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Item No.:
*
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Site:
*General Comments-Fecal Accident Plan
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Violation:
The plan does not differentiate between loose and formed stools, using one free halogen value and contact time for both. The current CT value utilized in the plan is 12000 (50 ppm x 4 hours). This in accordance with the current VSP operations manual. The Center for Disease Control and Prevention recommends that a CT value of 15300 and this will be included in the manual revision.
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Recommendation:
Ensure a CT value of 15300 for loose stool fecal accident response procedures in future protocol.
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Item No.:
08
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Site:
Potable Water-Engine Room Workshop - Deck 2/Zone 6
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Violation:
The potable water lines were not painted or striped blue or marked in accordance with ISO 14726.
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Recommendation:
Ensure that each potable water filling line is painted auxillary blue and clearly marked "POTABLE WATER FILLING" in letters at least 13 mm (0.5 inch) high, stamped on a non-corrosive label plate or the equivalent and located at or near the point of hose connection.
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Item No.:
33
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Site:
Galley-Trident Grill
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Violation:
The threshold at the pantry entry door was damaged and retaining water.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
41
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Site:
Housekeeping-Sabitini's - Deck 16
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Violation:
The women's public toilet facility was not equipped so that persons exiting the toilet room were not required to handle the door with bare hands. There were paper towels, however there was no trash can located near the exit door.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
33
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Site:
Buffet-Cafe Caribe Grill Area
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Violation:
Old sealant had worn away from the right side of the flat grill at the bulkhead creating a seam.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Cafe Caribe Grill Area
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Violation:
Two fasteners were missing on the left side of the grooved grill, creating holes in the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Horizon Court Coffee Station #2
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Violation:
The access panels for the coffee station located inside the waiter station had cracked decorative tile.
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Recommendation:
Ensure that 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:
Buffet-Gazebo Starboard
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Violation:
The electrical outlet cover behind the carving station was separated from the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Gazebo
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Violation:
The threshold at the aft entrance to the elevator had missing grout.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was a gap between the bulkhead and the control box of the left tilting pan.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The spray hose on the combination oven was leaking continuously.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensation was collecting on the air vent above the combination oven.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
29
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Site:
Galley-Potwash
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Violation:
The handsink at the handwash station was soiled with a small amount of food.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
16
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Site:
Other-Bell Box
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Violation:
The time as a public health control plan stated condiments and dairy products are on time control. The plan also stated yogurts and milk kept out on the counter for service were on time control. However, the bulk milk dispenser was on temperature control according to staff. The milk and cream inside the dispenser were 46 F. There were discrepancies among the staff as to when the milk and cream were placed in the bulk dispensing unit. The milk and cream were discarded.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
27
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Site:
Other-Bell Box
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Violation:
The potable water line above the juice machine was soiled with dust.
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Recommendation:
Ensure that 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.:
21
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Site:
Galley-Deck 6 DaVinci Service Line
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Violation:
The pipe insulation in the technical space of the left bain marie was split and shredded.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
27
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Site:
Galley-Deck 6 DaVinci Service Line
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Violation:
The pipe insulation was soiled.
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Recommendation:
Ensure that 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.:
34
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Site:
Galley-Deck 6 DaVinci Service Line
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Violation:
There was a leak at the strainer inside the technical compartment of the left bain marie.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Staff was observed washing utensils in a bin in such a manner that all the utensils were not exposed to the unobstructed spray from all cycles.
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Recommendation:
Ensure that 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; and (2) Allows the items to drain.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
The baguette roller had a felt belt.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
26
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Site:
Galley-Deck 5 Bakery
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Violation:
The felt belt of the previously cleaned baguette roller was soiled with old food and flour.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
34
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Site:
Galley-Deck 5 Sauce Area
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Violation:
There was a leak from the deckhead in front of cold room 5625. The leak was near the galley exhaust duct access hatch.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
There were slotted fasteners in the food contact area of both potato peelers. The left potato peeler was missing a fastener.
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Recommendation:
Ensure that 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 that 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.:
26
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Site:
Preparation Room-
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Violation:
The sealant around the gasket on the lid of the potato peeler chute was peeling.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
33
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Site:
Bar-Tradewinds
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Violation:
The decorative material above the front bar has a soft fiber type cloth construction. Additionally, the cloth material was soiled with dirt debris, as was the wiring, speakers and light fixtures installed between the various sections of material.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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