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Item No.:
02
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Site:
Medical-72-Hour Questionnaire
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Violation:
During the 3-8 June 2023 voyage, a food employee had symptoms of acute gastroenteritis and the 72-hour food questionnaire was missing from their file.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
12
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Site:
Galley-Deck 9 - Blue Iguana Cantina
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Violation:
The crew member responsible for opening the ice machines was observed not washing his hands upon entering the area and removing the ice deflector panel. He was observed entering a few areas with gloves already on his hands, and not removing them and washing his hands upon staring work.
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Recommendation:
Ensure food employees keep their hands and exposed portions of their arms clean. Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (4) After handling soiled equipment or utensils; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
21
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Site:
Galley-Deck 0
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Violation:
Water was leaking and pooling on the deck from the front technical compartment of the left and middle soup kettles.
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Recommendation:
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.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The far right and the second from right upper final sanitizing rinse spray nozzles produced little to no water, and there was a leak on the far right side of the spray arm.
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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:
Galley-Deck 9 - Dishwash Machine
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Violation:
Water was leaking onto the deck from the bottom front corner of the prewash compartment.
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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:
Galley-Deck 3 - Aft Dishwash Machine
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Violation:
All upper final sanitizing rinse spray nozzles had low water pressure and produced a thin stream of water. The auxiliary rinse spray arm was heavily leaking water at the far right side of the machine. Also, the steam gauge was not working, as it appeared to be filled with fluid and difficult to read.
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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:
Galley-Deck 3 - Forward Glasswash Machine
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Violation:
This glasswash machine was out of service for one month. The heater coil was broken and the front alarm switch was missing.
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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:
Galley-Dishwash Machine
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Violation:
On two passes through the final sanitizing rinse, the utensil surface temperature measured 155°F and 150°F using the inspector's thermocouple temperature measuring device. The inspector and crew member also passed their tip-sensitive thermometers through the machine and measured temperatures of 154°F and 152°F respectively. Upon inspecting the final sanitizing rinse spray nozzles, the far right and the second from right upper nozzles produced little to no water, and there was a leak on the far right side of the spray arm.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 0
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Violation:
The inspector used an alcohol wipe to remove pink substance from the inside of the ice machine deflector panel. The crew member explained all ice machines were cleaned five days prior.
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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.:
27
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Site:
Galley-Deck 3 - Appetizer Pantry
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Violation:
Three plate trolleys had food soil on the inside bottom. All carts were full of previously cleaned and sanitized plates turned upright on the carts.
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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-Deck 0 - Crew Mess
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Violation:
Food soil was inside the container of previously cleaned and sanitized forks out for crew self-service.
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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.
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Item No.:
29
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Site:
Other-Entrance From Outside To Guy's Burger Joint
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Violation:
The minimum water temperature of the handwash station measured 133°F. The cold water was not working.
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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.:
33
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Site:
Galley-Deck 10 - Pig and Anchor
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Violation:
The bottom of the bulkhead-mounted menu was loose and peeling along the bottom.
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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.
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Item No.:
33
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Site:
Galley-Deck 9 - Dishwash Machine
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Violation:
Water was leaking onto the deck from the bottom front corner of the prewash compartment.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Center Galley
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Violation:
Water was leaking and pooling on the deck from the steam valves of the right and left large sauce kettles.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 0
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Violation:
Water was leaking and pooling on the deck from the front technical compartment of the left and middle soup kettles.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 3 - Center Galley
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Violation:
Water was leaking and pooling on the deck from the steam valves of the right and left large sauce kettles.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 9 - Pizzeria del Capitano
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Violation:
There was no ventilation in this galley. The area was extremely hot.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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