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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A food handler experienced acute gastroenteritis (AGE) symptoms starting at 6:30 am on 8 August 2024. The crew member visited the crew mess at 6:40 am, clocked into work at 6:54 am, and then reported to medical at 7:10 am that same day. According to the corrective action report, the crew member did not handle any food or equipment while working.
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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.:
16
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Site:
Galley-Deck 3 Grand Pantry Walk-in Refrigerator
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Violation:
Pans of sweet potato salad were given 8 days to be used as indicated on the attached discard labels. The review of the cooling logs indicated the sweet potatoes were cooked and cooled on 15 August and the salad was prepared and cooled on 16 August. The sweet potato salad had a discard date of 22 August and should have been 21 August. This was corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
17
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Site:
Buffet-Deck 14 Windjammer
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Violation:
The 'ice cream refrigerator' listed on the time control plan was not physically labeled.
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Recommendation:
List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck 14 Windjammer - Bakery
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Violation:
Multiple gloves, a knife, a fork, and five sets of utensils wrapped with cloth napkins, were stored touching bread ready to be placed on the buffet line and on top of bread crumbs in trolley 1229.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 4 Starboard Hot Section
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Violation:
The top unit of in-use combination oven #47308 was leaking from underneath onto the unit below. Corrections started immediately.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Dining Room-Deck 14 Coastal Kitchen
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Violation:
The waiter station's coving at the countertop/bulkhead juncture was in disrepair and soiled with debris in the difficult to clean crevices.
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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. 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.
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Item No.:
22
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Site:
Preparation Room-Deck 2 Commissary
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Violation:
The in-use potwash machine was malfunctioning. The data plate indicated the shortest wash cycle was expected to last a minimum of 147 seconds and when evaluated, this cycle only lasted 80 seconds. Corrections started immediately.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
The in-use potwash machine was malfunctioning. During the first evaluation procedure, no final rinse cycle activated after the wash cycle. During the second evaluation procedure, the wash cycle never stopped. The machine was taken out of service for repairs.
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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:
Preparation Room-Deck 2 Fish Preparation
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Violation:
The undercounter warewash machine was out of service since 19 July 2024.
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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 2 Dishwash
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Violation:
The in-use flight-type warewash machine was leaking under the wash 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.:
26
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Site:
Galley-Deck 14 Coastal Kitchen
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Violation:
A previously cleaned and sanitized plate stored in the middle undercounter warming cabinet was soiled with a white residue on the food-contact surface.
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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.:
26
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Site:
Buffet-Deck 14 Windjammer - Starboard Omelet Station
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Violation:
Plates stored next to the omelet making station were soiled with egg on the food-contact surfaces.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 14 Solarium Bistro Beverage Station
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Violation:
The hot water dispensing unit was soiled in the food-splash zone behind the dispensing outlet. The area was not in operation and was previously cleaned and sanitized.
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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:
Buffet-Deck 14 Windjammer - Favorites
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Violation:
The nonfood-contact surface of a plate out for passenger use and the plate storage shelf were soiled with bread crumbs.
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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-Deck 14 Windjammer - Starboard Omelet Station
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Violation:
Plates stored next to the omelet making station were soiled with egg on the nonfood-contact surfaces.
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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-Deck 14 Solarium Bistro
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Violation:
The utility sink's faucet was leaking and water pooled on the preparation countertop below.
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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:
Dining Room-Deck 14 Coastal Kitchen
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Violation:
The waiter station's coving at the countertop/bulkhead juncture was in disrepair and soiled with debris in the difficult to clean crevices.
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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:
Galley-Deck 4 Starboard Hot Section
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Violation:
The top unit of in-use combination oven #47308 was leaking from underneath onto the unit below. Corrections started immediately.
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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 14 Windjammer - Bakery
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Violation:
Multiple gloves, a knife, a fork, and five sets of utensils wrapped with cloth napkins, were stored touching bread ready to be placed on the buffet line and on top of bread crumbs in trolley 1229.
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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.:
28
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Site:
Buffet-Deck 14 Windjammer - Starboard Omelet Station
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Violation:
Plates stored next to the omelet making station were soiled with egg on the food-contact and nonfood-contact surfaces.
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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.:
28
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Site:
Buffet-Deck 14 Windjammer - Favorites
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Violation:
Plates and eating utensils out for passenger use were stored on an open shelf lower than the buffet countertop and in front of two baskets of bread and a container of brown sugar. Passengers had to reach over the plates and eating utensils to retrieve the food, which soiled the utensils.
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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.:
31
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Site:
Housekeeping-Deck 7 Ice Station B-07-7-002
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Violation:
An unlabeled bottle of a chemical solution was stored in the cleaning locker.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Preparation Room-Deck 2
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Violation:
The swing door was in disrepair with difficult to clean ledges. Staff said the door was planned to be replaced by plastic curtains.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Food Service General-Deck 12 and Deck 14 Galleys
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Violation:
Light covers were cracked and soiled with more than a day's accumulation of residue above hot areas in all galleys and show galleys. Some light covers have been in disrepair since April 2024. The online ordering system stated the light covers will be delivered 13 September 2024.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 14 Windjammer
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Violation:
The door locking mechanism for cold room D-14-7-001 was missing which created an open penetration and difficult to clean surface on the inside of the cold room.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Buffet-Deck 14 Solarium Bistro
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Violation:
The utility sink's faucet was leaking and water pooled on the preparation countertop below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 2 Dishwash
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Violation:
Water was pooled on the deck below the in-use flight-type warewash machine. The machine was leaking under the wash compartment.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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