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Item No.:
*
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Site:
Potable Water-Potable Water and Pools/Spas
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|
Violation:
During the manual testing of the potable water far points on decks 3 and 10 the ship's staff was observed using a glass vial to conduct the free chlorine test in a high range electronic colorimeter. The free chlorine residual according to both analyzers and the inspector's test kit were below 2 ppm. The manufacturer of the colorimeter specifies the test should be conducted only above 2 ppm with this kit, using a plastic vial. Additionally, the staff making the pool tests use the high range device with plastic vials. The inspector's kit measured on two tests 0.87 ppm and 1.30 ppm in one pool, while the ship's staff measured 2.9 and 3.1 ppm in the same pool. They were also observed using a sample volume of 10 ml for the tests when the manufacturer instructions specify only 5 ml.
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|
Recommendation:
Ensure that staff understand the testing equipment and use the proper vial(s) for the intended range of analysis.
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Item No.:
01
|
|
Site:
Medical-Routine Report Timing
|
|
Violation:
On the voyage ending today (19497) the ship submitted both the 24 hour and 4 hour gastrointestinal (GI) illness report to the CDC Vessel Sanitation Program (VSP) on 11 November, as the ship visited foreign ports prior to the arrival in a U.S. port, but the ship sailed on to other foreign ports prior to arrival in Bayonne, NJ today and no 24 hour report was made to VSP. On the cruise prior (19496) the ship made three reports as required in the middle of the cruise following foreign port calls and prior to U.S. port arrival, but failed to make the 24 hour report at the end of the cruise in Bayonne on 7 November.
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|
Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Maintenance
|
|
Violation:
Potable water tank #1 port was partially recoated in June 2010 and tank #4 starboard was partially recoated in July 2010. In both cases the records indicated that the tank coating was applied according to the manufacturers instructions, but there was no information about the curing or drying process to ensure they were also done in accordance with the manufacturer's instructions.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
|
|
Site:
Potable Water-Engine Changing Room
|
|
Violation:
It was unclear if the backflow preventers installed in the bulkhead access hatch between the two clothes washers in the engine changing room were on the lines served by those washers. Additionally there was a handwash sink in the corner of the room which was not protected from the two clothes washing machines. Staff immediately installed backflow preventers on each of the clothes washer hose connections for hot and cold water.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Plan
|
|
Violation:
The facilities listing of cross-connections did not list the backflow preventers installed in the OPP chemical dispensing lockers on decks 1, 3, and tween deck. Additionally the backflow preventer on the sink in the deck 1 locker was not listed. It was unclear if the pressure atmospheric vacuum breaker in the hosptital for dialysis connection can be tested. Currently it is only inspected.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
|
|
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Item No.:
08
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
There was no backflow prevention device on the potable water line to the coffee machine.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 - Beverage Station
|
|
Violation:
There was no backflow prevention device on the potable water line to the coffee machine.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 - Portafino - Spray Sink
|
|
Violation:
The backflow prevention device for the spray hose was corroded and weeping.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Asymptomatic Contact Interview
|
|
Violation:
A food worker gastrointestinal (GI) illness case reported to medical on 31 October at 11:28 am, with illness onset at 7 am. Their contact, who was also a food worker, did not report to medical for their interview until 1 November at 11:12 am.
|
|
Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
|
|
|
Item No.:
16
|
|
Site:
Bar-Deck 5 - Cafe Promenade
|
|
Violation:
There was an open half-gallon carton of milk that did not have a 7-day discard label. The milk was discarded.
|
|
Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 - Portafino - Hot Line
|
|
Violation:
The previously cleaned heating elements for the deep fat fryer were corroded and were soiled with grease and food residue.
|
|
Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Three Tank Juice Machines
|
|
Violation:
The three tank juice machines had slotted fasteners in the food contact zone behind the nozzles. Some of the previously cleaned juice machines were soiled with a heavy accumulation of sticky residue and fibrous material.
|
|
Recommendation:
Repalce the slotted fasteners with low-profile, non-sloted fasteners.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 - Portafino - Hot Line
|
|
Violation:
The junctures of the previously cleaned grooved griddle attached backsplash had a rough welded profile with gaps and fissures that were not easily to clean. The junctures of the previously cleaned hotplates and welded backsplash had gaps and fissures that were not easy to clean. The grooved griddle and flat grill had an accumulation of grease and food residue, especially along the weld seams.
|
|
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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 - Johnny Rockets (Front Line)
|
|
Violation:
The deep fat fryer heating elements were corroding and pitting, which made cleaning difficult. Several of the heating elements were soiled with old oil and food residue.
|
|
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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were slotted fasteners in the food contact surface of both potato peelers.
|
|
Recommendation:
Replace the slotted fasteners with low profile, non-slotted fasteners.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 12 - Johnny Rockets
|
|
Violation:
Several of the screws holding the aluminum profile strip on the back of the service counter were corroded.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 12 - Optix Teen Disco
|
|
Violation:
The drip pan housing had standing water and some food debris. In addition, the soda lines were draped inside the drip pan housing, making cleaning difficult.
|
|
Recommendation:
Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining. Ensure that the soda lines are not draped in the drip pan housing and are installed so that the drip pan housing and hoses can be easily cleaned.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11
|
|
Violation:
Several of the decorative displays located above the service lines had difficult to clean features and were soiled with dust.
|
|
Recommendation:
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
The potwash machine pressure gauge was not functioning.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 - Johnny Rockets (Front Line)
|
|
Violation:
The deep fat fryer heating elements were corroding and pitting, which made cleaning difficult. Several of the heating elements were soiled with old oil and food residue.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 12 - Optix Teen Disco Bar
|
|
Violation:
The previously cleaned ice bin was soiled with a red substance.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 - Johnny Rockets
|
|
Violation:
The food contact surfaces of the previously cleaned grills, especially along the edges, were soiled with grease and food residue.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 - Portafino - Hot Line
|
|
Violation:
The previously cleaned in-counter mounted grooved grill had an accumulation of grease.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 - Portafino - Hot Line
|
|
Violation:
The junctures of the previously cleaned grooved griddle and welded backsplash had a rough welded profile with gaps and fissures that were not easily to clean. The junctures of the previously cleaned hotplates and welded backsplash had gaps and fissures that were not easy to clean. The grooved griddle and flat grill had an accumulation of grease and food residue, especially along the weld seams.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Beverage Station - Ice Machine
|
|
Violation:
There was some light mold on the upper back corner of the cuber cover support.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
There was a water transfer line in a metal channel that ran along the top, front interior of the cuber compartment in the ice machine. There was mold on the water line and in the channel.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 - Cafe Promenade
|
|
Violation:
The previously cleaned waffle cone griddle was soiled with grease and an accumulated burned on residue.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 - Sports Bar
|
|
Violation:
The inside surface of the ice blender was lightly soiled with a white substance and a dark sticky substance.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Three Tank Juice Machines
|
|
Violation:
The three tank juice machines had slotted fasteners in the food contact zone behind the nozzles. Some of the previously cleaned juice machines were soiled with a heavy accumulation of sticky residue and fibrous material.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 - Portafino - Hot Line
|
|
Violation:
The previously cleaned heating elements for the deep fat fryer were corroded and were soiled with grease and food residue.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 11 - Salad Counter - Line No. 1
|
|
Violation:
There was a heavy accumulation of dust along the top of the food service displays and along each light fixture immediately above the food display wells.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 4 - Aquarium Bar
|
|
Violation:
The drip pan housing for the undercounter refrigerator used for soda was lightly soiled with food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 9 - Concierge Lounge
|
|
Violation:
The space between the counter mounted milk refrigerator and espresso machine was soiled with dried milk, dried coffee and dust.
|
|
Recommendation:
Ensure that 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 11 - Portafino - Beverage Counter
|
|
Violation:
The previously cleaned beverage counter had a heavy accumulation of dust along the shelves and the work counter.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 12 - Optix Teen Disco
|
|
Violation:
The drip pan housing had standing water and food debris. In addition, the soda lines were draped inside the drip pan housing, making cleaning difficult.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 11
|
|
Violation:
Several of the decorative displays located above the service lines had difficult to clean features and were soiled with dust.
|
|
Recommendation:
Ensure that 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 12 - Johnny Rockets
|
|
Violation:
The previously cleaned food preparation counters, shelves and tops of equipment had a light accumulation of dust.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 3 Wait Stations
|
|
Violation:
The clean coffee urn lids were not taken apart to allow them to air dry. The interior surfaces of the lids were wet.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck Pantries
|
|
Violation:
The overhead spray hose was within two meters of the clean dish rack beside the dishwash counter, potentially subjecting clean items stored there to soiled splash. There was no side splash panel on the clean rack in any of the pantries. Staff stated that on this ship the only clean racks used for air-drying of clean items are the deck 10 pantries for suite cabins.
|
|
Recommendation:
Install side shields as need to protect any cclean stored items. If not used for clean item storage, label the area as "soiled items" or remove the racks.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 11 - Warewashing
|
|
Violation:
There were a few previously cleaned glasses that were stored wet stacked.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Fish Thaw Room
|
|
Violation:
There were no paper towels at the handwash station. The area was not in active use at the time of the inspection.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
There were no paper towels at the handwash station in the potato peeling area. The area was not in active use at the time of the inspection.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Grill Area
|
|
Violation:
There was missing/recessed grout and a few damaged tiles in front of the grills. There was a team working on the decks throughout the foodservice preparation and storage areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 - Portafino - Hot Service Line
|
|
Violation:
The previously cleaned deck was soiled with dust and had an accumulation of mold at the deck bulkhead juncture near the scupper. In addition, there was food debris and a single bowl on the deck.
|
|
Recommendation:
Ensure that 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-Deck 12 - Johnny Rockets
|
|
Violation:
The circular rubber door seal had a void space at the top and bottom of the door.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Meat Thawing Room
|
|
Violation:
The bulkhead to left of the door at the bulkhead/coving juncture was damaged, creating a void. A repair order was in place.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The bulkhead to the left side of the door at the bulkhead/coving juncture was damaged, creating a void. A repair order was in place.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
There was missing/recessed grout and a few damaged deck tiles in front of the entry to the meat storage room. There was a team working on the decks throughout the foodservice preparation and storage areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry - Cold Store
|
|
Violation:
There was excessive grout in the interior threshold. The grout surface was rough and pitted.
|
|
Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was recessed grout in the deck tiles in front of the elevators and in the grill area. There was a team working on the decks throughout the foodservice preparation and storage areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
There was missing/recessed grout and a few damaged tiles in front of the tilting kettle and the grills. There was a team working on the decks throughout the foodservice preparation and storage areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 - Sports Bar
|
|
Violation:
The service side of the bar had soft sealant along the deck/equipment foundation junctures.
|
|
Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
|
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Item No.:
36
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Site:
Provisions-Dry Store 1
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Violation:
There was insufficient lighting to the right of the entry door near the condenser unit at the aft bulkhead.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Provisions-Meat Thawing Room
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Violation:
One of the deckhead mounted lights in front of the compressor unit was not functioning and the light intensity in that area was less than 110 Lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Provisions-Frozen Fish Room
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Violation:
One of the deckhead mounted lights, inside and to the left of the entry door, was not functioning and the light intensity in that area was less than 110 Lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Provisions-Smoked Fish Room
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Violation:
One of the deckhead mounted lights, just inside the entry door, was not functioning and the light intensity in that area was less than 110 Lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Galley-Deck 12 - Johnny Rockets
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Violation:
The lighting above the sandwich preparation counter was not sufficient.
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Recommendation:
Ensure that 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. Ensure that 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.:
38
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Site:
Galley-Deck 12 - Johnny Rockets
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Violation:
According to the staff, the deep fat fryer located in the pantry was out of order for an undetermined period of time. In addition, the staff members indicated the fryer would not be used in the future.
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Recommendation:
Ensure that 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-Deck 12 - Johnny Rockets
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Violation:
A single large fly was observed in the galley area. The crew reported the sighting to IPM.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-
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Violation:
There were two small flies observed at the sorting area window. Pest management was notified.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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