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Item No.:
19
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Site:
Buffet-Garden Cafe
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Violation:
The container of bread at the midship toaster station next to island #5 was had a removable lid that was not self closing. According to staff, this station was supposed to be monitored by a crew member who would assist the passengers in making toast but on two separate occasions passengers were seen making their own toast with no crew member around. The tongs used to pick-up the sliced bread were on a separate plate with a plate cover but it was not self-closing.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
27
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Site:
Galley-Warewashing (Tax Paid Storeroom)
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Violation:
In the soda equipment cabinet, the top shelf under each of the compressor units for the soda dispensing system was soiled with dust and debris.
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Recommendation:
Ensure 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.:
21
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Site:
Buffet-Great Outdoors Port Beverage Station
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Violation:
The exterior of the counter ice machine was broken and cracked in several locations.
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Recommendation:
Ensure 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-Great Outdoors Hot Line
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Violation:
The chute in the drip tray housing on both flat grills had a gap around the opening.
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Recommendation:
Ensure 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-O'Sheehan's Bar and Grill Warewash
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Violation:
The first curtain on the soiled end of the mechanical dishwash machine was warped which cause water from the prewash to spray and pool on the deck.
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Recommendation:
Replace the first curtain to prevent water from splashing and pooling on the deck.
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Item No.:
33
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Site:
Galley-O'Sheehan's Bar and Grill Warewash
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Violation:
The first curtain on the soiled end of the mechanical dishwash machine was warped which cause water from the prewash to spray and pool on the deck
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
28
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Site:
Galley-O'Sheehan's Bar and Grill Warewash
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Violation:
Several stacks of clean plates on the clean storage rack were not stored covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Toilet Room
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Violation:
The self-closing toilet room door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
21
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Site:
Galley-Toilet Room
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Violation:
The lock housing on the door frame for the toilet room door was missing.
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Recommendation:
Ensure 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.:
27
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Site:
Galley-Flat/Groove Grills
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Violation:
The juncture between the flat and grooved grills throughout the main galley were heavily soiled with grease residue. The juncture was visible on the underside of the grills.
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Recommendation:
Ensure 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.:
26
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Site:
Galley-Chin Chin (Asian Galley)
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Violation:
Food debris was still present on the blade of the previously cleaned deli slicer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The water in the wash compartment of the in-use three compartment sink was heavily soiled with food debris. The water was brown in color and the soap suds were yellow. The water was immediately drained.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The water pressure for the final rinse in the rack-type glasswash machine was low, producing only a single stream of water from each nozzle. The final rinse temperature was still measured above 160°F at the plate surface. It was determined the O-ring on the water supply pipe to the final rinse manifold was missing which caused the drop in water pressure.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
33
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Site:
Buffet-Officer Mess
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Violation:
The table next to the juice machine was on carpet and had clean equipment and water pitchers on top.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
23
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Site:
Pantry-Java Cafe
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Violation:
The wash temperature of the in-use undercounter glasswash machine was measure between 142°F-145°F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66°C (150°F) for a stationary-rack, dual-temperature machine.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A beauty therapist had an onset of acute gastroenteritis (AGE) symptoms on 19 January at 21:30, but did not report to the medical center until 22 January at 08:45. When she experienced her initial AGE symptoms she continued to work 30 minutes until the end of her shift. Her second episode of AGE symptoms were in the early morning hours of 22 January. On 20 and 21 January she worked her regular shifts all day. Medical staff discussed the appropriate AGE training and required reporting procedures provided to all crew members on a regular basis. This crew member received a written warning from the Staff Captain.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A sales assistant (concessions) had an onset of AGE symptoms on 14 January at 05:00, but did not report to the medical center until 14:55. He did not work during these hours while ill, but did go to the staff mess at 13:00. Medical staff discussed the appropriate AGE training and required reporting procedures provided to all crew members on a regular basis. This crew member received a written warning from the Staff Captain.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
08
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Site:
Potable Water-Swisher Dispensers Vacuum Breakers
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Violation:
The inspector was shown a log of 25 vacuum breakers for the dishwash and potwash machine swisher dispensers. The log was from the shipyard delivery in August 2005. No further records were available to indicate these devices were visually inspected periodically. Staff explained that only when the devices needed replaced a work order was issued and followed up.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Inspect backflow prevention devices periodically and replace any failed units.
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