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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
On the September 14-22 voyage, the AGE log reported the total number of passengers and crew was 4659 and 1281, respectively. The Maritime Illness and Disease Reporting System (MIDRS) report stated there were 2572 passengers and 1247 crew on that voyage. On the September 7-14 voyage, the AGE log reported the total number of passengers and crew were 4191 and 1361, respectively. The MIDRS report for that stated there were 2456 passengers and 1238 crew members on that voyage. On the August 12-21 voyage, the AGE Log stated there were 4412 passengers and 1252 crew members. The MIDRS report for that voyage stated there were 2604 passengers and 1241 crew members.
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Recommendation:
Ensure records are accurately recorded and reported.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
On the September 7-14 voyage, two of the five underlying illness columns were left blank.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log - Close Contact Review
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Violation:
An ill nonfood employee reported an onset time of 1025 on 11 September. A review of the close contact follow up interviews showed that one of the employee's close contacts was followed up with twice on 11 September and once on 12 September. No follow up interview was listed as conducted on 13 September. Medical staff stated a mistake had been made in entering the dates of the follow up interviews.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Ensure records are accurately maintained and reported.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log - Close Contact Review
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Violation:
During the September 7-14 voyage, a nonfood employee had an illness onset of 1525 on 12 September. For two of the employee's close contacts, no 48 hour interview was conducted.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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Site:
Medical-Acute Gastrointestinal (AGE) Log - Close Contact Review
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Violation:
On the August 21-29 voyage, there were two close contacts listed that did not have 48 hour interviews documented.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
07
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Site:
Potable Water-Pipe Maintenance Logs
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Violation:
On 7 July, 8 July, 25 June, 29 June, 5 June, 6 June, 19 May and 15 May potable water pipes were replaced, but records did not indicate that the pipes were properly disinfected or that a final halogen residual was evaluated before placing the pipes back in service.
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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-Evaporators
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Violation:
The steam evaporator #2 and #3 had multiple drain lines which either did not have the appropriate minimum air gap or no air gap at all.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Logs
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Violation:
The international shore connection test results for 2015, 2016, and 2017 indicated a problem with conducting the test but there was no explanation or follow-up. The last complete test record for this device was 25 June 2014. This was noted on the previous report.
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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. Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Pipe Maintenance Logs
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Violation:
On 7 July, 8 July, 25 June, 29 June, 5 June, 6 June, 19 May and 15 May potable water pipes were replaced, but records did not indicate that the pipes were properly disinfected or that a final halogen residual was evaluated before placing the pipes back in service.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
12
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Site:
Galley-
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Violation:
During an interruption in service, one crew member was observed drinking from the drinking fountain using gloved hands to operate the handle and then he proceeded directly to the service line without removing his gloves or washing his hands. This was immediately corrected at the inspector's request.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Buffet-Beverage Station
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Violation:
Staff stated that bulk milk was normally served from a temperature-controlled unit, however, the day of the inspection, milk was being served out of the boxes under time control. Staff showed the inspector the time control plan for the boxed milk, which stated the boxed milk should be labeled with a four hour discard sticker. There were no stickers on the milk. This was corrected during the inspection.
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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:
Galley-
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Violation:
During an interruption in service, one crew member was observed drinking from the drinking fountain using gloved hands to operate the handle and then he proceeded directly to the service line without removing his gloves or washing his hands. This was immediately corrected at the inspector's request.
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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.:
16
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Site:
Galley-Preparation Buffet
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Violation:
No time control plan was posted in this area. Staff stated this area follows the same time control plan as the main galley, located one deck above. This was corrected by the end of the inspection.
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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. 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.:
16
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Site:
Buffet-Beverage Station
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Violation:
Staff stated bulk milk is normally served from a temperature-controlled unit, however, the day of the inspection, milk was being served out of the boxes under time control. Staff showed the inspector the time control plan for the boxed milk, which stated the boxed milk should be labeled with four hour discard sticker. There were no stickers on the milk.
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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.
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Item No.:
19
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Site:
Galley-
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Violation:
During an interruption in service, one crew member was observed drinking from the drinking fountain using gloved hands to operate the handle and then he proceeded directly to the service line without removing his gloves or washing his hands. This was immediately corrected at the inspector's request.
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Recommendation:
Ensure: (1) Single-use gloves are used for only one task such as working with ready-to-eat or with raw animal food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation; (2) Slash-resistant gloves used to protect hands during operations requiring cutting are used in direct contact only with food that is subsequently cooked (such as frozen food or a primal cut of meat); (3) Slash-resistant gloves used with ready-to-eat foods that will not be subsequently cooked have a smooth, durable, and nonabsorbent outer surface OR the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove or a single-use glove; and, (4) Cloth gloves are not used in direct contact with food unless the food is subsequently cooked (such as frozen food or a primal cut of meat).
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Item No.:
20
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Site:
Buffet-Beverage Station
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Violation:
The milk dispenser was out of service since the morning of the inspection.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
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Site:
Galley-King's Court - La Piazza - Aft
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Violation:
The left soup kettle located in front of the combination ovens was broken. Staff stated that a work order had been submitted.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Main Production Galley
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Violation:
The ice machine was out of order since 19 April. The sign on the machine stated they were awaiting spare parts.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Starboard Coffee Station
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Violation:
Electrical cords were draped across the counter under the juice machine. This was corrected during the inspection.
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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.:
21
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Site:
Galley-Starboard Coffee Station
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Violation:
Gray water from a coffee machine was collected in a catch basin modified to drain to another nearby drain. This catch basin was not sloped to an outlet that allowed for complete draining.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
Cords from the coffee machine were draped on the counter.
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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:
Galley-Dishwash
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Violation:
The curtain between the rinse and final rinse compartments of the flight-type dish machine were stained with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The final rinse curtain inside the flight-type dishwasher was soiled.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash had been out of service since 7 August. Staff stated there was a new machine onboard to replace the broken one.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the hood type #1 potwash read 209F-210F for the final rinse temperature. The inspector's thermometer and crew member's thermometer (placed inside the machine at manifold) measured appropriate temperatures which were below 194F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the #2 hood type potwash read up to 216F for the final rinse temperature.The inspector's thermometer and the crew member's thermometer read appropriate temperatures (below 194F). A 200F sticker was placed on the final rinse manifold arm and there was no color change which indicated that the temperatures were not actually 200F or more.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Glasswash
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Violation:
When measuring the temperature at the final rinse manifold, both the crew member's and the inspector's thermometers measured 167F. The machine was then opened and a 180F sticker was placed on the manifold. The sticker turned black indicating that at least 180F was reached, but the temperature gauge on the unit read above 200F. Next, the inspector placed a 200F sticker on the manifold, which turned black. At the same time, a thermometer which was held directly at the manifold measured 204F. Staff corrected this during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Equipment Store Room
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Violation:
A chocolate egg display container was found soiled. This was previously cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Room Service-Ice Cream Well
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Violation:
The ice cream storage freezer/well located across from the walk in refrigerator had a large amount of ice accumulation on the outside of it.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Port Side Service Line
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Violation:
There was grease on the underside of the flat top grill. This area was previously cleaned.
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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:
Room Service-Elevator Hallway
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Violation:
In the hallway near the service elevators, outside the room service pantry, there were approximately four food trollies with previously cleaned, metal servingware (carafes, etc.). The trollies were covered in clear plastic wrap.
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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.:
33
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Site:
Room Service-
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Violation:
There was an accumulation of a brown liquid on the deck beneath the flat top cook oven in this area. There was no source identified. Staff corrected this right away.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Water was dripping from the deckhead onto the deck. The potwash was not in use during the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Water was pooling in the light shield on the deckhead between the clean dish racks. This area was not in operation during the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Soup and Sauce Station
|
|
Violation:
Water was dripping from the technical compartments of the four soup kettles.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Station
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|
Violation:
Water was dripping from the technical compartments of the right-most and left-most soup kettles.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
|
|
Site:
Galley-Grills - Dry Storage
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|
Violation:
A small, table top warming unit was stored on a bottom shelf in this area. Staff stated that this piece of equipment was no longer used and was to be off-loaded.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
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Site:
Provisions-Outside Poultry and Pork Storage
|
|
Violation:
Two live fruit flies were 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:
Buffet-Beverage Station
|
|
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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