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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log and 72-Hour Questionnaire
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Violation:
The AGE Log and Questionnaire did not comply with 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. 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.
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Item No.:
16
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Site:
Buffet-Deck 9 Starboard Egg Station
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Violation:
A bowl of prepared seaweed was out for service at the egg station. The seaweed inside this bowl was moist. There was no marking on this bowl to identify this item was on time control. Staff was unable to provide any information identifying that this food item was not potentially hazardous. The other potentially hazardous food items stored in this area were on four-hour time control.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 White Harvest Omelet Station Starboard
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Violation:
A tray of dolmas (stuffed grape leaves) was out on the buffet line for service without any serving utensils. A passenger grabbed a dolma from the tray on the buffet line with her bare hands. This buffet line was open for service. Staff reprimanded the passenger and removed the entire tray of dolmas for discard.
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Recommendation:
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). Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 9 Starboard Buffet Line
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Violation:
One plate, soiled with yellow egg residue, was stored on top of the buffet line while passengers were present and the area was in service. The inspector instructed staff to remove this item.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 3 Ice Station
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Violation:
The inspector observed an ice-dispensing scoop stored inside the ice bin of the aft ice machine. Both the ice scoop and the handle to the scoop were fully submerged underneath a layer of ice. When this submerged ice scoop was removed, it was not soiled. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 9 Dive In
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Violation:
One small, white condiment bowl had a chip on the edge of the food-contact surface, making this item difficult to clean. This bowl was not soiled. Corrections started immediately.
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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. 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.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The felt, dough sheeter belt was fraying on the food-contact surface. Crew immediately requested a new belt.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 3
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Violation:
The four casters on the bottom of six different storage racks were heavily corroded and difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Deck 9 New York Pizza
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Violation:
The casters of the movable refrigeration unit were heavily corroded and difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Deck11 Tamarind
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Violation:
There was a steady drip from the front corner of the dirty end of the rack-type dishwashing machine. Water accumulated on the deck beneath this leak. Corrections started immediately.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash Station
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Violation:
The conveyor-type dishwashing machine had a steady drip underneath the middle of the rinse compartment. Water was observed pooled on the deck beneath this leak. Water pooled approximately one centimeter deep.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 Dishwash Station
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Violation:
The conveyor-type dishwashing machine had a steady drip of water from the bottom of the wash compartment. Water pooled on the deck beneath this leak and was approximately one centimeter high.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 Dishwash Station
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Violation:
The rack-type dishwashing machine had a steady drip from the middle of the final rinse compartment. An excess amount of water pooled on the deck beneath this leak.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Ice Station P.8.4.02
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Violation:
The plastic nozzle was missing from the lower wash arm of the hood-type warewashing machine. The machine was in use with a rack of food service equipment.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 Potwash Station
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Violation:
The potwash machine in this area was out-of-service due to a broken wash tank heating element. This machine was out-of-service since 21 June 2018, and staff submitted PO # T472-181054 to correct the broken tank heating element. Staff was using a three-compartment sink instead.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Other-Outside Carpenter's Workshop
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Violation:
An open, soiled, plastic bin - containing approximately eight soiled cutting boards - was stored on the soiled deck, a few inches away from a pallet containing waste. A plastic bin that was to be discarded was leaning on the bin with cutting boards. The cutting boards were stored in soiled water inside the plastic bin. Crew were uncertain if the cutting boards were to be shaved or discarded. A senior crew member arrived to the area and stated they should have been cleaned, and sent the items for cleaning.
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Recommendation:
Ensure soiled items are stored in a designated area in preparation for cleaning and sanitizing.
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Item No.:
24
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Site:
Galley-Deck 2 Entremetier
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Violation:
The bucket of sanitizing solution in between combination ovens # 3 and # 4 did not have a chlorine concentration between 50 MG/L (ppm) and 200 MG/L (ppm). The inspector and staff measured the chlorine concentration less than 50 MG/L (ppm). Corrections started immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
26
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Site:
Galley-Deck 9 Dive In
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Violation:
One small, white condiment bowl was soiled with an affixed piece of brown debris on the food-contact surface. Corrections started immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Deck11 Tamarind
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Violation:
One plastic cup, stored on the clean side of the starboard waiter station, had a piece of brown debris attached to the beverage-contact surface. This item was removed for rewash.
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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.:
27
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Site:
Galley-Deck 11 Tamarind
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Violation:
The top of the moveable refrigeration unit was soiled to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 9 Portside
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Violation:
The lower pipes inside the technical compartment for the hood washing system were moist and covered with a green and brown slime. Water accumulated on the bottom of this technical compartment.
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Recommendation:
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Item No.:
27
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Site:
Galley-Deck 9 Portside
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Violation:
The lower pipes inside the technical compartment for the hood washing system were moist and covered with a green and brown slime. Water accumulated on the bottom of this technical compartment.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 9 Canaletto
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Violation:
The top of the locker identified for 'Cleaning Supplies' 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. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 9 Canaletto
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Violation:
The top of the personal protective equipment (PPE) station was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Deck 9 Starboard Waiter Station
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Violation:
One plastic cup, stored inverted and out for service, had visible moisture on the beverage contact surface. Moisture was observed dripping from the cup. Passengers were present in the area. This cup was removed for rewash.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Deck 9 Market Central Aft Buffet Line
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Violation:
Four stacked bowls had visible moisture on the food contact surface. When these bowls were removed from the stack, moisture dripped from the bowls. These bowls were out for service and passengers were present in the area. These bowls were removed for rewash.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Deck 9 Forward Coffee Station
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Violation:
One mug, stored inverted and out for service, had visible moisture on the beverage-contact surface. This item was removed for rewash.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Other-Outside Carpenter's Workshop
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Violation:
An open, soiled, plastic bin - containing approximately eight soiled cutting boards - was stored on the soiled deck, a few inches away from a pallet containing waste. A plastic bin that was to be discarded was leaning on the bin with cutting boards. The cutting boards were stored in soiled water inside the plastic bin. Crew were uncertain if the cutting boards were to be shaved or discarded. A senior crew member arrived to the area and stated they should have been cleaned, and sent the items for cleaning.
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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).
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Item No.:
28
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Site:
Provisions-Corridor
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Violation:
Two pallets containing single use food-service items, chemicals, and nonfood-service items were stored in the corridor under and unfinished deckhead. The deck underneath these pallets was soiled. Items included, but not limited to: multiple bags of bamboo picks, six loose sleeves of paper cups, unused hair dryers, at least two boxes of paper napkins, at least three large boxes of single-use cups, four boxes of wine glasses, one container of floor cleaner, one container of rinse additive, and one container of drying agent. No staff member was working in the area at the time. Crew explained these items were removed from a storeroom for distribution. Five sleeves of single-use cups were stored within a few inches of a large container of cleaning chemicals. A small package of single-use bamboo picks was stored next to a balled up piece of paper towel and a bottle of chemicals. A box of single-use cups was stored directly adjacent to a box of cleaning chemicals. One of the pallets was stored less than two feet from a pallet containing six clear plastic bags with used bottles for recycling. Crew discarded the loose sleeves of paper cups. Crew inspected all boxes and moved the remaining items.
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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).
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Item No.:
28
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Site:
Other-Hydro-Pool
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Violation:
A beverage station was set up at the hydro-pool with a water dispenser and glasses. The clean glasses were stored inverted on a tray, and three recently used glasses were stored a few inches away. Staff stated passengers placed these used glasses on this tray. This area was not monitored to remove the used drinking glasses, and there was no obvious 'dirty area' for passengers to deposit their used drinking glasses.
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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).
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Item No.:
31
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Site:
Provisions-Corridor
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Violation:
Two pallets containing single use food-service items, chemicals, and nonfood-service items were stored in the corridor under and unfinished deckhead. The deck underneath these pallets was soiled. Items included, but not limited to: multiple bags of bamboo picks, six loose sleeves of paper cups, unused hair dryers, at least two boxes of paper napkins, at least three large boxes of single-use cups, four boxes of wine glasses, one container of floor cleaner, one container of rinse additive, and one container of drying agent. No staff member was working in the area at the time. Crew explained these items were removed from a storeroom for distribution. Five sleeves of single-use cups were stored within a few inches of a large container of cleaning chemicals. A small package of single-use bamboo picks was stored next to a balled up piece of paper towel and a bottle of chemicals. A box of single-use cups was stored directly adjacent to a box of cleaning chemicals. One of the pallets was stored less than two-feet from a pallet containing six clear plastic bags with used bottles for recycling. Crew discarded the loose sleeves of paper cups. Crew inspected all boxes and moved the remaining items.
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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.
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Item No.:
31
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Site:
Galley-Deck 9 New York Pizza
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Violation:
A closeable, container of Virox wipes was stored on the food surface counter where passengers placed orders and received pizza. Staff stated these wipes were to disinfect the passenger pagers following use.
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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.
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Item No.:
33
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Site:
Provisions-Deck B Fish Thawing
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Violation:
The top hinge between the door on the right side of the thawing room and the bulkhead was heavily soiled with a white, granular material. This gritty, white material covered the entire surface of the top hinge.
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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.:
33
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Site:
Bar-Deck 9 Pool
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Violation:
Two beer dispensing taps were located near the edge of the pool area on movable stands. A decorative, cloth umbrella, which was a soft material and not easily cleanable, was affixed to each of the moveable stands. This umbrella acted as a deckhead above each dispensing tap. These umbrellas were not soiled. Corrections started immediately.
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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
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Site:
Other-Outside Carpenter's Workshop
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|
Violation:
An open, soiled, plastic bin - containing approximately eight soiled cutting boards - was stored on the soiled deck, a few inches away from a pallet containing waste. A plastic bin that was to be discarded was leaning on the bin with cutting boards. The cutting boards were stored in soiled water inside the plastic bin. Crew were uncertain if the cutting boards were to be shaved or discarded. A senior crew member arrived to the area and stated they should have been cleaned, and sent the items for cleaning.
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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.:
33
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Site:
Provisions-Corridor
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Violation:
Two pallets containing single use food-service items, chemicals, and nonfood-service items were stored in the corridor under and unfinished deckhead. The deck underneath these pallets was soiled. Items included, but not limited to: multiple bags of bamboo picks, six loose sleeves of paper cups, unused hair dryers, at least two boxes of paper napkins, at least three large boxes of single-use cups, four boxes of wine glasses, one container of floor cleaner, one container of rinse additive, and one container of drying agent. No staff member was working in the area at the time. Crew explained these items were removed from a storeroom for distribution. Five sleeves of single-use cups were stored within a few inches of a large container of cleaning chemicals. A small package of single-use bamboo picks was stored next to a balled up piece of paper towel and a bottle of chemicals. A box of single-use cups was stored directly adjacent to a box of cleaning chemicals. One of the pallets was stored less than two feet from a pallet containing six clear plastic bags with used bottles for recycling. Crew discarded the loose sleeves of paper cups. Crew inspected all boxes and moved the remaining items.
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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.:
34
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Site:
Galley-Deck 2 Entremetier
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Violation:
The insulated pipes, inside the technical compartment over blast chiller unit # BC 2, were visibly covered in moisture and were dripping. Moisture was observed on the bottom of this technical compartment. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Galley-Deck 9 Canaleto
|
|
Violation:
The pipes inside the technical compartment for the hood washing system were leaking. Water accumulated on a shelf inside this technical compartment.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Deck 9 Portside
|
|
Violation:
The lower pipes inside the technical compartment for the hood washing system were moist and covered with a green and brown slime. Water accumulated on the bottom of this technical compartment.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Galley-Deck 9 Portside Aft
|
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Violation:
The pipe near the test switch inside the technical compartment for the hood cleaning system was steadily leaking. Moisture was observed collecting on the metal shelf below this leak, and then dripping to the bottom of this technical compartment.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck11 Tamarind
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Violation:
There was a steady drip from the front corner of the dirty end of the rack-type dishwashing machine. Water accumulated on the deck beneath this leak. Corrections started immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 3 Dishwash Station
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Violation:
The conveyor-type dishwashing machine had a steady drip underneath the middle of the rinse compartment. Water was observed pooled on the deck beneath this leak. Water pooled approximately one centimeter deep.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 2 Dishwash Station
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Violation:
The rack-type dishwashing machine had a steady drip from the middle of the final rinse compartment. An excess amount of water pooled on the deck beneath this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 2 Dishwash Station
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Violation:
The conveyor-type dishwashing machine had a steady drip of water from the bottom of the wash compartment. Water pooled on the deck beneath this leak and was approximately one centimeter high. Staff stated this leak was from the drain line.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Food Service General-Salad Washers
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Violation:
Crew reported the salad washers in the Deck A Lido Preparation Room, Deck B Vegetable Preparation Room, and the Deck 2 Garde Manger had not been used in approximately two years. Crew reported the vessel now had a chemical on board that was not compatible in conjunction with the existing machines. These machines were maintained clean, but were no longer necessary for the operation on the vessel.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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