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Item No.:
08
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Site:
Galley-Deck 0 Entrance
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Violation:
The atmospheric vacuum breaker backflow prevention device for the chemical dispenser was steadily dripping water. This chemical dispenser was located to the right of the handwashing sink. Water accumulation was observed on the deck and inside the waste bin for paper towels. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Photography Lab
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Violation:
The utility sink, located in the photography lab, was observed with hose attached to the faucet, which was long enough to rest on the deck. There was no backflow prevention device attached to connection between the hose and the faucet. Staff stated the water from this sink was potable. This hose was used to fill the portable water units for the photography equipment. Crew stated this backflow prevention device was missing.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
08
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Site:
Potable Water-Engine Room / Main Bunker Line
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Violation:
The main potable water bunking line, located after the halogen injection, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only above the heating unit. Additionally, this main potable water bunkering line was not striped or painted at 5 meter (15 feet) intervals.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Bar-Deck 5 Casino
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Violation:
The backflow prevention device for the countertop coffee machine was corroded and dripping water. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Provisions-Deck 0 Fruit Cooler Room 16
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Violation:
One 46-fluid ounce (one quart) can of clam juice was observed with a large dent along the seam. This can was stored inside a cardboard box on the rear shelf. Corrections started immediately.
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Recommendation:
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. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
17
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Site:
Buffet-Deck 0
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Violation:
At 10:45, the inspector opened an undercounter cabinet labeled as 'time control.' There was a hotel pan of scrambled eggs, a hotel pan of gravy, a hotel pan of pancakes, and a hotel pan of cooked shell eggs stored inside. The time control plan identified this discard time for breakfast service for the crew buffet on a turnaround day was 09:15. Staff was in the process of opening the buffet for lunch service. The inspector measured the temperature of the liquid inside from four different shell eggs at 93F, 94F, 94F, and 95F. Staff stated these items were accidently left in this undercounter cabinet. Corrections started immediately.
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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:
Provisions-Deck 0 Dairy Room 19
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Violation:
Six metal pallets were observed upright with the bottom of the legs resting on recently provisioned cardboard boxes of packaged ricotta cheese, packaged yogurt, whipping cream, and assorted packaged cheeses. The legs of these metal pallets were observed in contact with the cardboard boxes these containing food items. Corrections started immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. 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:
Provisions-Deck 0 Dry Storage Room 1
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Violation:
A plastic bin containing lentils, which were removed from the original packaging, was not identified with the common name of the food. Corrections started immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Deck 0 Fish Freezer Room 6
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Violation:
Water was observed dripping onto a pallet of cardboard boxes containing three, 4-ounce lobster tails. Ice build-up, approximately 1/8 of an inch thick, was observed on the bottom right corner of the top box of lobster tails. Additionally, moisture was observed on the side of the three boxes stored directly under the top box. The lobster tails inside these boxes were wrapped in plastic; however, the plastic wrap was not sealed. A small, steady stream of water was observed dripping from either side of the fire detection system, located above these stored boxes. Corrections started immediately.
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Recommendation:
Do not store foods: (7) under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. 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.
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Item No.:
19
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Site:
Buffet-Deck 9 Comfort Kitchen
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Violation:
The side sneeze guard was insufficient to protect a bowl of cut green salad out that was for service on the buffet line. The plate station, where passengers were observed actively picking up plates, was less than a meter from this bowl of cut green salad out for service. This bowl of salad was relocated.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Preparation Room-Deck 0 Potatoes Room 13
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|
Violation:
The sealant surrounding the food-contact surface of the hatch on the potato peeler was in disrepair. Pieces of sealant on this hatch were missing and flaking. This area was not in service and this peeler was recently cleaned. This surface was not soiled.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.:
21
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Site:
Galley-Deck 0 Deli Slicer
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Violation:
The soiled cord of the deli slicer was observed resting directly on the countertop. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. This accumulation was greater than a day's worth. Additionally, the sealant on the bottom, nonfood-contact surface of the deli slicer was in disrepair. Pieces of sealant were missing and were observed flaking. Flakes of sealant were observed on the countertop underneath this deli slicer. Corrections started immediately.
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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. Elevate cords above the counter.
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Item No.:
21
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Site:
Buffet-Deck 9 Deli Portside
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Violation:
The top of the bread display cabinet was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This accumulation was greater than a day's worth. This area was in service. The gap between the top of the cabinet and the deckhead was approximately two inches, which created a difficult-to-clean surface.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash Station
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|
Violation:
The curtain between the rinse and wash compartments of the conveyor-type potwashing machine was in disrepair. The three drapes on the right side of this curtain were ripped away from the top of the rod. This created a large opening between the rinse and wash compartments. Additionally, the drapes on this curtain were soiled with debris greater than a day's worth of accumulation. 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. Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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 0 Scullery
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|
Violation:
Four of the eight spray nozzles for the final rinse of the conveyor-type dishwashing machine were not producing an effective fan-like pattern. Water was observed leaving these nozzles in a stream-like pattern.
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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. 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 3 Dishwashing Station Forward
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|
Violation:
The conveyor-type dishwashing machine was steadily dripping water from the back of the final rinse compartment. Water was observed pooled on the deck below this leak. Additionally, the wash solution and the rinse solution inside of the conveyor-type dishwashing machine was cloudy and excessively soiled with food and paper debris. This accumulation was greater than a day's worth. Four pieces of floating paper were observed inside the wash solution. Numerous small pieces of food debris were observed floating inside both the wash and rinse solutions. This machine was in service.
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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. 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 0 Scullery
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|
Violation:
A steady drip of water was observed from the bottom of the conveyor-type dishwashing machine. Water was observed pooled on the deck below this leak. Additionally, the wash solution inside of the conveyor-type dishwashing machine was cloudy. Large floating accumulations of white build-up and pieces of orange and blue food debris were observed throughout this solution. Three pieces of floating paper were observed inside the wash solution. This machine was in service.
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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 Guy's Burger Joint
|
|
Violation:
The hood-type dishwashing machine was identified as out-of-order. Staff submitted work request # FO105608 to repair this machine. This machine went out-of-service on 01 February 2019 due to a malfunctioning chemical pump.
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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.:
23
|
|
Site:
Galley-Deck 3 Dishwashing Station Forward
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|
Violation:
The wash solution and the rinse solution inside of the conveyor-type dishwashing machine was cloudy and excessively soiled with food and paper debris. This accumulation was greater than a day's worth. Four pieces of floating paper were observed inside the wash solution. Additionally, numerous small pieces of food debris were observed floating inside both the wash and rinse solutions. Corrections started immediately.
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|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
23
|
|
Site:
Galley-Deck 0 Scullery
|
|
Violation:
The wash solution inside of the conveyor-type dishwashing machine was cloudy. Additionally, large floating accumulations of white build-up and pieces of orange and blue food debris were observed throughout this solution. Additionally, three pieces of floating paper were observed inside the wash solution. Corrections started immediately.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
|
|
Site:
Galley-Deck 3 Dishwashing Station Forward
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|
Violation:
Two white flute dishes were soiled with a yellow film on the food-contact surface. The inspector was able to remove this film with an alcohol wipe. Two additional white flute dishes were soiled with pieces of brown and black debris on the food-contact surface. These dishes were recently cleaned and were located on a storage rack in the area identified for clean items. Corrections started immediately.
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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
|
|
Site:
Galley-Deck 3 Starboard Beverage Station Forward
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|
Violation:
The nonfood-contact surface inside the milk and half-and-half dispenser was excessively soiled with a white residue. The inspector rubbed an alcohol wipe over this surface, and this residue was removed. Staff stated the inside of this unit was recently cleaned. This area was not in service.
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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-Deck 3 Bakery
|
|
Violation:
The two potable water lines connected to the ice cream machine were excessively covered in a black, slime-like material. This accumulation was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became heavily soiled with black slime. 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
|
|
Site:
Buffet-Deck 9 Deli Portside
|
|
Violation:
The top of the bread display cabinet was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This accumulation was greater than a day's worth. This area was in service. The gap between the top of the cabinet and the deckhead was approximately two inches, which created a difficult-to-clean surface.
|
|
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-Deck 0 Deli Slicer
|
|
Violation:
The soiled cord of the deli slicer was observed resting directly on the countertop. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. This accumulation was greater than a day's worth. Additionally, the sealant on the bottom, nonfood-contact surface of the deli slicer was in disrepair. Pieces of sealant were missing and were observed flaking. Flakes of sealant were observed on the countertop underneath this deli slicer. Corrections started immediately. 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
|
|
Site:
Pantry-Engine Control Room
|
|
Violation:
The refrigeration unit, located in the engine control room, had an excess amount of moisture located on both sides and the bottom of this unit. The water on the sides was dripping, causing water to pool on the bottom of the unit. No food items were impacted inside this unit. 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
|
|
Site:
Bar-Deck 9 Endless Bar
|
|
Violation:
Two previously cleaned plastic water pitchers, used for pouring drinks, were stored upright and unprotected at the outside bar area. Corrections started immediately.
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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.:
29
|
|
Site:
Galley-Deck 9 Buffet Pantry
|
|
Violation:
A round waste bin was stored in front of the only handwashing sink in this area, blocking access. Corrections started immediately.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
|
|
Site:
Galley-Deck 0 Scullery
|
|
Violation:
Two large metal waste bins labeled 'paper and plastic' were blocking access to the handwashing sink. Corrections started immediately.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
32
|
|
Site:
Galley-Deck 3 Aft Entrance
|
|
Violation:
One large, red waste bin containing used coffee grounds was stored near the entrance to the galley without a cover. This area was not in continuous use. The waste bin was approximately 1/3 full of used coffee grounds. Three fruit flies were observed flying around this waste bin.
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|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Bakery
|
|
Violation:
The top of the time control portable trolley units, located across from the handwashing station, were soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This area was recently cleaned and was not in service. Corrections started immediately.
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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 3 Dishwashing Station Forward
|
|
Violation:
The hatch on the deckhead, located to the left of the handwashing station, was steadily dripping water from two corners. Water was observed pooled on the deck below this leak.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Dishwashing Station Forward
|
|
Violation:
The top of the bulkhead-mounted cleaning locker was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and black debris. This accumulation was greater than a day's worth. Corrections started immediately.
|
|
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 0 Entrance to Room 27
|
|
Violation:
The top of the bulkhead-mounted electrical equipment box was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange residue. This accumulation was greater than a day's worth. Corrections started immediately.
|
|
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:
Preparation Room-Deck 0 Vegetable
|
|
Violation:
Standing water, approximately 1/4 of an inch deep, was observed on the deck behind the pulper. This area was not in service and was recently cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 0 Entrance
|
|
Violation:
Water accumulation was observed on the deck and inside the waste bin for paper towels due to the atmospheric vacuum breaker backflow prevention device, located above, steadily dripping water. This backflow prevention device for the chemical dispenser was located to the right of the handwashing sink. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 Fish Freezer Room 6
|
|
Violation:
A significant amount of ice accumulation was observed on the deck, deckhead, and bulkheads throughout this freezer. Icicles approximately 1/4 of an inch long were observed to the left of the door. Additionally, pieces of ice were observed on the deck on either side of this room. A small, steady stream of water was observed dripping from either side of the fire detection system, located in front of the evaporative condenser unit. Water was observed dripping onto a pallet of cardboard boxes containing three, 4-ounce lobster tails. Ice build-up, approximately 1/8 of an inch thick, was observed on the bottom right corner of the top box of lobster tails. Crew was actively provisioning.
|
|
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:
Bar-Deck 5 Casino
|
|
Violation:
In the undercounter technical space below the countertop coffee maker, water was pooled on the deck directly below the pipes.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 0 Soup Station
|
|
Violation:
A steady stream of water was observed leaking from the bottom of the technical compartment for soup kettle # 4. Water pooled on the deck beneath this leak, and accumulated to a depth of approximately 1/4 of an inch. This area was in service and staff members were observed preparing soup.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 0 Scullery
|
|
Violation:
Water was observed pooled on the deck beneath a steady drip of water was observed from the bottom of the conveyor-type dishwashing machine. This machine was in service.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 Dishwashing Station Forward
|
|
Violation:
The conveyor-type dishwashing machine was steadily dripping water from the back of the final rinse compartment. Water was observed pooled on the deck below this leak. This machine was in service.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Aft Entrance
|
|
Violation:
Three fruit flies were observed flying around an uncovered red waste bin, which was approximately 1/3 full of used coffee grounds. This area was not in service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 BlueIguana Cantina Water Station Portside
|
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Violation:
Two fruit flies were flying around the portside waiter station, located outside of BlueIguana Cantina. Soiled items were stored on top of this waiter station. This area was in service and passengers were present.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 0 Scullery
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Violation:
One fruit fly was observed flying in this area. This area was in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Deck 0 Vegetable
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Violation:
One fruit fly was observed flying to the right of the pulper. This area was not in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 Guy's Burger Joint Starboard Waiter Station
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Violation:
One live fruit fly was observed flying around the starboard waiter station, located outside of Guy's Burger Joint. Soiled items were stored on top of this waiter station. This area was in service and passengers were present.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 9 Endless Bar
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Violation:
Three fruit flies were observed around the Endless Bar. One fruit fly was flying inside the employee service area, and two fruit flies were observed on the passenger side of the bar near the blender. This bar was open for service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 9 Buffet Pantry
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Violation:
One fruit fly was observed flying in front of the knife locker. This area was in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 9 Guy's Burger Joint
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Violation:
One fruit fly was observed flying in front of the handwashing sink, located near the clean item storage rack. This area was in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards, located on the forward mooring lines, were not effective to preclude the entry of pests on the vessel. Large gaps were observed on the underside of these guards. The flaps used to close these gaps were not fully closed, creating an entry way for pests.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
40
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Site:
Buffet-Deck 9 Ice Cream Station Starboard
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Violation:
One dead fruit fly was observed on the top of the forward ice cream machine. This area was in service and passengers were present. Corrections started immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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