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Item No.:
*
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Site:
Integrated Pest Management-Active Monitoring Inspections
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Violation:
The integrated pest management records reviewed identified active monitoring inspections occurred from 2:00 until 14:00 daily. Staff stated there was one staff member assigned to actively monitoring pest management; therefore, these inspections only occurred during this individual's duty hours. When asked whether there were pest sightings outside of these hours, staff stated there were none.
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Recommendation:
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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 includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.:
08
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Site:
Potable Water-Engine Room - Reverse Osmosis Unit
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Violation:
The permeate water line leaving the reverse osmosis unit, directed to the potable water system, was not striped or painted in accordance with ISO 14726 (blue/gray/blue). Corrections started immediately.
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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). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
09
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Site:
Recreational Water Facilities-Mid Ship Swimming Pool
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Violation:
The inspector and staff member took numerous measurements of the chlorine residual from various different locations inside the mid ship swimming pool and recorded chlorine residual values above the defined range. The inspector took two measurements from the forward end of the pool and recorded chlorine residual values of 5.45 ppm and 5.90 ppm. The staff member recorded chlorine residual values of 4.94 ppm and 5.99 ppm from the same location. The inspector took two measurements from the aft end of the pool and recorded chlorine residual values of 6.43 ppm and 5.66 ppm. The staff member recorded a chlorine residual value of 6.17 ppm from the same location. The inspector took a measurement from the starboard side of the pool and recorded a chlorine residual value of 4.89 ppm. The staff member took a measurement from the middle of either sides of the pool and recoded chlorine residual values of 6.11 ppm and 5.57 ppm. Two children were using this swimming pool during sampling. When staff went into the pump room for this swimming pool, the analyzer-chart recorder measured the chlorine residual value in a range from 4.72 ppm to 4.87 ppm. The inspector took two measurements from the sampling point inside this pump room and recorded chlorine residual values of 5.60 ppm and 5.96 ppm. A staff member took two measurements from the same sampling point and recorded chlorine residual values of 4.98 ppm and 5.07 ppm. Staff recalibrated this analyzer-chart recorder and closed this swimming pool.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Ship Swimming Pool
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Violation:
The inspector and staff member took numerous measurements of the chlorine residual from various different locations inside the mid ship swimming pool and recorded chlorine residual values above the defined range. The inspector took two measurements from the forward end of the pool and recorded chlorine residual values of 5.45 ppm and 5.90 ppm. The staff member recorded chlorine residual values of 4.94 ppm and 5.99 ppm from the same location. The inspector took two measurements from the aft end of the pool and recorded chlorine residual values of 6.43 ppm and 5.66 ppm. The staff member recorded a chlorine residual value of 6.17 ppm from the same location. The inspector took a measurement from the starboard side of the pool and recorded a chlorine residual value of 4.89 ppm. The staff member took a measurement from the middle of either sides of the pool and recoded chlorine residual values of 6.11 ppm and 5.57 ppm. Two children were using this swimming pool during sampling. When staff went into the pump room for this swimming pool, the analyzer-chart recorder measured the chlorine residual value in a range from 4.72 ppm to 4.87 ppm. The inspector took two measurements from the sampling point inside this pump room and recorded chlorine residual values of 5.60 ppm and 5.96 ppm. A staff member took two measurements from the same sampling point and recorded chlorine residual values of 4.98 ppm and 5.07 ppm. Staff recalibrated this analyzer-chart recorder and closed this swimming pool.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Ensure manual samples from the RWF tub are compared to the analyzer samples in the pump (mechanical) room to assess potential water quality differences in the RWF. Obtain samples from a location with the following qualities: 1) At least 18 inches (45.7 cm) below the surface of the water, and 2) A water depth of between three to four feet (91.4 cm to 1.2 m) when available, and 3) A location between water inlets.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Swimming Pool
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Violation:
The clarity of the water inside the forward swimming pool was not maintained for optimum public health protection. The water was extremely cloudy and the inspector was unable to see the antientrapment drain cover or the bottom of this swimming pool. Staff stated this facility was recently opened, and no swimmers were observed inside the facility. Staff closed this facility.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Install flow meters to monitor flow rates.
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Item No.:
10
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Site:
Housekeeping-Private Whirlpool Spa Cleaning and Disinfection Record
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Violation:
The private whirlpool spa cleaning and disinfection record, dated 08 September 2018, did not identify if the four private whirlpool spas located in cabins 9202, 9206, 1024, and 1028 achieved a CT value of 10 ppm for 60 minutes or equivalent. The value recorded for cabin 9202 was 100 ppm from 9:11 until 8:50; the value recorded for cabin 9206 was 100 ppm from 9:13 until 8:52; the value recorded for cabin 1024 was 100 ppm from 9:15 until 8:54; and the value recorded for cabin 1028 was 100 ppm from 9:17 until 8:56. All values were recorded for the same day. Staff stated these values were accidentally transposed from the previous week's record.
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Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
13
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Site:
Buffet-Lido Buffet Dishwashing Station
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Violation:
A large amount of condensate had accumulated on the deckhead over the soiled area, which caused the soiled wiping cloth used for the deckhead to become saturated. Additionally, water was dripping from this saturated wiping cloth inside this soiled area. The inspector observed a staff member drop this wiping cloth onto the deck, and then placed the cloth back onto the mop stick to continue wiping the deckhead. This area was in operation.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Buffet-Lido
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Violation:
None of the cooked-to-order foods or undercooked foods on this deck, including eggs benedict or cooked-to-order omelets, had a consumer advisory directly above or adjacent to the food served. The ship did provide a consumer advisory at the beginning of each buffet line; however, this advisory was located at a significant distance from the foods requiring it.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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 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 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.:
19
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Site:
Other-I-95 Corridor - Trolley Washing Station
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Violation:
Eight cardboard boxes of leeks and ten cardboard boxes of green onions were stored on top of the metal racks at the trolley wash station. Staff stated the items were placed in this location to drain the ice out of the cardboard boxes. Additionally, six stacks containing approximately fifteen, soiled plastic containers were stored surrounding these cardboard boxes of produce. Staff stated the metal racks were typically used to clean soiled trolleys. Corrections started immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6-inches) above the deck.
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Item No.:
20
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Site:
Other-Deck 0 - Drinking Fountain Outside of the Engine Control Room
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|
Violation:
On the drinking fountain spout, there was a two centimeter gap between the junction of the spout and the metal profile plate. This area was difficult-to-clean. There was visible orange and brown residue in this gap. The inspector rubbed an alcohol wipe inside this hard-to-clean area, and the wipe became soiled with a brown and orange residue. Additionally, pieces of brown debris were removed from this area when the inspector removed the alcohol wipe.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
25
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Site:
Buffet-Lido Buffet Dishwashing Station
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|
Violation:
A large amount of condensate had accumulated on the deckhead over the soiled area, which caused the soiled wiping cloth used for the deckhead to become saturated. Additionally, water was dripping from this saturated wiping cloth inside this soiled area. The inspector observed a staff member drop this wiping cloth onto the deck, and then placed the cloth back onto the mop stick to continue wiping the deckhead. This area was in operation.
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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
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Site:
Other-Deck 0 - Drinking Fountain Outside of Engine Control Room
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Violation:
There was visible orange and brown residue in between the water outlet and the metal profile plate, located approximately two centimeters above the spout. The inspector rubbed an alcohol wipe inside this hard-to-clean area, and the wipe became soiled with a brown and orange residue. Additionally, pieces of brown debris were removed from this area when the inspector removed the alcohol wipe. This water fountain was in service.
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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.
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Item No.:
26
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Site:
Dining Room-Deck 3 Aft Main
|
|
Violation:
Lipstick residue was observed on an inverted coffee mug that was preset for service. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Plate Trolley
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Violation:
While inspecting a plate trolley containing approximately seventy-five previous cleaned plates, a previously cleaned plate was observed with food debris on the food-contact surface. When the inspector picked this plate up, a piece of brown bread approximately five centimeters long was found sandwiched between two plates. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Plate Trolley
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Violation:
While inspecting a plate trolley containing approximately seventy-five previous cleaned plates, a previously cleaned plate was observed with food debris on the food-contact surface. When the inspector picked this plate up, a piece of brown bread approximately five centimeters long was found sandwiched between two plates. Corrections started immediately.
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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.:
28
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Site:
Buffet-Waiter Station - Tandoor
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|
Violation:
Clean dishes were stored adjacent to a dirty baseball cap and a book on a shelf inside a clean waiter station. These items were observed during breakfast service. Corrections started immediately.
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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.
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Item No.:
30
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Site:
Buffet-Lido Handwashing Station
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Violation:
There was no signage at the crew handwashing station on the portside Chef's Choice buffet station stating 'WASH HANDS OFTEN.' This area was open for breakfast service.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand. Ensure a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure that passenger and crew public toilet facilities are equipped so that persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begin in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
30
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Site:
Galley-Handwashing Station
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Violation:
The handwashing station at the main galley entrance did not have a waste receptacle for paper towel disposal.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
32
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Site:
Dining Room-Black Pearl Handwashing Station
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|
Violation:
Uncovered food debris was observed inside the handwashing station trash bin located at the waiter station in this area. This area was closed and no crew were present.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Bar-Pool Portside
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Violation:
The aluminum deckhead adjacent to the handwashing station was in disrepair with visible gaps into the plenum present.
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Recommendation:
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
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Site:
Bar-Pool Starboard
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|
Violation:
The deck underneath the back of the preparation area contained food debris greater than a day's worth of accumulation.
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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
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Site:
Buffet-Pizza
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|
Violation:
Water was dripping onto the service counter beside the computer screen, in the area to the far right from behind the counter. No food service was occurring in this area.
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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
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Site:
Galley-Potwash Station
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Violation:
The leaking from the water connection was pooling under the dishwashing machine in this area. This leak was from the connection for the potwashing machine at the Chef's Choice station.
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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
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Site:
Buffet-Paper Towel Dispensers - Lido Buffet
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Violation:
The grout underneath the paper towel dispensers throughout most of this deck was soiled. Further investigation identified the grout inside the buffet service areas was not water repellant and caused water and debris to become absorbed into the grout between the tiles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Egg Preparation Tilt Oven
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|
Violation:
The deck drain underneath this oven was not draining and contained approximately two centimeters of standing water in the deck sink. This area was open for service.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Potwash Station
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|
Violation:
The water connection to the sanitizing solution (FV250.2) for the potwashing machine at the Chef's Choice station was continuously leaking onto the deck. Water was observed pooled on the deck below this leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Handwashing Station
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|
Violation:
The plumbing for the drain to the handwashing station was not correctly directed into the scupper, which caused water to drain directly onto the deck when used.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Handwashing Station
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|
Violation:
The plumbing for the drain to the handwashing station was not correctly directed into the scupper, which caused water to drain directly onto the deck when used.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Buffet-Lido Buffet Dishwashing Station
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|
Violation:
A significant amount of steam condensate was collecting on the deckhead in this area. This condensate on the deckhead required constant wiping with a cloth to prevent dripping into the clean dish storage area. No dripping was observed in the clean area. Additionally, condensate collected over the soiled area and dripping was observed. No clean dishes were impacted.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Buffet-Waiter Station - Tandoor
|
|
Violation:
Clean dishes were stored adjacent to a dirty baseball cap and a book on a shelf inside a clean waiter station. These items were observed during breakfast service. Corrections started immediately.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Chef's Choice
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|
Violation:
One fruit fly was observed in the food equipment locker during breakfast service.
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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-Mini
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|
Violation:
One house fly was observed on the bulkhead, just inside the galley, during breakfast service.
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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:
Buffet-Lido - Mongolian Omelet station
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|
Violation:
Two fruit flies were observed above the service line during breakfast service.
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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:
Pantry-Portside Lido Buffet
|
|
Violation:
At least seven fruit flies were observed inside the door on the deckhead in this area during breakfast service.
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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:
Pantry-Lido - Handwashing Sink
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|
Violation:
Two fruit flies were flying at the handwashing sink in this area during breakfast service.
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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
|
|
Site:
Galley-Buffet Dishwashing Station
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|
Violation:
Two fruit flies were observed above the clean area of dishwash station.
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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.:
40
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Site:
Galley-Technical Spaces Inside Galley
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|
Violation:
At least five technical spaces, located between the bulkheads inside the galley, contained dirty standing water. Numerous pipes were leaking inside these technical spaces, causing water to pool inside. These wet, damp areas contained slime, providing a potential area for pest harborage.
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|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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