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Item No.:
06
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Site:
Potable Water-Analyzer Chart Recorder Records
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|
Violation:
Chart recorder records for distribution and far point were missing from 5 September 2011 through 14 September 2011. Bunkering chart records were also missing three days in September when bunkering occurred.
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|
Recommendation:
Retain halogen analyzer-chart recorder charts for at least 12 months and ensure they are available for review during inspections.
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Item No.:
06
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|
Site:
Potable Water-Microbiological Testing
|
|
Violation:
There was no color comparator kit for the Coiliert water sampling testing.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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|
Violation:
The Colilert test reagents being used had an expiration date of 8 November 2011. These were replaced with new test reagents.
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|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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|
Violation:
The distillate lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). These lines were striped blue only.
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|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Terrace Pool
|
|
Violation:
After four different readings with both the crew's and inspector's electronic test kit, the free chlorine residual had an average reading of 0.675ppm. The error of accuracy for the inspector's test kit is +/- 0.05 within the range of 0-1ppm. The pool was open at the time of testing. The free chlorine analyzer in the pump room was reading a level of 0.80ppm shortly after the manual poolside readings were taken.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
Depth markers at all RWF's were only listed in feet.
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|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Sheperd's Hook
|
|
Violation:
The shepherd's hook at all the RWF's were not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-General RWF Signs
|
|
Violation:
The signage at all RWF's did not meet the requirements as specified in the 2011 VSP operations manual.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
|
|
Violation:
The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainer Cleaning Records
|
|
Violation:
There were no records for the cleaning, rinsing, and disinfection of hair and lint strainers and lint strainer housing for all recreational water facilities.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Housing Cleaning and Disinfecting
|
|
Violation:
There were no records for the cleaning, rinsing, and disinfection of the filter housing for all recreational water facilities.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
Turnover rates for all the RWF's were not available.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
|
|
Violation:
Free bromine residual was not being recorded before and after shock halogenation.
|
|
Recommendation:
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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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Records
|
|
Violation:
There were no water dumping records for the whirlpools.
|
|
Recommendation:
Ensure a written or electronic record of the date and time of water dumping.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal Illness
|
|
Violation:
An assistant cook had gastrointestinal illness onset at 0900 on 29 October 2011, but reported to the medical center at 2100 on the same day. Work logs showed that this employee worked between the first onset of symptoms and reporting to medical.
|
|
Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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|
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Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
None of the time control plans listed set-up times. Instead they stated opening hours and gave a range of time when the individual areas were operating. Many galley areas did not have time control plans posted in those areas. Additionally, the time control plans specified only that service lines were under time control, without describing the hot or cold-holding unit. Many listed food warmers as a unit, but more than one piece of equipment could fit that description.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
Bain marie's, under counter hot holding cabinets, and cold basins were not listed on the time control plans and none were physically labeled in any of the food areas as time control units. Paper labels were set beside and around food containers to indicate those foods were on time control.
|
|
Recommendation:
Ensure time control plans list refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6 Main Galley
|
|
Violation:
The galley time control plan posted at the Botticelli entry corridor specified that all the reach-in refrigerators in the garde' manger, except undercounter models were on time control and labeled as such. The galley time control plan posted in the garde' manger specified that only the 4 glass door pass-thru reach-in refrigerators were on time control and those were labeled. Upright reach-in refrigerators 6.06 and 6.07 were not labeled and were actually temperature control units only.
|
|
Recommendation:
Ensure time control plans list refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Food Service General-All Restaurant and Officer's Mess Menu's
|
|
Violation:
There was no consumer advisory written in any of the restaurant menus and all, including the special daily menu for today's breakfast, offered animal-derived foods such as eggs, steaks, or hamburgers cooked to order or dishes with undercooked foods, by recipe, such as smoked salmon or eggs benedict.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. On a menu, use an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
|
|
Site:
Galley-Crew Galley
|
|
Violation:
Two bags of cut spinach were found inside walk-in refrigerator #5615 with food temperatures of 43 F.
|
|
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 or 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 5 Galley - Pastry
|
|
Violation:
The ambient temperature inside the pastry walk-in refrigerator was 40 F, according to the mounted thermometer. Several containers of mousse dessert had internal temperatures of 43 F. Large blocks of butter had internal temperatures of 44 F. These foods were removed and blast-chilled during the inspection.
|
|
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 or 5C (41F) or less.
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 5 Galley - Pastry
|
|
Violation:
There were no physical signs posted at the pastry service counters where time only was used as the only public health control.
|
|
Recommendation:
Ensure time control plans list refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Galley - Hot Service Line
|
|
Violation:
The left Alto-Shaam hot trolley, opposite the hot service line was permanently labeled over the top door as a temperature control unit, but in the middle of the door was posted with a time control sticker for the soup and cooked vegetables inside. The foods had internal temperatures over 135 F. The written time control plan did not identify this hot trolley as a time control unit.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
16
|
|
Site:
Provisions-Parasite Certification
|
|
Violation:
It was unclear if the wild sourced pickled herring roll mops were parasite free after review of the processor certificate, as they specified brine rather than freezing to destroy parasites and their eggs.
|
|
Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller.
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|
|
Item No.:
16
|
|
Site:
Buffet-Trident Grill
|
|
Violation:
The posted time control plan specified that potentially hazardous foods in undercounter refrigerators and on the hot dog roller were on temperature control, but all undercounter refrigerators had taped time control labels affixed and labels were posted beside hot dogs and brats on the hot dog warmer. Food temperatures in both the refrigerator and in the hot dogs on the roller were within limits (41 F or 135 F)
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Bar-Outrigger Bar
|
|
Violation:
One partially full bottle of blackberry brandy on the back bar counter had a dead ant stuck to the inside of the red plastic pouring spout. The dead ant was removed and the bottle discarded immediately.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Walk-in Refrigerator
|
|
Violation:
There was a deckhead water leak along two seams where the panels join on the starboard side of the vegetable walk-in refrigerator. Water was pooled on the plastic lid of one container of washed vegetables stored below. And another had dripped water on top as well.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 Main Galley - Botticelli
|
|
Violation:
A dead fruit fly was observed inside a part-filled bottle of aged rum on the liquor storage shelf. There was an open pouring spout on the bottle. The bottle was discarded.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 Galley - Da Vinci Wine Pantry
|
|
Violation:
One dead fruit fly was observed inside a nearly full bottle of aged rum. The bottle was capped with an open pouring spout. It was discarded during the inspection.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 Aft/Starboard Corridor
|
|
Violation:
Just in front of the shell door there were eight pallets filled to a height of 4 feet with bagged and boxed whole potatoes and mesh bags of whole onions. One box of potatoes was uncovered. Directly above these pallets of food was a deckhead with attached piping which included potable water, waste water, insulated chilled water, unknown piping, numerous bundled wire cables, and ducting. There were water drops hanging down from mold soiled insulation on the chilled water piping. Staff moved all the pallets to an adjacent and more protected corridor.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
Do not store foods: Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Provisions
|
|
Violation:
The deck mounted vegetable slicer RG-400 has been in disrepair for 3 months according to staff.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Galley - Potwash
|
|
Violation:
During active use of the hood-type potwash machine the final rinse pressure reached only 12-13 psi, but the manufacturers data plate specified a minimum final rinse pressure of 20 psi.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 14 Galley - Potwash
|
|
Violation:
During active use of the hood-type potwash machine the hot-water final sanitizing rinse temperature at the pot surface was measured at 152-154 F using two different thermometers and thermolabels.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Provisions
|
|
Violation:
Heavy dust debris was noted on the exterior surface of the deckhead attached rectangular vent covers. The area was not in use and previously cleaned. Both were immediately removed for cleaning.
|
|
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-Deck 14 Galley - Potwash
|
|
Violation:
There was a continuous water leak dripping from the joint where the fire sprinkler housing immediately in front of the hood-type potwash machine attached to the deckhead above.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Main Galley - Botticelli
|
|
Violation:
There was a continuous dripping water leak immediately above and in front of the fruit pantry glass door refrigerator 6.20. The leak was coming from a deckhead attached speaker cover.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-Officer's Mess - Pantry
|
|
Violation:
The artificial light level was below the 110 lux behind the espresso machine and ice machine at one end of the preparation counter, and below 220 lux at that same counter end on top and in front of the espresso machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 Galley - Hot Galley
|
|
Violation:
The artificial light level was below the minimum 220 lux (20 foot candles) at the preparation counter opposite the tilt braising pan and adjacent salamander broiler oven at the soup and pasta service area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 Galley - Fwd Coffee Station
|
|
Violation:
The artificial light level behind the counter-mounted beverage equipment was below the minimum required 110 lux (10 foot candles).
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Main Galley - Botticelli
|
|
Violation:
One live fruit fly was observed at the upper storage shelf where several filled liquor bottles were stored, several of which had open pouring spouts. The area was not in active use at the time of inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Galley - Potwash
|
|
Violation:
One live fruit fly was observed on the deckhead above the clean pots and pans stored on the clean racks. The area was in active use at the time of inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Provisions
|
|
Violation:
Four live fruit flies were observed on the deckhead throughout this preparation room, and one live filth fly was observed on a deckhead air vent near the two potato peeling machines. The area was not in active use at the time but clean cutting boards and other food-contact portions of clean equipment were uncovered in the room.
|
|
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. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Galley - Pastry
|
|
Violation:
Five live fruit flies were observed on the deckhead panels (at panel seams) throughout the pastry. The area was not in active service, but clean food-contact equipment and utensils were uncovered throughout.
|
|
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. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
39
|
|
Site:
Other-Officer's Mess - Pantry
|
|
Violation:
One live fruit fly was observed on the deckhead over the preparation counter positioned opposite the dishwash. The area was in active use.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 14 Galley - Potwash
|
|
Violation:
One live fruit fly was observed on the deckhead over clean pots stored on racks below. The area was in active use at the time of the inspection.
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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:
Preparation Room-Provisions
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Violation:
One live fruit fly was observed on the deckhead near the entry door. The area was not in active use during the inspection, but clean food-contact portions of equipment were uncovered and exposed.
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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-Deck 14 Galley
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Violation:
One live drain fly was observed at the starboard bulkhead on a food container in the overshelf during active service in the hot galley. Additionally, two live fruit flies were observed on the deckhead and bulkhead near the forward galley preparation counter and the tilt braising pans. This area was in active service at the time of inspection.
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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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