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Item No.:
08
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
Staff were unable to clearly identify the backflow preventer for the combination ovens. Staff first identified a fitting as the backflow preventer. Staff then identified a device on the bulkhead as the backflow preventer. The line going through the backflow preventer device on the bulkhead then went into the ceiling, so the inspector was unable to trace the line.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices including food service equipment.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Coating Third Party Certification
|
|
Violation:
There was no written documentation of approval from the certification organization (independent of the coating manufacturer) for the tank coating. This was corrected.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
08
|
|
Site:
Potable Water-Pipe Maintenance
|
|
Violation:
On 23 October 2016, two pipes were replaced and disinfected with 50 ppm halogen. The records indicated that the start time of disinfection was 0900 and end time was 1200. The written methods for these two replacements indicated that the disinfection occurred for 4 hours.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The log for the backflow prevention devices in the engine room indicated that the type of protection for the forward and aft technical/feed water fillings was 'n/a' instead of air gaps. In addition, the results of the inspection in October 2016 stated 'n/a' instead of an actual result.
|
|
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. Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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|
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Item No.:
08
|
|
Site:
Other-Tween Deck Carpenter's Workshop
|
|
Violation:
The potable water supply to the handwashing station was not striped blue or blue/green/blue. This was corrected.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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|
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Item No.:
08
|
|
Site:
Potable Water-Deck 14 Aft Far Point
|
|
Violation:
The two sampling hoses did not have air gaps. This was corrected.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastrointestinal Disease Reporting
|
|
Violation:
On voyage 31337, a nonfood worker from the housekeeping staff worked at least 6 hours with gastrointestinal illness symptoms before reporting to the medical staff for evaluation and isolation. Disciplinary measures were documented for this late reporting.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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|
|
Item No.:
13
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
A deli slicer, a juicer machine, an open trolley of soiled food containers, a closed trolley of stainless steel hotel pans, and a flat-bed trolley of cutting blocks were stored in this area, which was inappropriate for this kind of storage.
|
|
Recommendation:
Ensure the supervisor or person in charge is knowledgeable and complies with the proper storage of food equipment.
|
|
|
Item No.:
13
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
Food operations staff were unable to clearly identify the backflow preventer for the combination ovens. Staff first identified a fitting as the backflow preventer. Staff then identified a device on the bulkhead as the backflow preventer. The line going through the backflow preventer device on the bulkhead then went into the ceiling, so the inspector was unable to trace the line.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines. The areas of knowledge include identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
|
Item No.:
16
|
|
Site:
Dining Room-Coastal Kitchen
|
|
Violation:
The lunch menu was missing an asterisk for the consumer advisory statement for the steak which is cooked to order. This was immediately corrected. There was an asterisk for the consumer advisory statement for the salmon and crew reported that the salmon is fully cooked.
|
|
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: (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
|
|
Site:
Dining Room-Sabor
|
|
Violation:
The guacamole ingredients on the tableside guacamole cart that was to remain behind a guest dining booth was not adequately protected from contamination. The guacamole ingredients on the cart were subject to contamination when staff brought soiled items to the galley warewash. The sneeze guard did not adequately protect the sides of the cart from passing guests. The cart was moved to another area, but the sides of the cart were still not adequately protected, which left the guacamole ingredients subject to contamination.
|
|
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
|
|
Site:
Bar-Sabor Front Bar
|
|
Violation:
A container of cherries was found uncovered on the service side of the bar. The cherries were 19 inches (.5 meters) from the far side of the bar where passengers could gather. The cherries were moved.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 - Hot Line
|
|
Violation:
The food on the bains marie was exposed to dripping condensation from the overshelf. The bains marie was at a rolling boil and colander-like drain pans were used on some of the inserts to allow more steam to exit the bains marie and cover the food.
|
|
Recommendation:
Protect food from contamination by storing the food where it is not exposed to contamination.
|
|
|
Item No.:
19
|
|
Site:
Bar-Boleros
|
|
Violation:
An ice scoop in active use at the front bar was found in a holder with standing water.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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|
|
Item No.:
20
|
|
Site:
Galley-Chops
|
|
Violation:
There was one slotted screw in the food contact area of the deep fryer. The fryer was not in operation.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Chops
|
|
Violation:
The cord of the counter-mounted espresso machine was draped on the counter, making cleaning difficult. The counter was soiled. The area was not open for service.
|
|
Recommendation:
Elevate the cord above the counter.
|
|
|
Item No.:
21
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
Sealant in the undercounter technical space below the utility sink across from the soda machine in the show galley was peeling and created a seam.
|
|
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.:
21
|
|
Site:
Buffet-Windjammer Port Side Coffee Station
|
|
Violation:
The portable milk cooler for the coffee machine had a cord draped on the counter, which makes cleaning difficult. The cord was taped to cords from the counter-mounted coffee machines, which were not draped on the counter.
|
|
Recommendation:
Elevate the cords above the counter.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Port Side Coffee Station
|
|
Violation:
The cord of the counter-mounted ice machine was draped on the counter, making cleaning difficult
|
|
Recommendation:
Elevate the cord above the counter.
|
|
|
Item No.:
21
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
Approximately 40 food containers of various sizes and shapes were stored soiled on an open trolley labeled 'Park Cafe'. The soil appeared to be fresh. Many of the containers were damaged at the corners and were stained inside.
|
|
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 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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
Approximately 40 food containers of various sizes and shapes were stored soiled on an open trolley. The soil appeared to be fresh. Many of the containers were damaged at the corners and were stained inside.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 14 Linen Store Room 14825
|
|
Violation:
A dishwash rack with glasses was stored on top of a housekeeping trolley. Staff stated the glasses were soiled and they were immediately moved to the adjacent pantry.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
26
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
A closed trolley labeled 'Chops' with 102 stainless steel hotel pans of various sizes and two cutting boards was stored in this area. It was difficult to determine if these items were soiled or clean, but many appeared to have been previously cleaned with small remnants of soil remaining. In addition, many of the pans that appeared to be completely clean and free of soil remnants were wet nested.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Lift Lobby Outside Crew Mess
|
|
Violation:
A crew member (food worker) was observed carrying two stacked sheet pans with an ice scoop and two ladles on top. The crew member stated the items were clean, but the top sheet pan was soiled with caked on food debris on one edge.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
One frying pan was found soiled on both the food contact and nonfood contact area of the pan while stored in the clean drying area. The bulkhead behind the clean drying racks was also soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The soda machine in the show galley was soiled in the spout of the machine as well as on the activator handle. The machine had been previously cleaned and there were no nozzles on the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Clean Bin Storage
|
|
Violation:
Three large white plastic food bins were found soiled with food grease and old food soil.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Clean Utensil Storage
|
|
Violation:
Two food processing blades in the clean storage rack were found with old food residue on them.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Chops
|
|
Violation:
All of the wine refrigerators along the wall on the left side of the dining room had condensation and/or ice that accumulated on the backside of the refrigerators. The second refrigerator from the left had a significant amount of water pooling at the bottom of the refrigerator. The raised area near the second shelf from the bottom also had an orange sludge that had built up in the refrigerator. Along the same rack was a dusty material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
A flat grill grease pan was soiled with grease.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
Two plastic mugs on the clean drying rack were found soiled on the nonfood contact surface. They were sent to be rewashed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Coastal Kitchen
|
|
Violation:
The espresso machine in the bar pantry was out of service for a few days and was found soiled in the milk compartment, the drip trays, and the coffee bean storage compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Port Side Condiment Station
|
|
Violation:
One spoon was soiled on the handle and was taken to be rewashed. The area was in service at the time.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer Starboard Coffee Station
|
|
Violation:
A hose in the undercounter cabinet under the Vitality machine was leaking a brown liquid into the waiter bucket below. Crew reported the bucket was not intended for collection of the leaking liquid but rather was where they would place items to be disposed of.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Port Side Coffee Station
|
|
Violation:
The undercounter cabinet for the Vitality machine was soiled with greater than one day's accumulation behind the booster pump.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Port Side Asian Flavors Station Island
|
|
Violation:
The nonfood contact surface of the spoon dispenser was soiled. The dispenser contained spoons and the area was in service at the time.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
One frying pan was found soiled on both the food contact and nonfood contact area of the pan while stored in the clean drying area. The bulkhead behind the clean drying racks was also soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Sabor
|
|
Violation:
The water pressure on the handwash station adjacent to the entrance was very high, and during use water splashed on the adjacent counter. No clean items were impacted, but a tray of clean dishes was stored farther away on the counter.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Lift Lobby Outside Crew Mess
|
|
Violation:
A crew member (food worker) was observed carrying two stacked sheet pans with an ice scoop and two ladles on top. None of the equipment was protected. When asked by the inspector, the crew member stated the items were clean and were being transported to the Solarium Cafe. The top sheet pan was soiled on the inside edge and the bottom pan was wet. The ladles and the ice scoops were wet inside as well.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Outside Engine Room by Placard 7-B Port 0-2 Aft
|
|
Violation:
A waiter tray was on the deck by the entrance door.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
A juicer machine and a deli slicer were stored in this area. Staff stated these items were waiting for repair. A work order for the juicer machine stated it had been brought to the electrical workshop on 11 January. A crew member stated the deli slicer had been brought to the area for repair on the morning of the inspection. The corridor in which these items were stored was very busy with crew members and the items were not protected from contamination in any way. In addition, these items were stored below and adjacent to multiple piping, electrical cables, and other difficult to clean feature, as well as a grey water line.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
A flat-bed trolley labeled 'butcher' with 19 cutting blocks was stored in this area directly below a grey water line. Staff stated the blocks had been refinished by the carpenter the previous day and were waiting to be picked up.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tween Deck Zone 4-B
|
|
Violation:
A closed trolley labeled 'Chops' with 102 stainless steel hotel pans of various sizes and two cutting boards was stored in this area. It was difficult to determine if these items were soiled or clean, but many appeared to have been previously cleaned with small remnants of soil remaining. In addition, many of the pans that appeared to be completely clean and free of soil remnants were wet nested.
|
|
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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Windjammer Port Side Islands
|
|
Violation:
The undercounter cabinets of ceramic heating plates 4411.1664.852 in the Asian Station Island and 4411.1664.842 in the Lite Bites Station Island contained a bleach bucket with a rag in it. The cabinets were not labeled 'Cleaning Material Only'. Crew reported that this was repeated in all other islands in the Windjammer.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
One frying pan was found soiled on both the food contact and nonfood contact area of the pan while stored in the clean drying area. The bulkhead behind the clean drying racks was also soiled.
|
|
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:
Other-Tween Deck Zone 4-B
|
|
Violation:
Several food equipment items, including a deli slicer, a juicer machine, an open trolley of soiled food containers, a closed trolley of stainless steel hotel pans, and a flat-bed trolley of cutting blocks was stored in this area below an open deckhead with piping, cables, and other difficult to clean features.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Coastal Kitchen
|
|
Violation:
The wine refrigerator to the right of the guest entrance to the dining room was located over carpet and contained 3 open bottles of wine. The open bottles were removed.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Children Area-Under Three Years Old
|
|
Violation:
The deck behind the bookshelf next to the food service area was soiled with greater than one day's accumulation of debris, including a cup, napkin, and other soil. The deck behind the bookshelf next to the registration desk was also soiled with greater than one day's accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Coastal Kitchen
|
|
Violation:
Two lights were out on the deckhead above the out of service espresso machine. The lighting in the area behind the machine was 30-55 lux.
|
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Recommendation:
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.:
37
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Site:
Galley-Windjammer Warewash
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Violation:
Condensation accumulated over the clean end of the glasswash and dishwash machines. The final rinse curtain had been removed from the dishwash prior to the inspector approaching the area. The curtain had not been removed from the glasswash machine when the condensation was observed. Condensation was on the deckhead above the soiled ends of the dishwash and glasswash machines. No dripping was observed and no clean dishes were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive condensation.
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Item No.:
37
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Site:
Galley-Deck 5 - Hot Line
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Violation:
The steam and condensation described above was not removed from the hot line.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting.
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Item No.:
38
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Site:
Other-Engine Control Room
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Violation:
The cabinet below the coffee station had chemicals and cleaning supplies stored inside, but was not labeled 'cleaning materials only.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
38
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Site:
Buffet-Windjammer Port Side Islands
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Violation:
The undercounter cabinets of ceramic heating plates 4411.1664.852 in the Asian Station Island and 4411.1664.842 in the Lite Bites Station Island contained a bleach bucket with a rag in it. The cabinets were not labeled 'Cleaning Material Only'. Crew reported that this was repeated in all other islands in the Windjammer.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
42
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Site:
Children Area-Under Three Years Old
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Violation:
The deck behind the mat and toy storage next to the nursing rocking chairs was soiled with greater than one day's accumulation of debris.
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Recommendation:
Vacuum carpets daily and clean periodically when visibly soiled. Wash and disinfect decks when soiled or at least daily.
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Item No.:
42
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Site:
Children Area-Under Three Years Old
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Violation:
The little red car that children were able to sit in was soiled with greater than one day's accumulation of debris.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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