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Item No.:
01
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Site:
Medical-24 Hour Report
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Violation:
For 10 of the last 14 voyages, since the last inspection, the standardized gastrointestinal report was submitted less than 24 hours prior to arrival to a U.S. port on 8 occasions and greater than 36 hours prior to arrival to a U.S. port on 2 occasions. The voyages in question ended on the following dates: 7/11, 8/15, 8/29, 9/12, 10/10, 11/6, 11/13, 11/20, 11/27, and 12/4.
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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.:
06
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Site:
Potable Water-Medical - Bacteriological Sampling
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Violation:
The vessel uses Colisure testing for the shore side (bunkering) and monthly distribution system monitoring. The manufacturer literature stated that the samples are to incubated at 35C +/- 0.5C. The incubator temperature was 39C. A shore side specimen bottle was in the unit at the time of the inspection.
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Recommendation:
Ensure that the incubator temperature is maintained at the bacteriological monitoring reagent manufacturer's requirements.
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Item No.:
08
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Site:
Potable Water-Deck 0 - Engine Room
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|
Violation:
The air gaps for the four backwash drain lines of the mineralizers were not included in the cross-connection control program listing of backflow prevention devices/methods.
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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.
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Item No.:
08
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Site:
Potable Water-Deck 9 - Aft Whirlpool Equipment Room
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Violation:
The testable backflow prevention device on the potable water line for the whirlpool make-up tank was not included in the cross-connection control program listing of backflow prevention devices/methods.
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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.
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Item No.:
08
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Site:
Potable Water-Deck 9 - Aft Whirlpool Equipment Room
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Violation:
There was no record of testing or test results for the reduced pressure type backflow prevention device on the potable water line for the whirlpool make-up tank.
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Recommendation:
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
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Site:
Potable Water-Deck 10 - Spa
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Violation:
The cross-connection control program listed non-continuous pressure type (ORAS) backflow prevention devices on the hot and cold potable water lines for the pedicure foot baths. The devices were continuous pressure type (Watts N9). The continuous pressure type devices were the proper application for the foot baths.
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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.
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Item No.:
08
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Site:
Potable Water-Deck 10 - Pesia Garden
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Violation:
There was no record of testing, or test results, for the reduced pressure type backflow prevention devices on the potable water lines serving the Turkish bath and Cleopatra spa.
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Recommendation:
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
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Site:
Potable Water-Deck 10 - Persia Garden
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Violation:
The two reduced pressure type and the two continuous pressure type backflow prevention devices in the Persia Garden aft sauna technical space were not on the cross-connection control listing.
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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.
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Item No.:
08
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Site:
Potable Water-Deck 10 - Spa
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|
Violation:
There were non-continuous pressure type backflow prevention devices on the hair sinks. There were valves downstream from these devices. This was corrected during the inspection.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
11
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Site:
Medical-Immediate Contacts
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Violation:
On 6/24 a food service worker reported to medical at 0700. The cabin mate (a food service worker) was not contacted until 1948 and there was no record of the 48 hour verbal interview. On 6/28 a food service worker reported to medical at 1400 and the cabin mate (a food service worker) was not contacted until 2141.
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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.
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Item No.:
16
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Site:
Galley-Lido Mini Galley - Hot Galley
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Violation:
The port side combination oven had 6 containers of a cooked lingcod fish with food temperatures ranging from 134-138 F. As the products were cooked only 30 minutes earlier the staff raised the temperature of the oven immediately. The combination ovens were not listed as time control units.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Lido Mini Galley - Hot Galley
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Violation:
One pan of fish sauce was found on the range top in a water bath at a temperature of 131 F. This pan had a time as a public health control discard label, but neither the range top nor this food was listed in the time only control plan.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Main Galley - Pot Wash
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|
Violation:
There was some confusing labels for the hotel pans of food inside walk-in refrigerator #36 which made verification of cooling in the logs difficult. Bisque was labeled on many pans which contained lobster stock or the cooked mixture of lobster material for making the stock.
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Recommendation:
Ensure the names provided for foods which were cooled can be matched from the cooling log and the label affixed on the food container.
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Item No.:
17
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Site:
Galley-Specialty Galley - Hot Galley
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|
Violation:
Reach-in refrigerator #146 had a hotel pan of risotto sauce which was cooked and cooled on 2 December was not listed on the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Main Galley - Bakery
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|
Violation:
The top rack of unbaked rolls on the trolley inside the bakery walk-in refrigerator was not covered. Staff corrected this immediately.
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Recommendation:
Cover unpackaged foods in storage.
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Item No.:
20
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Site:
Galley-Main Galley - Pastry
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|
Violation:
There were loose and protruding cloth fibers from the woven dough sheeter belt throughout the surfaces which contact food.
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Recommendation:
Repair the dough sheeter belt and maintain it free of loose fibers or replace when it becomes too worn.
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Item No.:
20
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Site:
Galley-Main Galley - Hot Galley
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|
Violation:
The port side hot galley combination oven was posted out of order for some 2 months according to staff.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Food Service General-Beverage Stations - Messes and Buffets
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|
Violation:
There were two slot-head screw fasteners located inside the water dispenser chute upper portion on all the Hoshizaki model ice and water dispensers. In two of these found in the crew mess the screws were visibly soiled.
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Recommendation:
Contact the manufacturer to get approval from them on the correction to this violation. The fastener should be a low-profile hex head type.
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Item No.:
20
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Site:
Other-Deck 8 Bell Box Room Service Pantry
|
|
Violation:
The gasket over the water bath in the upper ice maker compartment was loose and hanging into the water bath.
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Recommendation:
Remove the loose gasket or repair it.
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Item No.:
20
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|
Site:
Pantry-Deck 9 Aft Cabin Service
|
|
Violation:
There were slotted fasteners in the food splash zone of the coffee tank. The fasteners were soiled.
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|
Recommendation:
Replace the slotted fasteners with low profile, non-slotted fasteners.
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Item No.:
21
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|
Site:
Pantry-Rendez Vous Bar
|
|
Violation:
There was an opening in the back of the technical space under the speedrail of the service bar where the multi-flow lines passed through. Per staff, the soda dispenser and associated multi-flow lines have never been used.
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|
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.
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Item No.:
21
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|
Site:
Bar-Majestic - Pantry and Backbar
|
|
Violation:
There were unused individual soda lines in the technical spaces below the speedrails that were not sealed. Per straff, the counter mounted soda dispenser and the associated dispensing lines have never been used.
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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.
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Item No.:
21
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Site:
Galley-Specialty Galley - Hot Galley
|
|
Violation:
The underside panel for the grooved griddle was loose, leaving a difficult to clean gap. Additionally, there was a gap where the grease drain pipe penetrated.
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|
Recommendation:
Repair or replace the steel panel under the grooved griddle so the fit is tight and there is no gap surrounding the drain pipe penetration.
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Item No.:
22
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|
Site:
Galley-Main Galley - Dishwash Starboard
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|
Violation:
During active use of the flight-type conveyor dishwasher it was noted that the mounted gauges for pre-wash and wash tank temperatures were not accurate when compared to the manual temperature taken from those tanks with the inspector's thermometer. The pre-wash tank temperature registered 120 F on the machine and was measured directly at 133 F, while the wash tank registered 164 F and was measured at 177 F. Staff repaired the machine during the inspection.
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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.
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Item No.:
22
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|
Site:
Galley-Main Galley - Dishwash Starboard
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|
Violation:
During active use of the flight-type conveyor dishwash machine the temperature of the rinse tank was only 144 F as measured in the tank and the auxiliary rinse tank was only 155 F. the mounted thermometer for each of these tanks was accurate. The manufacturer's data plate specified a rinse tank minimum temperature of 160 F and a minimum auxiliary rinse tank temperature of 160 F. The machine was repaired during the inspection.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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|
Site:
Food Service General-Conveyor Dishwash Machines in Main and Crew Galleys
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|
Violation:
There was red writing, which appeared to be original, on the outside ring of the conveyor dishwash machines in the main and crew galley which specified a wash temperature minimum for hot water-sanitizing as 150 F, while the dataplate affixed to those same machines specified a wash tank temperature minimum of 160 F. This was noted on the flight-type conveyor machine in the main galley starboard and the crew galley glasswash, but should be verified with the manufacturer for all conveyor machines.
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|
Recommendation:
Verify with the manufacturer or with the machine's operating manual what the specification is on the wash compartment and ensure only the correct temperature is listed on the machine for that compartment.
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Item No.:
22
|
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Site:
Galley-Lido Mini Galley - Pot Wash
|
|
Violation:
The water temperature thermometer on the hot water sanitizing sink registered 35 F, but the actual water temperature measured manually was 172 F.
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|
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.
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Item No.:
22
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Site:
Galley-Dishwash
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|
Violation:
During active use of the conveyor dishwash machine the wash tank temperature was 137 F and the rinse tank temperature was 150 F. The manufacturer's data plate specified wash and rinse tank temperatures at a minimum of 160 F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
|
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Site:
Pantry-Deck 8 Cabin Service
|
|
Violation:
The water in the sanitizer bucket was cloudy and there was no free halogen residual.
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|
Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
|
|
Site:
Pantry-Deck 8 Cabin Service
|
|
Violation:
The water in the sanitizer bucket was cloudy and there was no free halogen residual.
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|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
|
Site:
Pantry-Deck 9 Aft Cabin Service
|
|
Violation:
There were slotted fasteners in the food splash zone of the coffee tank. The fasteners were soiled.
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|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Dining Room-Dining Room - Starboard/Aft Waiter Station
|
|
Violation:
Some of the previously cleaned plates stacked on the waiter station counter were soiled with food residue, as were some of the plates stacked inside the waiter station drawer.
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|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Other-Deck 8 Bell Box Room Service Pantry
|
|
Violation:
The upper ice maker water bath was soiled with an accumulation of a fine dark debris inside which appeared to be a metal dust.
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|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
There was an accumulation of a fine metal dust debris observed in the water bath of the upper ice maker #69FE273 and a more significant accumulation in the machine beside (70FE273).
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|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Food Service General-Beverage Stations - Messes and Buffets
|
|
Violation:
There were two slot-head screw fasteners located inside the water dispenser chute upper portion on all the Hoshizaki model ice and water dispensers. In two of these found in the crew mess the screws were visibly soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-Deck 4 and Deck 5 Coffee Station Starboard
|
|
Violation:
The upper juice reservoir cover had a rubber gasket installed along the lower edge which was soiled with a black mold residue.
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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.:
27
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The technical space above the reach-in refrigerator 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.:
27
|
|
Site:
Buffet-Lido - Forward Beverage Station
|
|
Violation:
There was accumulated dust soil on the top exterior surface of both the juice dispensers at the forward beverage station.
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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.:
28
|
|
Site:
Galley-Main Galley - Entry to Escalator to Dining Room
|
|
Violation:
The soap dispenser to the handwash station was positioned over the counter left. Additionally the waste bin for the handwash station was positioned just under the counter left. The distance from the edge of the handwash basin to the counter was only 100 mm (4 inches). The food preparation counter was subject to soil during handwashing and disposal of paper towels following handwashing.
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|
Recommendation:
Re-position the soap dispenser so it is not over the preparation counter, and move the waste bin to a position which will not subject the adjacent counter to soil splash.
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Item No.:
30
|
|
Site:
Galley-Main Galley - Entry to Escalator to Dining Room
|
|
Violation:
The handwash station had no soap in the soap dispenser.
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|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
|
|
Site:
Other-Deck 4 Coffee Station Starboard
|
|
Violation:
There were loose deckhead panels and gaps along the bulkhead/deckhead profile strip in the starboard side of the deck 4 starboard coffee station. There was a gap present where the pipe penetrated the deckhead over the ice machine, where the collar for the pipe had fallen loose.
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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
|
|
Site:
Food Service General-Galleys and Food Preparation Areas
|
|
Violation:
Decks in the various galleys and food preparation areas had some recessed tile grout with soil present between the tiles and cracked or broken deck tiles.
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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
|
|
Site:
Buffet-Lido Pasta Station Starboard
|
|
Violation:
The recessed deckhead lights over the buffet line were soiled with a mixture of dust debris, dirt, and grease.
|
|
Recommendation:
Ensure that 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
|
|
Site:
Buffet-Lido - Half Moon Port Side
|
|
Violation:
There was a large open hole in the upper bulkhead over the center part of the port side buffet line. The hole was filled with a heavy black dust debris accumulation.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that 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
|
|
Site:
Buffet-Lido - Forward and Starboard Side Beverage Stations
|
|
Violation:
Heavy dust debris was noted between the deckhead panels over the beverage stations forward and starboard side.
|
|
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:
Buffet-Lido - Forward Beverage Station
|
|
Violation:
There was orange juice concentrate visible on the deckhead panels over the juice dispenser.
|
|
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:
Pantry-Crew Bar
|
|
Violation:
A few of the deck tiles were cracked.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Rendez Vous Bar
|
|
Violation:
There were holes in the starboard pantry door frame around the locking and latch pin unit.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido - Forward and Starboard Beverage Stations
|
|
Violation:
The artificial light level over the beverage counter (coffee and bulk milk sections) were below the minimum 220 lux in both the forward and starboard side beverage stations.
|
|
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.
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|
|
Item No.:
38
|
|
Site:
Pantry-Rendez Vous Bar
|
|
Violation:
Per staff, the soda dispenser and associated multi-flow lines at the service bar have never been used.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Crew Bar
|
|
Violation:
Refrigeration unit TWO 209 was posted out of order. Per staff, the unit has not functioned for approximately 6 weeks.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The paper towel dispenser for the handwash station extended over the preparation sink and counter adjacent, subjecting them to soil during handwashing.
|
|
Recommendation:
Move the paper towel dispenser to a position where the sink and counter beside are not contaminated during handwashing.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess - Buffet
|
|
Violation:
Two live filth flies were noted along the buffet during active self-service with foods exposed on the line.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Officers Mess - Buffet
|
|
Violation:
One live filth fly was observed at the buffet during service.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Provisions - Poultry Preparation Room
|
|
Violation:
One live fruit fly was observed in this room. There was no active food preparation at the time of inspection, but clean equipment and food-contact surfaces were exposed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Lido Mini Galley - Hot Galley
|
|
Violation:
One filth fly was noted in the hot galley area during active preparation of food.
|
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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-Lido - Half Moon Port Side
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Violation:
Two live fruit flies were noted in the buffet counter area, with one resting on the side of a pouring bottle of balsamic vinegar during the lunch service.
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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-Lido - Forward Line and Starboard #3
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Violation:
Four live filth flies were noted circulating in this forward buffet line and five in the starboard #3 service line during active food service.
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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-Lido - Port Carving Station
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Violation:
Three live filth flies were noted at the port carving station area during active carving and food service.
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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-Lido Pasta Station Starboard
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Violation:
One live filth fly was observed on the deckhead over the buffet during active service with food uncovered.
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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-Lido - Forward Beverage Station
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Violation:
One live fruit fly was observed on the deckhead over the beverage station.
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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-Lido - Forward Beverage Station
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Violation:
Three live filth flies were observed on the mirror bulkhead at the forward beverage station and two live fruit flies were observed on this and the starboard side bulkhead during lunch service.
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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-Lido - Starboard Beverage Station
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Violation:
One live fruit fly was observed on the right side exterior of the ice/water dispenser during the lunch service.
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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.:
41
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Site:
Medical-Handicap Toilet
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Violation:
The door was not self-closing and required individuals to pull it shut. There was no waste receptacle in the corridor outside the door and, per staff, one could not be placed in the corridor due to wheel chair and gurney traffic.
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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.:
41
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Site:
Ventilation-Deck 3 - 320 Fan Room
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Violation:
The condensate drain pan and collection unit for AW410 was not accessible for inspection, maintenance, and cleaning. There was no sight glass or other effective method available for full inspection and cleaning. Per staff, there are approximately 11 air handling units with this design.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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