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|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The two backflow prevention devices on the recently installed spa foot bath were not added to the list of cross-connections.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Permeate Water Line Stripping
|
|
Violation:
The permeate water line from the reverse osmosis unit to the mineralizer was not striped blue/gray/blue.
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Maintenance Records
|
|
Violation:
The residual chlorine level test for all four potable water tanks was recorded as 'less than 5 ppm' before each tank was placed back into service. The last maintenance records were from November 2013.
|
|
Recommendation:
Document the free halogen residual level.
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Swimming Pool Fill Line
|
|
Violation:
There was no air gap at the filling line of the compensation tank. The potable water fill line pipe was below the flood level rim of the funnel for the pipe leading to the compensation tank.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-pH Calibration
|
|
Violation:
The pool and whirlpool charts had notations of manual comparison tests for halogen calibration but nothing for pH calibration. The pH levels for each facility were at or above 8.0 on several different days and no notations were made on the charts to indicate any equipment failures or corrective actions taken to lower the pH value. The pH level for the swimming pool on 12 March was at 8.5 from 8:00 AM to 9:00 PM; on 8 March was at 8.0 from 9:00 AM to 4:00 PM; on 27 February was at 8.0 from 8:00 AM to 8:00 PM; and on 23 February was at 8.0 from 8:00 AM to 8:00 PM. The pH level for the starboard whirlpool on 13 March was at 8.0 from 1:00 PM to 8:00 PM; on 27 February was above 8.0 from 10:30 AM to 6:00 PM. Additional charts documented at least four more instances before 23 February where pH levels were 8.0 or above for most of the operational times at the pool and the whirlpools.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
The sample lines for the analyzer-chart recorders for the swimming pool and both whirlpools were located after the compensation tanks.
|
|
Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-pH Calibration
|
|
Violation:
The pool and whirlpool charts had notations of manual comparison tests for halogen calibration but nothing for pH calibration. The pH levels for each facility were at or above 8.0 on several different days and no notations were made on the charts to indicate any equipment failures or corrective actions taken to lower the pH value. The pH level for the swimming pool on 12 March was at 8.5 from 8:00 AM to 9:00 PM; on 8 March was at 8.0 from 9:00 AM to 4:00 PM; on 27 February was at 8.0 from 8:00 AM to 8:00 PM; and on 23 February was at 8.0 from 8:00 AM to 8:00 PM. The pH level for the starboard whirlpool on 13 March was at 8.0 from 1:00 PM to 8:00 PM; on 27 February was above 8.0 from 10:30 AM to 6:00 PM. Additional charts documented at least four more instances before 23 February where pH levels were 8.0 or above for most of the operational times at the pool and the whirlpools.
|
|
Recommendation:
Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Walk-In Cooler
|
|
Violation:
The temperature of a large container of beef trimmings was 46-47°F. The beef was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
There was no consumer advisory for the sunny side eggs on the buffet line. This was corrected.
|
|
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 disclosure is 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 and 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.
|
|
|
Item No.:
16
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The time control plan did not have set-up and discard times and described a 24-hour operation that did not reflect the actual operations of the outlet. This was corrected.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Ice Cream Station
|
|
Violation:
There was no sneeze guard for the dipper well. The distance between the passengers and the dipper well was only a few inches. This was corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Galley-Rational Combination Oven
|
|
Violation:
In the food-splash zone, there were four slotted fasteners around the light fixture. This was corrected.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The dough sheeter belt was heavily worn and torn in sections. This was written in the previous inspection. Staff started to cut loose and protruding cloth fibers from the belt during the inspection.
|
|
Recommendation:
Ensure that fibers are removed to prevent contamination and replace the worn dough sheeter belt when needed.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The top panels of the upright refrigerators were loose creating gaps between the panels and the profile strips to the right and to the back of the units.
|
|
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.:
21
|
|
Site:
Galley-Pool Grill
|
|
Violation:
At the grill service area, the design of the technical space under the cold well did not provide access to allow for easy cleaning.
|
|
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.:
21
|
|
Site:
Buffet-Wine Coolers
|
|
Violation:
The three deck-mounted wine coolers in the buffet area had a clearance off the deck of three inches or less. The space between the deck and the coolers made the deck very difficult to clean.
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Dry Store (Opposite To Fruit Store)
|
|
Violation:
The rack holding cans had a clearance off the deck of two inches or less. The space between the deck and the rack was very difficult to clean.
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
26
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The plastic covers over the cuber panels of the ice machine were heavily soiled with dark debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
On the clean racks, at least six pans were stored as clean but still soiled with food residues and pieces of rags and paper towels in the food-contact surfaces.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Room Service
|
|
Violation:
At the not in-use and previously cleaned toast area, the two serving utensils next to the toaster were heavily soiled with food.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Room Service
|
|
Violation:
At least five stainless steel service trays were stored as clean but still soiled with food residues.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Room Service
|
|
Violation:
The drainage opening at the center food preparation counter was heavily soiled with dark debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Room Service
|
|
Violation:
The top shelf above the food preparation counters was heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The technical compartment for the undercounter refrigerator was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Cream Area
|
|
Violation:
There was a heavily soiled cover resting on the water pipes behind the in-use ice cream machine. Staff stated that the cover was from the back of the blast chiller next to ice cream machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The technical compartments for undercounter refrigerators MGC-1, MGC-2. MGC-3, and MGC-4 were heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
There was accumulated dust and flour above the upright refrigerators in the gaps between the top panels and the profile strips to the right and to the back of the units.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Room Service
|
|
Violation:
At the toast area, the technical compartment for the upright refrigerator was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The technical compartment for the upright refrigerator was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Crusher
|
|
Violation:
The technical compartment was soiled with debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The technical compartment for undercounter refrigerator MGS-1 was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The pipe insulation and other surfaces of technical compartments TC-1 and TC-2 were heavily soiled.
|
|
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:
Provisions-Consumables Store
|
|
Violation:
Single-service and single-use articles were stored directly on the deck in their original packaging. This was corrected.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Durable Store
|
|
Violation:
Galley equipment was stored in this store room that had an open deckhead with exposed water pipes. Staff stated that the pipes carried potable water. Pots, pans, plates, and other galley utensils were stored out of their original packaging. A warming display was also stored directly on the deck.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pool Grill
|
|
Violation:
There was no 'wash hands often' sign at the handwashing stations of the grill service area and pantry. This was written in the previous inspection. Instead of the required signs, there were signs posted with handwashing instructions. This was corrected.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pool Grill
|
|
Violation:
At the grill service area, the deck of the technical space under the cold well was heavily soiled with old food remnants. The area was previously cleaned and not in operation.
|
|
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-
|
|
Violation:
The deck areas under technical compartments TC-1 and TC-2 were heavily soiled.
|
|
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:
Buffet-Wine Coolers
|
|
Violation:
The deck under the three wine coolers was heavily soiled.
|
|
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-Bakery/Pastry
|
|
Violation:
Above the upright refrigerators, there was a large gap on the back bulkhead. The large gap was heavily soiled with dust and flour.
|
|
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 decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 6
|
|
Violation:
The tile around the water lines coming through the deck was missing. This area was filled with water due to the leaking pipe.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store (Opposite To Fruit Store)
|
|
Violation:
The deck under the rack holding cans was heavily soiled.
|
|
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:
Provisions-Beverage Store
|
|
Violation:
The deck under the pallets was heavily soiled with broken glass and debris.
|
|
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:
Provisions-Fruit Store
|
|
Violation:
The deck under the pallets was heavily soiled with debris.
|
|
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:
Preparation Room-Walk-In Cooler
|
|
Violation:
The deckhead corners were heavily soiled with dark materials that appeared to be mold.
|
|
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:
Provisions-Poultry Walk-In Freezer
|
|
Violation:
In front of the freezer, water was leaking from the deckhead on to the deck. A pallet of flour bags was stored to the right of the leak. The bags did not appear to be impacted.
|
|
Recommendation:
Repair the leak.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Tea Store
|
|
Violation:
The deck under the pallets was heavily soiled with debris. The deck in front of the tea store was heavily soiled under the flour and rice pallets.
|
|
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:
Provisions-Durable Store
|
|
Violation:
Galley equipment was stored in this store room that had an open deckhead with exposed water pipes. Staff stated that the pipes carried potable water. Pots, pans, plates, and other galley utensils were stored out of their original packaging. A warming display was also stored directly on the deck.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Silver Locker
|
|
Violation:
The deck under the equipment cabinet was soiled with broken china and glass. Also, under the cabinet there was a broken coved tile creating a large gap.
|
|
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 decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Deck 6
|
|
Violation:
The water line to the ice machine was leaking, causing water to pool on the deck behind the ice machine.
|
|
Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The deck drain under the technical compartment for undercounter refrigerators MGC-1 and MGC-2 was not draining and had stagnant water inside.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Deck 6
|
|
Violation:
There was pooled water on the deck behind the ice machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The center unit of the deck-mounted oven did not have a cover for the left panel light fixture, exposing the non-shatter resistant bulb. This was corrected.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Galley-Room Service
|
|
Violation:
The light intensity at the food preparation counters was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Room Service
|
|
Violation:
At the toast area, the light intensity at the food preparation counter was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Rational Combination Oven
|
|
Violation:
In the food-splash zone, the light fixture cover was broken exposing the non-shielded bulb. This was corrected.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dishwash
|
|
Violation:
The light intensity was less than 220 lux in most of the warewashing area and storage racks. The area was active at the time of the inspection.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
The light intensity behind and around the counter-mounted juice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The light intensity at the handwashing station was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
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Site:
Galley-Bakery/Pastry
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Violation:
More than four small black flies were circulating the in-use area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
More than four small black flies were circulating the in-use area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Medical-Shower Head
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Violation:
The disinfection of the medical center shower head was not documented on the shower head disinfection log.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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