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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 22 April 2023, a non-food employee had an onset of AGE symptoms at 1200 and reported to medical at 1750. Staff was unsure where the employee was during this period of time. Time card was verified that the employee did not work this day. Disciplinary actions were taken as well.
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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.:
21
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Site:
Buffet-Deck 9 Lido
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Violation:
At the toast station, the sticker was peeling inside of the right heat lamp.
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Recommendation:
Ensure 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.
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Item No.:
21
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Site:
Galley-Deck 10 Steakhouse
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Violation:
Plastic was loose and peeling on the back and top of the potwash machine.
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Recommendation:
Ensure 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.
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Item No.:
22
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Site:
Galley-Deck 0
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Violation:
The right upper final sanitizing rinse spray nozzle produced a single stream of water. It was determined the nozzle was clogged. This was corrected.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 9 Dishwash
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Violation:
Plates being loaded onto the conveyor were overlapping each other by about 1 inch (25 mm). The inspector informed the crew working at the soiled end to stagger the plates on each side of the conveyor.
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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.:
22
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Site:
Galley-Deck 9 Dishwash
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Violation:
The right upper final sanitizing rinse spray nozzle produced a single stream of water. It was determined the nozzle was clogged. This was corrected.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 9 Potwash
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Violation:
The potwash machine was out of service starting the morning of the inspection. A hose on the bottom of the machine had a hole.
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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.:
24
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Site:
Bar-Deck 5 Casino Bar
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Violation:
The container of sanitizing solution measured less than 50 ppm chlorine. The solution was immediately remade.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 3 Forward/Starboard
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Violation:
A small amount of black debris was inside the water catch bath of the right ice machine. The engineer explained this was nickel coating from the ice cube maker.
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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.:
30
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Site:
Other-Deck 5 Cherry on Top
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Violation:
The passenger handwash station was not operational on the morning of the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 9 Sushi
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Violation:
Where the steam table was removed, loose insulation was around the deck-mounted table legs.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 9 Dishwash
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Violation:
The light intensity measured 60 lux at the soiled end of the dishwash machine.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Deck 9 Dishwash
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Violation:
A small cockroach was on the bulkhead at the soiled end of the dishwash machine. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Ventilation-AC Station 3.6.5
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Violation:
The ventilation unit AC 3.6.5 had air filters that were heavily soiled with dust and debris.
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Recommendation:
Keep air handling units clean.
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