-JOHNNY ROCKETS
|
|
Violation:
SEVERAL DECK, BULKHEAD AND PROFILE TILES WERE CHIPPED, CRACKED AND BROKEN 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-JOHNNY ROCKETS
|
|
Violation:
THE PREVIOUSLY CLEANED FLOORS OF THE DINING ROOM, GRILL AND GALLEY WERE FOUND SOILED WITH FOOD PARTICLES AND OTHER DEBRIS.
|
|
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:
Galley-JOHNNY ROCKETS DINING ROOM
|
|
Violation:
THE SPACES BETWEEN THE BULKHEAD AND BOOTH SEATING FRAMES HAD A HEAVY ACCUMULATION OF DIRT, DEBRIS AND FOOD PARTICLES.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads in food service areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-JOHNNY ROCKETS KITCHEN
|
|
Violation:
THE DOOR SEALS ON THE PORT SIDE, UNDER COUNTER REACH-IN, REFRIGERATOR WERE NOT SECURELY ATTACHED.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-JOHNNY ROCKETS SERVICE COUNTER
|
|
Violation:
THE ICE CREAM FREEZER'S SLIDING LID TACK WELDS HAD SEPARATED EXPOSING THE COVER'S INSULATION MATERIAL MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-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.:
34
|
|
Site:
Bar-HIGHNOTES (DECK 14)
|
|
Violation:
THE DRAIN LINE WAS NOT SECURED TO THE ICE BIN'S DRAIN RESULTING IN LIQUID DRAINING TO THE TABLE TOP UNDER THE MACHINE.
|
|
Recommendation:
Ensure that the plumbing system is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-WINDJAMMER
|
|
Violation:
THE LAMINATE SURFACES OF THE WAIT STATIONS WERE IN DISREPAIR, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-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.:
21
|
|
Site:
Buffet-WINDJAMMER (PORTSIDE AFT WAIT STATION)
|
|
Violation:
THE ELECTRICAL OUTLET COVER, LOCATED IN THE PROFILE STRIP, WAS BROKEN MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-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.:
21
|
|
Site:
Buffet-WINDJAMMER (PORTSIDE FORWARD SERVICE STATION)
|
|
Violation:
THE ELECTRICAL OUTLET COVER, LOCATED IN THE PROFILE STRIP, WAS BROKEN MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-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.:
39
|
|
Site:
Buffet-WINDJAMMER (PORTSIDE AFT COFFEE SERVICE STATION)
|
|
Violation:
SEVERAL SMALL FLIES WERE NOTED IN AND AROUND THE TECHNICAL AREA.
|
|
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.:
37
|
|
Site:
Buffet-WINDJAMMER (GLASSWASH)
|
|
Violation:
STEAM WAS EMITTING FROM THE MACHINE'S CLEAN END RESULTING IN CONDENSATE ACCUMULATION ON THE DECK HEAD.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-AMOS MAINTENANCE LOG RECORDS
|
|
Violation:
THE LOGS INDICATED ONLY ONE PRESSURE DIFFERENTIAL RECORDED FOR THE REDUCED PRESSURE BACKFLOW ASSEMBLIES. THE TEST KIT PROCEDURES AND THE VESSEL SANITATION PROGRAM OPERATIONS MANUAL REQUIRE THAT ALL PRESSURE DIFFERENCES BE RECORDED.
|
|
Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 3 DINING ROOM
|
|
Violation:
THE BOTTOM SHELVES IN THE CLEANING LOCKER WERE TOO CLOSE TO THE DECK, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that shelving is elevated far enough above the decks to allow easy cleaning.
|
|
|
Item No.:
19
|
|
Site:
Other-DECK 3 DINING ROOM
|
|
Violation:
SOILED PLATES WERE SORTED ON THE CLEAN SIDE OF THE WAIT STATION. FOOD ITEMS TO BE SERVED WERE ALSO ON THIS SIDE.
|
|
Recommendation:
Ensure that food held for service is protected from contamination.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 3 DINING ROOM
|
|
Violation:
THE LAMINATE SURFACES OF THE WAIT STATIONS WERE IN DISREPAIR, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-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.:
28
|
|
Site:
Other-DECK 3 DINING ROOM
|
|
Violation:
EQUIPMENT SUCH AS CHAFING PANS, INDUCTION COOKERS, AND RACKS OF DISHES AND UTENSILS WERE STORED DIRECTLY ON THE DECK IN THE STORAGE LOCKER ACROSS FROM THE ENTRANCE TO THE GALLEY.
|
|
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 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3
|
|
Violation:
WOODEN WINE CRATES WERE RE-USED FOR STORAGE IN THE MENU LOCKER. THESE WINE CRATES WERE DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3 (HOT GALLEY)
|
|
Violation:
AN EXCESSIVE AMOUNT OF SEALANT WAS NOTED ON THE OUTER SURFACES OF THE BROILER, MAKING CLEANING DIFFICULT.
|
|
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.:
20
|
|
Site:
Food Service General-
|
|
Violation:
SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT SURFACES OF THE UPPER COMPARTMENT OF THE ICE MACHINES, MAKING CLEANING DIFFICULT. CORRECTED DURING INSPECTION.
|
|
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:
Food Service General-
|
|
Violation:
SLOTTED AND MISSING FASTENERS WERE NOTED IN THE FOOD CONTACT AND FOOD SPLASH ZONES OF THE FRYERS, MAKING CLEANING DIFFICULT. CORRECTED DURING THE INSPECTION.
|
|
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.:
14
|
|
Site:
Galley-DECK 3 (HOT GALLEY)
|
|
Violation:
A FOOD HANDLER WAS WEARING A GOLD RING WITH STONES WHILE PREPARING FOOD ON THE HOT LINE. THIS WAS CORRECTED IMMEDIATELY.
|
|
Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
|
|
|
Item No.:
20
|
|
Site:
Galley-DECK 3
|
|
Violation:
THE ICE BIN DEFLECTOR PANELS (RIGHT HAND SIDE) WERE NOT REMOVABLE, MAKING CLEANING DIFFICULT. THIS UNIT WAS PLACED OUT OF SERVICE.
|
|
Recommendation:
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.:
19
|
|
Site:
Food Service General-FOOD ELEVATOR
|
|
Violation:
A CREW MEMBER WAS TRANSPORTING AN UNCOVERED PAN OF BEEF BONES TO THE GALLEY ON A TROLLEY.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-GENERAL EQUIPMENT
|
|
Violation:
THE NON-FOOD CONTACT SURFACES OF SEVERAL PIECES EQUIPMENT WERE DIFFICULT TO CLEAN DUE TO PEELING LABELS, AND EXCESSIVE SEALANT. THE WAITER TRAYS WERE DAMAGED ALONG THE EDGES MAKING CLEANING DIFFICULT. THE DECORATIVE STRIPS ON THE HOT HOLDING CABINETS WERE PEELING MAKING CLEANING DIFFICULT. THE TAPE USED TO COVER THE LABELS ON THE COMBINATION OVENS WAS PEELING, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Other-DECK 3 DINING
|
|
Violation:
THE CLEANING LOCKER WAS NOT LABELED.
|
|
Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
19
|
|
Site:
Galley-DECK 3
|
|
Violation:
THE JUGS OF LIQUID SHORTENING WERE NOT LABELED. THIS WAS NOTED IN THE GALLEY AND IN THE WALK-IN REFRIGERATOR.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Galley-GANGWAY
|
|
Violation:
A TROLLEY WITH SANDWICHES AND COFFEE WAS STORED INSIDE THE FIRST DOOR OF THE TOILET ROOM IN THE TOILET ROOM FOYER. WHEN INSTRUCTED TO MOVE THE TROLLEY IT WAS PLACED UNDER AN OPEN STAIRWELL.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3
|
|
Violation:
A SEAM WAS NOTED ALONG THE RIGHT SIDE OF THE POTWASH UNIT, MAKING CLEANING DIFFICULT.
|
|
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.:
33
|
|
Site:
Galley-DECK 3 (POT WASH)
|
|
Violation:
PEELING SOFT SEALANT WAS NOTED ALONG THE DECK-EQUIPMENT JUNCTURE OF THE POTWASH UNIT, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that cleaning is done during periods when the least amount of food is exposed. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Other-DINNING ROOM
|
|
Violation:
THE DECK-WAIT STATION JUNCTURES WERE NOT COVED.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved.
|
|
|
Item No.:
38
|
|
Site:
Galley-DECK 3 (DISHWASH)
|
|
Violation:
THE CLEANING MATERIALS LOCKER WAS NOT LABELED.
|
|
Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
08
|
|
Site:
Galley-DECK 3 (PANTRY)
|
|
Violation:
THE POTABLE WATER LINE SUPPLYING THE JUICE DISPENSER WAS NOT PROVIDED WITH A BACKFLOW PROTECTION DEVICE.
|
|
Recommendation:
Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
|
|
|
Item No.:
19
|
|
Site:
Galley-DECK 3 (PASTRY)
|
|
Violation:
A BIN OF COCONUT WAS NOT COVERED. BAGS OF COCONUT WERE STORED ON TOP OF PECAN MEAT IN AN UNCOVERED BIN. THIS WAS NOTED IN THE WALK-IN UNIT. THIS WAS CORRECTED IMMEDIATELY.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
|
|
|
Item No.:
26
|
|
Site:
Galley-DECK 3 (DISHWASH)
|
|
Violation:
6 GLASSES WERE SOILED WITH LIPSTICK AND STORED AS CLEAN. A FEW GLASSES HAD AN EXCESSIVE AMOUNT OF FILM ON THEM. THREE PLATES AND 2 SUSHI DISHES WERE SOILED AND STORED AS CLEAN.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
19
|
|
Site:
Galley-DECK 3 (DISHWASH)
|
|
Violation:
AN OPEN TROLLEY OF SOILED DISHES WAS STAGED LESS THAN 2 INCHES FROM THE ICE BIN LID OF THE ICE MACHINE POTENTIALLY EXPOSING THE ICE TO CONTAMINATION. THE TROLLEY WAS MOVED DURING THE INSPECTION.
|
|
Recommendation:
Protect food from cross contamination by ensuring that soiled items are not stored near ice bins or other food items.
|
|
|
Item No.:
33
|
|
Site:
Room Service-DECK 5
|
|
Violation:
BINS WERE STORED ON THE DECK IN LOCKER #5797, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure decks are kept free of unnecessary items to facilitate cleaning and maintenance.
|
|
|
Item No.:
26
|
|
Site:
Room Service-DECK 5
|
|
Violation:
A TRAY THAT HAD A FEW WET/SOILED/STAINED COFFEE CUPS WAS STORED IN THE CHINA LOCKER. AS PER THE STAFF, ITEMS IN THIS LOCKER ARE CLEAN BUT RE-WASHED PRIOR TO USE.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-STAFF AND OFFICER'S MESS
|
|
Violation:
THE JUICE TUBES WERE SLIGHTLY SOILED WITH RESIDUE.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
36
|
|
Site:
Buffet-STAFF AND OFFICER'S MESS
|
|
Violation:
THREE LIGHT BULBS OVER THE BEVERAGE STATION WERE NOT SHIELDED OR SHATTER-RESISTANT.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
19
|
|
Site:
Buffet-STAFF AND OFFICER'S MESS
|
|
Violation:
TONGS WERE NOT PROVIDED FOR TWO TRAYS OF APPLES AND ONE BIN OF BREAD. AS PER THE STAFF CREW, MEMBERS COULD COME IN AT ANY TIME FOR COFFEE AND FRUIT.
|
|
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.:
21
|
|
Site:
Buffet-STAFF AND OFFICER'S MESS (DISHWASH)
|
|
Violation:
THE INSULATION ON THE WAREWASH UNIT BOOSTER TANK WAS DAMAGED AND DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that nonfood-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.:
33
|
|
Site:
Galley-DECK 5
|
|
Violation:
ITEMS WERE STORED ON THE DECK IN THE CLEANING MATERIALS LOCKER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure decks are kept free of unnecessary items to facilitate cleaning and maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 5 (WINE BAR AND WINE ROOM)
|
|
Violation:
THE DECKS AND BULKHEADS WERE SOILED UNDER THE UPRIGHT REFRIGERATION UNITS.
|
|
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.:
21
|
|
Site:
Galley-DECK 5 (WINE BAR)
|
|
Violation:
CARDBOARD BOXES WERE RE-USED. THESE BOXES WERE ABSORBENT AND DIFFICULT TO CLEAN.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-DECK 5 (WINE BAR)
|
|
Violation:
ICE BUCKETS WERE STORED ON THE DECK OF THE WALK-IN UNIT.
|
|
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 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
17
|
|
Site:
Other-PREPARATION ROOM
|
|
Violation:
BAGS OF FROZEN SHRIMP RAVIOLI AND LOBSTER RAVIOLI WERE STORED IN A MILK CRATE AT ROOM TEMPERATURE. THESE ITEMS WERE PARTIALLY THAWED.
|
|
Recommendation:
Ensure that potentially hazardous food is thawed: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours including the time the food is exposed to the running water, the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature to 5C (41F); or (3) As part of a cooking process if the food that is frozen is cooked, or thawed in a microwave oven.
|
|
|
Item No.:
33
|
|
Site:
Provisions-
|
|
Violation:
AN EXCESS AMOUNT OF WATER WAS NOTED ON THE DECK BETWEEN THE MEAT THAW ROOM AND THE POULTRY FREEZER.
|
|
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.:
19
|
|
Site:
Provisions-DRY STORES
|
|
Violation:
PAILS OF BEEF BASE WERE STORED ON THE DECK. THIS WAS CORRECTED IMMEDIATELY
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
THE STANDARDIZED GASTROINTESTINAL ILLNESS LOG DID NOT LIST THE FIRST NAMES OF THE PASSENGERS OR CREW MEMBERS. THE LOG ONLY LISTED THE LAST NAME AND THE FIRST INITIAL OF THE FIRST NAME.
|
|
Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
NUMEROUS TILES WERE DAMAGED BETWEEN THE GALLEY AND BUFFET, 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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-
|
|
Violation:
CLEANING MATERIALS WERE STORED IN THE DRY STORES LOCKER. FOOD ITEMS WERE STORED IN THIS LOCKER.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
19
|
|
Site:
Room Service-ICE PANTRY 6745
|
|
Violation:
THE ICE BIN WAS LEFT OPEN AFTER USE.
|
|
Recommendation:
Between uses, ensure that ice bin covers are closed.
|
|
|
Item No.:
02
|
|
Site:
Medical-
|
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Violation:
SHIPPING CONTAINERS AND LABELS WERE NOT AVAILABLE FOR SHIPPING CLINICAL SPECIMENS.
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Recommendation:
The medical staff will be responsible for maintaining a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 each), as well as the proper shipping containers and labels for same.
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Item No.:
08
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Site:
Medical-DIALYSIS
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Violation:
DIALYSIS UNITS WERE HOOKED UP TO POTABLE WATER LINES FITTED WITH NON-CONTINUOUS PRESSURE TYPE BACKFLOW PROTECTION DEVICES. AS PER THE DIALYSIS TECHNICIAN THE WATER COULD BE LEFT ON WHEN THE UNITS ARE NOT IN USE.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
33
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Site:
Bar-CREW MESS
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Violation:
A GAP WAS NOTED UNDER THE LEDGE OF THE SOILED DROP OFF WINDOW, MAKING CLEANING DIFFICULT.
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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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