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Item No.:
08
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Site:
Potable Water-Annual Testing
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Violation:
The cross connection control log indicated 8 testable backflow prevention devices were not tested within the previous year.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
11
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Site:
Medical-Medical Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
Two food employees experienced AGE symptoms did not report to medical in a timely manner. Specifically, a food prep worker had an onset of AGE symptoms on 28 September 2022 at 1400 and reported to the medical center the following day at 1600. A sous-chef had an onset of AGE symptoms on 9 September 2022 at 0130 and did not report to the medical center until 0915 that day. Timecards indicated these employees did not work while symptomatic. One additional food employee worked while having AGE symptoms. Specifically, a dishwasher had onset of AGE symptoms on 31 August 2022 at 0100 and reported to the medical center later that day at 1100. All cases were isolated accordingly after they reported to the medical center. Two of the three crew members received disciplinary action. Medical staff reported the third employee will receive disciplinary action once they complete isolation.
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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:
Buffet-Consumer Advisory - Point of Service
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Violation:
The consumer advisory at the buffet counters did not specify the food items that were served raw or undercooked. Food items served raw or undercooked included fresh eggs, smoked salmon and other raw fish.
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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.
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Item No.:
16
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Site:
Buffet-Deck 9 - Homestead Outlet
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Violation:
A container of sliced cantaloupe placed on time control did not have a time control sticker to identify the time period the product was to be discarded. The Outlet was open greater than 4 hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
18
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
A tray of packaged cold smoked salmon was stored above other fully cooked RTE products,
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Homestead Omelet Station - Port Side
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Violation:
A cook cooking fresh eggs to order used his gloved hands to pour fresh eggs from individual bowls onto a cooking skillet. During this process, raw egg from the bowls came into contact with the crew members gloved fingers who proceeded to touch another cooking utensils that was subsequently handled by another crew member working at the station. Crew immediately instructed all crew members to wash their hands and told the cook to change his gloves after pouring the eggs or when they become soiled. The contaminated utensil was removed to be cleaned and sanitized. No food was impacted.
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Recommendation:
Ensure: (1) Single-use gloves are used for only one task of any hand contact with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
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Item No.:
19
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Site:
Buffet-Deck 9 - Distant Lands Portside
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Violation:
Sliced bread displayed along the back working counter was positioned under blue electrical outlets in the bulkhead that were soiled with old food reside and dust.
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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.
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Item No.:
21
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Site:
Buffet-Deck 9 - Buffet Countertops
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Violation:
Open seams were present at countertop and bulkhead junctures throughout the buffet stations. Soft silicone was used to close the seams; however, the silicone was peeling at many stations. Old food residue was observed in many of these openings.
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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.:
21
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Site:
Galley-Deck 9 - Potwash
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Violation:
The non-food contact surface of multiple white food display containers were observed in poor repair. The exterior white poly coating surfaces on these containers were deteriorated and cracked.
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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. 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.:
21
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Site:
Galley-Deck 3 - Service Line Portside
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Violation:
Water leaked continuously from the bottom door of the counter-mounted combination oven to the deck below.
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Recommendation:
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.
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Item No.:
26
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Four previously cleaned and sanitized coffee mugs staged in the clean area were soiled with crusted food residue along the food contact areas.
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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 2 - Garde Manger
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Violation:
Two previously cleaned and sanitized service trays to be used for food service were soiled with old food residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
A blender stored on the preparation counter had been previously cleaned and sanitized but had standing water inside. The lid to the blender was solid with a sticky residue. Staff stated the blender was used the previous night.
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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 2 - Garde Manger
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Violation:
Old food residue was on the underside mixing head of the counter-mounted mixer. Staff stated this mixer has not been used for a long period of time.
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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 9 - Stbd Sweetbox - Ice Cream Machine
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Violation:
Brown food debris was located inside the previously cleaned and sanitized ice cream mix reservoir.
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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 9 - Breadboard Portside
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Violation:
The forward counter-mounted juice machine had more than a day's accumulation of food residue on the underside of the food dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck A - Crew Mess
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Violation:
The dispensing nozzle of the counter-mounted espresso machine was soiled with food residue of more than a day's accumulation.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 2 - Pastry
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Violation:
The black walk-in cooler door gasket was soiled with food residue of more than a day's accumulation.
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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 9 - Buffet Countertops
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Violation:
Open seams were present at countertop and bulkhead junctures throughout the buffet stations. Soft silicone was used to close the seams; however, the silicone was peeling at many stations. Old food residue was observed in many of these openings.
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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.:
29
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Site:
Galley-Deck 9 - Dishwash
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Violation:
The handwash station on the soiled worker side was partially blocked by racks of soiled glassware.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Deck 3 - Service Line Portside
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Violation:
Water leaked continuously from the bottom door of the counter mounted combination oven and onto the deck below.
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Recommendation:
Ensure deckst 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:
Buffet-Deck 9 - Distant Lands Portside
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Violation:
Blue electrical outlets on the back counter bulkhead were soiled with old food residue and general debris.
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Recommendation:
Ensure bulkheads in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
43
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Site:
Ventilation-Deck 9 - AC Station 9/5
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Violation:
Three large piles of large flies and other flying insects were observed inside air handling unit 9/5.
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Recommendation:
Keep air handling units clean.
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