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Item No.:
02
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Site:
Medical-AGE Logs
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Violation:
On the voyage of 10/31-11/07, one food worker was recorded as a non-reportable acute gastroenteritis (AGE) case on the log. This person had one episode of diarrhea, that was reported as above normal, and was issued antidiarrheal medicine and was isolated for 48 hours. This person met the reportable case definition because the diarrhea is above normal for the individual.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms).
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Item No.:
16
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Site:
Buffet-Petty Officer Mess
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Violation:
The milk compartment of the espresso machine was not labeled as a time control unit. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
20
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Site:
Other-Scarlets
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Violation:
A deli slicer had a seam observed between the backplate and equipment. This was corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Center Galley
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Violation:
A deli slicer had a seam observed between the backplate and equipment. This was corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Center Galley
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Violation:
Soup kettle #E9-33 was out of order.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Aft Line
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Violation:
The left grill had a gap around the grease chute traveling to the grease collection pan.
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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:
Other-Scarlets
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Violation:
The flat top grill had a gap around the grease chute traveling to the grease collection pan.
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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-Lido Scullery
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Violation:
The glasswasher noted above was had inconsistent and low final rinse temperatures at the utensil surfaces resulting from an issue with the pressure from the main steam line from the engine room.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge of final rinse compartment of the three-compartment sink was inaccurate by 5-6F; this was corrected.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
22
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Site:
Galley-Potwash
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Violation:
The in-use flight-type potwasher was not consistently meeting the minimum final rinse temperature of 160F at the utensil surface. The final rinse temperature gauge fluctuated between mid-170Fs to low 190Fs. Staff reported there was a pressure issue from the steam line causing the inconsistent temperatures for the final rinse spray.
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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.:
22
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Site:
Pantry-Deck Pantry 6.18
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Violation:
Glasses in the rack were found inverted and filled with wash water in both the first test of the machine above, and again during the retest of the machine. Both of these racks of glasses were rewashed by the staff with the glasses in the inverted position.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Pantry-Deck Pantry 6.18
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Violation:
The warewash machine final rinse cycle manifold temperature was showing to be 185-197F on the temperature gauge in three consecutive tests of an undercounter warewash machine in active use. The maximum temperature achieved on the at the glass surface with a thermolabel was 150F. The maximum registering thermometers used by the inspector and ship staff showed 151F at glass surface. The final rinse pump was replaced and the final rinse temperature at glass surface was measured at 167F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Lido Scullery
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Violation:
The glasswasher was reported as ready to use by staff in the area, and staff began using the glasswasher and running cups through the machine before the inspection team evaluated the equipment. During evaluation, the glasswasher was unable to reach the minimum final rinse temperature of 160F at the utensil surface. The inspector used a thermocouple thermometer, which reached a maximum final rinse temperature of 158F at the utensil surface. The final rinse temperatures fluctuated from 148-155F at the utensil surface during most of the evaluation.
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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.:
26
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Site:
Buffet-Lido Aft Starboard Beverage Station
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Violation:
Black residue was noted around the tube ice chute in the undercounter ice bin of the counter-mounted ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Bakery
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Violation:
A previously cleaned mixer guard for the deck-mounted mixer had some food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Center Galley
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Violation:
The seam between the backplate and deli slicer had some black residue noted.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Scarlets
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Violation:
The seam between the backplate and deli slicer had some black residue noted.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Buffet-Forward Line
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Violation:
Gaps were observed in the deckhead above the hot basin, and a hole was observed in the deckhead/bulkhead juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
Grouting was not smooth and easily cleanable outside of walk-in refrigerator #50 at the deck/equipment juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
37
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Site:
Galley-Lido Scullery
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Violation:
Excessive steam was observed coming from the soiled side of the in-use flight-type dishwasher.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from draining or dripping onto equipment or utensils.
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Item No.:
42
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Site:
Children Area-Toy Box and Stroller Trays
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Violation:
The molded recesses in the bottom of the right plastic toy chest and the trays on several strollers were soiled. Cleaning of these items commenced before the inspection team left Camp Carnival.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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