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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
The AGE Log did not comply with the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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|
Violation:
The Food/Beverage Questionnaire detailing activities and meal locations the 72 hours before illness onset did not comply with the 2018 VSP Operations Manual.
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|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program Log
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|
Violation:
The cross-connection control program log identified that a reduced pressure zone (RPZ) assembly backflow prevention device for the dialysis machine inside the medical center was tested on 11 April 2018. When the inspector visited the medical center, staff stated the dialysis machine was removed. There was no identification on the cross-connection control program log to identify the RPZ for the dialysis machine was removed. Corrections started immediately.
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|
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.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 10 Sea View Pool
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|
Violation:
The bottom surface of the pool, underneath each forward entry ladder, was covered in a thick layer of black debris. A large accumulation of this black debris was observed on both forward corners of this pool. Additionally, a large accumulation of black debris was observed along the edge between the starboard wall of the pool and the bottom surface. This is a new requirement for the 2018 VSP Operations Manual.
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|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
16
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|
Site:
Galley-Coffee Station
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|
Violation:
The tube inside the milk compartment of the espresso machine had milk inside. This machine was not-in-service, and staff stated it was last used the previous day. The milk inside the tube had a temperature of 62F when measured by the inspector. Corrections started immediately.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Walk-in Refrigerator #27
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|
Violation:
A tray of chicken, lettuce, and tomato (CLT) sandwiches had a discard date over seven days from the day of preparation of the first ingredient. Staff prepared turkey on 22 August 2018, then the turkey salad and sandwiches on 23 August 2018, and placed a discard date label of 29 August 2018 (eight days from the preparation of the first ingredient). The first prepared ingredient was turkey on 22 August 2018, and the discard date should have been 28 August 2018. Corrections started immediately.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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|
Site:
Other-Neptune Lounge
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|
Violation:
There was one time control dot for the entire selection of food under the self-service dome referencing service times of 10:00-14:00 per the time control plan. The plan stated during sea and port days, breakfast service was 06:30-10:30, and lunch service was 10:00-14:00, allowing an overlap of 30 minutes. Both services had fruit plates, which could allow the possibility for fruit plates that include cut melon to remain over four hours on time control. Staff showed the inspector a binder with the fruit plates that were served for breakfast and lunch, but these were slightly different from those on display at lunch at the time.
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|
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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The 29 July 2018 cooling log for two cream-based sauces documented cooling temperatures until a temperature of 69F was reached. These logs should have documented until or less than a temperature of 41F was reached. Staff stated that these sauces were actually not used.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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|
Site:
Galley-Pastry
|
|
Violation:
The 25 August 2018 cooling log documented the following temperatures for two foods: (1) strawberry mousse, first temperature check of 59.4F at 00:55 and a final temperature check of 58.7F at 04:40; (2) tiramisu, first temperature check of 60.8F at 01:20 and a final temperature check of 59.9F at 05:10. The temperature of these foods at 09:20 when the inspection team was in the area was less than 41F.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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|
Site:
Buffet-Officers Mess
|
|
Violation:
A tray of cheese slices had no serving utensil. Corrections started immediately.
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|
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.:
20
|
|
Site:
Galley-Table-mounted Combination Oven
|
|
Violation:
This unit was out-of-service since June 2018. Staff stated this unit was planned for replacement.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; 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
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|
Site:
Galley-Soup Kettles
|
|
Violation:
One soup kettle was out-of-service since April 2018, and another was out-of-service since December 2017. Staff stated these kettles were scheduled for replacement.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; 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.:
21
|
|
Site:
Galley-Soup Kettles
|
|
Violation:
The soup kettle next to the Pinnacle Grill galley had difficult to clean surfaces on the side, mostly from gaps and excessive sealant. These surfaces were not soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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|
Site:
Galley-Pastry
|
|
Violation:
A trolley stored inside this area had corroded wheel casters that were difficult to clean.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The handles of the boiling pans were in a poor state of repair and had difficult-to-clean surfaces.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
Three trolleys inside walk-in refrigeration unit #24 had corroded wheel casters that were difficult-to-clean.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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|
Site:
Bar-Explorations Caf
|
|
Violation:
The space between both espresso machines was about 2.5 inches, which was not enough for proper cleaning. Additionally, several pipes and cables were resting on the counter under the machines, making cleaning difficult.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
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Item No.:
21
|
|
Site:
Bar-Officers Bar
|
|
Violation:
The space between the top of the upright refrigerator and the deckhead was approximately two centimeters. This space was not enough for proper cleaning. This area was not soiled.
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|
Recommendation:
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.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use rack-type warewashing machine was leaking from under the wash compartment onto the deck below.
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|
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.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The outboard, flight-type warewashing machine was out-of-order since the morning of the inspection. Staff stated repairs for this machine were scheduled for later during the day. Staff said the machine went out-of-order in the morning.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
|
|
Site:
Galley-Starboard Ice Machine
|
|
Violation:
The solution in a sanitation bucket in front of the ice machine was cloudy. A wiping cloth was inside. Corrections started immediately.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
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Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature at the plate surface of the in-use rack-type warewashing machine was measured at 153F and below in several attempts and different evaluation methods. The final rinse gauge measured a temperature of around 160F and a 180F thermolabel on the manifold did not indicate that this temperature was reached. Corrections started immediately and about 30 minutes after these evaluations staff reported that the machine was fixed.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
|
|
Site:
Galley-Starboard Ice Machine
|
|
Violation:
The solution in a sanitation bucket in front of the ice machine was cloudy. A wiping cloth was inside. Corrections started immediately.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
The dough sheeter belt had dark and pink stains.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The tube inside the milk compartment of the espresso machine had milk inside. This machine was not-in-service, and staff stated it was last used the previous day. The milk inside the tube had a temperature of 62F when measured by the inspector. Corrections started immediately.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
27
|
|
Site:
Bar-Explorations Cafe
|
|
Violation:
The space between both espresso machines was about 2.5 inches, which was not enough for proper cleaning. Both machines were soiled with dust in this area. Additionally, the top of the undercounter ice machine was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
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Item No.:
27
|
|
Site:
Galley-Dry Storage Cabinets
|
|
Violation:
The top of the portside and starboard side cabinets were soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
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Item No.:
27
|
|
Site:
Bar-Officers Bar
|
|
Violation:
The inside of the technical space and top of the upright refrigerator were soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
30
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
During breakfast service, the handle of the mixing valve for the handwashing station was soiled with food debris. Corrections started immediately.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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|
|
Item No.:
32
|
|
Site:
Galley-Coffee Station
|
|
Violation:
During breakfast service, three large bins with garbage were unattended and uncovered. Corrections started immediately.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
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Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The deck tiles were in disrepair, with recessed and missing grout. Water was observed accumulated between tiles.
|
|
Recommendation:
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, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The green bulkhead-mounted telephone, in front of walk-in refrigeration unit #22, was in disrepair and difficult-to-clean.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The lower bulkhead vertical tiles by the door of walk-in refrigerator #22 had gaps with water inside.
|
|
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. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Starboard Side
|
|
Violation:
Water was pooled on the deck under the handwashing station due to a leak.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Other-Deck 10 Aft Culinary Locker
|
|
Violation:
The deckhead pipes and the deck under the pallets were soiled with dust and debris. Boxed food equipment was stored inside this locker.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
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Item No.:
33
|
|
Site:
Other-Deck 10 Aft Seaview Starboard Locker
|
|
Violation:
Boxes of paper towels for handwashing stations were stored in this area. The deck under the pallets was heavily soiled with greater than a day's worth of accumulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck tiles, grout, coving, and coaming were in disrepair throughout the entire lido galley. Although some grout had been repaired or replaced, extensive replacement and repair was needed. This was noted during the previous inspection of May 2018.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Explorations Caf
|
|
Violation:
The deckhead was soiled with a greater than a day's worth of dust accumulation.
|
|
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:
Other-Neptune Lounge
|
|
Violation:
The deck under the self-service dome was soiled with food residue 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:
Galley-Garde Manger
|
|
Violation:
The deck inside this area was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 7 Bar Locker
|
|
Violation:
The deck was heavily soiled with debris. This was noted during the previous inspection of May 2018.
|
|
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-Decks
|
|
Violation:
The deck tiles, around the drain between in the inboard and outboard warewashing machines, were in disrepair around the drain grate and in other sections of the warewashing area. Some grout was also recessed. Additionally, deck material (including grout, tiles, and coving) throughout the galley was in disrepair, making this surface difficult to clean. This was noted during the previous inspection of May 2018.
|
|
Recommendation:
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, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Starboard Ice Machine
|
|
Violation:
A pipe under the ice machine was leaking. Water was pooling on the deck below the leak.
|
|
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-Decks
|
|
Violation:
The decks of the butcher room and vegetable/fruit preparation room were in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck C Port and Starboard General Supplies Lockers
|
|
Violation:
The decks were soiled under the pallets with greater than a day's worth of accumulation. Food-service utensils were stored inside these rooms.
|
|
Recommendation:
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:
Galley-Starboard Side
|
|
Violation:
Water was leaking from the left pipe under the handwashing station. Water pooled on the deck underneath this leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Starboard Ice Machine
|
|
Violation:
A pipe under the ice machine was leaking. Water was pooling on the deck below the leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The in-use rack-type warewashing machine was leaking from under the wash compartment onto the deck below. The 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.:
39
|
|
Site:
Galley-Port Side
|
|
Violation:
A fly was around this 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:
Galley-Dishwash
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Violation:
A fly was around this 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:
Galley-Starboard Side
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Violation:
A fly was around the front of the dry food storage 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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