|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distributuion System Chemical Injection Dosing Point
|
|
Violation:
The injection dosing point was located before the potable water pumps and below the chemical dosing tanks. This is a new requirement for the 2018 VSP Operations Manual.
|
|
Recommendation:
Install a check valve or nonreturn valve between the distribution halogen and pH pumps and the injection points. In addition, ensure the potable water distribution halogenation and pH chemical injection dosing points are located on the delivery line downstream of the potable water pumps, OR if the injection dosing point is before the potable water pumps, ensure it is located above the chemical dosing tanks.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Record
|
|
Violation:
The documentation for the disinfection of tank 2P on May 22, 2018 included the statement 'Concentration 100 ppm and contact time 62min.' This statement contradicted other information in the documentation, including a concentration of 200 ppm and contact time of 122 minutes. Staff stated the statement was an error.
|
|
Recommendation:
Ensure the records are accurate.
|
|
|
Item No.:
08
|
|
Site:
Galley-Potwash
|
|
Violation:
The atmospheric vacuum breaker for the front-loading potwash detergent was continuously leaking when the machine was in use. The crew and inspector discussed sanitizing a new backflow prevention device with 50 ppm chlorine for 4 hours prior to installation
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
Crew were unable to identify a backflow prevention device with an atmospheric vent for the cold water line for the spray hose near the clean end of the flight-type conveyor dishwash. The spring on the water line was failing such that the end of the hose could touch the sorting tray.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
|
|
Violation:
The plan was not updated to indicate a pH of less than 7.5 and temperature of 75F or higher must be maintained during disinfection for fecal and vomit accidents. This is a new requirement for the 2018 VSP Operations Manual.
|
|
Recommendation:
Update the plan.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Windjammer Starboard Salad Counter
|
|
Violation:
In a temperature control undercounter refrigerator, there was a container of sliced tomatoes, a tray of fish spread, and a tray of vegetable spread. All items were missing discard dates. All food was 41F or below. Crew brought cooling logs which showed similar items cooled on many days. Crew stated that the food is used soon after it is produced an was most likely produced and cooled the day prior to the inspection.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Windjammer
|
|
Violation:
There was a public health advisory for the Steam Ship beef; however, the sign did not indicated that the product was served undercooked. Crew confirmed that the product was undercooked.
|
|
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 (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
16
|
|
Site:
Galley-Sabor Walk-In Refrigerator
|
|
Violation:
One unopened 5 pound container of sour cream measured 46F by the inspector and 46.7F by the crew. The container was on temperature control. The container was discarded.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Sabor
|
|
Violation:
In an undercounter refrigerator, pork burritos and duck burritos were dated 10/26-11/1. According to the cooling logs, the pork and duck were cooled on 10/25. The discard date was updated.
|
|
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. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
|
|
|
Item No.:
17
|
|
Site:
Children Area-Royal Babies and Tots
|
|
Violation:
The time control plan for the area did not list set-up and discard times for each service period.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Giovanni's Table
|
|
Violation:
Units CH/11/03 and HH/11/04 were labeled as time control units but were not listed on the time control plan. This was corrected.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Starboard
|
|
Violation:
Two of the handles for bread rolls were placed in a manner such that the hand-contact portion was touching the bread. Plates were brought to the buffet to place the tongs on. Additionally, there were no service utensils for the hot dog buns or hamburger buns on the adjacent service line. The area was open for service and passengers were present.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). 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; Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
There were three cartons of what was reported to be liquid egg mix stored on a bottom shelf in the walk in refrigerator in this area. Staff stated this was egg mix but there was no labeling at all. Staff put labels on immediately. Additionally, there were no discard dates on these, on the other nine cartons in the walk-in refrigerator, or on the 6 in the walk in freezer.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
There were three cartons of what was reported to be liquid egg mix stored on a bottom shelf in the walk in refrigerator in this area. Staff stated this was egg mix but there was no labeling at all. Staff put labels on immediately.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The walk-in unit in the pastry was broken the day of the inspection. Staff moved product to an adjacent walk-in to save the product. Staff stated it would be repaired immediately.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Galley-Sabor
|
|
Violation:
There were 8 slotted screws on the food-contact surface of the tortilla maker. The hot temperature sealant had peeled off. The machine had been wrapped in plastic and crew the machine was not in use while awaiting spare parts.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Chops
|
|
Violation:
The side, back and top of the previously cleaned grease drip tray housing for the grooved grill was soiled with grease and residue due to a difficult to clean area between a profile strip and housing. This was written on the previous report. Crew reported that they had installed a profile strip but it had bent down, which created another difficult-to-clean area.
|
|
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:
Pantry-Squeeze
|
|
Violation:
The bottom of the frozen cocktail machine was in disrepair and was difficult to clean. The bottom was rusted and the gasket had partially disconnected from the bottom 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. 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 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.:
22
|
|
Site:
Galley-Deck 3 -Glasswash Machine
|
|
Violation:
There were four blocked upper wash nozzles. Staff cleaned these and replaced them right away.
|
|
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. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
Four wash nozzles were blocked with debris in the in-use flight-type conveyor dishwash.
|
|
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. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Buffet
|
|
Violation:
There was a bucket of sanitizing solution stored at the beverage station which was cloudy. This was taken away immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Port Forward Beverage Station
|
|
Violation:
There was a small amount of black debris on the plastic frame of the evaporator and on the white silicone in the ice machine. The machine was taken out of service for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Olive and Twist
|
|
Violation:
The left compressor in the multiflow soda locker did not have a backflow prevention device installed between the compressor and the brass fitting on the pump.
|
|
Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Starboard
|
|
Violation:
One set of tongs for bread rolls had dried food on the inside of the handles.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
There was water pooled on a top left shelf inside the upright refrigerator on the right. There was no identified source of the water.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Room Service Pantry
|
|
Violation:
There was a previously-cleaned knife in the knife locker which had a finger print on the blade. This was taken away to be recleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Starboard Side
|
|
Violation:
The water filter located behind the convection oven in the hot galley was soiled with more than 24 hours' worth of debris. Staff responded and cleaned this right away.
|
|
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-Chops
|
|
Violation:
The side, back and top of the previously cleaned grease drip tray housing for the grooved grill was soiled with grease and residue due to a difficult to clean area between a profile strip and housing. This was written on the previous report. Crew reported that they had installed a profile strip but it had bent down, which created another difficult-to-clean area
|
|
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-Deck 5 - Room Service - Starboard
|
|
Violation:
There was standing water on the bottom shelf inside the liquor cabinet. This was corrected right away.
|
|
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-Slop Chest
|
|
Violation:
There was standing water inside the upright drink refrigerator on the bottom shelf. This was cleaned right away.
|
|
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-Deck 5 - My Time Storage Locker
|
|
Violation:
The My Time storage locker at the entrance to the galley had clean wine glasses stored on a trolley. The trolley was soiled and wet in the bottom. This was sent to be rewashed as well as the racks of dishes which sat on top of it.
|
|
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-Deck 3 - Vegetable Station
|
|
Violation:
The backflow prevention device installed below the convection oven in this area was heavily soiled with beyond a 24 hours' accumulation. This was cleaned right away.
|
|
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-Deck 3 - Potwash
|
|
Violation:
All of five of the convection ovens near the potwash had backflow prevention devices installed beneath which were heavily soiled beyond 24 hours' accumulation.
|
|
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-Deck 3 - Portside - Food Transport Elevator
|
|
Violation:
There was a very large accumulation of debris in the tracks and in openings and damaged areas of the deck between the track and elevator opening.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - My Time Storage Locker
|
|
Violation:
The My Time storage locker at the entrance to the galley had clean wine glasses stored on a trolley. The trolley was soiled and wet in the bottom. This was sent to be rewashed as well as the racks of dishes which sat on top of it.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Buffet-Windjammer Starboard
|
|
Violation:
At least 10 wet-nested bowls were out for service while the area was open.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 - Main Galley- Starboard
|
|
Violation:
The hand wash sink located behind the ice machine only reached 93F after opening the tap for several minutes and rotating the handle all the way to the hot side. Staff opened an adjacent tap and the temperature rose to 117F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
There was a slow leak coming from beneath the combination oven and was not directed to a scupper so it was pooling onto the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Sky Bar
|
|
Violation:
The right and left bulkhead at the front bar counter was chipped and pitted in several locations.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Portside - Food Transport Elevator
|
|
Violation:
There was a very large accumulation of debris in the tracks and in openings and damaged areas of the deck between the track and elevator opening
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 - Hot Galley - Starboard Side
|
|
Violation:
There was a slow leak coming from beneath the combination oven and was not directed to a scupper so it was pooling onto 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.:
37
|
|
Site:
Galley-Windjammer
|
|
Violation:
Excessive condensation collected on the deckhead over the in-use braising pan that was cooking hot dogs. The lid was closed. No dripping was noted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
Excessive condensation accumulated on the air exhaust above the soiled end of the flight-type conveyor dishwash and on the exhaust above the adjacent spray hose.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Aft Starboard Coffee Station
|
|
Violation:
There was one live fruit fly.
|
|
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-Sorrentos
|
|
Violation:
There was one housefly in the galley.
|
|
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:
Pantry-Squeeze
|
|
Violation:
There was one live house fly near the cleaning 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.:
42
|
|
Site:
Children Area-Royal Babies and Tots
|
|
Violation:
The spare diaper changing pad was ripped and torn in multiple locations, making it difficult to clean. This diaper changing pad was immediately discarded.
|
|
Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing.
|
|