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Item No.:
*
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Site:
Buffet-Deck 15 World Fresh Market
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|
Violation:
There was no ventilation located above the port and starboard soup stations.
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Recommendation:
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Item No.:
*
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Site:
Bar-Deck 5 International Cafe
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Violation:
There was no ventilation above the portable soup warmer.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
The current version of the medical data management system did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual.
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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.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log - Close Contacts
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Violation:
It was not documented in the electronic medical reporting software if symptomatic crew were asked about any significant other close contacts. The inspector did not observe documentation regarding significant others for a crew member with symptoms starting on 1 July 2018 at 06:30 and for a crew member with symptoms starting on 12 June 2018 at 08:30
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|
Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts including boyfriend, girlfriend, etc.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Log
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|
Violation:
The ship identified the location of 89 air gaps on its cross-connection control program log; however, there was no record these 89 air gaps were tested at least annually. This is a new requirement for the 2018 VSP Operations Manual.
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|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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|
Site:
Potable Water-Engine Room - Starboard and Portside Evaporators
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|
Violation:
The distillate lines leaving the starboard and portside evaporator units, directed to the potable water system, were not striped or painted in accordance with ISO 14726 (blue/gray/blue). Corrections started immediately.
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|
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.
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Item No.:
08
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|
Site:
Potable Water-Engine Room - Injection Point
|
|
Violation:
The potable water line was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only following the halogen injection point on the portside of the ship. Additionally, this line was not striped or painted blue/green/blue or blue at 5-meter (15-feet) intervals.
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|
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.
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Item No.:
08
|
|
Site:
Potable Water-Engine Room - Halogenation Station
|
|
Violation:
The line supplying potable water to the chemical filling containers adjacent to the reverse osmosis unit was not striped in accordance with ISO 14726 (blue/gray/blue) or blue. Additionally, this line was not striped or painted blue/green/blue or blue at 5-meter (15-feet) intervals.
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|
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.
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Item No.:
16
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|
Site:
Provisions-Deck 3 Dairy 3716
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|
Violation:
The temperatures of multiple potentially hazardous (PHF) food items were measured significantly above 41°F (in the danger zone). Both the crew and the inspector measured temperatures of multiple products between 44°F to 51°F. The crew and inspector measured the temperatures of multiple food items together and measured temperatures within approximately 1°F of each other with their tip-sensitive thermometers including: 1) Five, one-quart containers of non-UHT half and half measured at 50°F. 2) Four packages of liverwurst measured between 49°F and 50°F. There were eight boxes of four, two-pound packages inside each box. 3) Multiple measurements of cooked landjaeger measured 51°F. There were ten, 28-pound boxes. 4) Samples from twelve boxes containing 9.62 pounds of lyoner measured between 46°F and 50°F. 5) Samples from six boxes of 10.84 pounds of cooked Bavarian meatloaf measured between 48°F to 51°F. 6) Four measurements of jagdwurst measured 46°F to 47°F. There were thirteen boxes weighing 10.36 pounds each. Temperatures were taken from different areas of food products, and in different areas of the stacks (upper and lower, forward, and back). Food items were located both close to and far from the evaporative condenser unit. The ambient temperature thermometers inside the room measured in a range from 42°F to 44°F, and the inspector measured elevated temperatures with a tip-sensitive thermometer. All PHF items out-of-temperature were discarded. Crew had not yet begun loading provisions for the day, and all food was from previous loading.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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|
Site:
Provisions-Deck 4 Dairy
|
|
Violation:
The temperatures of multiple potentially hazardous (PHF) food items were measured significantly above 41°F (in the danger zone). Both the crew and the inspector measured temperatures of multiple products between 44°F - 51°F. The crew and the inspector measured multiple food items together and measured temperatures within approximately 1°F of each other. Crew had not yet begun loading provisions for the day, and all food items were from previous loading. PHF items measured in the temperature danger zone included: 1) Five tubs of five-pound sour cream were measured from 45°F to 47°F. There were approximately 30 boxes, which contained four tubs each. 2) Four, 48-ounce containers of cream cheese measured between 48°F and 50°F. There were approximately thirteen boxes, which contained six packages of cream cheese each. 3) Five, five-pound logs of mozzarella cheese measured between 43.7°F and 45°F. There were approximately 35 logs total. 4) Five, 2.2-pound logs of goat cheese measured between 44°F and 45°F. There were approximately two boxes containing two logs each. 5) Three, five-pound containers of mascarpone cheese measured at 45°F. There were approximately two containers. 6) Two, small wheels of brie cheese measured at 46°F to 48°F. There were at least eight wheels of brie cheese. 7) Five, three-pound containers of ricotta cheese measured between 44°F and 45°F. There were approximately ten packages containing six tubs per package. 8) Two additional five-pound logs of mozzarella cheese from a box measured at 46°F. There were three boxes containing eight logs per box. All PHF food items out-of-temperature were discarded. The error of accuracy of the inspector's thermometer was +/- 0.7°F. Samples were taken from various different products in various areas of shelving and stacks throughout this unit.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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|
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Item No.:
18
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
A tray of smoked salmon canapés was stored over a tray of salami canapés in an undercounter refrigeration unit. Both items were ready-to-eat products, but the smoked salmon was an undercooked product. This was immediately corrected.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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|
Site:
Buffet-Deck 5 Staff Mess
|
|
Violation:
Multiple side sneeze guards were missing, or were constructed in a way that created large gaps greater than one inch. This allowed for the potential contamination of food stored behind these guards, including soup, rice, and salad.
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|
Recommendation:
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).
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Item No.:
19
|
|
Site:
Bar-Deck 15 Mix Bar
|
|
Violation:
During service, the counter ice bin was left open for an extended period of time when crew members were not actively scooping ice. Passengers were at the bar. Corrections started immediately.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
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Item No.:
19
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|
Site:
Other-Bridge
|
|
Violation:
The inspector opened an upper wooden cabinet along the back wall of the bridge and observed multiple, open food items stored inside. Three, one-liter cartons of juice, which were pasteurized and labeled to refrigerate following opening, were open inside this cabinet. Additionally, one plastic bag of potato chips and one plastic bag of cashews were open inside this space. When these items were removed, there was coffee ground debris and small pieces of food debris on the wooden shelf. Additionally, the shelf surface under the three cartons of juice was sticky to touch. Staff removed these open items for disposal.
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|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
19
|
|
Site:
Other-Bridge
|
|
Violation:
The inspector opened a lower wooden cabinet along the back wall of the bridge, and observed multiple, open food items stored inside. One bag of potato chips, one cardboard container of crackers, and one plastic bag of tortilla chips were stored open inside this space. When these items were removed, numerous pieces of food debris and one large piece of a chip were observed on the wooden shelf. Staff removed these open items for disposal.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
Undercounter refrigeration unit # 41304B had been out of service for at least five weeks. Crew noted there was sufficient cold-hold capacity, even with this unit out-of-service.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
|
|
Site:
Pantry-Bridge
|
|
Violation:
The coffee machine had two slotted fasteners, located in the coffee splash zone, on either side of the dispenser. These slotted fasteners were soiled with greater than a day's worth of accumulation of residue.
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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:
Provisions-Deck 4 Dairy
|
|
Violation:
Multiple potentially hazardous (PHF) food items were measured at temperatures significantly above 41°F (in the danger zone). Both crew and the inspector measured temperatures of multiple products between 44°F - 51°F. The crew and inspector measured multiple foods together and measured food temperatures within 1°F of each other. Crew had not yet begun loading provisions for the day and all food was from previous loading. Crew noted that crew members had opened the door to access the refrigerator prior to the inspection, but noted it was open for minimal periods - primarily for cleaning operations. The ambient temperature thermometer located in the far corner of the walk-in refrigeration unit from the door measured temperatures as high as 50°F. Additionally, the ambient temperature thermometer located at the corner of the room near the locker measured a temperature of 49°F during the inspection. The inspector reminded crew members to keep the door shut during the inspection. The thermometer attached to the evaporative condenser unit measured a temperature of 42°F. The inspector used a tip-sensitive thermometer in various corners of the room and measured temperatures ranging from 45°F to 50°F.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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|
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Item No.:
20
|
|
Site:
Provisions-Deck 3 Dairy 3716
|
|
Violation:
The temperatures of multiple potentially hazardous (PHF) food items were significantly above 41°F (in the danger zone). Both the crew and the inspector measured temperatures of multiple products between 44°F to 51°F. The crew and inspector measured multiple foods together and measured temperatures within approximately 1°F of each other. Crew had not yet begun loading provisions for the day and all food was from previous loading. The ambient temperature thermometers in the walk-in dairy room measured above 42° to 44°F. The inspector measured these elevated temperatures with a tip-sensitive thermometer. All PHF items out-of-temperature were discarded.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
25
|
|
Site:
Pantry-Bridge
|
|
Violation:
One, slightly damp wiping cloth was stored on the stainless steel counter behind the coffee machine. This cloth was soiled with a brown residue on the center of the cloth. Staff removed this item.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Pantry-Bridge
|
|
Violation:
The coffee machine had two slotted fasteners, located in the coffee splash zone, on either side of the dispenser. These slotted fasteners were soiled with greater than a day's worth of accumulation of residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 15 Mix Bar
|
|
Violation:
The beer tap was excessively soiled with a dark, thick debris. The beer tap was connected, but crew reported it was switched off. The bar was open for service at the time, and the tap handle was removed to ensure the tap was not used until cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
The handle of the ice scoop was soiled with brown debris. This scoop was stored inside the bin while the area was in operation. This scoop was removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Bridge
|
|
Violation:
The top of the right cabinet inside the pantry was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and black residue. Staff stated cleaning occurred in this area during each shift.
|
|
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:
Other-Bridge
|
|
Violation:
The inspector opened an upper wooden cabinet along the back wall of the bridge and observed multiple, open food items stored inside. Three, one-liter cartons of juice, which were pasteurized and labeled to refrigerate following opening, were open inside this cabinet. Additionally, one plastic bag of potato chips and one plastic bag of cashews were open inside this space. When these items were removed, there was coffee ground debris and small pieces of food debris on the wooden shelf. Additionally, the shelf surface under the three cartons of juice was sticky to touch. Staff removed these open items for disposal.
|
|
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:
Other-Bridge
|
|
Violation:
The inspector opened a lower wooden cabinet along the back wall of the bridge, and observed multiple, open food items stored inside. One bag of potato chips, one cardboard container of crackers, and one plastic bag of tortilla chips were stored open inside this space. When these items were removed, numerous pieces of food debris and one large piece of a chip were observed on the wooden shelf. Staff removed these open items for disposal.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Bridge
|
|
Violation:
The inspector opened an upper wooden cabinet along the back wall of the bridge. The inspector observed a coffee machine, which was not in service, filled coffee beans and ground debris underneath the dispenser. This machine was recently used; however, it was not cleaned, nor emptied following use.
|
|
Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) at a frequency specified by the manufacturer; or (2) in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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|
|
Item No.:
31
|
|
Site:
Pantry-Bridge
|
|
Violation:
One open, paper package containing a cleaning powder with active ingredient Sodium Dichloro-s-Triaazinetrione Dihyrdate, was observed laying on top of the warewash machine inside the pantry. This package had first aid instructions on the back. This area was not in service. Staff stated this area was cleaned during each shift.
|
|
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.:
33
|
|
Site:
Pantry-Bridge
|
|
Violation:
Water collected on top of the grout of the tile floor on the left side of the bridge pantry. This area was not in service. Staff stated this area was cleaned during each shift.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 Frozen Vegetable Freezer Unit # 4735
|
|
Violation:
Excessive frozen condensation was observed on the deckhead. Food stored below was not impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 Fish Defrost Unit # 4722
|
|
Violation:
Water was observed on a deckhead seam dripping onto the deck below. Water had not yet pooled on the deck. This dip and leak from the deckhead seam was above a trolley storing seafood. No dripping was noted onto the trolley of seafood and the trolley was moved. The source of the water was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 Fish Freezer Unit # 4724
|
|
Violation:
Significant amount of ice had built-up and was frozen to the bulkhead. Ice accumulation was not observed on any of the boxes of frozen fish stored inside this unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3
|
|
Violation:
Walk-in dry storage unit # 3701 and unit # 3708 had water on the deckhead from an unknown source. In walk-in dry storage unit # 3701, there was an active leak dripping onto the deck below. Water had not pooled on the deck and food stored inside this unit was not impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Starboard Wine Station
|
|
Violation:
Standing water was observed under the red wine refrigerator. The source of the water was unknown. This area was not in service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 World Fresh Market Show Galley
|
|
Violation:
In the area closest to the elevator corridor, there were difficult-to-clean seams noted at the juncture of the bulkhead tiles and stainless steel near the handwash sink and microwave.
|
|
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.
|
|
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Item No.:
33
|
|
Site:
Galley-Deck 5 Potwash
|
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Violation:
Water was dripping from the deckhead onto the deck below near the potwash machine. The source of the water was unknown. The machine was taken out of service due to this leak.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Provisions-Deck 4 Corridor
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Violation:
The corridor near the ice cream freezer unit # 4733 was malodorous. Crew postulated this was from a stagnant, dry-drain line. Corrections started immediately.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Provisions-Deck 4 Corridor
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Violation:
A wet mop was stored in a bucket inside the cleaning materials locker. This mop was not stored in a manner that allowed for air-drying.
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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.:
39
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Site:
Buffet-Deck 15 World Fresh Market Starboard
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Violation:
One large fly was observed during service.
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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.
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Item No.:
40
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Site:
Provisions-Deck 3 Dry Store 3701
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Violation:
One dead fly was noted on a bag of rice. Additionally, one dead fly was noted on a bag of navy beans. Provisioning was not occurring at this time.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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