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Item No.:
01
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Site:
Medical-Routine Reporting
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Violation:
The total number of passengers and total number of crew on the 24-hour report did not match the totals at the beginning of the voyage according to the AGE log (i.e., totals on 'date from'). The ship's manifest registered 1,174 total passengers/crew, while the AGE report submitted on 14 January 2024, registered 1,172 total passengers/crew.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.:
08
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Site:
Potable Water-Reverse Osmosis Plant
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Violation:
The potable water fill line for the backwashing tank ended inside the tank. The line was shortened and a proper air gap was created during the inspection.
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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-Potable Water Tank Disinfection Protocol
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Violation:
The potable water tank disinfection protocol did not require the verification that the free residual halogen concentration was less than or equal to 5.0 MG/L (ppm) before placing the tanks back into service.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
08
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Site:
Potable Water-Bunker Hose Storage
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Violation:
One of the potable water bunkering hoses in the portside storage locker was stored without coupled end caps. The hose was removed, disinfected, and stored properly during the inspection.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
13
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Site:
Other-Crew Stairwell #35
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Violation:
Food preparation and plating were taking place in this area at the time of the inspection. Three trays of previously plated food were resting on a side table located under a perforated deckhead without time control labels. Additionally, on the adjacent side of the stairwell, two food transportation carts filled with food items for plating were resting with the door open, under a perforated deckhead and without time control labels. Additionally, this area was not constructed to galley standards for food preparation and staff stated the food was on time control, although no time control plan or labels.
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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:
Provisions-Shellstock Tags
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Violation:
On the day of the inspection, the ship received 9 boxes of 60 oysters each. The ship accepted the oysters even when the boxes or the oyster bags inside had no shellstock tags. After this finding, the staff decided to discard the oysters.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label. Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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Item No.:
16
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Site:
Dining Room-Deck 5 - Waterside Waiter Stations
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Violation:
The temperature of 8 coffee creamer dispensers in the center/forward and center/aft waiter stations was 60F. The staff stated that these were on time control but there was no time control plan.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 4 -Crew Galley
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Violation:
On the food preparation counter, there were no time control discard labels for a hotel pan of pasta and a tray of cut melons. This was corrected.
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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 to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Dining Room-Deck 7 - Umi Uma Menu
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Violation:
The consumer advisory in this menu was unreadable due to the small font. Corrections started immediately.
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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: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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.:
16
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Site:
Pantry-Deck 11 - Aft Butler's Pantry
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|
Violation:
At 5 pm, the milk of the espresso machine had a time control label with a discard time of 2 pm, indicating that the milk should have been discarded 3 hours before the finding. The milk was discarded.
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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 to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Galley-Deck 4 -Crew Galley
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|
Violation:
A hotel pan of cut spinach was placed in the blast chiller and a cook recorded in the cooling log an initial temperature of 58F. However, the spinach had a temperature of 108F as verified by different thermometers. The log was redone.
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Recommendation:
Ensure that the cooling log is accurate.
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Item No.:
17
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Site:
Dining Room-Deck 5 - Waterside Waiter Stations
|
|
Violation:
The temperature of 8 coffee creamer dispensers in the center/forward and center/aft waiter stations was 60F. The staff stated that these were on time control but there was no time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Deck 4 - Crew Mess
|
|
Violation:
A large tray of muffins and other pastries was out for self-service and outside the protection of the sneeze guards. This was corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Deck 4 -Crew Mess
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|
Violation:
Adjacent sneeze guard panels created two gaps about 1 inch wide and food was on display under the gaps.
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Recommendation:
Close these gaps.
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Item No.:
19
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Site:
Other-Crew Stairwell #35
|
|
Violation:
Food preparation and plating were taking place in this area at the time of the inspection. Three trays of previously plated food were resting on a side table located under a perforated deckhead without time control labels. Additionally, on the adjacent side of the stairwell, two food transportation carts filled with food items for plating were resting with the door open, under a perforated deckhead and without time control labels. Additionally, this area was not constructed to galley standards for food preparation and staff stated the food was on time control, although no time control plan or labels.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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.:
20
|
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Site:
Preparation Room-Deck 4 - Vegetable
|
|
Violation:
The left side potato peeler had 15 slotted fasteners in the food contact and splash zones.
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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.
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Item No.:
20
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Site:
Preparation Room-Deck 4 - Fish
|
|
Violation:
The band saw was out of order.
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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-Deck 5 - Starboard Side Ice Machine Station
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|
Violation:
The right ice machine had a slotted fastener on the ice thickness probe of the cuber panel.
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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.
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Item No.:
20
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Site:
Galley-Deck 7 - Umi Uma
|
|
Violation:
The drinking fountain was not working. This was corrected.
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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-Deck 5 - Potwash
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|
Violation:
The insulation on the pipes to the potwash machine was in disrepair.
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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:
Pantry-Deck 10 - Aft Butler's Pantry
|
|
Violation:
The power cable for the milk cooler was draped on the counter making cleaning difficult.
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Recommendation:
Raise the power cable above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Pantry-Deck 9 - Aft Butler's Pantry
|
|
Violation:
Drain pipes and the power cables for a toaster and a multiplug were draped on the counter making cleaning difficult.
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Recommendation:
Raise the drain pipes and power cables above the counter to allow for easy cleaning.
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Item No.:
21
|
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Site:
Galley-Deck 12 - Trident Grill
|
|
Violation:
At the beverage station, the technical compartment under the water dispenser was heavily corroded.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 5 - Dry Store General 272
|
|
Violation:
Numerous waiter trays with glassware were in disrepair.
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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-Deck 4 -Crew Galley
|
|
Violation:
The backside of the circular handles of the tilting pans and kettles had a deep crevice that was difficult to clean.
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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-Deck 5 - Cold Section
|
|
Violation:
The insulation covering the refrigerant line of the ice machine was in disrepair.
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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-Deck 8 - Galley Locker
|
|
Violation:
Around 30 hotel pans were stored stacked, dripping wet, and oily.
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|
Recommendation:
Ensure that soiled food equipment and utensils are taken to a warewash area and are not stored in a locker.
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Item No.:
22
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Site:
Galley-Deck 12 - Trident Grill Dishwash
|
|
Violation:
The rack-type conveyor warewash machine was posted out of service.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Preparation Room-Deck 4 - Fish
|
|
Violation:
The rinse compartment of the three-compartment sink was full of ice.
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Recommendation:
Do not use the three-compartment sink to dump ice.
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Item No.:
23
|
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Site:
Galley-Deck 6 - Bistro Potwash
|
|
Violation:
The wash temperature of the in-use hood-type warewash machine was 140-144F. The data plate indicated a required wash temperature of at least150F. The temperature display was measuring the temperature correctly and had displayed a malfunction. Corrections started immediately.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
|
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Site:
Galley-Deck 5 - Cold Section
|
|
Violation:
A previously cleaned slicer was soiled with food debris under the slicer blade.
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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:
Galley-Deck 5 - Cold Section
|
|
Violation:
The upper technical compartment of the ice machine was soiled with accumulations of debris. Corrections started immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
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Site:
Galley-Deck 4 -Crew Galley
|
|
Violation:
At least 13 hotel pans were stacked wet on the counter. After the finding, these were sent to be rewashed.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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:
Galley-Deck 5 - Pastry Locker
|
|
Violation:
A box of aluminum foil pie pans was stored directly on the deck. This was corrected.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
On the clean storage, at least 7 hotel pans were stacked and dripping wet.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
|
Site:
Galley-Deck 12 - Trident Grill
|
|
Violation:
Boxes of ice cream cups were stored directly on the deck. Corrections started immediately.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Preparation Room-Deck 4 - Bakery
|
|
Violation:
The crew placed two boxes from provisions on top of their cutting block countertop.
|
|
Recommendation:
Do not place carton boxes from provisions on the food preparation surface.
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Item No.:
28
|
|
Site:
Other-Deck 6 - Restaurant Locker
|
|
Violation:
Several plastic containers with chinaware were stored directly on the deck.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
|
|
Site:
Galley-Deck 12 - Tastes
|
|
Violation:
Ice was dumped in the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
|
|
Site:
Galley-Deck 4 - Crew Galley
|
|
Violation:
During lunch service, a handwashing station was blocked by a trolley. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
32
|
|
Site:
Preparation Room-Deck 4 - Fish
|
|
Violation:
A large container with fish discards was uncovered and no one was in the area at the time of the inspection. The container was immediately covered.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
|
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Site:
Preparation Room-Deck 4 - Fish Freezer
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Violation:
The bulkheads and the deckhead were covered by ice.
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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:
Preparation Room-Deck 4 - Bakery
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Violation:
The bulkhead behind the water controller was soiled with an accumulation of flour. The clearance between the bulkhead and this unit was about an inch, making this space difficult to clean. The cover of this bulkhead-mounted water controller was also cracked and in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Crew Stairwell #35
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Violation:
Food preparation and plating were taking place in this area at the time of the inspection. Three trays of previously plated food were resting on a side table located under a perforated deckhead without time control labels. Additionally, on the adjacent side of the stairwell, two food transportation carts filled with food items for plating were resting with the door open, under a perforated deckhead and without time control labels. Additionally, this area was not constructed to galley standards for food preparation and staff stated the food was on time control, although no time control plan or labels.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Galley-Deck 4 - Crew Galley
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Violation:
The bulkhead-mounted Wi-Fi box had a 3 inch clearance from the deckhead that was difficult to clean. The top of the box was soiled with a sticky residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Provide a minimum of at least 150 millimeters (6 inches) between equipment and deckhead. If this clearance cannot be achieved, extend the equipment to the deckhead panels and seal appropriately.
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Item No.:
33
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Site:
Galley-Deck 5 - Starboard Side Ice Machine Station
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Violation:
The deckhead had a steady leak of water between the ice machines. The water was pooling on the deck below.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 12 - Trident Grill
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Violation:
The deckhead above the cold counter and handwashing station was open to the plenum and soiled with accumulated dust.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 12 - Trident Grill
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Violation:
At the beverage station, the technical compartment under the water dispenser had a gap to the back bulkhead.
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Recommendation:
Close the gap.
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Item No.:
33
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Site:
Other-Deck 6 - Restaurant Locker
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Violation:
The deck had carpet that was difficult to clean and was soiled. Food equipment was stored inside.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Dining Room-Deck 7 - Umi Uma Restaurant Locker
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Violation:
The deck under the shelving unit was soiled with debris. Food equipment was stored in this locker.
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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-Deck 7 - Osteria
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Violation:
Water was leaking from the hood drain line and was pooling on the cooking area's overshelf below the hood.
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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-Deck 5 - Hot Galley
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Violation:
The faucet of the utility sink was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 12 - Trident Grill
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Violation:
The light intensity of the service counter to the right of the microwave oven was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Galley-Deck 4 -Crew Galley
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Violation:
Several buckets were stacked dripping wet in the cleaning locker.
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Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested. Allow buckets to dry before storing inverted and nested.
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Item No.:
38
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Site:
Galley-Deck 12 - Trident Grill Dishwash
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Violation:
Buckets were stored stacked and dripping wet in the cleaning locker.
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Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested. Allow buckets to dry before storing inverted and nested.
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Item No.:
43
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Site:
Ventilation-Deck 11 - Main Ventilation Intake Room
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Violation:
The filter housing section was heavily soiled with debris. Staff stated that this area was due to be cleaned every 3 months and documents were provided. It was discussed that the cleaning schedule would need to be adjusted.
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Recommendation:
Keep air handling units clean.
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