|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE log stated that a nonfood employee had symptom onset at 00:05 on 19 February 2024 and did not report to medical until 15:50 that day. The employee went to the crew mess for breakfast and lunch before they reported to medical. The 72-hour food/beverage questionnaire was not completed for the day of symptom onset.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE log stated that a nonfood employee had symptom onset at 00:05 on 19 February 2024 and did not report to medical until 15:50 that day. The employee went to the crew mess for breakfast and lunch before they reported to medical. The 72-hour food/beverage questionnaire was not completed for the day of symptom onset.
|
|
Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
13
|
|
Site:
Provisions-Deck A
|
|
Violation:
The person in charge of receiving food items explained that temperature checks of eggs were not conducted inside the delivery truck or on the pier. Only the ambient air temperature of the delivery truck was monitored.
|
|
Recommendation:
Ensure that the areas of knowledge include: Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2 - Hot Area
|
|
Violation:
The left tilting kettle designated for the crew mess had been out of order since 22 December 2023. Parts were expected to be delivered 8 April.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 2
|
|
Violation:
A non-commercial microwave was in-use near the beverage station.
|
|
Recommendation:
Ensure microwave ovens meet the safety standards specified in 21 CFR 1030.10 Microwave Ovens, or equivalent. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 2 - Manfredii's Italian Restaurant
|
|
Violation:
The undercounter refrigerator doors did not seal completely when shut. The inspector was able to slide six pieces of paper through the opening when the doors were closed. Ambient air temperatures inside the refrigerators and food temperatures were within the proper range. A similar finding was on the previous inspection.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 5 - World Cafe
|
|
Violation:
On the worker side of the port and starboard hot lines, excess silicone was on the underside front edge of the countertops. Silicone was peeling on the far-right side in some areas, making the areas difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 5 - World Cafe
|
|
Violation:
The front edges of the countertops on the worker side of the port and starboard hot lines were chipped, making the areas difficult to clean.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 - World Cafe
|
|
Violation:
The sanitizing compartment of the manual three-compartment sink measured 165-169F by the inspector and crew member. No items were in this compartment during the inspection. The hood-type potwash machine was in operation.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
29
|
|
Site:
Provisions-Deck A
|
|
Violation:
The handwash station across from the dry store was blocked by a pallet of cooking oil containers.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 5 - World Cafe
|
|
Violation:
The installation of the portside entrance passenger handwash station was not completed.
|
|
Recommendation:
Provide handwashing stations at each minor passenger entry to the main buffet areas proportional to the passenger flow, with at least one per entry. Provide a handwashing station with a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A - Milk, Dairy, and Berries
|
|
Violation:
Excessive frozen condensate was on the deckhead to the right of the air cooler. No foods were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - World Cafe
|
|
Violation:
On the soiled side of the potwash area, the edge and lock plate of the door had missing fasteners.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|