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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A passenger that reported to the medical center on 19 January with two above normal episodes of diarrhea and abdominal cramps was listed on the AGE log as nonreportable. According to medical staff, the passenger was a reportable case but they had not had a chance to override the 'no' to a 'yes' in the reportable column.
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
A crew member (nonfood handler) on voyage 603.1 reported to the medical center with three episodes of vomiting and a headache. The hand written medical file for the crew member also listed nausea as a symptom and checked the box stating this was a reportable case. However, the crew member was only isolated as a precaution and was listed as a nonreportable case on the AGE log because the medical team felt confident the vomiting was due to sea sickness from the rough seas. The 24 or 48- hour interviews for the patients close contacts were not completed.
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
A passenger reported to the medical center on 5 January with two above normal episodes of diarrhea but was listed on the AGE log as nonreportable. According to medical staff, the passenger was a reportable case but they had forgot to override the 'no' to a 'yes' in the reportable column.
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
06
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Site:
Potable Water-Microbiologic Sampling - Distribution Monitoring
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|
Violation:
The September representative microbiologic sample results showed that 3 out of 4 of the samples collected were on Deck 1, rather than being collected from forward, aft, upper and lower decks.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
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Item No.:
06
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Site:
Potable Water-Microbiologic Sampling - Bunkering
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|
Violation:
The results for the pre-bunkering sample for potable water taken in Boston, MA, USA, on 02 AUG 2015 were not recorded in the log book.
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Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
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Item No.:
07
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|
Site:
Potable Water-Pipe Disinfection
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|
Violation:
On 30 July 2015, the riser pipes for Deck 9 were replaced using a 200 PPM chlorine disinfection solution for 98 minutes. On 18 July 2015, 120 meters of cold water pipes and 120 meters of hot water pipes were replaced with no disinfection occurring. Only water flushing procedures were recorded for this extensive drinking water replacement. The fleet instruction for Disinfection of Replacement Pipe (Section 4.1.2 and 4.1.3) specified both of these incorrect methods for disinfection.
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|
Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. 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.
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Item No.:
08
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|
Site:
Potable Water-Testing
|
|
Violation:
The Deck 2 Galley pulper backflow preventer was replaced on 23 July 2015. The test results for the new testable backflow preventer were not recorded.
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|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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|
Site:
Potable Water-Port Evaporator
|
|
Violation:
The backflow preventer between technical and potable water had a continuous leak from the intermediate atmospheric vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
14
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|
Site:
Buffet-King's Court
|
|
Violation:
The crew members working at the bread toaster station behind the hot buffet line in Carvery and Lotus were wearing wrist watches.
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|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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|
Site:
Buffet-King's Court
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|
Violation:
The cooked-to-order egg station at the Piazza outlet did not have a consumer advisory, and the inspector saw passengers receiving plates of sunny side-up eggs. Staff stated the Lotus and Carvery outlets also had cooked-to-order egg stations with no consumer advisory.
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|
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 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.
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Item No.:
16
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Site:
Galley-King's Court- Piazza
|
|
Violation:
Combination oven #2 was listed on the posted time control plan as a time control unit, but the physical unit was not labeled as such.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Queen's Grill- Hot Line
|
|
Violation:
The discard label for the mise en place arrangement of omelet ingredients, including diced tomatoes and smoked salmon, were not affixed to the container. The discard label for the hotel pan of liquid pasteurized eggs was also not affixed to the container.
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|
Recommendation:
Ensure the time control discard label is affixed to the container of potentially hazardous food.
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Item No.:
16
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|
Site:
Galley-Hot Service Line
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|
Violation:
At the omelet station storage cart, working containers of potentially hazardous foods were not labeled with their discard times. The paper labels were placed on a tray on the back counter behind the cart.
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|
Recommendation:
Ensure the time control discard label is affixed to the container of potentially hazardous food.
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Item No.:
16
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Site:
Galley-Garde Manger
|
|
Violation:
The posted time control plan stated set-up and discard times were 07:00 - 09:30 for port days. The daily plan for the inspection day stated breakfast service was 08:00 - 09:30, but staff explained service was extended to 10:00 due to delayed disembarkation. At 09:48, some platters of cut melons were in the glass reach-in time control units. The modified time control operations were not documented.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The bulk milk container was labeled with its production date and not its discard date.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food:(2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The serving utensil handle was in contact with penne pasta out for crew self-service.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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|
Site:
Provisions-Dry Store
|
|
Violation:
Deck stand feet were resting against a container of olives.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Provisions-Food Corridor
|
|
Violation:
During the loading process, many boxes of bananas were stored in the corridor below the open deckhead. It appeared work was being conducted and some deckhead panels were removed, exposing the pipes and cables above.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Provisions-Butter and Dairy Room
|
|
Violation:
Technical water from the high-fog system was leaking from the seams between deckhead panels in the center of the room from the entrance door to the condenser and between deckhead panels in front of the condenser. The water was leaking onto 15 boxes of 12 cartons each of whipping cream.
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|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
|
|
Site:
Galley-Room Service
|
|
Violation:
Three dispensing scoops used for scrambled eggs were stored in a container of water next to the bain marie between use. The water was cloudy and dirty and was at room temperature. The container and scoops were immediately taken to the warewash,
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
|
|
Site:
Galley-Queen's Grill- Warewash
|
|
Violation:
Several plastic plate covers found in the clean and soiled area of the warewash were partially melted and warped from exposure to excessive heat. These plate covers were no longer easily cleanable.
|
|
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. 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.
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Item No.:
20
|
|
Site:
Galley-Todd English
|
|
Violation:
The flat grill beside the broiler was heavily pitted along the food-contact surface and there was corrosion in the pits as well as along the sides that made cleaning difficult. This was noted on the previous inspection report.
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|
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. 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.
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Item No.:
20
|
|
Site:
Galley-Room Service
|
|
Violation:
The flat grill was heavily pitted along the food-contact surface and there was corrosion in the pits as well as along the sides that made cleaning difficult.
|
|
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. 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.
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Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
On the front of the left combination oven technical panel, the manufacturer's label was peeling, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Galley-Britannia Production Galley
|
|
Violation:
On the front of some soup and sauce boiler technical panels, the manufacturer's labels were peeling, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
22
|
|
Site:
Galley-
|
|
Violation:
The temperature gauge on the second to left soup boiler was difficult to read. It appeared the gauge was filled with colored water.
|
|
Recommendation:
Ensure that the gauges are easy to read.
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|
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Item No.:
22
|
|
Site:
Preparation Room-
|
|
Violation:
A large food particle was floating on top of the chlorine sanitizing solution. The solution was immediately remade.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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|
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Item No.:
22
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
At the worker side of the buffet line, a container of sanitizing solution measured less than 50 ppm chlorine and had an oily film on the top.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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|
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Item No.:
22
|
|
Site:
Galley-Starboard Dishwash Machine
|
|
Violation:
When looking into the dishwash machine from the clean end, the fourth upper final sanitizing rinse nozzle on the back spray arm produced a single stream of water, resulting in an ineffective spray pattern. Crew members removed this spray arm, cleaned out the nozzles, which corrected the issue.
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|
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.
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Item No.:
22
|
|
Site:
Pantry-Deck 6 - Midship
|
|
Violation:
The deck pantry across from Stateroom 6.082 had the soiled area completely overloaded with soiled ware returned from the staterooms. A stateroom attendant returning with a tray of soiled ware placed it on the clean utensil landing area because there was not room to place it in the soiled area. The housekeeping manager had the clean area cleaned and sanitized by another person after this stateroom attendant left.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
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Item No.:
22
|
|
Site:
Galley-Starboard Dishwash Machine
|
|
Violation:
Many clear plastic lids exited the dishwash machine leaning against one another, resulting in improper final sanitizing rinse on all surfaces.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
|
Site:
Galley-King's Court- Center Warewash
|
|
Violation:
The digital final rinse temperature gauge had been not working since 8 December. Crew provided the order confirmation sheet for the spare parts that showed it was scheduled to arrive on 2 February.
|
|
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.
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Item No.:
23
|
|
Site:
Galley-Starboard Dishwash Machine
|
|
Violation:
The wash tank temperature of the dishwash machine measured 143F on two cycles. The electrical control panel stated 138-147F while the machine was in operation. The manufacturer's data plate indicated a minimum of 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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|
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Item No.:
24
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
At the worker side of the buffet line, a container of sanitizing solution measured less than 50 ppm chlorine and had an oily film on the top.
|
|
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:
Preparation Room-
|
|
Violation:
Inside the knife locker, a previously cleaned collapsible dough cutter had old dough on one of the blades.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Queen's Grill- Hot Line
|
|
Violation:
The technical housings for the upper and lower operating levers for the double salamander were soiled with an accumulation of dust and debris.
|
|
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:
Galley-Room Service
|
|
Violation:
Five stacks of clean plates to be used at the service line were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Portside Ice Machines
|
|
Violation:
Ice cubes were inside the handwash sink near the portside ice machines.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Starboard Dishwash Machine
|
|
Violation:
Many deck tiles were cracked around the scupper below the dishwash and glasswash machines.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Crew Bar
|
|
Violation:
Wallpaper was installed on the bulkhead to the right of the coffee station and also on the worker side of the bar outside the pantry. This textured wallpaper was not hard, durable, or easily cleanable.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Britannia Main Galley Production
|
|
Violation:
Deck tile grout was missing and recessed around the deck sinks below the soup kettles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
On the inside of the entrance door, the lock was missing, exposing a hole.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Britannia Production Galley
|
|
Violation:
Water was leaking from below the far right soup boiler technical panel. Staff explained a pipe inside the compartment had broken.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Butter and Dairy Room
|
|
Violation:
Water was leaking from the seams between deckhead panels in the center of the room from the entrance door to the condenser and between deckhead panels in front of the condenser. An engineer stated this was technical water from the high-fog system.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Britannia Production Galley
|
|
Violation:
The light intensity was less than 110 lux behind the combination oven. This was noted on the previous inspection report.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Starboard Beverage Station
|
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Violation:
The light intensity was less than 110 lux behind the beverage equipment.
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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-Boardwalk Cafe
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Violation:
The light intensity behind the counter mounted equipment on the beverage counter was less than 110 lux.
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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-Room Service
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Violation:
The light intensity behind the counter mounted equipment on the beverage counter was less than 110 lux.
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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-Todd English
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Violation:
The light intensity behind the combination oven and deck mounted oven was less than 110 lux.
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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:
Buffet-King's Court
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Violation:
The deckhead light fixtures on the employee side of the hot buffet line in Carvery and Lotus were not covered and the light bulbs were not shatter resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-King's Court- Carvery
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Violation:
The light intensity at the port beverage station was below 220 lux at the ice and water dispenser and below 110 lux behind the coffee dispensers at the opposite end. This was identified in the previous inspection report.
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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. 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:
Buffet-King's Court- Center Beverage Station
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Violation:
The light intensity behind the counter mounted beverage dispensers was below 110 lux. This was identified on the previous inspection report.
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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:
Buffet-King's Court- Piazza Beverage Station
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Violation:
The light intensity behind the ice and water dispenser was less than 110 lux. This was identified on the previous inspection report.
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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:
Buffet-King's Court- Piazza
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Violation:
The light intensity at the work surfaces on the crew side of the hot buffet line was less than 220 lux.
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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.:
38
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Site:
Other-Cleaning Locker
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Violation:
In the cleaning locker across from the bakery and crew toilet room, a wet mop was stored inside the bucket instead of hung to dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Buffet-Crew Mess
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Violation:
The milk dispenser was posted out of service since 15 June 2015.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Buffet-Crew Mess
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Violation:
The microwave oven was posted out of service since 30 September 2015.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards were not effective in preventing rodents from entering the ship. All of the guards were constructed of a plastic garbage bin lid, only had the U-shaped piece resting on top of the line, and were not closed off around the line.
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Recommendation:
Protect entry points where pests may enter the food areas.
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