|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
There were no shipping labels or markings available to properly ship potential specimens collected on-board.
|
|
Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
There was no information or specific column on the AGE log on whether antidiarrheal medication was used or not. Also, the items on the AGE log were not in the correct order as specified in Annex 13.4 of the 2011 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. 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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contacts
|
|
Violation:
A First Cook was ill during voyage 64070 with symptoms starting at 1100 on February 23, 2012, but this person did not report to medical until 1912 that evening. According to their time card, this person worked from 1214 until 1823 on February 23. There was no documentation that any of their close contacts were interviewed. According to staff, this person does not have a roommate but this was not documented.
|
|
Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Tank maintenance records did not indicate the contact time used for disinfection after the tanks were inspected. The free chlorine residual was recorded in the records as 200 ppm but no contact time was given.
|
|
Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Refrigerant Brine Lines and Chilled Water Lines
|
|
Violation:
Not all of the refrigerant brine lines or chilled, technical water lines were uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Medical-BackFlow Prevention
|
|
Violation:
There was only an atmospheric vacuum breaker on the potable water lines to protect the potable water system from the dialysis unit that is sometimes connected in the unisex restroom shared by ward rooms 1 and 2. Dialysis was not taking place during the inspection but according to staff, dialysis at sea is used onboard.
|
|
Recommendation:
Install backflow prevention devices that are approved for health hazards associated with dialysis equipment.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
|
|
Violation:
The analyzer probes for all the RWFs were located after the compensation tanks. New sample points and analyzers have been installed on the return line before the compensation tank, but are not yet operational.
|
|
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.:
10
|
|
Site:
Recreational Water Facilities-Halogen Analyzer Chart Recorders
|
|
Violation:
Halogen analyzer chart recorders have been installed for each RWF, but are not yet in operation.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-RWF Safety Signs
|
|
Violation:
The safety signs for the RWFs do not contain all the information required 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool Antientrapment
|
|
Violation:
The drain covers at the swimming pools did not meet the antientrapment requirements. The three swimming pools each had two gravity drains constructed of a standard design that were greater than three feet apart. One of the pools had recently installed an approved antientrapment drain cover which meets ASME A112.19.8-2007 compliance. The inspector was informed that these drain covers will replace the standard design drains.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Water Dumping
|
|
Violation:
The records for dumping the whirlpools only included when they were dumped to grey water, not when they were dumped overboard.
|
|
Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Record the date and time of whirlpool spa and spa pool water changes in the log.
|
|
|
Item No.:
13
|
|
Site:
Medical-Crew Reporting
|
|
Violation:
A First Cook was ill during voyage 64070 with symptoms starting at 1100 on February 23, but did not report to medical until 1912 that day. According to their time card, this person worked from 1214 until 1823 on February 23rd.
During voyage 64071, a food worker was symptomatic on February 29th at 1900 and worked the same day from 1932 to 0009 of March 1 and again from 0633 to 0857 before reporting to medical on March 1 at 1105.
During voyage 64069, a bar utility worker had symptoms staring at 2100 on February 16, but did not report to medical until 2204 on February 17. According to their time card, this person worked from 2209 to 0257 on February 16 and from 0947 to 1219 and from 1541 to 1646 on February 17,
During voyage 64070, one utility cleaner in the pastry area had symptoms starting at 1000 on February 23 and reported to medical at 1920 on the same day. This food worker was shown to be isolated for 48 hours but according to their time card, they worked on February 23, from 0707 to 1239 and from 1310 to 1529 and from 1813 to 2142. Also, this person worked on February 24, from 0826 to 1234,1259 to 1504, 0559 to 0952, and on February 25, from 0502 to 0812, 0852 to 1222, and from 1808 to 2147.
During voyage 64066, a purser had symptoms starting at1700 on January 21, but did not report to medical until 1114 on January 22. According to their time card, they worked on January 21 from 1455 to 2036 and on January 22, from 0831 to 1029.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
|
|
|
Item No.:
13
|
|
Site:
Galley-Quisine Warewashing
|
|
Violation:
The final rinse gauge of the in-use conveyor plate warewash machine indicated the temperature was at least 211F and then an alarm flashed red and indicated the final rinse temperature in the machine was too high. A thermolabel on a plate surface was more than 170F and a thermolabel on the final rinse spray arm was more than 200F. The wash compartment was 188F using a thermometer. There was excess steam coming from the clean end of the warewash machine. This was the only conveyor warewash machine in this area. The alarm was going off on the machine indicating the final rinse was too high and there was excess steam coming from the machine, but this machine was still in service and no action had been taken.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. 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.:
13
|
|
Site:
Preparation Room-Warewashing
|
|
Violation:
There was one plastic hotel pan full of bleach and dirty equipment from the vegetable cutting machine and utensils such as spatulas. The worker in this area stated that these items were clean but the water was dirty and there was food debris on the equipment. The equipment and utensils were removed from the pan. There were also 4 dirty plastic cutting boards soaking in bleach water in the first compartment of the wash/rinse sink for cleaning and rinsing fruit and vegetables. The cutting boards were removed. Also, the middle compartment of the 3-compartment sink was full of bleach well over 200 ppm and had equipment from the potato peelers in it. It was unknown if this equipment was clean or dirty. The food worker said that they soak this equipment in bleach to prevent staining and that all equipment was sent to the Main 3 galley warewashing area but this could not be confirmed. No dishwash machine, 3-compartment sink, or 3 bucket system was available in this area. All dirty equipment and utensils should have been taken and/or stored in the dirty area of the Main Galley on deck 3.
|
|
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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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;
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisory
|
|
Violation:
The menus in the restaurants did not identify the animal-derived foods that could be raw or undercooked with an asterisk and a consumer advisory.
|
|
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 the two following method: (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.:
16
|
|
Site:
Bar-Cafe Al Badio
|
|
Violation:
There were green trays of potentially hazardous sandwiches on time control with a label indicating the sandwiches were set-up at 10:00 a.m. and discarded at 2:00 p.m., but on the time control plan for this outlet, the set-up and discard times were not listed just that all colored trays were on time control for 4 hours. Also, the HACCP plan for this outlet indicated that the green trays were supposed to have a set-up time of noon and a discard time of 3:00 p.m. The area was inspected at 12:50 p.m. and the sandwiches were going to be discarded at 2:00 p.m.
|
|
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.:
16
|
|
Site:
Bar-Michael's
|
|
Violation:
There was a tray of cold smoked salmon, cheese, smoked shrimp, and prosciutto on crackers were served to guests during embarkation. These items were on time control but there was no time control plan for these items in this food outlet. The flow of food was documented and temperatures were recorded of these items before placed on time control. Also, there was no consumer advisory available for items of animal origin that could be served raw or undercooked at this food outlet. These items are served every embarkation day. It was unclear if these items were on time control for one hour or longer.
|
|
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.
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
On the time control plan, the box for times stated 'as per schedule.'
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Ocean View Beverage Station
|
|
Violation:
The time control plan posted in this area was for 'fruit & juices & mixers' and did not include milk. In addition, the box for opening times stated 'as per schedule.'
|
|
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. Add milk to the time control plan.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Ocean View Pizza/Pasta
|
|
Violation:
The time control plan was not posted at the outlet. The plan was in the Ocean View galley.
|
|
Recommendation:
Post a time control plan at each outlet where time control is used.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Meat Thawing Room
|
|
Violation:
One pan of raw marinated short ribs was stored over one pan of pre-cooked hot dogs. A pan of raw ground beef was also stored over one pan of pre-cooked hot dogs. The hot dogs were moved to a higher shelf.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (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:
Other-Housekeeping Locker 9-4-008
|
|
Violation:
Food items such as individual boxes of cereal, wrapped chocolates, boxes of artificial sweetener packets, and coffee stored on shelves in this locker. A bucket with several bottles of cleaning chemicals was also stored in this locker.
|
|
Recommendation:
Do not store food items in the same area as chemicals.
|
|
|
Item No.:
20
|
|
Site:
Galley-Quisine
|
|
Violation:
There were 3 slotted screws in the food splash area of the 2 white mixers stored on the counter in the pastry area.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are smooth and easily cleanable. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Tip-sensitive Temperature-measuring Devices (TMDs)
|
|
Violation:
Not all of the cooks who measured thin foods had tip-sensitive TMDs. According to the chef, the TMDs had recently arrived and were to be distributed. (VSP 2011 Operations Manual)
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
21
|
|
Site:
Other-Housekeeping Locker 9-4-008
|
|
Violation:
The shelving units in this locker had difficult to clean features. Food items were stored on these shelves.
|
|
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.:
21
|
|
Site:
Pantry-Tuscan Grill
|
|
Violation:
The protective panel above the ice dispenser was missing exposing the internal components of the machine.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Children Area-Locker 15-3-010
|
|
Violation:
Boxes of canned soda and a bag of candy were stored on shelving units in this locker. The shelving units had difficult to clean features.
|
|
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:
Preparation Room-
|
|
Violation:
The undercounter dishwasher has been out of service for 6 weeks. There was one plastic hotel plan full of bleach and dirty equipment from the vegetable cutting machine and utensils such as spatulas. The worker in this area stated that these items were clean but the water was dirty and there was food debris on the equipment. The equipment and utensils were removed from the pan. There were also 4 dirty plastic cutting boards soaking in bleach water in the first compartment of the wash/rinse sink for cleaning and rinsing fruit and vegetables. The cutting boards were removed. Also, the middle compartment of the 3-compartment sink was full of bleach well over 200 ppm and had equipment from the potato peelers in it. It was unknown if this equipment was clean or dirty. The food worker said that they soak this equipment in bleach to prevent staining and that all equipment was sent to the Main 3 galley warewashing area but this could not be confirmed. No dishwash machine, 3-compartment sink, or 3 bucket system was available in this area.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Quisine
|
|
Violation:
The final rinse gauge of the in-use conveyor plate warewash machine indicated the temperature was at least 211?F and then an alarm flashed red and indicated the final rinse temperature in the machine was too high. A thermolabel on a plate surface was more than 170?F and a thermolabel on the final rinse spray arm was more than 200?F. The wash compartment was 188? F using a thermometer. There was excess steam coming from the clean end of the warewash machine. This was the only conveyor warewash machine in this area. There was a glasswash machine available right next to this machine.
|
|
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.:
26
|
|
Site:
Pantry-Tuscan Grill
|
|
Violation:
The inside of the ice machine had a white and brown substance on the inside of the ice dispenser.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Bar-Sunset
|
|
Violation:
There was a brown residue on the inside of the left beer tap. The bar was in-use.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Murano
|
|
Violation:
The outside of the previously clean grooved griddle was soiled with food debris in the grease collection area above the grease housing pan. This area was not in-use.
|
|
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:
Pantry-Tuscan Grill
|
|
Violation:
There was soil above the ice dispenser where the protective panel was and above where the cups or glasses or containers get filled with ice.
|
|
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-Mast Grill
|
|
Violation:
The flat grill was soiled along the underside of the front lip.
|
|
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:
Pantry-Ocean View Preparation
|
|
Violation:
The bottoms of two previously cleaned bowls were soiled. The bowls were removed for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Housekeeping Locker 9-4-008
|
|
Violation:
Clean equipment such as coffee carafes and coffee cups were stored on shelves in this locker. A bucket with several bottles of cleaning chemicals was also stored in this locker.
|
|
Recommendation:
Do not store clean equipment in the same area as chemicals.
|
|
|
Item No.:
29
|
|
Site:
Bar-Sunset
|
|
Violation:
The ice making machine hose was in the handwash sink and water was draining into this sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
31
|
|
Site:
Other-Housekeeping Locker 9-4-008
|
|
Violation:
A bucket with several bottles of cleaning chemicals were stored in this locker with food items and clean equipment.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Other-Housekeeping Locker 9-4-008
|
|
Violation:
There were items stored on the deck beneath the shelving units in this locker. The deck beneath the shelving units was soiled. In addition, there was no coving at the deck/bulkhead juncture.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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). Do not store items on the deck in food storage areas.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Mast Grill
|
|
Violation:
Two deck tiles in front of the deep fat fryers were cracked. There was also missing and recessed grout around these tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Mast Grill
|
|
Violation:
The back corners of the bulkhead below the grooved and flat grills were soiled. This area had been previously cleaned. This was corrected.
|
|
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:
Children Area-Locker 15-3-010
|
|
Violation:
Boxes of canned soda and a bag of candy were stored in this locker. There was no coving at the deck/bulkhead juncture, and boxes were stored on the deck, making cleaning difficult.
|
|
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). Do not store items on the deck in food storage areas.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
There was condensate on the deckhead around the air diffusers in front of the tilting pan.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Potwash Area
|
|
Violation:
There was condensate on the deckhead around the air diffusers on the soiled area and above the clean end of the potwash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-IPM Log
|
|
Violation:
Follow-up inspection results were not recorded in the IPM log for a cockroach sighting on 1 JAN 2012. The log listed the actions taken and the sighting was checked for follow-up, however, no follow up results were noted.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Shower Head Disinfection Logs
|
|
Violation:
The logs for shower head disinfection did not include the contact time.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|