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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
In addition to 'none' or 'no' recorded for AGE passengers and crew in the underlying illness column, medical notes appeared for a few passenger and crew that did not pertain to AGE. Medical staff explained there was more than one comments section in the database for them to enter their notes, which may be why some of their notes appeared on the AGE log.
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Recommendation:
Ensure that only notes and statements pertaining to passenger and crew underlying illness affecting AGE are documented in this column.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
An Assistant Waiter had an onset of AGE symptoms at 09:30 followed by another symptom at 11:25 while ashore on 9 December. Upon returning to the ship at 11:35, he went to his cabin where he had another AGE symptom at 11:45. He reported to the medical center at 12:38. This crew member's employment was terminated.
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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.
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Item No.:
23
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Site:
Galley-
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Violation:
During three cycles, the wash tank temperature ranged from 146-148F while the machine was in operation. The manufacture's data plate required 150F minimum.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Dining Room-Deck 4 - Reflections Dining Room
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Violation:
At the waiter station near the entrance to the dining room, previously cleaned plates and silverware were soiled with egg residue and grease.
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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.:
28
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
Four stacks of numerous clean plates and plate covers were stored in the clean storage area upright and underneath the deckhead air conditioning vent.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Dining Room-Deck 5 - Reflections Dining Room
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Violation:
During disembarkation, many passengers were sitting at five tables full of clean glasses, mugs, etc. The glassware was inverted, but susceptible to contamination for the next service period.
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Recommendation:
Remove clean glassware and utensils from areas where passengers are traveling through and awaiting to disembark the ship. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
37
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
Excess condensation was on the outside of the glasswash machine hood overhang and steam was blowing into the food transportation area where waiters walk with food when serving to the dining room, as well as to the clean glassware storage. Condensation was also on the deckhead in the food transportation area. Condensation was observed dripping onto the deck in the food transportation area. Condensation was not observed on any food or clean items.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure 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.
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