|
|
|
Item No.:
02
|
|
Site:
Medical-Crew Contacts
|
|
Violation:
Although the medical staff can enter notes to indicate when an ill crew member does not have a cabin mate or an immediate contact in the electronic medical record, they do not record this presently. In the previous inspection, a violation cited medical staff was unable to enter notes within the electronic system when an ill crew member had no cabin mate or had no other contact.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (3) Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. 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]; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Main Galley - Pot Wash
|
|
Violation:
The reduced pressure assembly backflow preventer of the trolley wash machine was leaking rapidly and continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room- Reverse Osmosis
|
|
Violation:
A water line above the reverse osmosis labeled 'Fresh Water Cold (Potable)' was striped blue gray blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room- Chlorine Injection Point
|
|
Violation:
The water line was striped blue before the chlorine injection point.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Water is not considered potable water until after the chlorine injection point. Ensure the water lines are correctly striped.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pool and Slide
|
|
Violation:
The children's pool and slide still do not turnover in a period of 30 minutes or less. The turnover rate is 53.33 minutes. This item was noted on previous inspections. Management reported this issue would be addressed during the 30 March dry dock.
|
|
Recommendation:
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: (3) children's pool: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pool and Slide- Halogen Analyzer-Chart Recorders
|
|
Violation:
Staff reported the halogen analyzer-chart recorders for the Children's Slide and Children's Pool were in disrepair since the last inspection (November 2013). Staff was measuring free residual halogen and pH by a manual test kit at the children's pool and slide and recording the measurements, as required in the manual. According to staff, a work order was placed in November.
|
|
Recommendation:
Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal Illness (GI) Illness Reporting
|
|
Violation:
A room service attendant developed GI symptoms at 1 pm on 17 February and reported to the medical center at 6 pm the same day. This employee worked from 2:37 to 5:30 pm on 17 February.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Other-Deck 9 Concierge Lounge
|
|
Violation:
The milk in the refrigerator of the espresso machine was on time control and had a discard time of 10:30 am. At 10:49 am, the milk was not discarded. The staff in charge of the area stated that she did not discard the milk because the breakfast service was still on until 11:00 am.
|
|
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. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Deck 8 Room Service Galley
|
|
Violation:
The breakfast menu door hanger did not have a consumer advisory. Staff reported room service food workers could make eggs cook-to-order and serve cold smoked salmon to the passengers upon request, as stated on their internal order form.
|
|
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 or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made by one of the two following methods: (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:
Buffet-Line 3 Egg Station
|
|
Violation:
The consumer advisory specific to eggs was placed over the well-done scrambled eggs and not at the cook-to-order station, which was more than a meter away. Passengers requesting cook-to-order eggs were away from the advisory and did not see the advisory.
|
|
Recommendation:
If an animal food such as eggs 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
One pan of melted butter was placed on the counter beside the tilt braising pan. According to staff. the butter was on time control, but no 4 hour discard label was found on the pan.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 4 Main Galley - Wine Pantry
|
|
Violation:
Over 10 opened one quart cartons of frozen drink mix (including a pina' colada and ice cream mix) were observed inside the walk-in refrigerator. The pina' colada and ice cream mix are considered potentially hazardous food. All the cartons had seven day discard stickers which read 3/1 - 3/7. A time control plan was in place for control of bacteria growth in the pina' colada and ice cream mixes, indicating these mixes should not have been returned to the refrigerator after use. Staff discarded both during the inspection.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (2) Is not be placed on temperature control again.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Main Galley - Hot Galley
|
|
Violation:
A full hotel pan of cooked hollandaise sauce was set on a side counter near the bain marie without a 4 hour discard label. One skillet of cooked onion and capers was set on a side counter without a 4 hour discard label. A pan of clarified butter was set on a counter without a 4 hour discard label. One large hotel pan of poached eggs in water was set on a counter with no 4 hour discard label attached. A discard label was on one small counter in front of one hotel pan of shredded cheese. Behind that pan was another hotel pan of chopped ham, and neither had a discard label attached to the food pans. Lastly for the breakfast service, 3 stacked sheet pans were noted with 40 cups each of two raw eggs. Although there was a 4 hour discard label on the counter beside these eggs, none of the trays were labeled with 4 hour discard times.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Main Galley - Hot Galley
|
|
Violation:
During the last 30 minutes of the breakfast service in this galley, preparation was taking place for the lunch and dinner services and the following foods were found without 4 hour discard labels: three large pots filled with duck and beef stock, one 55 gallon container of several whole beef tenderloins (which were being removed in batches and seared on the flat grill), one pan of melted butter, and one pan of shredded parmesan cheese stacked onto another hotel pan of a yogurt based marinade (both of which were to be used in approximately 45 minutes). The container of beef tenderloin was on a deck stand as well as the three large stockpots of stock. The time control plan specified foods on counters would be labeled with the 4 hour discard time, and did not mention foods on deck stands as being on time control. The large container of raw beef had a 7 day discard label attached.
|
|
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 time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Other-Deck 9 Concierge Lounge
|
|
Violation:
The milk in the refrigerator of the espresso machine was on time control and had a discard time of 10:30 am. At 10:49 am, the milk was not discarded.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Bar and Pantry Time Control Plan
|
|
Violation:
The time control plan for the bars and pantries did not have set-up and discard times and did not identify the cold wells as being on time control. This plan was posted in the Pool Bar, Solarium Cafe, and Sky Bar.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
The handle for the tongs inside the very large and deep roll bowl was touching the rolls. A similar finding was made at the bowl of whole apples, where the handle for the short set of tongs was resting against the individual apples.
|
|
Recommendation:
During pauses in food dispensing, ensure food dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Other-Artic Zone Soft-Serve Yogurt
|
|
Violation:
When in operation, several yogurt cones were not protected. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Aft/Center Island Station
|
|
Violation:
No sneeze shield was observed for the dipper well. The dipper well was a few inches from the passenger side.
|
|
Recommendation:
Protect food on display from contamination by the use of counter, service line, or salad bar food guards or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Provisions - Meat Preparation
|
|
Violation:
One of four previously cleaned cutting boards was observed on the clean rack with a very rough surface, caused by numerous protruding plastic fibers, making it difficult to clean. Some of the fibers were loose and could easily be transferred to food during preparation.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
Slotted fasteners were observed in the inside right side light panel of the pizza oven.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (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. 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:
Galley-Deck 3 Main Galley - Pot Wash
|
|
Violation:
A large white cutting board on the clean rack was observed to have crevices in the surface that made cleaning difficult.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Main Galley - Buffet Station
|
|
Violation:
A gap was present along the lower half of all three doors of undercounter reach-in refrigerator 3004A when completely closed. The gap was large enough to pass a set of folded paper sheets from the outside to the inside of each door.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 9 Concierge Lounge
|
|
Violation:
There was no utility sink. Every evening a bartender mixes drinks for the guests.
|
|
Recommendation:
Ensure nonfood-contact surfaces of food equipment comply with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food-equipment sanitation standards for materials, design, and construction. Ensure handwashing facilities are used for no other purpose.
|
|
|
Item No.:
21
|
|
Site:
Other-Artic Zone Soft-Serve Yogurt
|
|
Violation:
Two access panels located in front of the yogurt machines were not easily removable. This prevented access to clean the areas under and around the machines.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Line 4 Cold Station
|
|
Violation:
Two plates out for service were heavily soiled with food residues. The plates were sent to the scullery.
|
|
Recommendation:
Ensure food contact surfaces of utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Main Galley - Buffet Station
|
|
Violation:
The previously cleaned slicer had both a food residue and small particles of food debris visible along the lower blade and between the blade and the blade guard. In addition, a previously cleaned paring knife inside the knife locker was soiled with debris on the blade and the interior of the storage case for the knife was also soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Main Galley - Pot Wash
|
|
Violation:
The previously cleaned large cutting board on the clean pot rack was visibly soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Starboard Staircase
|
|
Violation:
Six cutlery racks were observed on the deck. This was corrected.
|
|
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:
Housekeeping-Deck 2 Port/Midship Steward Locker
|
|
Violation:
A tray of soiled glasses was observed on top of the housekeeping cart. Clean linens were stored on the lower shelves of the cart.
|
|
Recommendation:
Store cleaned laundered linens: (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Aft/Center Island Station
|
|
Violation:
No waste receptacle was observed at the handwashing station.
|
|
Recommendation:
Ensure a handwashing facility includes a waste receptacle.
|
|
|
Item No.:
31
|
|
Site:
Bar-Pool Bar
|
|
Violation:
An unattended spray bottle full of Oxivir Five 16 was staged on the left counter of the front bar.
|
|
Recommendation:
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-Artic Zone Soft-Serve Yogurt
|
|
Violation:
Several tubes and pipes under the yogurt machines were observed lying on the deck, making it difficult to clean. The deck was slightly soiled when the area was not in operation. The back bulkhead was damaged in the center and a hole was observed. Loose stainless steel panels were noted on the back bulkhead of the left yogurt machine and on the right bulkhead next to the right yogurt machine.
|
|
Recommendation:
Install exposed utility service lines and pipes so they do not obstruct or prevent cleaning. Ensure bulkheads in food preparation and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Sports Bar
|
|
Violation:
The bar side of the swing door leading to the pantry had heavy corrosion at the bottom of the port hole.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portofino
|
|
Violation:
Coving was absent at the deck/counter juncture of the waiter pick-up counter at the pass-through windows.
|
|
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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Main Galley - Coffee Counter
|
|
Violation:
A water leak was observed from the underside of the aft WMF coffee machine, and water was pooled on the counter below it.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-Artic Zone Soft-Serve Yogurt
|
|
Violation:
The light intensity at the service side was less than 220 lux. The light intensity behind and around the yogurt machines was less than 110 lux. Two deckhead lights were located above the machines, but they were off. Staff reported the lights were connected to the same circuit as the outer deck lights, which are set to operate only during the night. The yogurt station is open from 12:00 pm to 6:00 pm.
|
|
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 consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
Condensate was dripping from the hood to the counter below at the bain marie. Empty pans were observed in all the bain marie positions and the unit was at full boil, creating the steam and condensate issue.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation --including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from dripping onto food, equipment, and utensils. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Port/AftSoiled Drop-Off Station
|
|
Violation:
The cleaning locker was in severe disrepair with many corroded areas. Mop buckets and carpet dryers were stored in this area.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Maintain locker in good repair.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Starboard/AftSoiled Drop-Off Station
|
|
Violation:
The cleaning locker with different chemicals was labeled 'Oxivir Spray Bottle Storage'.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
38
|
|
Site:
Pantry-Sky Bar
|
|
Violation:
A floor polishing machine was stored next to the soiled drop-off counter.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food-contact surfaces of utensils and equipment.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Provisions - Vegetable Preparation Room
|
|
Violation:
Three live adult drain flies were observed on the bulkhead and deckhead near the potato peeler and one adolescent drain fly was observed in the same location.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Main Galley - Bakery
|
|
Violation:
One live adult and one adolescent fruit fly were observed on the deckhead near the single food preparation sink during service in the bakery.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Main Galley - Pastry Station
|
|
Violation:
One live fruit fly was observed on the bulkhead beside the salamander broiler exhaust hood.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 1 Fan Room 6-1
|
|
Violation:
An excessive amount of condensate was observed in the condensation drip pan inside unit 632. Additionally, multiple signs of dark spots were observed, which appeared to be mold, on the droplet eliminator. Staff stated this unit would be cleaned soon, according to their 6-month routine schedule.
|
|
Recommendation:
Ensure condensation collection pans are self-draining. Keep air handling units clean. Clean evaporative condensers as necessary to remove scale and sediment.
|
|