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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the acute gastroenteritis (AGE) logs found that there was no documentation if the symptomatic crew members had immediate contacts or significant others, other than cabin mates. In addition, a cabin mate of a AGE case was followed up for 24 hours only instead of the required 48 hours.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
Disinfection records documented a one meter pipe replacement on Deck 2 in June. The disinfection method was to use a solution of 50 ppm of chlorine for 1 hour. VSP requires that the solution of 50 ppm of chlorine has a contact time of 4 hours. The cruise line policy is the same as verified in the standard operating procedures.
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Recommendation:
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
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines to the handwashing station were not identified as potable water. Staff stated that the lines were recently painted and the blue stripes indicating potable water were painted over.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The list of backflow prevention devices included only 3 of the hose-bib vacuum breakers installed on the 4 shower hoses in the medical center.
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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-Cross-connection Control Program
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Violation:
The reduced pressure zone (RPz) backflow prevention device for the bilge foam system was tested on 1 July but differential pressures were not documented. In addition, three RPz failed their tests as documented but were deemed acceptable. Specifically: (1) the RPz at the aft mooring station was tested on 23 October 2016 and registered a differential pressure at the time the relief vent opened of 1.2 psid; (2) the RPz at the port bunker station (frame 104) was tested on 23 October 2016 and registered a differential pressure at the time the relief vent opened of 1.1 psid; (3) the RPz at the port bunker station (frame 212) was tested on 23 October 2016 and registered a differential pressure at the time the relief vent opened of 1.6 psid. A differential pressure above 2 psid at this test was needed be a passing test per the cruise line and device manufacturer testing procedures.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
10
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Site:
Recreational Water Facilities-Maintenance Records
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Violation:
The forms for the documentation of cartridge filter changing, sanitation of cartridge filter housings and hair and lint strainer housings were partially completed with the necessary boxes checked. However the space for the operator to write the date the task had been completed was left blank. The operator explained that the dates for cleanings and disinfection could be added to the form all at once and not necessarily at the time the job was complete. Because these blank forms were partially completed, it was unclear if all the work was actually done.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Inspect cartridge or canister-type filters weekly for whirlpool spas and spa pools. For all other RWFs, inspect cartridge filters every 2 weeks, or in accordance with the manufacturer?s recommendation, whichever is more frequent. Inspect the filters for cracks, breaks, damaged components, and excessive organic accumulation. Change cartridge or canister-type filters based on the inspection results, or as recommended by the manufacturer, whichever is more frequent. Ensure at least one replacement cartridge or canister-type filter is available. Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last five cruises revealed that a purser (nonfood employee) worked while having AGE symptoms. She had a symptom onset on 8 July at 1230 and reported to the medical center at 1800 the same day. A disciplinary action was on file.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Deck 6 Dish Machine Starboard Aft
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Violation:
Two hotel pans were in a paper towel receptacle. They were immediately removed.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) 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.:
13
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Site:
Other-Shell Door 4.06
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Violation:
In this area there were 4 trolleys full of plastic containers, lids, aluminum trays, hotel pans, and cutting blocks. These hundreds of utensils were wet and soiled. Dozens of crew members, many of them food employees (evident due to their uniforms) were passing by the area and none took action to move these items. These trolleys were moved to a proper warewash area after the finding.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) 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.:
13
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Site:
Other-Stair Cases Deck 4 Fz4
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Violation:
Two areas around these stair cases by door 4.16 and by door 4.20 had unattended food and pans. Specifically, 2 large plastic containers with oranges, apples, and bananas, 4 large cans of pear halves, several hotel pans and lids, and a piece of food equipment. A hotel pan with banana debris was on the bottom part of one of the carts. Dozens of crew members, many of them food employees (evident due to their uniforms) were passing by the area and none took action to move these items.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) 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.:
13
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Site:
Food Service General-Family Fun Fair
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Violation:
This fair included a cookie decorating activity conducted every cruise on the first sea day. The activity consists of kids 3-12 years old and their parents/guardians decorating cookies in the Piazza and eating them afterwards. There was no approved variance for the activity.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
15
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Site:
Food Service General-Recreationally Caught Fish Variance
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Violation:
This procedures for this activity did not match those approved by the Vessel Sanitation Program (VSP). Part 3 completed by the Hotel Inventory Manager at the time of fish receipt stated that 'The fish was prepared within 24 hours and was cooked to a safe internal temperature as recommended for fish,...'. The language in this part 3 implied that this part was supposed to be signed after cooking the fish but it was signed when the fish was received raw from the tour operator. In addition, the page containing method of cooking and time to be served stated that 'If fish is received onboard after 2:30 pm' it can be served for dinner time the next day, which could result in a fish preparation more than 24 hours after receipt onboard.
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Recommendation:
Ensure that the approved variance procedures are followed.
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Item No.:
16
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Site:
Pantry-Bridge
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|
Violation:
An open carton of whole milk and an open carton of soy milk had no 7-day discard labels in the undercounter refrigerator.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Officer Mess and Staff Mess
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Violation:
The Crew Galley time control plan stated that items were taken out of temperature control at 09:00 and discarded at 13:00. Crew stated that the Crew Galley services the Officers' Mess, the Staff Mess, and the Crew Mess. The Officers' Mess time control plan stated that items were taken out of temperature control at 11:00 and discarded at14:30. The Staff Mess time control plan states that items were taken out of temperature control at 10:30 and discarded at 14:30.
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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. and (4) Is discarded within 4 hours of placement on time control.
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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
18
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Site:
Provisions-Salami, Pate', Bread, Eggs Cooler
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|
Violation:
One pallet of strawberries was stored touching a pallet of raw shell eggs.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Lido- Starboard Fruit Station
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|
Violation:
The handle of a pair of tongs was resting on apples in a container.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Lido- Cold Cuts Station
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|
Violation:
No tongs were provided for the lettuce, which was next to smoked white fish and smoked salmon. This was immediately corrected.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Other-Stair Cases Deck 4 Fz4
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Violation:
Two areas around these stair cases by door 4.16 and by door 4.20 had unattended food and pans. Specifically, 2 large plastic containers with oranges, apples, and bananas, 4 large cans of pear halves, several hotel pans and lids, and a piece of food equipment. A hotel pan with banana debris was on the bottom part of one of the carts.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Pantry-Bridge
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|
Violation:
There was no temperature measuring device in the undercounter refrigerator.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
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Site:
Bar-Mermaid's Tail
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|
Violation:
The sealant on the counter was missing in several areas of the bar, exposing seams.
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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.:
22
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Site:
Other-Stair Cases Deck 4 Fz4
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|
Violation:
Two areas around these stair cases by door 4.16 and by door 4.20 had unattended food and pans. A hotel pan with banana debris was on the bottom part of one of the carts.
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Recommendation:
Ensure that soiled items are taken to a proper warewash area and never stored in a crew corridor
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Item No.:
22
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Site:
Other-Shell Door 4.06
|
|
Violation:
In this area there were 4 trolleys full of plastic containers, lids, aluminum trays, hotel pans, and cutting blocks. These hundreds of utensils were wet and soiled. These trolleys were moved to a proper warewash area after the finding.
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|
Recommendation:
Ensure that soiled utensils are taken to a proper warewash area and not stored in a crew corridor
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Item No.:
26
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Site:
Galley-Deck 14 Dishwash-Clean Rack
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|
Violation:
Food debris was found on one hotel pan.
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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.:
26
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Site:
Galley-Deck 6 Garde Manger
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|
Violation:
There was food debris on the mixing arm of the deck-mounted mixer.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 6 Dish Machine Starboard Aft
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|
Violation:
Two clean hotel pans were in a paper towel receptacle.
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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.
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Item No.:
28
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Site:
Buffet-Lido- Omlette Station
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|
Violation:
Utensil containers were stored upright and uncovered.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Other-Stair Cases Deck 4 Fz4
|
|
Violation:
Two areas around these stair cases by door 4.16 and by door 4.20 had unattended food and pans. Specifically, several hotel pans and lids and a piece of food equipment were on the carts.
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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.
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Item No.:
29
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Site:
Buffet-Lido- Omlette Station
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|
Violation:
The handwash sink reached a maximum of 92F. The area was in use. This was immediately corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Buffet-Lido- Omlette Station
|
|
Violation:
The hand soap dispenser was not dispensing soap.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
37
|
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Site:
Galley-Deck 5 Dish Machine
|
|
Violation:
Excessive condensate collected over the dish machine. Condensate was not dripping onto clean surfaces.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
There was excessive condensation collecting on the deckhead above combination oven #4.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Galley-Deck 5 Bakery
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Violation:
One fruit fly was observed in the area.
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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:
Pantry-Tradewinds
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Violation:
At least four fruit flies were observed by the trash receptacles near the dirty side of the dish machine.
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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 6 Dish Machine Starboard Aft
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Violation:
One fruit fly was observed in this area.
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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 14 Garde Manger
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Violation:
One fruit fly was observed in this area.
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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 14 Dishwash
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Violation:
Three ants were observed on the bulkhead near the handwash sink.
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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-IPM Training
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Violation:
No IPM training was found for the deck technician monitoring and working with IPM traps in technical areas.
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Recommendation:
Document the training of the pest-control personnel.
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