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Item No.:
*
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Site:
*General Comments-Warewashing Temperature Testing
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Violation:
The equipment used for taking warewashing temperatures by stick method was noticeably difficult to handle. By design, the thermometer was not well secured and had to be retrieved from within the machine when it slipped out of the holding stick.
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Recommendation:
Provide reliable, suitable equipment for taking warewashing temperatures.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection
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Violation:
Potable water pipe disinfection records for three sections of potable water piping disinfected on 21 February 2020 did not include the free halogen residual after flushing.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
An entry on the testable device log identified a reduced pressure zone (RPZ) on the cold water line inside the Beauty Salon (St 14.02), however, upon arrival to this location, two non-testable devices were installed on hot and cold lines. Additionally, these non-testable devices were not on the corresponding log.
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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-Shock Bromination
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Violation:
Shock bromination records for multiple days and whirlpools did not show bromine residual values were above 10ppm for at least one hour. Chart recorders were used by the ship to record bromine levels during the shock treatment. However, multiple records showed the residual value did not change during the time the shock halogenation took place as indicated by the manual entry written on the back of the charts. Furthermore, several records showed the residual values rose during the halogenation, but never reached 10ppm. According to staff, a crew member always checks the residual values in the tubs at the start and end of the shock bromination, however they do not have consistent records of doing so. This issue was observed in each of the three whirlpool chart records reviewed. The whirlpools and dates included the following: Lani FWD Port, February - 2, 4, 5, January - 2, 5, 7, 14, 21, 27, 28; Deck 9 Mid Starboard, February 14; Deck 9 Aft Starboard, February - 14, January - 18, 19, 20, 24.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
11
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Site:
Medical-Acute Gastrointestinal (AGE) Crew Reporting
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Violation:
On 12 December 2019, a food worker experienced AGE symptoms at 10:00 AM but did not report to medical until 2:22 PM. The food worker was working on the lido buffet line from 11:58 AM to 1:30 PM. All of the food handled by the food worker was discarded. Staff showed the inspector the corrective action training provided to the crew member.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
11
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Site:
Medical-Acute Gastrointestinal (AGE) Crew Reporting
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Violation:
On 16 December 2019, a non-food worker experienced AGE symptoms at 3:00 AM but did not report to medical until 8:24 AM. The non-food worker went to the crew mess at 7:00 AM. Staff showed the inspector the corrective action training provided to the crew member.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Food Service General-Thermometer Sanitation
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Violation:
The method used by the food employees sanitizing the thermometers before getting in contact with food was ineffective. This was observed in the Lido and Room Service. The food employees perforated an alcohol swab with the thermometer to test the food without verifying that the alcohol swabs were wet and without ensuring that the tip of the stem thermometer was completely sanitized. Retraining started immediately.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
13
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Site:
Buffet-Song Bar - Whiskey Blending Master Class
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Violation:
There was no variance for this activity in which passengers prepare their own whiskey blends and can take home. It was discussed that this activity was done on other Carnival ships and was conducted for at least more than a year.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food. Contact VSP's Variance Coordinator at vsp@cdc.gov for guidance on variance submission for this activity.
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Item No.:
13
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Site:
Galley-Dishwash
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|
Violation:
Two crew members were hand drying just cleaned and sanitized coffee mugs and plastic cups with cloth towels. A senior crew member was standing next to them as they were observed drying the mugs and cups.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Guy's Burger Joint
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|
Violation:
At least 4 trays full of cooked burgers went from the grills to the front burger preparation counter without temperature checks. In this location, burgers could not be cooked to order. A supervisor was in the area and described the process that should have been followed but it was not.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Starboard Ice Cream Station
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|
Violation:
The temperature of the ice cream in machine #2 was 48F. 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.:
19
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Site:
Buffet-Aft/Port Waiter Station
|
|
Violation:
The condiments on the waiter station counter were below the deckhead slots with heavy accumulations of dust.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Extension Galley
|
|
Violation:
The blast chiller was out of service since November 2019. Another blast chiller in a nearby location was operational.
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|
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.
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Item No.:
20
|
|
Site:
Pantry-Song Bar
|
|
Violation:
The reusable cork stoppers for the test tubes were not easy to clean.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Center
|
|
Violation:
A cleaning hose accessory for the combination oven was leaking water and pooling on the deck. Staff responded immediately to scupper the deck. Repairs to the cleaning hose were completed before the inspector left the area.
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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
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|
Site:
Galley-Soup Area
|
|
Violation:
The sealant along the outside seams of the soup kettles were pealing making for rough, difficult-to-clean surfaces. Staff responded to have these immediately repaired with new, smooth sealant.
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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.
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Item No.:
21
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Site:
Galley-Pastry
|
|
Violation:
The 3PA1 undercounter refrigeration unit had a hinge cover that was loose with a large gap exposing the interior hinge components, making for a difficult to clean surface. The surface was clean at the time of the inspection.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Pantry-Song Bar - Whiskey Blending Master Class
|
|
Violation:
The wooden test tube rack had rough surfaces and not easy to clean.
|
|
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.
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Item No.:
21
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|
Site:
Galley-Bonsai Sushi
|
|
Violation:
The back counter had a large crack that was not easy to clean.
|
|
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.
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Item No.:
21
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The front counter had a crack that was not easy to clean.
|
|
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.
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Item No.:
21
|
|
Site:
Galley-Guy's Burger Joint
|
|
Violation:
The counter had a crack that was not easy to clean.
|
|
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.
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Item No.:
21
|
|
Site:
Galley-Chef's Office
|
|
Violation:
The clean utensil cabinet was heavily corroded in the bottom shelf area.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The flight-type dishwash machine final rinse temperature at the manifold was 183.2F using the stick method with a tip-sensitive thermometer, but the real-time machine reading was ranging from 193F to 202F. The inspector used two thermolabels, one for 180F and one for 200F, to test the final rinse manifold temperature. This process was repeated twice and none of the four labels changed color to indicate the corresponding temperature had been reached. The plate surface and wash temperatures were within the appropriate ranges. Staff immediately responded to have the machine taken out of service for repairs.
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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
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|
Site:
Pantry-Coffee Bar
|
|
Violation:
The final rinse display of the in-use undercounter warewasher was not working properly and a temperature could not be read.
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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
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|
Site:
Galley-Potwashing
|
|
Violation:
There was a loose black gasket inside the wash compartment of the flight-type potwashing machine. Staff immediately responded to have repairs completed before the inspector left the area.
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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-Extension Galley
|
|
Violation:
The racking method used in the in-use warewasher did not expose the items to the unobstructed spray from all cycles. Retraining started immediately.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
23
|
|
Site:
Galley-Extension Galley
|
|
Violation:
The was temperature of the in-use warewasher was 146-148F. Corrections started immediately.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Counter in front of Chef's Office
|
|
Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
Two crew members were hand drying just cleaned and sanitized coffee mugs and plastic cups with cloth towels. A senior crew member was standing next to them as they were observed drying the mugs and cups.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Other-Recycling Room
|
|
Violation:
The handwash station was blocked by several large blue plastic bins and was not easily accessible. The inspector discussed the observation with crew members prior to leaving the room and the bins were relocated. Upon return to the room an hour later, the blue bins were positioned back in front of the handwash station. This is a repeat finding from the previous inspection on 13 July 2019.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
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|
Item No.:
29
|
|
Site:
Galley-Pig & Anchor
|
|
Violation:
The temperature of the handwashing station could not reach 100F. Corrections started immediately.
|
|
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).
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Item No.:
30
|
|
Site:
Galley-Food Employee Male Toilet Room
|
|
Violation:
The handwashing station was in disrepair and the door was not self-closing completely every time. Corrections started immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance. Keep handwashing facilities clean and in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The grouting along where the deck meets the stainless-steel feet for the flight-type dishwash equipment was damaged.
|
|
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
|
|
Site:
Galley-Pastry
|
|
Violation:
There some deck tiles with damaged corners and damaged grouting.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center
|
|
Violation:
The deck grouting along the edge against the bulkhead was damaged and soiled with more than a day's accumulation of black debris. The inspector used an alcohol pad to wipe the area and it became heavily soiled with the black debris. Staff responded immediately to have the deck cleaned.
|
|
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-Center
|
|
Violation:
A cleaning hose accessory for the combination oven was leaking water and pooling on the deck. Staff responded immediately to scupper the deck. Repairs to the cleaning hose were completed before the inspector left the area.
|
|
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-Chef's Office
|
|
Violation:
The deck of this office in the galley was heavily soiled. Food equipment was stored in this room. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Aft/Port Waiter Station
|
|
Violation:
The deckhead slots above the condiments on the waiter station counter had heavy accumulations of dust.
|
|
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-Pastry
|
|
Violation:
The faucet for attaching a cleaning hose below the handwash sink was leaking. However, the water was properly draining into the scupper underneath the handwash sink and not pooling on the deck. Staff immediately responded to have a repair team come to the area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pastry
|
|
Violation:
The drain was backed up with standing water pooling in the scupper. Staff responded to immediately begin repairs, which were complete before the end of the inspection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Grand Buffet Omelet Station
|
|
Violation:
A deckhead light was not working, resulting in a light intensity of less than 220 lux at the utility sink counter. This was corrected.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Aft/Port Waiter Station
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Violation:
The light intensity could not be raised to 220 lux for cleaning operations. This was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Room Service-Cleaning Locker
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Violation:
A wet mop was stored in the deck sink. It was not placed in a position that allowed it to air dry. Corrections started immediately.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
There was one fruit fly observed in this area. The area was not in operation at the time. Staff immediately responded to call pest management.
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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-Cold Preparation Section
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Violation:
One fruit fly was observed in the area. The area was not in service at the time. Staff responded to immediately to have pest management called to the 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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