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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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Violation:
The 72-hour self-administered questionnaire was not updated per the 2018 VSP Operations Manual. Staff stated that this would be updated soon with all of the updated information.
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Recommendation:
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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log did not contain the updated information per VSP 2018 Operations Manual. Staff stated that this information would be updated soon.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? r similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.:
06
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Site:
Potable Water-Chart Records
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Violation:
On 5 October 2018, the chart for far point overlapped approximately 12 hours. Additionally, on this same date the potable water bunkering chart also overlapped for 12 hours. Notations on both charts indicated that due to workload of staff, the charts were not changed on time. All levels were within normal range during these times.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
16
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Site:
Buffet-Deck 9 Homestead Station Starboard Side
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Violation:
A black frame obstructed the consumer advisory statement describing the animal derived foods served raw or undercooked may increase the risk of foodborne illness, especially if certain medical conditions exist. This advisory was located at the right side of the Homestead station and was for fried eggs cooked to order, boiled eggs, scrambled eggs, cold cuts, and smoked salmon. Corrections started immediately.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Pantry-Housekeeping Pantry P.8.4.02
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Violation:
The pantry located across from cabin number 8063 had an ice scoop which was submerged in the ice. The handle portion of the scoop was in contact with the ice in the bin. Staff stated that this would be properly disinfected 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). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Steam/Rice Kettle
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Violation:
The steam kettle nearest the entrance to the buffet line was out of order. Documentation on the inside of the kettle indicated that it had been out of order due to electrical malfunction for approximately one (1) week. Although this had been broken for a week, there was an excessive buildup of grease and food debris on the lid, sides and lid handle. Staff stated that this would be cleaned right away.
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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
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Site:
Galley-Deck 2 Pinnacle Grill
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|
Violation:
The top, inside panel of the right undercounter oven was not properly affixed to the frame of the oven, which created a difficult-to-clean surface. This created a gap, exposing insulation and metal pieces between the top of inside panel of the oven and the frame. The inspected rubbed an alcohol swab over this area, and numerous pieces of tan debris flaked out. This gap was located in the splash zone above where food is cooked inside the oven.
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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.:
21
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Site:
Buffet-Officer's Mess - Buffet Hot Table
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|
Violation:
The flat, black warmer located on the tabletop in this area had a seam at the edge along the right side which was larger than 0.8mm making the area 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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Pantry-Housekeeping Pantry P.8.4.02
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Violation:
The undercounter glasswash machine in this pantry was not in working condition during the inspection. There was a work order posted on the machine noting that the machine had been out of order since November 2018.
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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 9 Scullery
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Violation:
The rack-type dishwashing machine was out-of-order since the morning of inspection (25 November 2018). Staff stated this machine was placed out-of-order due to fluctuating pressure. Staff submitted a work order to repair the machine.
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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 9 Scullery
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Violation:
A steady drip was observed underneath the middle section of the wash compartment for the conveyor-type dishwashing machine. Water was observed pooled on the deck underneath this drip.
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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 9 Scullery
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|
Violation:
Excessive moisture was observed exiting the clean end of the conveyor-type dishwashing machine. Moisture exited the machine through the curtains and collected on the outside ledge above where clean dishes exited the machine. No condensation was observed dripping on the dishes as they exited the machine. The ventilation system above the conveyor-type dishwashing machine was functioning properly.
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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 9 Scullery
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|
Violation:
The outside surface of the curtains, located on the clean-end of the conveyor-type dishwashing machine, were soiled with an excessive amount of brown and gray residue. Corrections started immediately.
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Recommendation:
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).
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Item No.:
22
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Site:
Galley-Deck 9 Pasta Station Portside
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|
Violation:
The sanitizing bucket filled with solution and a washcloth was soiled with an oily sheen and was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 9 Italian Station Portside
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|
Violation:
The undercounter warewashing machine was out-of-order since 13 November 2018. Staff submitted job order #450857 to repair this machine.
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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-Rack-Type Dishwash Machine
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|
Violation:
The final rinse temperature measured at the manifold was 202F. The outer display gauge also indicated that the final rinse was approximately 200F. Staff stated the temperature would be adjusted to ensure it does not exceed 194F.
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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 9 Asian Station Starboard Side
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|
Violation:
The undercounter warewashing machine was out-of-order since 29 October 2018. Staff submitted job order # 447765 to repair this machine.
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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:
A small, steady drip was observed from the pipe supplying steam to the front-opening potwash machine. Water was observed pooled on the deck below 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:
Galley-Deck 2 Aft Warewashing Station
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|
Violation:
A steady stream of water was observed from under the middle of the first compartment for the conveyor-type dishwashing machine. Water was observed pooled on the deck below this leak. Staff stated this stream of water was a waste line and was not properly directed towards the scupper. Additionally, a steady leak was observed from the middle of the wash compartment for this machine.
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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.:
24
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Site:
Galley-Rack-Type Dishwash Machine
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|
Violation:
The final rinse temperature measured at the manifold was 202F. The outer display gauge also indicated that the final rinse was approximately 200F. Staff stated the temperature would be adjusted to ensure it does not exceed 194F.
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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.
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Item No.:
25
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Site:
Galley-Deck 9 Pasta Station Portside
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Violation:
The sanitizing bucket filled with solution and a washcloth was soiled with an oily sheen and was cloudy. Corrections started immediately.
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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
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Site:
Galley-Deck 9 Scullery
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|
Violation:
Two (2) coffee mugs, stored inverted on the rack labeled for clean items, were soiled with pieces of food debris on the beverage-contact surface. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Galley-Deck 2 Pinnacle Grill
|
|
Violation:
The top, inside panel of the right undercounter oven was not properly affixed to the frame of the oven, which created a difficult-to-clean surface. This created a gap, exposing insulation and metal pieces between the top of inside panel of the oven and the frame. The inspected rubbed an alcohol swab over this area, and numerous pieces of tan debris flaked out. This gap was located in the splash zone above where food is cooked inside the oven.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
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Site:
Galley-Deck 9 Sweet Spot Portside
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|
Violation:
The top of time control cold cart # 2 was soiled to the touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a dark gray and 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 2 Aft Coffee Station
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|
Violation:
The tops of the two cabinets labeled for cleaning supplies were soiled to sight and touch. The inspector rubbed an alcohol wipe over the surfaces of each cabinet, and the alcohol 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.:
27
|
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Site:
Galley-Deck 3 Aft Coffee Station
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|
Violation:
The top of the cabinet labeled for cleaning supplies, located near the entrance to the galley, was soiled to sight and touch. When the inspector rubbed an alcohol wipe over this surface, the wipe became soiled with dust and 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
|
|
Site:
Galley-Steam/Rice Kettle
|
|
Violation:
The steam kettle nearest the entrance to the buffet line was out of order. Documentation on the inside of the kettle indicated that it had been out of order due to electrical malfunction for approximately one (1) week. Although this had been broken for a week, there was an excessive buildup of grease and food debris on the lid, sides and lid handle. Staff stated that this would be cleaned right away.
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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.:
29
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Site:
Galley-Deck 3 Pastry Station
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|
Violation:
The handwashing sink inside the pastry station was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature stabilized at 94.0F. The inspector utilized a needle-tip thermometer to record the temperature. The area was not in service and staff was preparing food. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
|
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Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The handwashing station, located in front of the bain-marie for the hot food line, did not have a supply of single-service paper towels. This area was not in service. Corrections started immediately.
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|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
|
|
Site:
Galley-Deck 2 Garde Manger Vegetable Cleaning
|
|
Violation:
A yellow waste-handling container, which had visible pieces of food waste inside, was stored uncovered. This area was not in service.
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|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Potwash Station
|
|
Violation:
Water was observed trapped underneath the textured, non-skid deck, located directly in front of the front-opening potwash machine. When pressure was applied to the deck, water was observed exiting the junction between the textured deck and the smooth deck. Water was pooled on the deck at this junction, directly in front of the potwash machine.
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|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Galley-Deck 3 Dry Storage # 28
|
|
Violation:
The deck along the back right corner, underneath the metal rack, was soiled to sight and touch. This deck had a sticky residue, which was greater than a day's worth of accumulation. Corrections started immediately. This is a repeat observation from the January 2018 inspection.
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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
|
|
Site:
Galley-Deck 9 Sweet Spot Starboard Side
|
|
Violation:
The bulkhead below the newly installed electrical sockets, located behind the juice machine, was in disrepair. A square piece of the bulkhead was missing directly below each newly installed electrical socket. This created a difficult-to-clean surface. When the inspector rubbed an alcohol wipe over this surface, the wipe became soiled with a brown and orange residue. Additionally, a piece of bulkhead tile located to the bottom left of the leftmost electrical socket was cracked, creating a difficult-to-clean surface.
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|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Galley-Deck 2 Hot Galley
|
|
Violation:
When the inspector opened the hatch for fire check point # 68, approximately one centimeter of standing water was visible on the deck surface. Staff was unsure of the source of this standing water.
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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
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
When the inspector entered the scullery, a piece of paper towel was observed between the door for the technical compartment hatch and the edge of the bulkhead. The paper towel was moist. Additionally, this paper towel created a difficult-to-clean surface. Staff stated the locking mechanism for this hatch was not functioning, and the paper towel was used to keep the hatch shut. Corrections started immediately.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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|
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Item No.:
34
|
|
Site:
Galley-Deck 2 Potwash Station
|
|
Violation:
A small, steady drip was observed from the pipe supplying steam to the front-opening potwash machine. Water was observed pooled on the deck below this leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
35
|
|
Site:
Galley-Deck 2 Aft Warewashing Station
|
|
Violation:
A steady stream of water was observed from under the middle of the first compartment for the conveyor-type dishwashing machine. Water was observed pooled on the deck below this leak. Staff stated this stream of water was a waste line and was not properly directed towards the scupper. Additionally, a steady leak was observed from the middle of the wash compartment for this machine.
|
|
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
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
Water was pooled on the deck directly below a steady drip from conveyor-type dishwashing machine. The drip was observed underneath the middle section of the wash compartment.
|
|
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-Deck 2 Hot Galley
|
|
Violation:
A wet mop was stored mop head down in a bucket without sanitizing solution. This mop and bucket were stored in front of cold room # 24. The mop and bucket were not in use. Corrections started immediately.
|
|
Recommendation:
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:
Galley-Deck 2 Aft Coffee Station
|
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Violation:
One live ant was observed crawling along the front edge of the cabinet labeled for cleaning materials. This area was in service. Corrections started immediately.
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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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