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Item No.:
06
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Site:
Potable Water-Microbiological
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|
Violation:
Microbiological sampling occurred from the deck 9 far point in both January and February.
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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. Conduct follow-up sampling for each positive test result.
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Item No.:
07
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|
Site:
Potable Water-Pipe Disinfection
|
|
Violation:
The disinfection contact time was not consistently documented for potable water pipe maintenance. On 19 January, the record for the hot water line work order stated 100 ppm chlorine was used, but the contact time was not documented. In July 2015, the cold water line was replaced. Disinfection at 200 ppm was used, but the contact time was not documented.
|
|
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. Document all procedures and have available during inspections.
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Item No.:
07
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Since the last inspection, five potable water tanks were disinfected. The chlorine solution contact time was not documented for four of these work orders. It could not be determined if the minimum four-hour contact time was achieved. The disinfection start time was documented followed by the time the tank was placed back into service.
|
|
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.
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Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Potable water tank 2 Port was disinfected in December 2015. The chlorine value was not documented when the tank was placed back into service.
|
|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
|
|
Site:
Potable Water-Pipe Disinfection
|
|
Violation:
Since the last inspection, the chlorine value was not documented before the disinfected pipes were placed back into service for any of the work procedures.
|
|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Shock Bromination
|
|
Violation:
A review of the whirlpool spas and hydropool records for January and February indicated shock bromination at 10 ppm minimum was not circulated for one hour minimum. At least 37 records stated the start times with a minimum bromine solution of 10 ppm, however the stop times at least one hour later had concentrations less than 10 ppm. These concentrations ranged from 8.8-9.8 ppm.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Shock Bromination
|
|
Violation:
On 13 January, the record for lido starboard whirlpool did not indicate the start and stop times or concentrations for shock bromination. The record only stated at 20:10 the water was dumped and the whirlpool was cleaned, sanitized, and shocked.
|
|
Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hydropool Shock Bromination
|
|
Violation:
On 2 February, shock bromination started at 20:18 with a concentration of 10.5 ppm. No stop time or concentration was documented. At 20:57 the records stated the hydropool was dumped, cleaned, and sanitized. On 30 January, shock bromination started at 20:49 with a concentration of 10.2 ppm. No stop time or concentration was documented.
|
|
Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal and Vomit Release Plan
|
|
Violation:
The written Fecal and Vomit Release Plan did not mention the pH value needed to be maintained between 7.2-7.5 during the disinfection process. This was written on the previous inspection. The plan was updated in October 2015.
|
|
Recommendation:
In accordance with the clarifications page to section 6.2.1.6.2 of the 2011 VSP Operations Manual, CDC recommends a pH range of 7.2 to 7.5 for loose stool accidents for inactivating Cryptosporidium.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sand Filter Core Sample Test
|
|
Violation:
The results of the sand filter core sample test for each RWF were not consistently documented. This was written on the previous inspection.
|
|
Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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|
|
Item No.:
13
|
|
Site:
Galley-Deck 2 Britannia Hot Line
|
|
Violation:
A crew member with a dry hand towel used to handle hot plates was observed briefly drying his hands with it after washing them and then flipped the towel over his shoulder where it rested in contact with his neck and hair. The employee continued to use the hand towel to plate food.
|
|
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; (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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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|
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Item No.:
13
|
|
Site:
Preparation Room-
|
|
Violation:
Crew members in this area were not aware cut cabbage was considered a cut leafy green and was considered a potentially hazardous food.
|
|
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: (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food.
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|
|
Item No.:
13
|
|
Site:
Galley-Deck 2 Britannia Hot Line
|
|
Violation:
A food employee left his used and soiled food handler gloves on the service counter in front of a bain marie. One soiled gloves fell into a hotel pan on the bain marie containing a fish fillet. The glove remained in the hotel pan until the inspector arrived and told the employees to remove the hotel pan and discard the fish.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 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; (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.
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|
|
Item No.:
14
|
|
Site:
Galley-Deck 3 Britannia Hot Line
|
|
Violation:
One food employee working on the hot line was wearing a string bracelet.
|
|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 Aft Lido Buffet
|
|
Violation:
The cold smoked halibut on the aft cold buffet and the cold smoked halibut and smoked mackerel on the port cold buffet did not have a consumer advisory specific to each product stating they were served undercooked. The egg station on both sides did not have a consumer advisory stating that eggs were cooked to order.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 Aft Lido Buffet
|
|
Violation:
The posted time control plan for the port buffet line listed the breakfast service from 06:00 - 09:00. However, the breakfast service on the day of the inspection was 06:00 - 10:00. The posted time control plan for the starboard buffet line listed the breakfast service from 06:00 - 09:00. However, the breakfast service on the day of the inspection was 07:00 - 11:00.
|
|
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.
Follow the service hours as stated on the posted time control plan. Or update the plan to reflect new service hours.
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|
|
Item No.:
16
|
|
Site:
Galley-Deck 10 Grills Galley Cold Room 38
|
|
Violation:
A half-full bottle of buttermilk was stored on the top shelf without a 7-day discard label. According to staff, the buttermilk was opened the day prior.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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|
|
Item No.:
17
|
|
Site:
Preparation Room-Cooling Logs
|
|
Violation:
Two containers of cut romaine lettuce stored in the walk-in refrigerator were prepared on 4 February and cooled in an ice bath, but the cooling process was not documented. The temperature of both containers was measured below 41F by the inspector. Two containers of cut cabbage (one white, one red) were stored in the walk-in refrigerator with a temperature below 41F, but again the cooling process was not documented. Staff stated they do not monitor the cooling process of cut cabbage.
|
|
Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Cold Room #12 (Fish Freezer)
|
|
Violation:
To the left of the first condenser unit on the left bulkhead, four boxes of frozen fish on the top shelf were frozen together from condensation. Large amounts of ice had accumulated on the top and sides of each box. Although some frozen condensate was inside each box, the frozen hermetically sealed wrapping was in good condition. The sealed packages of fish were removed from the damage boxes and plastic in a plastic container.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Food Service General-Food-Handler Gloves
|
|
Violation:
A total of 6 food employees between the lido, deck 2, and deck 3 main galleys were seen working with ripped and damage gloves. The employees did not change gloves until requested by the inspector.
|
|
Recommendation:
Ensure food employees minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Ensure: (1) Single-use gloves are used for only one task such as working with ready-to-eat or with raw animal food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 2 Britannia Hot Line
|
|
Violation:
Used and soiled food handler gloves were left on the service counter in front of a bain marie. One soiled gloves fell into a hotel pan on the bain marie containing one fish fillet. The hotel pan was removed and the fish fillet was discarded.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Cold Room #10
|
|
Violation:
Root vegetables were stored against the bulkhead in the back left corner of the walk-in refrigerator. Condensation was observed on the bulkhead and at the deckhead/bulkhead juncture above the root vegetables. The bulkhead where the root vegetables were stored against was wet to the touch. The root vegetables were immediately relocated.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 Princess/Queen's Grill Ice Machine
|
|
Violation:
A rubber band was wrapped around both the top left and right knobs of the white deflector panel to keep it in place when the ice cubes fell from the cuber. The rubber bands were old and looked like they were about to break.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
Of all the ice machines checked during the inspection, the deck 2 and deck 3 main galley ice machines had three slotted fasteners on the ice thickness probe.
|
|
Recommendation:
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 2 Britannia Middle Ice Machine
|
|
Violation:
A rubber band was wrapped around both the top left and right knobs of the white deflector panel to keep it in place when the ice cubes fell from the cuber. The rubber bands were old and looked like they were about to snap.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 Britannia Aft Hot Service Line
|
|
Violation:
The profile plate around the grease chute opening on both of the grooved grills was loose, exposing a difficult to clean seam.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Potwash
|
|
Violation:
The mechanical potwash machine did not have a manufacturer's data plate.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 Britannia Cold Pantry
|
|
Violation:
The recessed ledge on the back plate of the previously cleaned deli slicer was heavily soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The counter top below the counter-mounted equipment was soiled with more than one day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 Britannia
|
|
Violation:
The toilet room door was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9 Lido Warewash
|
|
Violation:
The toilet room door was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 9 Lido Warewash
|
|
Violation:
A Virox dispensing system was installed on the bulkhead in the soiled-drop off area.
|
|
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:
Provisions-Cold Room #10
|
|
Violation:
The bulkhead in the back left corner was soiled with food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment on the beverage counter.
|
|
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-Officer Mess Pantry
|
|
Violation:
The light intensity was less than 110 lux behind the deck-mounted ice machine.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment on the beverage counter.
|
|
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-Deck 2 Britannia Toasters
|
|
Violation:
The light intensity was less than 110 lux behind and around the two counter-mounted toasters.
|
|
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-Deck 2 Britannia Beverage Station
|
|
Violation:
The light intensity was less than 110 lux behind and around the coffee and milk machine in the center of the beverage counter.
|
|
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-Deck 2 Britannia Bakery
|
|
Violation:
The light intensity was less than 110 lux behind the deck-mounted oven.
|
|
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-Deck 11 Princess/Queen's Grill Beverage Stations
|
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment on both beverage stations and behind the deck-mounted ice machine.
|
|
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:
Buffet-Deck 9 Lido Port Beverage Station
|
|
Violation:
The light above the employee handwash station was burnt out resulting in a light intensity less than 220 lux during operation.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Cold Room #10
|
|
Violation:
Root vegetables were stored against the bulkhead in the back left corner of the walk-in refrigerator. Condensation was observed on the bulkhead and at the deckhead/bulkhead juncture above the root vegetables. The bulkhead were the root vegetables were stored against was wet to the touch. The root vegetables were immediately relocated.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 10 Grills Galley
|
|
Violation:
The two ice cream machines installed in the galley were no longer used in the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Cold Room #11
|
|
Violation:
Two sets of golf clubs were stored in the back corner of the room. These were immediately removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Lido Starboard Beverage Station
|
|
Violation:
Two small drain flies were observed by the clean glass storage rack.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Galley-Deck 3 Britannia Warewash
|
|
Violation:
The emergency exit door was not closed when the inspector entered the area. This door led to the outside area. When the door was closed, outside light was visible around the perimeter of the door.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Completely seal around the door to prevent pests from entering the area.
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Item No.:
40
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Site:
Galley-Lido Grill
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Violation:
The entrance door to the lido grill pantry was propped open while the area was in operation. The lido grill was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Pantry-Lido Pool
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Violation:
The entrance door to the bar pantry was propped open while the area was in operation. This bar was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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