|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - Horizon Court Portside Waiter Station
|
|
Violation:
A gap between the deck coving tiles at the left column's base created a difficult-to-clean area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Horizon Court Starboard Omelet Station
|
|
Violation:
A difficult-to-clean crack in the countertop extended from the hot plate to the counter edge.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 - Horizon Court Starboard Omelet Station
|
|
Violation:
The countertop crack was soiled with more than a day's accumulation of food residue and crumbs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Horizon Court Dishwash
|
|
Violation:
One left spray nozzle broke off the final sanitizing rinse spray arm the day before inspection. A large amount of water escaped from the damaged spray arm, creating insufficient water pressure for any water to emit from the top spray arm. Appropriate final rinse plate surface temperature was still reached, and all dish surfaces appeared to be sanitized. The technical crew welded a new spray nozzle and the top final rinse pattern was restored while the inspector was in the area.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 - Horizon Court Dishwash Ice Machine
|
|
Violation:
Black and brown particles were in the ice machine's water recirculation bath.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Pizzeria Dishwash
|
|
Violation:
The rack-type dishwash machine was out of order due to leaking. Staff stated that this machine was not needed to maintain operations.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 14 - Pizzeria Show Galley
|
|
Violation:
A container of recently cooked ground beef with a temperature of 144F was in the undercounter refrigerator; the venue was not in service. The meat had not yet been written on a cooling log so it was unknown what time the cooling began, although the chef stated he had just cooked it. Senior staff stated this was not the correct process and the meat should have been in a blast chiller and entered on a cooling log. Corrective action was taken.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 14 - Lido Bar
|
|
Violation:
Several deckhead panels had separated above the beer tap area, creating openings to the plenum.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9 - Bell Box
|
|
Violation:
One tray holding previously cleaned and sanitized plastic coffee carafes was soiled with dust and food debris. The tray was in the clean dish storage area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 9 - Bell Box
|
|
Violation:
Previously cleaned and sanitized plastic coffee carafes were stored on a tray soiled with dust and food debris.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 7 - Sabatini
|
|
Violation:
The sanitizing solution in the bucket was cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 7 - Sabatini/Crown Grill Dishwash
|
|
Violation:
One fruit fly was in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 6 - International Cafe
|
|
Violation:
Sealant used to seal a previous countertop hole was not smooth and was difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Starboard Dishwash
|
|
Violation:
Black debris was in the ice machine's water recirculation bath.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 5 - Walk-In Cooler 5209
|
|
Violation:
One pan of cold smoked salmon was stored above a pan of hollandaise sauce.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 - Hot Galley Portside Bain-Marie
|
|
Violation:
A large amount of water continuously leaked from the bain-marie drainpipe's upper joint.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Garde Manger
|
|
Violation:
Deck tile grout was recessed and in disrepair throughout this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Dry Store
|
|
Violation:
An excessive amount of dust accumulated on the deck underneath the pallets of supplies.
|
|
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:
Bar-Deck 15 - Salty Dog Bar
|
|
Violation:
The back bar open bottle storage shelves did not have coving, creating difficult-to-clean corners.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 14 - Ice Cream Bar
|
|
Violation:
The left ice cream machine's counter-mounting plate was missing a fastener, creating a difficult-to-clean hole.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 14 - Ice Cream Bar
|
|
Violation:
Old food residue accumulated in the ice machine's counter-mounting plate hole.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Pantry-5: 5552
|
|
Violation:
Black debris accumulated in the lower compartments of the ice machine's water recirculation bath. Staff stated this part of the machine was out of service.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-12: 12443
|
|
Violation:
Black debris accumulated in the lower compartments of the ice machine's water recirculation bath. This part of the machine was operational at the time of the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
Four crew members experiencing AGE symptoms did not properly isolate and report to medical after symptom onset.
A nonfood employee had an onset of symptoms on 17 June at 0100 and did not report to medical until 1100. The employee did not have any close contacts and did not report to work. The employee was retrained.
A nonfood employee had an onset of symptoms on 16 June at 1100 and did not report to medical until 1405. According to documentation provided by the medical center, the employee stated they vomited in their cabin around 1100 and then called the medical center around 1200. The employee stated no one answered or called back; the medical team had no documentation of the phone call in the phone log. The employee then reported to work some time before 1400, when they vomited again and then physically reported to the medical center. The employee was retrained.
A food employee had an onset of symptoms on 4 June at 1130 and did not report to medical until 1500. The employee reported to work at 1200 and stopped working at 1500. A food risk assessment was conducted, and the employee received retraining.
A nonfood employee had an onset of symptoms on 2 June at 1200 and did not report to medical until 1730. The employee was conducting handover duties in their cabin but did not report to work or visit crew mess after experiencing symptoms. The employee disembarked the vessel via separate transport between 0930-1000 on 3 June.
|
|
Recommendation:
When food employees are symptomatic and 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.
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.
When nonfood employees are symptomatic and 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.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
There was a pattern of symptomatic nonfood employees not properly isolating and reporting to medical after symptom onset.
A nonfood employee had an onset of symptoms on 17 June at 0100 and did not report to medical until 1100. The employee did not have any close contacts and did not report to work. The employee was retrained.
A nonfood employee had an onset of symptoms on 16 June at 1100 and did not report to medical until 1405. According to documentation provided by the medical center, the employee stated they vomited in their cabin around 1100 and then called the medical center around 1200. The employee stated no one answered or called back; the medical team had no documentation of the phone call in the phone log. The employee then reported to work some time before 1400, when they vomited again and then physically reported to the medical center. The employee was retrained.
A nonfood employee had an onset of symptoms on 2 June at 1200 and did not report to medical until 1730. The employee was conducting handover duties in their cabin but did not report to work or visit crew mess after experiencing symptoms. The employee disembarked the vessel via separate transport between 0930-1000 on 3 June.
|
|
Recommendation:
Ensure supervisors of both nonfood employees and food employees understand their responsibilities to prevent the spread of acute gastroenteritis (AGE) including:
1) Supervisors should instruct employees to contact the medical center as soon as employees experience AGE symptoms, such as diarrhea and vomiting.
2) Supervisors must prevent employees with AGE symptoms from working after the employee notifies the supervisor of their AGE symptoms.
|
|