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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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|
Violation:
Multiple crew 72-hour food and beverage questionnaires did not detail what the crew member ate within the last 72-hours. This included crew cases on 15 March 2024 and 3 March 2024.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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|
Violation:
The records for an AGE case with symptom onset on 16 March 2024 had multiple inconsistencies with the data. The AGE log stated the crew member became symptomatic at 1430; however, the document of initial symptoms stated the member became symptomatic at 1400. The AGE log stated the crew member reported to medical at 1845, but the close contacts were followed up at 1600 per the close contacts log, prior to the individual reporting to medical. Additionally, the AGE log stated the last symptom was on 16 March 2024 at 1500, but the document of initial symptoms stated the member had symptoms for three days and the medical log stated they were not released until 22 March 2024.
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|
Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
03
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|
Site:
Potable Water-Free Halogen Residual Monitoring
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|
Violation:
The actual halogen values were unknown during three bunkering operations and one production operation. The vessel ran out of halogen sampling media from 01 to 08 April 2024. Bunkering on 01 April 2024 at Astoria, 02 April 2024 at The Dalles, and 06 April 2024 at Clarkston, and production on 03 April 2024 did not measure free halogen residuals from the shore-side water supply before starting bunkering, within 30 minutes to confirm free halogen residual levels for bunkering and production, nor during bunkering/production operations.
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|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Distant Point
|
|
Violation:
The vessel ran out of sampling media which impacted free halogen residual monitoring and calibration of the distant point halogen analyzer-chart recorder. The distant point halogen analyzer-charts did not have a calibration check from 03 to 08 April 2024.
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|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading. Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
06
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|
Site:
Potable Water-
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|
Violation:
The distant point halogen analyzer-chart recorder was malfunctioning between 9 April 2024 and 24 April 2024 and was not fixed within 10 days. Staff did record the free halogen residual every four hours.
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|
Recommendation:
Complete repairs on malfunctioning halogen analyzer-chart recorders within 10 days of equipment failure.
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Item No.:
07
|
|
Site:
Potable Water-Disinfection Records
|
|
Violation:
Disinfection records were not available for three non-testable backflow prevention devices replaced on 30 April 2024 for the galley sink sprayer, bar gun carbonator, and dining room pitcher filler.
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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
|
|
Site:
Potable Water-Bunker Station Potable Water Filling Line
|
|
Violation:
The bunker station potable water filling line was not clearly labeled ?POTABLE WATER FILLING.?
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|
Recommendation:
Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection.
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Item No.:
08
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|
Site:
Potable Water-Engine Room
|
|
Violation:
The potable water tanks were not identified with a number. This was corrected before the end of the inspection.
|
|
Recommendation:
Identify potable water tanks with a number and the words ?POTABLE WATER? in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The sample cock for potable water tank #2 was not identified and numbered with the appropriate tank number.
|
|
Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The permeate water line after the reverse osmosis unit and prior to the halogenation point was not striped blue/gray/blue per ISO 14726. This was corrected before the end of the inspection.
|
|
Recommendation:
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.
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Item No.:
08
|
|
Site:
Potable Water-Free Halogen Residual Records
|
|
Violation:
The free halogen residuals were not measured and recorded during three bunkering operations and one production operation. The vessel ran out of halogen sampling media from 01 to 08 April 2024. Bunkering on 01 April 2024 at Astoria, 02 April 2024 at The Dalles, and 06 April 2024 at Clarkston, and production on 03 April 2024 did not record free halogen residues from the shore-side water supply before starting the bunkering process, within 30 minutes to confirm free halogen residual levels, nor during bunkering/production operations.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes. Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
|
|
Site:
Potable Water-Records
|
|
Violation:
The bunkering records did not state the time free halogen residual and pH were monitored past the initial sample time to confirm it was measured hourly. Additionally, on 20 February 2024, the bunkering log did not include a stop time, but stated bunkering started at 0700 and the free halogen residual and pH were recorded. It was unknown how long bunkering occurred. Additionally, on 4 June 2024, the production record stated production started at 1930 and ended at 1825 on the same day.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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|
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Item No.:
16
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|
Site:
Dining Room-Dinner Menu
|
|
Violation:
The 24 July 2024 dinner menu offered Alaskan king crab legs for consumption and this menu item was linked via an asterisk to a consumer advisory identifying it can be purchased and consumed in a raw or undercooked state. Crab legs offered for consumption should not be served raw or undercooked.
|
|
Recommendation:
Cook raw animal foods such as fish, to heat all parts of the food to a temperature and for a time that complies with the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. Only animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens, offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, should be disclosed to the consumer 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.
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Item No.:
16
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|
Site:
Galley-300 Deck ? Aft
|
|
Violation:
The internal temperature of an open -gallon container of heavy whipping cream, stored inside the reach-in refrigeration unit, measured 46F with a calibrated thermometer. The thermometer inside this unit measured an ambient air temperature of 43F. Staff initiated corrections.
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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
|
|
Site:
Provisions-300 Deck Portside
|
|
Violation:
Cut arugula stored inside an open, plastic bag in the reach-in refrigeration unit was not identified with an appropriate 7-day discard label. Staff initiated corrections.
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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
|
|
Site:
Provisions-300 Deck Portside
|
|
Violation:
Hard boiled eggs stored inside a plastic container were identified with an incorrect 7-day of discard label. This container was identified with a date of preparation of 23 July and a date of discard of 30 July, which is 8 days past the date of preparation. Staff initiated corrections.
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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
|
|
Site:
Provisions-300 Deck Portside
|
|
Violation:
The internal temperature of sliced tomatoes in a metal container, stored inside the reach-in refrigeration unit, measured 45F with a calibrated thermometer. The thermometer inside this unit measured an ambient air temperature of 41F. Staff initiated corrections.
|
|
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.:
17
|
|
Site:
Galley-300 Deck - Aft
|
|
Violation:
The main galley time control plan did not explicitly identify the hot and cold units that were on time control. The plan stated, ?all cooling and heating units which area labeled as TC,? but did not identify the specific units. Staff identified the two combination ovens at the aft of the galley were on time control; however, only the top unit was labeled.
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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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|
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Item No.:
19
|
|
Site:
Buffet-300 Deck ? Portside Line
|
|
Violation:
Sliced white bread, sliced brown bread, and English muffins were offered for self-service on the buffet line without appropriate serving utensils. This area was in service. Staff initiated corrections.
|
|
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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|
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Item No.:
19
|
|
Site:
Buffet-300 Deck - Main Buffet Island
|
|
Violation:
Food items offered for consumption on the self-service buffet were not protected from potential contamination from customers, or the supply air vent on the starboard side of the buffet line. The sneeze shield surrounding the buffet was approximately 52 inches high, and no top protection was provided over the ready-to-eat food items out for passenger consumption.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food 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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|
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Item No.:
19
|
|
Site:
Buffet-300 Deck ? Starboard Beverage Line
|
|
Violation:
A granular brown substance, removed from its original container and stored in a bowl, was offered for service on the beverage line without identification of its contents.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Provisions-200 Deck Reach-In Freezer Unit
|
|
Violation:
A layer of frozen condensate collected on the entire surface of two, 8-pound containers of plant-based cooking cream. Additionally, a layer of frozen condensate collected on the entire surface of two, 1-quart containers of ice cream. The gasket was in disrepair along the top right corner of the door to the unit.
|
|
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.
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|
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Item No.:
19
|
|
Site:
Bar-200 Deck Lounge Employee Service Area
|
|
Violation:
The plastic scoop for the ice machine was stored directly inside this machine, with the handle touching ice offered for consumption. Staff initiated corrective action.
|
|
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). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
|
|
Site:
Other-200 Deck Lounge Coffee Station
|
|
Violation:
The internal thermometer for the milk refrigeration unit on the starboard coffee station was not maintained in calibration to accurately measure the internal ambient air temperature. This internal thermometer measured an internal ambient air temperature of 60F, while a calibrated thermometer measured the internal temperature at 39F. Staff initiated corrections.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Provisions-200 Deck Reach-In Freezer Unit
|
|
Violation:
The rubber gasket was in disrepair along the top right corner of the door to the reach-in freezer unit. A layer of frozen condensate coated numerous food items stored inside this unit.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
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Item No.:
21
|
|
Site:
Buffet-200 Deck
|
|
Violation:
Difficult-to-clean pieces of interlocking fastening tape were attached to the 8 doors of the undercounter compartments below the buffet line to secure these doors in place. Additionally, difficult-to-clean pieces of interlocking fastening tape were attached to the 6 doors of the undercounter compartments below the starboard beverage line to secure these doors in place. These pieces of interlocking fastening tape were not visibly soiled.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-300 Deck ? Reach-In Refrigeration Unit Portside
|
|
Violation:
The internal thermometer was not maintained in calibration to accurately measure the internal, ambient air temperature. This internal thermometer measured an ambient air temperature of 10F, while a calibrated thermometer measured the internal, ambient air temperature at 29F.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Galley-300 Deck ? Forward
|
|
Violation:
The air filtration intake for the microwave was defective, so staff engineered a difficult-to-clean plastic, fibrillar, air-filtration device affixed by sticky electrical tape. Dust collected inside the plastic fibers, and the electrical tape was peeling.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
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Item No.:
22
|
|
Site:
Galley-300 Deck ? Warewashing Station
|
|
Violation:
The hood-type warewashing machine was not in service for approximately two weeks. Staff identified the replacement part was arriving on 25 July 2024. Staff implemented a three-compartment sink for warewashing.
|
|
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.:
26
|
|
Site:
Other-200 Deck Lounge Coffee Station
|
|
Violation:
The metal, food-contact chute for the ice machine was soiled with a gray and black residue. This gray and black residue accumulated on either side of the chute. Light gray residue accumulated on an alcohol swab following contact with this soiled surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
27
|
|
Site:
Galley-300 Deck ? Forward
|
|
Violation:
The staff-engineered, difficult-to-clean air filtration intake for the microwave was soiled with more than a day's worth of dust. The black electrical tape affixing this filter to the microwave was peeling and sticky.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-300 Deck ? Preparation Line
|
|
Violation:
The white cord over the sanitizing solution was soiled with a sticky brown residue. The inspector rubbed an alcohol wipe over this surface, and a beige residue accumulated.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-300 Deck ? Warewashing Station
|
|
Violation:
Four, previously cleaned and sanitized, small ceramic pitchers and one ceramic teacup were stored on the counter upright without protection for sneeze or contamination above. Staff initiated corrections. This area was not in service.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. 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.:
30
|
|
Site:
Bar-200 Deck Lounge Employee Service Area
|
|
Violation:
The paper towels for the only handwashing sink were stored uncovered directly in front of the handwashing sink, subjecting these paper towels to spray from handwashing. These paper towels were visibly moist following handwashing.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Galley-300 Deck ? Warewashing Station
|
|
Violation:
A plastic squeeze bottle full of a viscous orange chemical was not identified with its contents. Staff initiated corrections.
|
|
Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
|
|
|
Item No.:
33
|
|
Site:
Provisions-300 Deck Walk-In Freezer Unit
|
|
Violation:
Frozen condensate collected on the deckhead directly above the entrance door. Additionally, approximately 1/4-inch of frozen condensate collected on the downstairs deckhead at the aft of the unit. Numerous frozen food items were stored inside this unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Lounge Dry Storage Cabinet
|
|
Violation:
A 1-inch gap to the void space was present between the two compromised deckhead tiles inside the dry storage cabinet. Additionally, this surface was covered with difficult-to-clean peeling tape. Packaged nuts and granola were stored inside this cabinet.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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|
|
Item No.:
33
|
|
Site:
Galley-300 Deck ? Warewashing Station
|
|
Violation:
A -inch circular opening penetrated through the bulkhead inside the storage cabinet, above the drying area. This opening was soiled with a brown residue.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-300 Deck ? Warewashing Station
|
|
Violation:
The bulkhead on the starboard side of the rolling door was soiled with a dusty residue. Additionally, dust accumulated along the opening adjacent to the port side of this rolling door. This area was not in service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-300 Deck ? Handwashing Station
|
|
Violation:
Slimy black residue accumulated in areas of peeling and recessed caulk, located between the left handwashing sink splash guard and bulkhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-300 Deck ? Aft
|
|
Violation:
The bulkhead caulking, located behind the convection ovens, was in disrepair and missing in several locations. A gray residue accumulated in the difficult-to-clean areas where caulk was missing or in disrepair.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-300 Deck Portside
|
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Violation:
The metal deckhead tiles above stored crackers and other dry goods were not installed flush to the deckhead, creating one-inch openings into the void space above.
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Recommendation:
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:
Buffet-300 Deck ? Portside Cleaning Supply Cabinet
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Violation:
A difficult-to-clean, 2 x 2 inch opening through the bulkhead to the void space surrounded the water delivery line for the coffee machine. This opening was not visibly soiled.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-300 Deck ? Starboard Beverage Line
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Violation:
The light intensity at the starboard beverage line was insufficient for the storage of food items. The light intensity measured 96 lux with a calibrated light intensity meter.
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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.:
36
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Site:
Provisions-300 Deck Walk-In Freezer Unit
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Violation:
The light intensity at the forward side of the walk-in freezer unit measured 19 lux with a calibrated light meter. Three-gallon containers of ice cream and other frozen food items were stored in this area, directly in front of the staircase.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP identified that an accelerated hydrogen peroxide sanitizer was used to disinfect surfaces during an outbreak. This sanitizer is not safe for food-contact surfaces and this OPRP did not specify this chemical should not be used on these surfaces.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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