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Item No.:
02
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Site:
Medical-Close-Contact Follow-up Records
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Violation:
Interview records for two close-contacts to AGE symptomatic crew during voyage from 4/15 - 4/24/2023 and from 3/27 - 4/6/2023 were not available. Specifically, there were no interview records for an identified close-contact during the voyage beginning on 4/15. Medical staff reported they forgot to identify the case's immediate close contact that used the same bathroom. For the voyage that began on 3/27, there was no record of a close-contact interview follow-up at the 48-hour timeframe. For both accounts corrective actions were taken by ship personnel.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
16
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Site:
Galley-Tuscan Grille - Reach-in Refrigerator R-05-43
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Violation:
Internal temperatures of chicken confit and fontina cheese taken by the inspector and crew measured temperatures above 45°F. There were several trays of chicken and cheese on each side of the tall refrigerator. Cooling logs for the chicken confit indicated the chicken was prepared and cooled to 41°F on 3 May 2023. The products were discarded and the unit was fixed by the end of the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
20
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Site:
Galley-Tuscan Grille - Reach-in Refrigerator R-05-43
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Violation:
Internal temperatures of chicken confit and fontina cheese taken by the inspector and crew measured temperatures above 45°F. There were several trays of chicken and cheese on each side of the tall refrigerator. Cooling logs for the chicken confit indicated the chicken was prepared and cooled to 41°F on 3 May 2023. The products were discarded and the unit was fixed by the end of the inspection.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
21
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Site:
Buffet-Ice Cream Station
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Violation:
The soft serve ice cream drip tray was broken, which made it difficult to clean.
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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-Beverage Station - Starboard Side Midship
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Violation:
The product labels for the fruit juice dispensers were peeling and in poor repair.
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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-Island #2
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Violation:
There were several cracks in the island countertop, which made the area difficult to clean. The cracks were filled with excess silicone and peeling tape was on top of the silicone.
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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:
Dining Room-Tuscan Grille
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Violation:
Three of the four service trolleys were in poor repair with chipped surfaces, which made them difficult to clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Other-Engine Control Room - Coffee Station Refrigerator
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Violation:
Old food residue was on the unit's shelving and bottom of the undercounter refrigerator below the espresso machine.
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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.:
27
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Site:
Other-Engine Control Room - Coffee Station
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Violation:
The top storage shelving had a build-up of old coffee residue of more than a day's accumulation.
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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.:
27
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Site:
Buffet-Port-side Beverage Bar
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Violation:
The area near the hot water valve of the expresso machine was heavily soiled with more than a day's accumulation of food 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.:
28
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Site:
Buffet-Island #4
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Violation:
Clean condiment spoons out for self-service were stored in an open bowl and the food contact surface was not protected from possible contamination.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Dining Room-Cafe Al Baccio
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Violation:
Condensate accumulated on the back of the refrigerator. Clean and sanitized dishes were stored directly beside this area. It did not appear that any water had dripped on the dishes.
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Recommendation:
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Galley-Handwash Sinks
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Violation:
Water temperature measured above 120°F at three handwashing sinks in this galley.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
37
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Site:
Dining Room-Cafe Al Baccio
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Violation:
Condensate accumulated on the back of the refrigerator. Clean and sanitized dishes were stored directly beside this area. It did not appear that any water had dripped on the dishes.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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