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Item No.:
33
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|
Site:
Buffet-Deck 9 Portside Beverage Station - Outside
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|
Violation:
The gasket for the carbonator attached to the multiflow system was steadily spraying three streams of water into the compartment. Pooled water collected on the deck at the bottom of this technical space. Staff stated the company responsible for the multiflow system was contacted to repair this machine; however, representatives from the company did not repair this spraying gasket.
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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.:
08
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|
Site:
Medical-Ward #4
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|
Violation:
The backflow prevention device for the removable shower hose in ward #4 was dripping water continuously. Remediation began 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-Backflow Prevention Device Log
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|
Violation:
Two backflow prevention devices added to the reverse osmosis system on 2 March 2018, were not listed in the backflow prevention device log. Corrections began immediately.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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|
Site:
Potable Water-Backflow Prevention Device Log
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|
Violation:
The backflow prevention device for the engine control room coffee maker was not listed in the backflow prevention device log. Corrections began immediately.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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|
Site:
Potable Water-Backflow Prevention Device Log
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|
Violation:
The backflow prevention device log listed two double-check valve vented devices in the sorting room at the handwashing station; however, two continuous pressure devices were installed on the hot and cold water potable water lines at the sorting table. Additionally, a third continuous pressure device was installed on the hose used to fill the cleaning buckets. This device was not listed in the log at the time of the inspection. Corrections began immediately.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
33
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|
Site:
Other-Garbage Cold Room Storage
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|
Violation:
In the aft corner of the cold room storage unit, a 2-foot by 2-foot hole was in the deckhead making this area difficult to clean. Additionally, the deckhead in this area was heavily soiled around the hole. Remediation began 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. 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.:
08
|
|
Site:
Potable Water-Potable Water Hose Lockers
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|
Violation:
The port and starboard side potable water hose lockers measured 16.5-inches and 17-inches respectively off the deck. Remediation began immediately.
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|
Recommendation:
Ensure the potable water bunker filling line begins either horizontally or pointing downward and at a point at least 460 millimeters (18 inches) above the bunker station deck.
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Item No.:
08
|
|
Site:
Housekeeping-Deck 8 Pantry
|
|
Violation:
The backflow prevention device for the pre-wash hose was corroded and dripping water continuously. Remediation began immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
33
|
|
Site:
Housekeeping-Deck 8 Pantry
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|
Violation:
The deckhead above and the back of the pantry door had holes, fabric tape and a glue residue on both surfaces making them difficult to clean. Additionally, the inside door handle was in disrepair. The handle housing was separated from the doorframe more than 1/2-inch making the area difficult to clean. Old silicone was originally placed in this area, which was soiled, peeling and chipped at the time of the inspection. Remediation began immediately.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Solarium Pool
|
|
Violation:
The shepherd's hook and the flotation device were not located in an easily accessible area. Remediation began immediately.
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|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
21
|
|
Site:
Galley-Deck 11 Izumi Show Galley
|
|
Violation:
The cord for the sake warmer was resting on the countertop. This area was recently cleaned and not in service. The cord was not soiled.
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|
Recommendation:
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.:
17
|
|
Site:
Galley-Deck 11 Izumi Show Galley
|
|
Violation:
Staff stated the bain-marie soup hot-holding area was a time control unit; however, this unit was not identified as a unit on time control on the ship's time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
27
|
|
Site:
Galley-Deck 11 Izumi
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|
Violation:
The top of the equipment used to heat the hot rocks was excessively soiled with dust and debris. This accumulation was greater than a day's worth. Staff stated this piece of equipment was consistently in service and was extremely hot to touch.
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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.:
21
|
|
Site:
Galley-Deck 11 Izumi
|
|
Violation:
The left fastener inside the grease trap for the flat top grill was missing. This created a difficult-to-clean surface. This surface was not soiled during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Izumi
|
|
Violation:
The drip tray, located inside the ice machine, was soiled with a gray residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black and gray residue. Additionally, the edge where ice cubes fall over and water drips into the ice holding bin was soiled with this gray residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Starboard Beverage Station - Outside
|
|
Violation:
The deckhead, located above the starboard beverage station and ice cream machine, was constructed of sheets of plastic attached to support beams by rope. There were numerous difficult-to-clean surfaces between the pieces of rope and the plastic sheet. The inspector rubbed an alcohol wipe over the top surface of the plastic sheet, and the wipe became excessively soiled with black dust and debris. This accumulation was greater than a day's worth. Additionally, visible orange residue was present on the surface of the plastic sheets in front of the coffee machine and the juice machine. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange residue.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
21
|
|
Site:
Buffet-Deck 9 Starboard Beverage Station - Outside
|
|
Violation:
The front edge of the countertop, located in front of the ice machine and juice machine, was missing. An exposed piece of plywood was observed where this front edge of countertop was missing. The piece of plywood was difficult to clean and soiled with a slimy black residue. This area was open for service.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Starboard Beverage Station - Outside
|
|
Violation:
The front edge of the countertop, located in front of the ice machine and juice machine, was missing. An exposed piece of plywood was observed where this front edge of countertop was missing. The piece of plywood was difficult to clean and soiled with a slimy black residue. This area was open for service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Portside Beverage Station
|
|
Violation:
The light fixtures, located over the coffee machine and over the juice machine, were soiled with dust greater than a day's worth of accumulation. When the inspector rubbed an alcohol wipe over this surface, the wipe became dusty. A small gap was present between the light fixture and deckhead, which created a difficult-to-clean space. The inside of this surface was soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
39
|
|
Site:
Buffet-Deck 9 Portside Beverage Station
|
|
Violation:
When the inspector opened the technical space, located underneath the coffee machine, a fruit fly was flying inside this area. This area was in service and passengers were present.
|
|
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.:
21
|
|
Site:
Buffet-Deck 9 Hamburger Buffet Station
|
|
Violation:
A soiled pink cloth was lodged between the removable cover and the frame of the technical space, located on the employee service side of the right end of the burger buffet line. The removable cover of this technical compartment was bulging open, which created a difficult-to-clean surface. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Hamburger Station
|
|
Violation:
A soiled pink cloth was lodged between removable cover and the frame of the technical space, located on the employee service side of the right end of the burger buffet line. The removable cover of this technical compartment was budging open, which created a difficult-to-clean surface. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 9 Market Cavery Station
|
|
Violation:
The hand-contact portion of the serving utensil for a tray of sliced tomatoes was resting on top of parmesan cheese, located in a tray directly in front of the sliced tomatoes. This area was in service and passengers were present. Corrections started immediately.
|
|
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.:
30
|
|
Site:
Buffet-Deck 9 Market Cavery Station
|
|
Violation:
The soap inside the dispenser, located at crew handwashing station of the Market Carvery station, was watered down. The inspector was unable to generate a lather using this soap. The inspector removed the soap dispenser from the handwashing station, and observed the soap inside the dispenser had the viscosity similar to water. This area was in service and crew were present.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 9 Cold Station Starboard
|
|
Violation:
The sanitizing solution stored in the white bucket was cloudy. A cloth was stored inside this cloudy solution. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Deck 9 Cold Station Starboard
|
|
Violation:
The sanitizing solution stored in the white sanitizing was cloudy. A cloth was stored inside this cloudy solution. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 9 Portside Beverage Station - Outside
|
|
Violation:
The gasket for the carbonator attached to the multiflow system was steadily spraying three streams of water into the compartment. Pooled water collected on the deck at the bottom of this technical space. Staff stated the company responsible for the multiflow system was contacted to repair this machine; however, representatives from the company did not repair this spraying gasket.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Portside Beverage Station - Outside
|
|
Violation:
One fly was observed flying outside of the juice machine. This area was in service and passengers were present.
|
|
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.:
33
|
|
Site:
Buffet-Deck 9 Portside Beverage Station - Outside
|
|
Violation:
The deckhead, located above the portside beverage station and ice cream machine, was constructed of sheets of plastic attached to support beams by rope. There were numerous difficult-to-clean surfaces between the pieces of rope and the plastic sheet. The inspector rubbed an alcohol wipe over the top surface of the plastic sheet, and the wipe became excessively soiled with black dust and debris. This accumulation was greater than a day's worth. Additionally, visible yellow residue was present on the surface of the plastic sheets in front of the ice machine. This set up was similar to the starboard outside beverage station previously noted.
|
|
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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9 Windjammer
|
|
Violation:
The top of hot holding unit # 48/1.092.073 was soiled and dusty to sight and touch. The inspector rubbed an alcohol wipe over this top surface, and the wipe became soiled with dust and gray debris. This accumulation was greater than a day's worth.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 Windjammer
|
|
Violation:
An excessive amount of steam was observed coming from the bottom of the newly installed combination over. This steam was escaping the bottom of unit and rising to the deckhead. Condensation was observed collecting on the bottom of the unit, and steadily dripping to the deck below. Moisture was observed pooled on the deck. Staff stated the gasket for this unit was ineffective.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Windjammer
|
|
Violation:
An excessive amount of steam was observed coming from the bottom of the newly installed combination over. This steam was escaping the bottom of unit and rising to the deckhead. Condensation was observed collecting on the bottom of the unit, and steadily dripping to the deck below. Moisture was observed pooled on the deck. Staff stated the gasket for this unit was ineffective.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Windjammer Dishwash Station
|
|
Violation:
A steady drip of water was observed coming from the middle of the wash compartment for the conveyor-type dishwashing machine. Moisture was observed pooled on the deck directly underneath this leak.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 9 Windjammer Dishwash Station
|
|
Violation:
A steady drip of water was observed coming from the middle of the wash compartment for the conveyor-type dishwashing machine. Moisture was observed pooled on the deck directly underneath this leak.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9 Windjammer Crew Toilet
|
|
Violation:
A gap approximately 3 centimeters wide was present along the bottom right side of crew toilet room door. It appeared the threshold was damaged, creating the gap. Light was visible through this gap.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
40
|
|
Site:
Bar-Deck 9 Pool
|
|
Violation:
During the inspection, an active infestation of flies from the outside occurred at approximately 13:00. The inspector observed the door between the pantry and the outdoor bar was open for approximately three minutes. When the inspector entered inside this pantry, five flies were observed flying around. The inspector advised staff to ensure doors to outdoor areas remain closed during the infestation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 9 Pool
|
|
Violation:
Five flies were observed flying inside the pantry for the pool bar. An active infestation of flies from the outside occurred at approximately 13:00. The inspector observed the door between the pantry and the outdoor bar was open for approximately three minutes. This area was in service and staff was present.
|
|
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.:
21
|
|
Site:
Galley-Deck 6 Chops / Giovanni's Table
|
|
Violation:
The front wheel of a trolley, stored next to the water fountain, was in disrepair. Pieces of the wheel were detached and hanging off the caster. This created a difficult-to-clean surface. This surface was soiled. Corrections started immediately.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 Chops / Giovanni's Table Potwash Station
|
|
Violation:
The tops of the atmospheric vacuum breaker backflow prevention devices for the front-opening dishwashing machine and hood-type dishwashing machine were excessively corroded and partially blocked. This potwash station was in service.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Chops Show Galley
|
|
Violation:
The cord, located in the technical space underneath the warming plate, was not attached and hanging below the top of the technical space. This created a difficult-to-clean surface. The plug for the cord was soiled with a grease-like material. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and black residue. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Chops Show Galley
|
|
Violation:
The cord, located in the technical space underneath the warming plate, was not attached and hanging below the top of the technical space. This created a difficult-to-clean surface. The plug for the cord was soiled with a grease-like material. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and black residue. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Portside Entrance
|
|
Violation:
The top of a row a bulkhead-mounted cabinets was dusty to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and gray 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.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 5 Portside Chemical Locker
|
|
Violation:
One damp, soiled cloth was stored on a shelf next to bottles of chemical degreaser. This area was not in service. 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.:
24
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Site:
Galley-Deck 5 Hot Service Line
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Violation:
The chlorine concentration of the chemical sanitizer, located in a bucket along the hot service line, was measured at a concentration less than 50 ppm (MG/L). A cloth was stored inside this solution. 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.:
25
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Site:
Galley-Deck 5 Hot Service Line
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Violation:
The chlorine concentration of the chemical sanitizer, located in a bucket along the hot service line, was measured at a concentration less than 50 ppm (MG/L). A cloth was stored inside this solution. 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.:
29
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Site:
Galley-Deck 5 Potwash Area
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Violation:
The handwashing station, located next to the personal protection equipment locker, was unable to achieve a temperature of less than 120.0F through the mixing valve. The inspector ran the water for over three minutes, and recorded a maximum temperature of 124.2F with a tip-sensitive maximum/minimum recording thermometer. The temperature remained over 120.0F for the entire two minutes. The user was unable to adjust the temperature. This area was in service. 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.:
22
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Site:
Galley-Deck 5 Warewashing Station
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Violation:
A steady drip was observed coming from the middle of the final rinse compartment for the conveyor-type dishwashing machine. Water accumulated on the deck underneath this leak. This area 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.:
35
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Site:
Galley-Deck 5 Warewashing Station
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Violation:
A steady drip was observed from the middle of the final rinse compartment for the conveyor-type dishwashing machine. Water accumulated on the deck underneath this leak. This area was in service.
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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.:
33
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Site:
Galley-Deck 4 Walk-In Freezer No 46-19
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Violation:
The entire inside of the walk-in freezer was covered in a thick layer of frozen moisture accumulation. Frozen moisture accumulation was present on the deck, bulkheads, deckheads, shelves, and over the evaporative condenser unit. Moisture accumulation on the deckhead was approximately 1/4 of an inch thick. Additionally, frozen accumulation was present on the outside and tops of 5-gallon cardboard containers of ice cream. Plastic containers for mangos, cranberries, and blueberries were frozen shut. When the inspector opened two plastic containers of mangos, a plastic container of cranberries, and a plastic container of blueberries, a layer of frozen accumulation was present on the surfaces of the food items stored inside. Additionally, a metal pan containing rum ball mixture was covered in frozen moisture accumulation. This metal pan was frozen shut. When the inspector opened this metal pan, a layer of frozen accumulation was present on the surface of the rum ball mixture. Staff stated all items inside this walk-in freezer are cooked.
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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.:
19
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Site:
Galley-Deck 4 Walk-In Freezer No 46-19
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Violation:
The entire inside of the walk-in freezer was covered in a thick layer of frozen moisture accumulation. Frozen moisture accumulation was present on the deck, bulkheads, deckheads, shelves, and over the evaporative condenser unit. Moisture accumulation on the deckhead was approximately 1/4 of an inch thick. Additionally, frozen accumulation was present on the outside and tops of 5-gallon cardboard containers of ice cream. Plastic containers for mangos, cranberries, and blueberries were frozen shut. When the inspector opened two plastic containers of mangos, a plastic container of cranberries, and a plastic container of blueberries - a layer of frozen accumulation was present on the surfaces of the food items stored inside. Additionally, a metal pan containing rum ball mixture was covered in frozen moisture accumulation. This metal pan was frozen shut. When the inspector opened this metal pan, a layer of frozen accumulation was present on the surface of the rum ball mixture. Staff stated all items inside this walk-in freezer are cooked.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
27
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Site:
Galley-Deck 4 Walk-In Freezer No 46-19
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Violation:
The entire inside of the walk-in freezer was covered in a thick layer of frozen moisture accumulation. Frozen moisture accumulation was present on the deck, bulkheads, deckheads, shelves, and over the evaporative condenser unit. Moisture accumulation on the deckhead was approximately 1/4 of an inch thick.
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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.:
36
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Site:
Galley-Deck 4 Walk-In Refrigeration Unit # 46-18
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Violation:
The light intensity at the back corner of the walk-in refrigeration unit, located to the left of the condenser unit was insufficient. The inspector measured the light intensity at approximately 72 lux. This unit was in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
27
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Site:
Galley-Deck 4 Dry Storage Starboard
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Violation:
The top, outside surface of the metal liquor storage cabinet was soiled with dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown and gray residue. Cleaning 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.:
33
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Site:
Galley-Deck 4 Potwash Station
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Violation:
The coving on the backside of the support pillar, located in front of the trolley wash machine, was in disrepair and missing. This was a repeat observation from the May 2018 inspection.
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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.:
08
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Site:
Galley-Deck 2
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Violation:
There was no backflow prevention device on the hose-bib connection underneath the handwashing sink, located in front of reach-in freezer #26.025. Corrections started immediately.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
19
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Site:
Dining Room-Deck 2 Crew Mess
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Violation:
The sneeze guard for the rollway storage container, stored against the portside wall, was insufficient to prevent the contamination of rolls stored inside this unit. The sneeze guard ended halfway along the side of this rollway storage container. Approximately one foot of length was exposed where bread rolls were stored. Staff was able to walk less than a meter from these rolls out for service.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Dining Room-Deck 2 Crew Mess
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Violation:
A housefly was observed flying around the rollway storage container with trays of bread rolls stored inside. This housefly landed on two different bread rolls. The inspector told staff to remove these trays of bread rolls. Corrections started immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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