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Item No.:
08
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Site:
Potable Water-Permeate Line Striping
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|
Violation:
The permeate lines from the reverse osmosis unit were striped blue, not blue/gray/blue, up to the point of chlorination.
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|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
10
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|
Site:
Recreational Water Facilities-Turnover Rates
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|
Violation:
Turnover rates were not calculated for the RWFs.
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|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Samples Lines
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|
Violation:
The sample lines were not located before the compensation tanks or directly from the RWFs. In addition, the four aft whirlpools were on two combined systems with only two sample lines.
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|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. 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.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Antientrapment Protection
|
|
Violation:
Two of the aft whirlpools had suction from the massage pumps and antientrapment drain covers, but there were no safety vacuum release systems (SVRS) or automatic pump shut-off systems (APS) installed. The suction fittings were less than 3 feet apart.
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|
Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
13
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|
Site:
Galley-Warewashing
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|
Violation:
Staff in the area did not react when a crew member was on the top shelf of a clean storage rack directly adjacent to and above clean items. The crew member was accessing a deckhead panel to perform maintenance. Staff removed the clean items from the rack only when instructed by the inspector.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual.
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Item No.:
13
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|
Site:
Galley-Pastry
|
|
Violation:
The cooks in this area did not react, stop food preparation, or cover exposed food while a crew member was climbing a ladder into a deckhead panel and another crew member was passing a canister vacuum cleaner into the deckhead. The crew members were accessing the deckhead to perform maintenance. This deckhead panel and ladder were above and adjacent to a counter with active food preparation. In addition, the cooks in this area did not react when repair tools and a soiled extension cord were placed on a counter next to an uncovered bowl of melted butter, a covered pan of strawberries, and an uncovered pot of apple mixture.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual.
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Item No.:
13
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|
Site:
Galley-Warewashing
|
|
Violation:
Several managers were observed in the area but they did not shut down the outboard flight-type conveyor warewash machine for repair before the inspector arrived. Every 1 to 5 seconds, the magnetic sensor on the clean end of the in-use outboard flight-type conveyor warewash machine was stopping the machine from running. There was a leak in a water line inside the deckhead directly above the machine and water was dripping into the machine and contaminating the clean dishes after they were sanitized. There was also brown liquid leaking from the deckhead onto the left corner of the clean landing of the machine. Workers were observed taking the contaminated dishes and putting them into clean storage racks.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused and (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
13
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|
Site:
Buffet-Crew Mess
|
|
Violation:
Water was leaking from the bottom of the water/ice machine into a hotel pan with at least 3 inches of water and then overflowing and pooling on the deck. The machine had an out of order sign posted but crew were still using the machine in front of senior staff. Senior staff were observed removing the out of order sign during service and the machine was used by several crew. After the inspector evaluated the machine, the out of order sign was put back on by senior staff.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
14
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|
Site:
Galley-Pastry
|
|
Violation:
One of the cooks doing active food preparation had a goatee and was not wearing a beard restraint. The cook was instructed by staff to put on a beard restraint.
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|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
|
|
Site:
Children Area-Time Control Plan
|
|
Violation:
The time control plan was not posted in this area for the evening meal period. The meals were provided by main galley staff for the children and teens and potentially hazardous foods were included in some of the meals.
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|
Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
16
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|
Site:
Food Service General-Consumer Advisories
|
|
Violation:
The consumer advisories on the signs at food outlets where foods of animal origin were served raw or undercooked did not specify the food item and did not include the statement 'especially if you have certain medical conditions' as part of the advisory. Foods such as sushi, hamburgers, and cold smoked salmon were served at the hamburger grill, petty officer's mess, officer's mess, and the lido buffet. Also, the menus for the lido restaurant had a consumer advisory statement, but the specific food items served undercooked, such as salmon burgers, salmon steak, and hamburgers, did not have asterisks.
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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 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 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 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.:
16
|
|
Site:
Buffet-Juice Station Starboard
|
|
Violation:
The time control plan stated the discard time for the embarkation breakfast was at 8:30 a.m., but at 8:52 a.m. there were several milk cartons and individual containers of yogurt out for service. The items were on time control for less than 4 hours and were discarded.
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|
Recommendation:
Ensure the written time control plan matches the time control operations and do not keep food out for time control longer than the plan specifies.
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|
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Item No.:
19
|
|
Site:
Buffet-Continental
|
|
Violation:
There were no serving utensils for one container of cereal, one container of bread, and one container of muffins.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
|
Item No.:
19
|
|
Site:
Other-Neptune Lounge Waiter Station
|
|
Violation:
There were condiments such as sugar packets, unprotected cinnamon sticks, and jars of jam stored next to a baited roach trap in the bottom left cabinet. Also, the inside of the cabinet was soiled with a sticky food residue and crumbs.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Buffet-Continental - Worker's Side
|
|
Violation:
At least three trays of pastries were stored on a trolley and seven bottles of liquor were stored in a cabinet in a storage room with no coving. Also, the deck and bulkhead next to the trolley was soiled with black and brown stains and dirt. The bulkhead was not easily cleanable and was torn in a few areas. There was an electrical panel with exposed wires against the bulkhead. Finally, the trolley was stored under an unshielded deckhead light and the pastries were not completely covered with plastic wrap.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Provisions-Ice Freezer
|
|
Violation:
Blocks of nonpotable ice for carvings were either directly in contact with or only a few millimeters away from several containers of ice cream.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Other-Elevator Outside Lido Dishwash Area
|
|
Violation:
A crew member was observed exiting the elevator with two uncovered trays of pastries for the buffet. The crew member had come from the main galley, where the elevator lobby had exposed deckhead wiring and piping. In addition, the trays were carried through the area where staff was staging soiled dishes.
|
|
Recommendation:
During transportation, ensure food items are covered or otherwise protected.
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|
|
Item No.:
19
|
|
Site:
Galley-Pastry
|
|
Violation:
A crew member was observed climbing a ladder into a deckhead panel and another crew member was passing a canister vacuum cleaner into the deckhead. The crew members were accessing the deckhead to perform maintenance. There were several uncovered and exposed pastry items in active preparation at the counter below and adjacent to the ladder. A large batch of dough was also being cut at a counter across from the ladder and deckhead panel. In addition, a crew member was observed placing a soiled extension cord onto a clean preparation counter next to an uncovered bowl of melted butter, a covered pan of strawberries, and an uncovered pot of apple mixture. There were already two bags of repair tools on this counter next to these food items when the inspector arrived.
|
|
Recommendation:
Ensure food is protected from contamination by not allowing maintenance activities to occur during active food preparation. Ensure items such as repair tools and extension cords are not placed on the same counter as food.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Medical Center
|
|
Violation:
The coffee maker stored in the cleaning locker was a household unit and was not constructed to commercial standards.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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|
|
Item No.:
20
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The inside of the ice chute on the water/ice machine was worn in several areas.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
|
Item No.:
20
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Four undercounter refrigerators were out of order. No food was impacted and another operable refrigerator was identified nearby.
|
|
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.:
20
|
|
Site:
Room Service-
|
|
Violation:
All six undercounter refrigerators were out of order. Work orders had been submitted and additional refrigeration space was available nearby.
|
|
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.:
20
|
|
Site:
Galley-Port - Ice Machine
|
|
Violation:
The large metal plate to the right of the water bath was heavily corroded.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
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Item No.:
20
|
|
Site:
Other-Slice Pizzeria
|
|
Violation:
In both of the double-stacked pizza ovens, there were several slotted fasteners around and under the light fixtures on both sides. Some of the slotted fasteners were corroded.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
|
Item No.:
20
|
|
Site:
Bar-Explorations Cafe
|
|
Violation:
There were large openings with exposed wires and components in the food-splash zone of the Scharf espresso machine. According to the staff, they had contacted Scharf to identify how this problem will be solved, but no action had been taken.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
|
Item No.:
21
|
|
Site:
Other-Neptune Lounge Beverage Station
|
|
Violation:
Pieces of the lowest ventilation filter on the left side of the coffee machine were coming out of the machine.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Neptune Lounge Beverage Station
|
|
Violation:
There was an open pipe penetration in the left side of the technical compartment under the coffee machine
|
|
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-Bistro Port
|
|
Violation:
There were 1 and ¼ inches between the deck-mounted fryer and the counter-mounted microwave, making it difficult to clean the sides of the fryer and the microwave.
|
|
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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hamburger Grill
|
|
Violation:
The hard sealant in the grease drip collection tray in front of the flat grill was pitted and had several grooves.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The handle for undercounter refrigerator 7.09 was not working properly and the unit was difficult to open and close. No food items were impacted.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The handle for undercounter refrigerator 3.05 E was not working properly and the door was hard to open and close. In addition, the gasket around the door frame was loose. No food items impacted.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Room Service-
|
|
Violation:
The hard sealant in the grease drip collection tray in front of the right flat grill was pitted and had several grooves.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The outside of the ice chute on the water/ice machine was worn and cracked in several areas.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The final rinse spray nozzles on the far left and far right sides of the spray arm in the glasswash machine did not have an effective spray pattern. The nozzles were not spraying much water and they were only spraying water for a few seconds at a time. The far left nozzle was replaced and the far right nozzle was adjusted during the inspection. In addition, the recycled wash and rinse water circulated through the machine, drained from the top of the machine in several areas near the clean end of the machine, and a heavy amount of water drained down in the center of the machine to the clean landing. The machine was adjusted to redirect the recycled water to the drainage system on the sides of the machine as it was designed. The machine had been shut down for several hours and staff did not find the above problems during their final evaluation of the machine before the inspector arrived.
|
|
Recommendation:
Ensure the final rinse spray nozzles have an effective spray pattern. Ensure the recycled water drains as designed and does not enter the clean areas of the machine.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Warewash Machines
|
|
Violation:
The crew galley conveyor warewash machine, the lido galley conveyor warewash machine, and the main galley inboard flight-type conveyor warewash and glasswash machines were shut down by the ship due to not reaching required temperatures, excessive recycled water, or not having spare parts for repair. The only warewash machine that was operating in any of the food service areas during the inspection was the outboard flight-type conveyor warewash machine in the main galley, and a leaking water line was directly above the machine and water and brown liquid were leaking from the deckhead into the machine, contaminating the dishes and equipment after they had been sanitized.
|
|
Recommendation:
Ensure warewash machines are operating in each food service area and that there are adequate facilities for cleaning and sanitizing equipment.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
Every 1 to 5 seconds, the magnetic sensor on the clean end of the in-use outboard flight-type conveyor warewash machine was stopping the machine from running. Also, there was a leak in a water line inside the deckhead directly above the machine and water was dripping into the machine and contaminating the clean dishes after they were sanitized. There was brown liquid leaking from the deckhead onto the left corner of the clean landing of the machine. Workers were observed taking contaminated dishes and putting them into clean storage racks. The machine was shut down for repair. The inboard warewash machine was out of service and unable to be repaired because spare parts were not available.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
A tray with soiled items was stored on the pipes below the prerinse area. A red bucket filled with glasses was stored on the deck. A plastic bin filled with soiled items was stored on the deck. Approximately eight warewash racks were stored on their sides on the deck. A warewash rack was being used a deckstand for soiled trays.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Do not place warewash racks directly on the deck. Do not use warewash racks as deckstands.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
An empty dishwash rack was removed from the warewash machine and placed directly on the deck. In addition, a stack of three warewash racks was stored on the deck at the clean end of the machine.
|
|
Recommendation:
Do not place dishwash racks directly on the deck.
|
|
|
Item No.:
26
|
|
Site:
Other-Neptune Lounge Beverage Station
|
|
Violation:
Three previously-cleaned drinking glasses were soiled with food debris. The glasses were removed to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Port
|
|
Violation:
There was excessive grey sediment in the water bath of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Neptune Lounge Waiter Station
|
|
Violation:
Old milk residue was on the inside of the milk pitcher stored in the bottom of the right wooden cabinet. The milk pitcher was previously cleaned and stored with other clean items.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The inside of the water chute on the water/ice machine had a thick old brown residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Warewashing
|
|
Violation:
A previously-cleaned plate with food residue was stored in the clean storage rack in the corridor adjacent to the warewashing machine. The plate was removed to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Neptune Lounge Waiter Station
|
|
Violation:
The insides of the bottom left and right wooden cabinets were soiled with a sticky 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.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The outside of the ice chute on the water/ice machine was soiled with a black residue.
|
|
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 Machines
|
|
Violation:
The upper compartments of the two ice machines had styrofoam panels that were heavily soiled with a black material between the inside of the lids and the inside of the outer plastic covers that covered the cuber panels. This was written on the previous inspection. Staff stated they had contacted their company for a resolution, but no action had been taken.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
There were several crumbs and old food debris in the bottom and sides of the previously-cleaned toaster. The toaster was on the self-service line but was not set up for use.
|
|
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:
Other-Neptune Lounge Beverage Station
|
|
Violation:
The outside tip of the hot water dispenser for the coffee machine was covered in a thick white residue. The lowest ventilation filter on the left side of the coffee machine was heavily soiled with a thick dust and dirt residue. Some of the filter was coming out of the machine onto the front panel.
|
|
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-Explorations Cafe
|
|
Violation:
The technical compartment below and adjacent to the time control display case was soiled with heavy dust and what appeared to be wood debris. This was written on the previous inspection and no corrections had been made to this 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-Warewashing
|
|
Violation:
Several clean plates were cleaned and sanitized in the in-use outboard flight type conveyor warewash machine and then contaminated with water dripping from a broken water line in the deckhead above the machine. There was also brown liquid dripping from the deckhead and landing onto the left corner of the clean landing of the machine right next to the clean plates. Workers were observed taking contaminated dishes and putting them into clean storage racks. The machine was shut down for repair and the dishes were returned to be cleaned and sanitized.
|
|
Recommendation:
Ensure liquid from the deckhead does not contaminate cleaned and sanitized equipment and utensils.
|
|
|
Item No.:
28
|
|
Site:
Other-Neptune Lounge Beverage Station
|
|
Violation:
There was standing water in the bottom of two upright glass juice dispensers and the inside of the dispensers were dripping wet. The two dispensers had been cleaned the same day.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Neptune Lounge Waiter Station
|
|
Violation:
Several pieces of clean silverware and two clean pitchers were stored in the bottom of the right wooden cabinet and the inside of the cabinet was soiled with a sticky food residue and crumbs. Also, the two pitchers had standing water in the bottom and were wet on the inside. The pitcher of milk had old milk residue on the inside.
|
|
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. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Room Service Locker
|
|
Violation:
There was a rack of glasses stored on the deck next to the upright equipment storage shelves. Also, two pitchers were stored upright with standing water on the upright equipment storage shelves.
|
|
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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Medical Center
|
|
Violation:
A coffee maker was stored in the cleaning locker.
|
|
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:
Galley-Warewashing
|
|
Violation:
A crew member was observed on the top shelf of a clean storage rack climbing into a deckhead panel. There were clean trays on the shelf directly adjacent to the crew member and his shoes were observed touching the trays. In addition, there were clean plates on the shelves directly below.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
There were no paper towels at the handwashing sink on the worker's side. The area was in use during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There were no paper towels at the handwashing sink behind the ice machine on the worker's side of the buffet line. This area was in use during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pastry
|
|
Violation:
Water from the faucet on the handwashing sink near the deck-mounted mixers was at a very high pressure and caused water to spray the user and spill onto the deck when the sink was used.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pastry
|
|
Violation:
There was no toilet tissue in the galley worker toilet next to the pastry.
|
|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
There were no paper towels at the handwashing sink. This area was in use during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Saucier
|
|
Violation:
There was a missing deck tile to the left of the tilting pans.
|
|
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 7 Wine Bar Pantry
|
|
Violation:
There was an open pipe penetration in the deckhead above the multiflow cabinet.
|
|
Recommendation:
Close the pipe penetration.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Line
|
|
Violation:
There were several pieces of peeling and loose sealant on the bulkhead panels behind many pieces of equipment on the hot line.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There was missing and recessed deck grout, causing water to pool on the deck in most food areas, including main galley, lido buffet lines, crew galley, hamburger grill, and preparation rooms. This was noted on the previous inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Bistro Starboard Forward
|
|
Violation:
There were chipped bulkhead tiles under the handwashing station and the grouting at the juncture between the bulkhead and the top of the coving tiles was loose and broken.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Bistro Starboard Forward
|
|
Violation:
All of the deck tiles directly below undercounter refrigerator 11.14 were missing and the area was filled with at least one inch of standing water.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure there is no standing water in areas where deck tiles are missing.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Bistro Starboard and Port
|
|
Violation:
The door frames between the buffet lines and the lido galley were corroding and had chipping and peeling paint in several areas. In addition, many of them were soiled with a heavy grease residue.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Bistro Port
|
|
Violation:
To the left of the aft handwashing station, the grouting at the juncture between the bulkhead and the top of the coved deck tiles was crumbling into pieces. Also, a large deck tile under the fryer was missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Continental - Worker's Side
|
|
Violation:
There was no coving in the storage room where a trolley of pastries and seven bottles of liquor were stored. Also, the deck and bulkhead were soiled with black and brown stains and dirt. The bulkhead was not easily cleanable and was torn in a few areas. Finally, there was an electrical panel with exposed wires against the bulkhead.
|
|
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). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Slice Pizzeria
|
|
Violation:
The deck tile was cracked under the time control trolley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
Coving was missing in several areas at the bulkhead/deck tile junctures.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
Coving was missing in several areas at the bulkhead/deck tile junctures.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Garde Manger
|
|
Violation:
At the entrance across from the storage rack, liquid was leaking from a deckhead panel directly in front of a food preparation counter. Two trays of uncovered fruit were on this counter and they were moved before they could be impacted.
|
|
Recommendation:
Ensure liquid does not leak from the deckhead. Locate and repair the cause of the liquid leak.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Water was dripping from a deckhead light fixture onto the edge of the rinse compartment of the three-compartment sink. In addition, water was accumulated in the light cover. The sink was not in use at the time of the inspection.
|
|
Recommendation:
Ensure water does not leak from the deckhead light fixture. Ensure water does not accumulate in the light cover. Locate and repair the cause of the water leak.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fish Room
|
|
Violation:
Coving was missing at several of the bulkhead/deck tile junctures.
|
|
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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was a leak in a water line inside the deckhead directly above the in-use outboard flight-type conveyor warewash machine. The water was dripping into the machine and contaminating clean plates after they had been sanitized. Also, brown liquid was dripping from the deckhead onto the left side of the clean landing of the machine.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Bistro Port Beverage Station
|
|
Violation:
There were at least 2 inches of coffee that had discharged into two pans above the deck in the technical compartment under the coffee machine. The drain pipe was not connected correctly and the liquid was not draining properly. There were also two live small flies above the liquid.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Saucier
|
|
Violation:
There was a continuous leak from the faucet between the two tilting pans. A work order had been submitted.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
There was a continuous leak at the bucket fill faucet under the handwashing sink near the preparation sink. Water was leaking onto the deck.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
There was a leak in the drain line of the handwashing sink and water was pooling on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Water was leaking from the bottom of the water/ice machine into a hotel pan and then overflowing and pooling on the deck. The machine had an out of order sign posted but crew were still using the machine. Senior staff were observed removing the out of order sign during service and the machine was used by several crew. After the inspector evaluated the machine, the out of order sign was put back on by staff.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux at the handwashing sink on the worker's side.
|
|
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-Cold Storage Room 22
|
|
Violation:
The light intensity was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Continental - Worker's Side
|
|
Violation:
There was an unshielded deckhead light in the storage room and a trolley with three trays of pastries was stored under it. The pastries were not completely protected with plastic wrap.
|
|
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:
Buffet-Juice Station Starboard
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station.
|
|
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-Juice Station Corridor
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station in the corridor adjacent to the juice station.
|
|
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-Bistro Port - Worker's Side
|
|
Violation:
The light intensity was less than 220 lux in front of all the equipment to the right of the toaster ovens on the back counter.
|
|
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-Bistro Starboard Forward - Worker's Side
|
|
Violation:
The light intensity was less than 220 lux in several areas. The light intensity was also less than 220 lux in front of all of the equipment on the back counter to the left of the toasters.
|
|
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:
Food Service General-Light Intensity
|
|
Violation:
The light intensity around and behind several pieces of counter- and deck- mounted equipment in several different areas was less than 110 lux, including: the beverage machines on the beverage stations; the ice machines in the main and lido galleys; and the ovens in the main galley, specialty galleys, and pastry.
|
|
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:
Buffet-Petty Officer Mess
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station.
|
|
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:
Other-Neptune Lounge
|
|
Violation:
The light intensity could not be raised to 220 lux for cleaning at the waiter stations. Also, the maximum light intensity was less than 220 lux at the self-service dome. This area was not in use during 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. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Pantry-SP22
|
|
Violation:
The light intensity was less than 110 lux behind and around the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Condensate had collected on the deckhead adjacent to the potwash machine and was dripping from the deckhead and the edge of the exhaust hood onto the small landing next to the sanitizing compartment of the three-compartment sink. No clean items were impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Fish Room
|
|
Violation:
A live black fly was in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Warewashing
|
|
Violation:
A live black fly was in this area. This area was in use during the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry
|
|
Violation:
Two live black flies were in the pastry dry stores locker.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
A live black fly was in this room during active food preparation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Dry Provisions 2
|
|
Violation:
A live black fly was in this room.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Time Control Display Case
|
|
Violation:
A live large fly was in front of the time control display case adjacent to the warewashing machines and across from the chef's office. This area was in use during the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Bistro Port Beverage Station
|
|
Violation:
Two small live flies were directly above the two pans of coffee in the technical compartment below the coffee machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was one live large fly on top of the sneeze guard where clean cups were stored near the toaster.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
There was a live large fly in the galley. This area was in use during the inspection.
|
|
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:
Buffet-Petty Officer
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Violation:
A live large fly was near the buffet. This area was in use during the inspection.
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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:
Ventilation-Potable Water
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Violation:
Not all of the fan rooms had access to potable water for cleaning the ventilation units.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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