|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The electronic database used for collecting AGE illness information could not be exported into the standardized AGE surveillance log exactly as it appears in the 2011 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate and Permeate Lines
|
|
Violation:
The distillate lines from the two evaporators and the permeate lines from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).
|
|
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.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The list of backflow prevention devices indicated a noncontinuous pressure Watts S8 for the spray hose. Upon inspection of the area, a continuous pressure Watts N9 was installed.
|
|
Recommendation:
Update the list of backflow prevention devices.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Chill Water Lines
|
|
Violation:
The chill water lines for all of the ice machines were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
The free residual chlorine concentration was not documented at the start and completion of the shock halogenation for the whirlpools.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Chemistry
|
|
Violation:
The combined chlorine levels and total alkalinity were not monitored for the recreational water facilities.
|
|
Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The new safety signs for the whirlpools were not installed at each entrance.
|
|
Recommendation:
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-Whirlpool Safety Signs
|
|
Violation:
The new safety signs for the whirlpools cautioned individuals with high blood pressure from using the facilities, but not individuals with low blood pressure.
|
|
Recommendation:
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-Sample Lines
|
|
Violation:
The sample lines for the analyzer chart recorders for the swimming pools were located after the compensation tank.
|
|
Recommendation:
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Members Reporting
|
|
Violation:
During the 11-18 February 2012 cruise, a motorman had an onset of acute gastroenteritis (AGE) symptoms on 14 February at 09:00, but did not report to the medical center until 15 February at 10:40. According to his time sheet, he worked on 14 February from 07:58-12:02, 12:57-17:59, and 20:06-00:31. On 15 February he worked from 07:55-12:15. Staff stated this crew member signed out of work at 12:15 after being instructed by the medical staff to return to his cabin to begin medical isolation.
|
|
Recommendation:
Ensure nonfood employees who have symptoms of AGE immediately report to the vessel's medical center.
|
|
|
Item No.:
13
|
|
Site:
Galley-Aqua Spa Warewashing Area
|
|
Violation:
The worker loading soiled dishes into the warewash machine was observed washing his hands with gloves on before removing clean plates from the machine. The supervisor was present, but did not take action.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisory
|
|
Violation:
The posted signs at the lido buffet did not describe the animal-derived foods that could be cooked to order and may be served raw or undercooked. The menus for the main dining room had the consumer advisory statement, but did not have asterisks at the correct animal-derived foods that were served raw or undercooked. Instead the asterisks were at the animal-derived foods that were not served raw or undercooked. The Cuisine Restaurant used an iPad for their menus, but these menus did not have the consumer advisory statement. The 24-hour room service menus had the consumer advisory statement, but there were no asterisks beside the statement or beside the animal-derived menu items that could be served raw or undercooked.
|
|
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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using 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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 8 Bell Box
|
|
Violation:
A pan of raw chicken was stored above a pan of raw ground beef patties in refrigerator 160. The pan of chicken was moved to the bottom shelf.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Aqua Spa
|
|
Violation:
Cold holding time control unit #1 was full of food and stored in a corridor below pipes and insulation that were not enclosed in the deckhead. There was no bulkhead/deck coving in this area. The unit was moved to an appropriate food storage area in the galley.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Forward Aqua Spa Beverage Station
|
|
Violation:
Spices, including several salt and pepper shakers, were stored among several menus and other paperwork in the undercounter compartment below the coffee mugs.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 8 Bell Box
|
|
Violation:
An in-use cutting board was stained and severely scored. The cutting board was discarded.
|
|
Recommendation:
Ensure materials used to make single-service and single-use articles do not impart colors, odors, or tastes to food and are clean. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hamburger Grill
|
|
Violation:
Several areas of the chrome plating on the flat griddle were peeling and chipping.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Ice Machine EPFE271
|
|
Violation:
There was peeling sealant on the left side of the plastic splash panel and above the ice cube dispenser inside the ice machine.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The in-use dough sheeter was soiled with several stains and torn in one area.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Aqua Spa Warewashing Area
|
|
Violation:
There was peeling sealant on the left side of the plastic splash panel and above the ice cube dispenser inside the ice machine.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
There was peeling sealant across the entire top of the left tilting kettle lid, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aqua Spa Warewashing Area
|
|
Violation:
According to the pressure gauge, the water pressure was measured at 15 psi for the single rack-type warewash machine. The manufacturer's data plate indicated the water pressure should be 20 psi during operation. According to the unit's manual, the machine could operate at 15-25 psi. The data plate was replaced with the correct water pressure range.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewashing Area
|
|
Violation:
The final sanitizing rinse spray pattern for the in-use flight type warewash machine was ineffective. The spray pattern for the three spray nozzles appeared to be low, then became trickling water, and then no water spray. The machine was shut down for repair and the dishes were taken to another in-use warewash machine. It was unknown how long this ineffective spray pattern had occurred.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Galley-Starboard Warewashing Area
|
|
Violation:
The final rinse temperature gauge for the in-use flight-type warewash machine indicated 220F. A thermolabel sticker was placed on both the final rinse manifold and the final rinse spray arm, and both labels indicated a temperature of at least 200F. The machine was stopped and the final rinse temperature gauge was adjusted. The final rinse temperature dropped to below 195F and the dishes impacted were resanitized.
|
|
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.:
24
|
|
Site:
Pantry-Ocean View Pantry
|
|
Violation:
A container of chemical sanitizing solution was measured at less than 50 ppm. The area was in use at the time of the inspection. The solution was replaced.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Aqua Spa Warewashing Area
|
|
Violation:
One previously cleaned coffee cup was soiled with food residue and stored in the clean storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Aqua Spa Warewashing Area
|
|
Violation:
There was a layer of dirt along the entire panel and an orange sediment in the bottom of the water bath. Staff stated the ice machines were cleaned monthly.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Poolside Coffee Station
|
|
Violation:
There was a build-up of debris on the outside of both chutes of the ice and water machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Coffee Station
|
|
Violation:
There was a collection of heavy food residue inside and around the outsides of the protective coverings above the outlets of the juice machine at the center buffet coffee station.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Ocean View Port Line 1
|
|
Violation:
There was a collection of heavy food residue inside and around the outsides of the protective coverings above the outlets of the juice machine at the coffee station.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Forward Aqua Spa
|
|
Violation:
The counter tops next to the cold holding time control units were soiled with raw wood fragments from both sides of each fire shutter door channels.
|
|
Recommendation:
Ensure 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 3 Warewashing Area
|
|
Violation:
There was food debris on the outside of three soup bowls on the clean storage racks. The bowls were returned to the warewash machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Starboard Hot Galley
|
|
Violation:
There was grease on the outside of the chute to the drip tray for the previously cleaned flat grill. The area was not in use at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The handwash sink was not operational and was covered with a plastic bag. The area was in use at the time of the inspection.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Other-Galley Worker Toilet Rooms
|
|
Violation:
The doors of the male and female toilet rooms outside of the crew galley and the port and starboard main galley were not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Line 4
|
|
Violation:
There was a large gap between the deck tiles at the entrance of this buffet line from the coffee station. A work order was submitted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Line 4
|
|
Violation:
There was missing coving or recessed coving at the bulkhead/deck juncture and at the counter/deck juncture on both service sides of the buffet at the entrance from the coffee station.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Line 4
|
|
Violation:
Fire door 10.32 was soiled with dirt and food residue. Also, the finish was peeling and tearing in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
The door leading from the buffet to the pantry was heavily soiled with dirt, dust, and food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Several food preparation areas throughout the ship had recessed or missing deck tile grouting, making cleaning difficult. This was observed in areas such as the hamburger grill, room service, and bakery.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Forward Aqua Spa
|
|
Violation:
The decorative bulkhead ledges on both sides of the buffet were heavily soiled with dirt and dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Forward Aqua Spa Beverage Station
|
|
Violation:
There was no coving at the cabinet/deck juncture.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Forward Aqua Spa
|
|
Violation:
There was no coving at the counter/deck juncture on the passenger side of both of the cold buffets.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ocean View Port Line 1
|
|
Violation:
There was no coving at the counter/deck juncture on the passenger side of the buffet.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Forward Aqua Spa
|
|
Violation:
There were gaps leading to void spaces in the channels on both sides of the left fire shutter door channels.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Ocean View Port Waiter Station
|
|
Violation:
There was missing coving and recessed coving at the counter/deck juncture of this waiter station.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aqua Spa Warewashing Area
|
|
Violation:
There were gaps at the ice machine potable and chill water line penetrations to the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar
|
|
Violation:
There was recessed coving at the service side counter/deck juncture below the first two speed rails on the left and right side of the bar when entering from the pantry.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Poolside Coffee Station
|
|
Violation:
There was no coving at the counter/deck juncture.
|
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed in areas such as the ice machines, ovens, and warewashing machines in the main galley, crew galley, lido, pastry, bakery, and room service.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Warewashing Area
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Violation:
The light intensity was below 220 lux at the soiled loading of the glasswash machine.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Warewashing Area
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Violation:
There was excess condensation on the deckhead above the soiled side of the in-use flight type warewash machine. The condensation was not dripping.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 3 Warewashing Area
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Violation:
There was excess condensation on the deckhead above the soiled side of the in-use flight type warewash machine. The condensation was not dripping.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Bakery
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Violation:
There was one large fly on the bulkhead adjacent to a tray of uncovered biscuits stored on the counter. The area was in 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:
Galley-Starboard
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Violation:
One large fly landed on the previously cleaned flat grill. The area was in 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:
Galley-Warewashing Area
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Violation:
There were two small live flies above the soiled landing of the glasswash machine. The area was not in 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.:
42
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Site:
Children Area-
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Violation:
In the 3-11 girl's toilet room, the height of the child-size toilet was measured at approximately 380 millimeters (15 inches) and the height of the handwash sink was measured at approximately 640 millimeters (25 inches). There was no step stool available in this room.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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