|
|
|
Item No.:
*
|
|
Site:
Buffet-Moderno Passenger Handwash Station
|
|
Violation:
The paper towel dispenser contained napkins instead of paper towels. The napkins were not effective at hand drying and pulled apart easily when wet. This was immediately corrected. The area was open for breakfast service and passengers were in the area.
|
|
Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE Surveillance Log 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.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Electronic Reporting Software
|
|
Violation:
There was no documentation showing that symptomatic crew were asked about any significant other close contacts for a crew member with symptoms starting on 8 August 2018 at 09:05 or for a crew member with symptoms starting on 22 June 2018.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for their asymptomatic immediate close contacts: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Document if the reportable crew member has or does not have additional immediate contacts including boyfriend, girlfriend, etc.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The potable water production log, dated and signed by management on 7 August 2018, identified potable water production began on 7 August 2018 at 23:45. This record identified the appropriate chlorine residual of above 2.0 MG/L (ppm) and pH level value from 7.0 to 7.8 were achieved at 23:30; fifteen minutes prior to the time potable water production began. Staff stated this was an error when the data was transcribed from the handwritten record. Staff provided the handwritten record, which identified potable water production actually began at 23:15.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The potable water production log, dated and signed by management on 18 June 2018, identified potable water production began on 15 June 2018 at 14:#0. This record identified the appropriate chlorine residual of above 2.0 MG/L (ppm) and pH level value from 7.0 to 7.8 were achieved at 15:00. Staff was unable to provide a backup handwritten log to identify the actual time potable water production began. Staff stated '#' was a typographic error.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The potable water production log, dated and signed by management on 28 June 2018, identified potable water production began on 28 June 2018 at 14:30. This record identified the appropriate chlorine residual of above 2.0 MG/L (ppm) and pH level value from 7.0 to 7.8 were achieved at 15:10; a time period of forty minutes following the start of potable water production. The inspector identified two other instances where the appropriate chlorine residual and pH level were achieved after thirty minutes following the start of production of potable water.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mandara Spa - Nail Salon
|
|
Violation:
Staff was unable to identify the backflow prevention devices for the two pedicure machines inside the spa. Each pedicure machine had a foot-wash basin with an attached spray-rinse hose that was able to rest inside the basin.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (29) any connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
The reduced pressure backflow prevention device in the bulkhead opposite the soup station did not have an air gap below the relief vent. This is a new requirement per the 2018 Operations Manual.
|
|
Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Soda System Backflow Prevention
|
|
Violation:
Multiple potable water lines for the soda guns in the following locations did not have any continuous pressure backflow prevention devices including: 1) La Cucina; 2) Topside Bar; 3) Inigo Wine Cellar; 4) Sake Bar; 5) Java Cafe; and 6) Summer Palace Wine Station. Crew responded and could not identify any backflow prevention devices on the main potable water lines and crew explained that a contractor recently had done work on the lines. Crew noted that they would install backflow prevention devices after sanitizing them for 4 hours with 50 ppm chlorine. There were backflow prevention devices installed for the carbonators at all these locations. However, the backflow prevention device for the carbonator in the Indigo Wine Cellar was capped, which prevented the vent from being able to function.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Maintain backflow prevention devices in good repair. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
|
|
|
Item No.:
08
|
|
Site:
Preparation Room-
|
|
Violation:
Crew confirmed that there was no backflow prevention device for the Bactec machine potable water hose. Crew confirmed a new one would be installed after sanitization.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Poultry Freezer
|
|
Violation:
Excessive ice was noted on boxes, shelving, and the deckhead throughout the poultry freezer. Ice on the deckhead resembled frozen condensation. Water on shelving units had frozen with ice noted on boxes below where water appeared to have dripped on to cardboard boxes of poultry. Boxes of whole bird without giblets were noted with excessive ice between them and frozen together. Multiple boxes of boneless, skinless chicken breast with rib meat were noted in disrepair, with excessive ice crystals outside the box, and with excessive ice crystals on the chicken in the clear plastic inside the box. Multiple boxes of 'FZ CHX' were noted with excessive ice crystals outside the box, as did drumsticks and chicken breast. Other packages of poultry had fuzzy ice crystals noted on the plastic inside the box. Kosher sesame chicken had significant ice built-up on the top of the box. Near the evaporative condenser, boxes of poultry contained thick ice crystallization on the outside of the box. There was a loose cardboard box that had been flattened on top of other boxes of poultry. The box had frozen in a curved position. Crew reported it was to protect other boxes from water. There was one box that had so much ice frozen on it that parts of the box, including the contents, could not be read. The condition of the majority of the boxes in the freezer was consistent; most boxes were impacted by ice.
|
|
Recommendation:
Ensure food is safe and unadulterated. Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
|
|
|
Item No.:
16
|
|
Site:
Galley-Indigo Wine Cellar Walk-In
|
|
Violation:
Three unopened ice cream mix cartons measured 44-46F by the crew and by the inspector. Three pina colada mixes measured 44F. Crew confirmed that both products were potentially hazardous. The ambient temperature thermometer measured 40F at the evaporative condenser. The ambient temperature thermometer by the door was broken, but the thermometer attached to the condenser and the gauge outside the unit were in working condition. During the measurements, the door had been opened. The door was closed, and the inspector returned to the area after inspecting another area of the galley. Upon the inspector's return, the ambient temperature thermometer outside the door measured 9.2C and the inspector measured approximately 46F with her tip sensitive thermometer in the area where the potentially hazardous food was stored. All potentially hazardous food was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Topside
|
|
Violation:
Under the sneeze guard, an uncovered, rectangular bowl with cut tomatoes was on the outside buffet line while the area was being prepared to open for service. This bowl did not have any identification noting its contents was on time control; however, other trays of uncovered food items with time control identification were present on the buffet and staff acknowledged the label was missing.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain-marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The hand-contact portion of the tongs was laying in direct contact with bread at the buffet. The area was open for service for crew.
|
|
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). 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. 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. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Poultry Freezer
|
|
Violation:
Excessive ice was noted on boxes, shelving, and the deckhead throughout the poultry freezer. Ice on the deckhead resembled frozen condensation. Water on shelving units had frozen with ice noted on boxes below where water appeared to have dripped on to cardboard boxes of poultry. Boxes of whole bird without giblets were noted with excessive ice between them and frozen together. Multiple boxes of boneless, skinless chicken breast with rib meat were noted in disrepair, with excessive ice crystals outside the box, and with excessive ice crystals on the chicken in the clear plastic inside the box. Multiple boxes of 'FZ CHX' were noted with excessive ice crystals outside the box, as did drumsticks and chicken breast. Other packages of poultry had fuzzy ice crystals noted on the plastic inside the box. Kosher sesame chicken had significant ice built-up on the top of the box. Near the evaporative condenser, boxes of poultry contained thick ice crystallization on the outside of the box. There was a loose cardboard box that had been flattened on top of other boxes of poultry. The box had frozen in a curved position. Crew reported it was to protect other boxes from water. There was one box that had so much ice frozen on it that parts of the box, including the contents, could not be read. The condition of the majority of the boxes in the freezer was consistent; most boxes were impacted by ice.
|
|
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 from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Summer Palace Beverage Station
|
|
Violation:
An ambient temperature thermometer was stored in direct contact with ice in the ice machine bin. It was removed, and crew began dumping all the ice in the machine.
|
|
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 from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Moderno VIP Breakfast
|
|
Violation:
Small trays containing salami, prosciutto, smoked salmon, turkey ham, cream cheese, sour cream, raisins, and brown sugar were placed at the buffet in a manner where they were not protected by the sneeze guard. The area was open for breakfast service and passengers were in the 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. 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-Garden Cafe
|
|
Violation:
Two trays containing breakfast pastries were placed so that the ends were located outside the sneeze shield. The tray was immediately moved. A similar violation was noted on the previous report regarding bread; however, the bread containers had been redesigned by crew so that they could not be placed outside the sneeze shield. The area was open for breakfast service and passengers were in the 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. 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.:
20
|
|
Site:
Bar-Java Cafe
|
|
Violation:
The in-use espresso machine had two slotted fasteners on the food-contact surface.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
The juice machine was out of service since 10 June 2018. Crew noted the machine was beyond repair and needed to be replaced. Crew noted new units had been ordered.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Indigo Wine Cellar Walk-In
|
|
Violation:
The ambient temperature thermometer measured 40F at the evaporative condenser. The ambient temperature thermometer by the door was broken. During the measurements, the door had been opened. The door was closed, and the inspector returned to the area after inspecting another area of the galley. Upon the inspector's return, the ambient temperature thermometer outside the door measured 9.2C and the inspector measured approximately 46F with her tip sensitive thermometer in the area of the refrigerator where potentially hazardous food was stored. Six cartons of potentially hazardous food were measured at 44F or above and were discarded.
|
|
Recommendation:
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
The technical compartment between kettles 3 and 4 was leaking and dripping into a bucket below. The source of the water was unknown.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Cagney's Pantry
|
|
Violation:
The second final rinse nozzle from the left on the upper spray arm of the rack-type conveyor dishwash machine was spraying straight down and did not create an effective fan-like spray pattern. The machine was in use with racks of plates. Crew immediately began corrective action.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Summer Palace Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine final rinse temperature gauge measured >200F. A thermocouple was placed at a final rinse nozzle, and the water temperature measured was in range, but the gauge consistently measured 8-9F higher than the thermocouple. Maximum temperature thermolabel stickers were placed on the upper spray arm and the side spray arm. After continued testing of the machine, the sticker on the upper spray arm had turned back to indicate 200F had been reached, but the thermolabel on the side spray arm had not. The proper final rinse surface temperature was reached. Crew began working on the machine and determined the issue was related to the solenoid.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Kosher Front-Loading Potwash
|
|
Violation:
At least five wash nozzles were blocked with debris. Crew immediately 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.:
24
|
|
Site:
Galley-Summer Palace Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine final rinse temperature gauge measured >200F. A thermocouple was placed at a final rinse nozzle, and the water temperature measured was in range, but the gauge consistently measured 8-9F higher than the thermocouple. Maximum temperature thermolabel stickers were placed on the upper spray arm and the side spray arm. After continued testing of the machine, the sticker on the upper spray arm had turned back to indicate 200F had been reached, but the thermolabel on the side spray arm had not. The proper final rinse surface temperature was reached. Crew began working on the machine and determined the issue was related to the solenoid.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-FSD 06-5-079
|
|
Violation:
The previously-cleaned, dedicated kosher waffle maker was soiled with over a day's accumulation of debris on the food contact surface. The item was sent to be cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Summer Palace Wine Station
|
|
Violation:
In the undercounter technical space where the carbonator was located, the water lines were soiled with sticky debris. Crew began cleaning the area.
|
|
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:
Bar-Java Cafe
|
|
Violation:
The water lines near the carbonator in the undercounter technical area were soiled with a sticky residue.
|
|
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:
Provisions-Sundries Locker
|
|
Violation:
The sundries locker contained a mechanical warewash machine, a three compartment sink, and a pulper that the crew noted had not been used for many years, but they wanted to keep the items for spare parts. The potable water line was not connected to the pulper; however, there was debris in the drain of the pulper that could be seen. Additionally, when the cover was removed from the pulper, a strong odor was noted by the inspector and crew.
|
|
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:
Pantry-Deck 10 Housekeeping Pantry FSD 10-3-020
|
|
Violation:
Ten recently-cleaned plastic ice scoops were stored stacked inside a closed plastic bin. This plastic bin was stored inside a closed stainless steel cabinet. These ice scoops had visible moisture on the food-contact surface, and were stored in a manner that did not permit air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Topside Grill
|
|
Violation:
A crew member was seen carrying a stack of clean serving trays face-up and with her hands touching the food-contact side of the top tray. She reported she was bringing them to the Topside Grill buffet so that tongs could be placed on them. Crew sent the items back to be re-washed.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
During breakfast service, a crew member was pushing a trolley full of clean plates. One of the stacks of plates was face-up and the top plate was exposed. A supervisor immediately began corrective action after the inspector noted the issue.
|
|
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.:
29
|
|
Site:
Galley-Indigo Dishwash
|
|
Violation:
A large trash can was blocking the handwash station. The dishwash area was in operation.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
There was excessive standing water on the deck behind and adjacent to the potwash machine. Crew noted it was from the chemical dispenser connection and began corrective action.
|
|
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-Poultry Freezer
|
|
Violation:
Excessive ice was noted on boxes, shelving, and the deckhead throughout the poultry freezer. Ice on the deckhead resembled frozen condensation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
There were seams and gaps noted at the juncture of the bulkhead panels and between the backsplash and the bulkhead panels at the handwash station adjacent to the soup station.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was excessive standing water on the deck. The source was unknown but crew reported it might have been the cleaning solution from the large buckets. Additionally, there was missing tile below the soiled side of the flight-type conveyor dishwasher. Standing water had accumulated in the area.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-La Cucina
|
|
Violation:
The deck under the portable upright wine refrigerators in the show galley was excessively soiled with greater than a day's accumulation of dust and 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.:
34
|
|
Site:
Galley-Great Outdoor Dishwash
|
|
Violation:
The drain line of the rack-type conveyor dishwash machine just prior to the soiled curtains was leaking, which caused water to pool on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
There was excessive standing water on the deck behind and adjacent to the potwash machine. Crew noted it was from the chemical dispenser connection and began corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Great Outdoor Dishwash
|
|
Violation:
The drain line of the rack-type conveyor dishwash machine just prior to the soiled curtains was leaking, which caused water to pool on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
38
|
|
Site:
Galley-Indigo Dishwash
|
|
Violation:
A squeegee was stored in front of the handwash station behind the trash can that blocked access to the area. The squeegee was not in active use.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Soiled Dish Drop
|
|
Violation:
There was a wet mop stored in a bucket but it was not in use.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Bar-Sake
|
|
Violation:
There was one small fly. The area was not in operation.
|
|
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.
|
|
|