|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log and 72-Hour Questionnaire
|
|
Violation:
The Acute Gastroenteritis (AGE) Log and 72-Hour Questionnaire did not comply with the 2018 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
17
|
|
Site:
Galley-Hot Line
|
|
Violation:
Hot holding unit #10 contained two hotel pans of rice with time control labels from 10:00 AM - 2:00 PM and on the back preparation counter there were two plastic containers of sandwiches with the same time label; however, the time control plan for the port day was from 10:45 AM - 2:00 PM. The time control plan was updated.
|
|
Recommendation:
Ensure food on time control is labeled in accordance with the vessel's written time control plan.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deli Slicer
|
|
Violation:
The black plastic cheese holder on the previously-cleaned deli slicer was soiled with food debris. Crew removed it for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
There was a thin line of pink debris inside the plastic curtain on the side facing the evaporator. There was a small piece of brown debris on the outside of the curtain.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
One wash nozzle and five final rinse nozzles inside the hood-type potwash machine were blocked with debris. The unit was in use at the time of the inspection with pans inside. Crew began cleaning the machine.
|
|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Team Dining 2
|
|
Violation:
Upon inspection of the blue napkin rolls containing forks and knives, at least three napkins, three fork/knife handles, and two food-contact surfaces of forks were soiled with debris. Two spoon handles on a tray were also soiled with debris. The napkin rolls were immediately removed and new rolls were replaced. Upon inspection, multiple handles and food-contact surfaces of forks were soiled with debris including large pieces of green food debris. The basket of napkin rolls was removed and silverware that had not been pre-wrapped was brought out. The area was open for lunch service with crew members at the line at the time of inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Team Dining 2
|
|
Violation:
Upon inspection of the blue napkin rolls containing forks and knives, at least three napkins, three fork/knife handles, and two food-contact surfaces of forks were soiled with debris. Two spoon handles on a tray were also soiled with debris. The napkin rolls were immediately removed and new rolls were replaced. Upon inspection, multiple handles and food-contact surfaces of forks were soiled with debris including large pieces of green food debris. The basket of napkin rolls was removed and silverware that had not been pre-wrapped was brought out. The area was open for lunch service with crew members at the line at the time of inspection.
|
|
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:
Buffet-Team Dining 2
|
|
Violation:
Upon inspection of the blue napkin rolls containing forks and knives, at least three napkins, three fork/knife handles, and two food-contact surfaces of forks were soiled with debris. Two spoon handles on a tray were also soiled with debris. The napkin rolls were immediately removed and new rolls were replaced. Upon inspection, multiple handles and food-contact surfaces of forks were soiled with debris including large pieces of green food debris. The basket of napkin rolls was removed and silverware that had not been pre-wrapped was brought out. The area was open for lunch service with crew members at the line at the time of inspection.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination. Ensure linens are mechanically washed.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Team Dining 1 and 2
|
|
Violation:
Excessive condensation accumulated over the bains-marie due to steam escaping around the hot food pans. Condensation also accumulated on the sneeze shield.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Team Dining 1 and 2
|
|
Violation:
Excessive condensation accumulated over the bains-marie due to steam escaping around the hot food pans. Condensation also accumulated on the sneeze shield. Due to the set-up of the sneeze shield combined with the condensation, all crew members observed at the buffet bent down so that their face was below the sneeze shield in order to serve themselves from the hot lines. Additionally, food had fallen onto the counter in front of the food, such as noodles. Crew members trying to serve themselves noodles were seen dragging their noodles hanging off their plate onto the food that had already fallen onto the counter. Crew began cleaning the counter.
|
|
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. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; 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). Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Team Dining 1 and 2
|
|
Violation:
At line 2, the hand-contact portion of tongs were laying directly on bread out for service during lunch. At line 1, the hand-contact portion of tongs were laying on bread and another set on hotdogs. The food was removed.
|
|
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). Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
*
|
|
Site:
Buffet-Team Dining 2
|
|
Violation:
The time control plan for the milk compartment of the coffee machine stated service times were 10:00 AM - 2:00 PM, but the milk in the machine was labeled 10:15 AM - 1:45 PM which was inconsistent with the time control plan.
|
|
Recommendation:
Ensure food on time control is labeled in accordance with the vessel's written time control plan.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
At the soiled end of the flight-type dishwash machine, a long curtain was prescribed by the manufacturer, but a medium curtain had been placed which allowed excessive steam to escape. Condensation was not noted on the deckhead. Crew retrieved the proper length curtain.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Beer Grist Mill Room
|
|
Violation:
The underside of the mill was soiled with excessive grist.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
32
|
|
Site:
Galley-Aft Port Wine Cellar
|
|
Violation:
Chewing gum had been discarded in the waste bin of the handwash station. The area was not in operation and the bin did not have a lid. The loose gum was in a pantry inside the galley.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
13
|
|
Site:
Galley-Aft Port Wine Cellar
|
|
Violation:
Chewing gum had been discarded in the waste bin of the handwash station. The area was not in operation and the bin did not have a lid. The loose gum was in a pantry inside the galley.
|
|
Recommendation:
The supervisor should monitor and ensure that there is no food consumption, including gum chewing, in the galley, and that no food should be discarded in the open waste bins at the handwash stations as they are not constructed for food waste.
|
|
|
Item No.:
33
|
|
Site:
Galley-FSD 3.2.06 Store
|
|
Violation:
An undercounter warewash machine was stored in this unfinished locker. The deck was soiled with greater than a day's accumulation of 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.:
27
|
|
Site:
Galley-FSD 3.2.06 Store
|
|
Violation:
An undercounter warewash machine was stored in this unfinished locker. The top of the warewash machine was soiled with greater than a day's accumulation of debris and the debris could be scraped by the inspector's nail.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center
|
|
Violation:
Grease accumulated on the deck under combination ovens 2 & 3 because the drain pan was full. The area was in service.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining. 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.
|
|
|
Item No.:
32
|
|
Site:
Galley-Hot Lines
|
|
Violation:
Food debris was noted in the open waste bin of the handwash station at the aft service line. The area was not in operation and the bin was otherwise empty.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
20
|
|
Site:
Dining Room-Forward Port Galley Entrance
|
|
Violation:
Aluminum tape was noted in the ice chute of the counter ice machine. The tape had begun peeling and the sticky side was exposed. The machine was taken out of service.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Lido Omelet Station
|
|
Violation:
The two temperature-adjustable handwash stations reached a maximum temperature of 80F. The area was open during the time of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Buffet-Lido Omelet Station
|
|
Violation:
There was no paper towel dispenser at the starboard handwash station. The knob for the paper towel dispenser had broken off. This was reported on July 23.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Electrical Locker 10.2.16
|
|
Violation:
There were two puddles of standing water on the deck. The decking in the corner behind the door was soiled. This was immediately corrected.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Water Fountain Outside the Deli
|
|
Violation:
There was a pink substance on the nonfood-contact portion of the drinking spout of the water fountain. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deli
|
|
Violation:
The previously-cleaned counter-mounted oven was slightly soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Electrical Locker 10.2.4
|
|
Violation:
There was a puddle of standing water on the deck. This was immediately corrected.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Chef's Office
|
|
Violation:
There was one house fly in this area.
|
|
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.:
33
|
|
Site:
Galley-Flight-Type Dishwash
|
|
Violation:
The deck under the dishwash was soiled with more than one day's worth of accumulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Forward Galley
|
|
Violation:
There was a pink substance on the nonfood-contact area of the drinking spout of the water fountain. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Forward Galley Neutral Cabinet
|
|
Violation:
The edges of at least 10 out of 15 trays were chipped.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
39
|
|
Site:
Galley-Corridor
|
|
Violation:
One house fly was observed in the corridor by the lido restrooms.
|
|
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.:
21
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The gaskets on the pizza ovens were ripped and chipped. On the bottom pizza oven, a section of the gasket was missing. This made the area difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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:
Galley-Beverage Trolley
|
|
Violation:
The paint had been scraped away on the beverage trolley which exposed raw wood.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
|
|
Site:
Galley-Cucina del Capitano/GiGi Dishwash
|
|
Violation:
At least eight bowls had chipped edges, which made the surfaces difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
28
|
|
Site:
Dining Room-Lido
|
|
Violation:
A trolley full of clean metal plates was being wheeled through the dining room. The top plates were not covered or inverted. This was immediately corrected.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
31
|
|
Site:
Other-Pig and Anchor Bar Pantry
|
|
Violation:
A box containing a can of PVC adhesive, a can of metal polish, a can of spray paint, a tube of adhesive, and a can of grease was stored inside the brewery equipment locker. This was immediately removed.
|
|
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.:
38
|
|
Site:
Galley-Room Service
|
|
Violation:
The cleaning locker was not labeled 'CLEANING MATERIALS ONLY.' This was immediately corrected.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
34
|
|
Site:
Galley-Room Service
|
|
Violation:
The potable water supply line to the coffee machine was dripping. This was immediately corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
20
|
|
Site:
Other-Teppanyaki
|
|
Violation:
The surface of the grills were nicked, which made the area difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Other-Engine Control Room Pantry
|
|
Violation:
The deck-mounted refrigerator and coffee machine cabinet were 5.5 inches (139 millimeters) and 4.5 inches (114.3 millimeters), respectively, off the deck. The pantry was in the construction phase during the inspection; no food or the espresso machine was present or impacted. The items were raised on legs and were not sealed to the deck.
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Control Changing Room
|
|
Violation:
The washing machine had two dual check vacuum breaker backflow prevention devices installed on the hot and cold potable water lines; however, only one of these devices was listed on the device log. This was immediately corrected.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
In multiple areas, the potable water lines were labeled with two-blue stripes. In other areas, piping with 'fresh water or technical' was striped with two-blue lines. Staff stated that they will go through the potable water system and stripe all potable water lines in accordance with ISO 14726 (blue/green/blue) or a uniform blue stripe exclusively.
|
|
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). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
19
|
|
Site:
Other-Garbage Room
|
|
Violation:
In the garbage room cold storage unit, at least ten boxes of clean construction gloves and six boxes of filter masks were stored in a designated clean area within the unit; however, a box of canned beverages and a one gallon container of pineapple juice was stored on top of the boxes of gloves and masks. A case containing multiple bottle of cleaning chemicals were stored along with the food items. Additionally, loose food garbage was in and around this designated clean area.
|
|
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. Do not store foods: (4) In garbage rooms. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
32
|
|
Site:
Other-Garbage Room
|
|
Violation:
In the garbage room cold storage unit, at least ten boxes of clean construction gloves and six boxes of filter masks were stored in a designated clean area within the unit; however, a box of canned beverages and a one gallon container of pineapple juice was stored on top of the boxes of gloves and masks. A case containing multiple bottle of cleaning chemicals were stored along with the food items. Additionally, loose food garbage was in and around this designated clean area, which made this area seem too small for the storage plan.
|
|
Recommendation:
Ensure the garbage and refuse storage room is large enough to store and process the garbage and refuse.
|
|
|
Item No.:
31
|
|
Site:
Other-Garbage Room
|
|
Violation:
A box of canned beverages and a one gallon container of pineapple juice was stored along with a case containing multiple bottle of cleaning chemicals.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Other-Garbage Room
|
|
Violation:
In the garbage room cold storage unit, at least ten boxes of clean construction gloves and six boxes of filter masks were stored in a designated clean area within the unit; however, a box of canned beverages and a one gallon container or pineapple juice was stored on top of the boxes of gloves and masks. A case containing multiple bottle of cleaning chemicals were stored along with the food items. Additionally, loose food garbage was in and around this designated clean area, which made this area seem too small for the storage plan.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|