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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic medical records program populated a numerical code instead of the crew position in at least two cases in the last two AGE Logs. Staff stated that this glitch was already informed to the system administrator.
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Recommendation:
Ensure that the crew member's position is populated on the AGE Log.
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Item No.:
08
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Site:
Potable Water-Deck 15 - Sanarium - Salt Room Supply
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Violation:
The testable backflow prevention device installed on the potable water line in this room was continuously leaking water from the atmospheric vent indicating malfunction. Crew began remediation immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs found two nonfood employees that worked while having AGE symptoms. Specifically, (1) a cruise staff had an onset of AGE symptoms on 25 January at 08:30 and reported to the medical center at 16:28 that day; and (2) a sales assistant had an onset of AGE symptoms on 18 December at 17:00 and reported to the medical center the next day at 11:00, and reported going to the crew mess too. Additionally, this review found two nonfood employees that experienced AGE symptoms, did not work while symptomatic, but did not report to medical in a timely manner. Specifically, (3) an engineer had an onset of AGE symptoms on 31 January at 04:00 and reported to the medical center at 09:46 that day; and (4) a musician had an onset of AGE symptoms on 2 January at 13:30 and reported to the medical center at 17:10 that day. All cases were isolated accordingly after they reported to the medical center and received written disciplinary actions.
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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. 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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Dining Room-Haven Breakfast Menu
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Violation:
Avocado Toast, which included a soft boiled egg, was listed on the menu but did not have an asterisk to link it to the written consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
18
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Site:
Galley-Hot Galley
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Violation:
As a crew member was stirring marinated raw chicken in a large plastic bin, liquid from the raw chicken mixture splashed onto the counter and onto a bag of lima beans on the counter next to the bin. Staff stated lima beans would be mixed with the chicken.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Galley-Deck 5 Combination Oven
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Violation:
Excessive condensate accumulated on the deckhead above the upright combination oven. Excessive steam was noted around the machine. Dripping was not noted. Water was also dripping out of the machine and pooling on the deck.
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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;
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Item No.:
21
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Site:
Galley-Deck 6 Taste Restaurant Pantry
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Violation:
In the undercounter space to the right of the utility sink, there was a seam between the countertop and the metal profile countertop patch. There was brown water in the space that appeared to have been from rust in this space.
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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. 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:
Other-Deck 16 Portable Bar and Ice Cooler Storage
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Violation:
The plastic portable bar had several corroding fasteners and the wheels on both the portable bars and the portable ice coolers were corroding.
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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:
Buffet-Beverage Station
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Violation:
The back of the undercounter technical space for the counter-mounted ice machine was excessively rusted. The compressor stand was also excessively rusted, and there was an excessive amount of white debris.
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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 6 Spiegel Tent
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Violation:
In the undercounter cabinet below deep fat fryer 2, the metal seam in this space was rusty and contained a small amount of rusty water.
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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. 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:
Galley-Deck 6 Spiegel Tent
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Violation:
There were large gaps around the penetrations in the top of the undercounter technical space for the pasta boiler that crew could not reach for cleaning.
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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.:
26
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Site:
Galley-Haven Ice Machine
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Violation:
On the outer side of the stainless steel insulation panel to the right of the cuber, a dry, black residue could be rubbed off. In addition, black flakes were in the bottom, right, front corner was soiled with black debris.
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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:
Galley-Deck 6 Portside Ice Machine
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Violation:
There was a small seed on the inside door of the ice bin.
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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:
Galley-Deck 7 Restaurant Pantry Water Station
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Violation:
Black debris was on the food-contact surface of the far left water tap. Cleaning started immediately.
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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 6 Spiegel Tent
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Violation:
In the undercounter cabinet below deep fat fryer 2, the metal seam in this space was rusty and contained a small amount of rusty water.
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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:
Other-Locker Outside Spiegel Tent Galley Entrance
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Violation:
A used, wet floor scrubber was stored in this room on the deck in very close proximity to a box of paper towels. The deck under this item was soiled and wet.
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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.:
33
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Site:
Other-Technical Office Coffee Station
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Violation:
The cabinet to deck juncture was not coved.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Locker Outside Spiegel Tent Galley Entrance
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Violation:
A used, wet floor scrubber was stored in this room on the deck in very close proximity to a box of paper towels. The deck under this item was soiled and wet.
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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:
Bar-Deck 1 Beer Store B 01-3-008
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Violation:
Felt material lined the perimeter of the deckhead in this room. The felt and the deckhead panels were excessively dusty. Cord penetrations were dusty. The deck was soiled with greater than a day's accumulation of debris. Crew immediately began cleaning the area.
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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 bulkheads and deckheads have smooth, hard finishes. 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 5 Soup Station
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Violation:
Condensate from the steam pipe for the center soup station was leaking through the bulkhead and water accumulated on the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 Combination Oven
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Violation:
Excessive condensate accumulated on the deckhead above the upright combination oven. Excessive steam was noted around the machine. Dripping was not noted. Water was also dripping out of the machine and pooling on the deck.
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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:
Other-Spice H2O
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Violation:
The area where the two portable beer bars would be set up did not have coving at the deck/bulkhead juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Deck 16 Marketplace
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Violation:
Staff stated the portable ice coolers with beer were set up on the open deck under umbrellas instead of under a closed, hard deckhead.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
34
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Site:
Galley-Haven Potwash Area
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Violation:
There were two leaks from the back and underside of the prewash sink. A repairman was called immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 Automatic Hood Washing System Cabinet
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Violation:
In the cabinet containing the backflow prevention device for the hood washing system, there was a leak from the water lines. Corrective action began immediately.
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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 5 Combination Oven
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Violation:
Excessive condensate accumulated on the deckhead above the upright combination oven. Excessive steam was noted around the machine. Dripping was not noted. Water was also dripping out of the machine and pooling on the deck.
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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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Item No.:
38
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Site:
Other-Locker Outside Spiegel Tent Galley Entrance
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Violation:
A used, wet floor scrubber was stored in this room on the deck in very close proximity to a box of paper towels. The deck under this item was soiled and wet.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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