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Item No.:
*
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Site:
Recreational Water Facilities-Splash Park
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Violation:
The splash park had not been operational since February 12 due to a broken UV light and broken glass protection for the UV light. Spare parts were expected March 25.
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Recommendation:
Ensure UV light is repiared before operating the splash park.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On March 16, a passenger reported to medical with three episodes of diarrhea, but refused medical consult and was dispensed anti-diarrheal medication. Because the passenger refused medical consult, there was no information on the AGE log listed under fever, abdominal cramps, headache, and myalgia, and no indication as to whether this was above normal for the passenger. Additionally, the passenger was listed as non-reportable even though the passenger met VSP's definition of reportable (three episodes of diarrhea). Staff showed the inspector an internal policy which stated, 'If a patient is sold antidiarrheal medication and refuses consultation to determine symptoms, enter them in the log as nonreportable case but indicate 'unknown, refused consultation' for the underlying illness.'
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
The charts used for recording the pH value and chlorine concentration during the production of potable water were scaled 0-10. This did not allow for accurate recording of pH. No manual samples of pH were recorded after the initial testing.
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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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Item No.:
08
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Site:
Potable Water-Portside Bunker Station
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Violation:
Water had pooled underneath one of the potable water hoses stored in the hose locker. This was corrected.
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Recommendation:
Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Logs
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Violation:
The free halogen residual was not documented for pipe disinfection after flushing.
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Recommendation:
Document the free halogen residual level.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward and Aft Pools
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Violation:
The shepherd's hooks for the forward and aft pools were not in a prominent location that made them easily visible. Striping was added to the poles to make them more visible.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
18
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Site:
Preparation Room-Deck 4 Room 408 Beef Storage
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Violation:
A metal pan containing cut beef tenderloin and a metal pan containing cut beef strips were stored on a shelf directly below a metal pan containing ground beef. All metals pans were covered. Corrections started immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Deck 3 Meat Room 0081
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Violation:
Frozen moisture accumulation was present on the top side of the upper box containing frozen yucca frozen fries, which was stored directly below the frozen accumulation on the deckhead. The frozen accumulation on the deckhead was approximately 1/4 inch thick. Corrections started immediately.
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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.
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Item No.:
19
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Site:
Buffet-Deck 11 Center Desert Line
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Violation:
One housefly was observed flying on the employee side of the center desert buffet line. This housefly landed on two different eclairs on a tray out for service. Additionally, this housefly landed on one brownie on a tray out for service and two pieces of carrot cake on a tray out for service. Passengers were present in the area. All trays on this dessert buffet line were removed for disposal.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 11 Portside Cold Line
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Violation:
One live fruit fly was observed resting on the serving utensil for the chilled rhubarb soup. The fruit fly was located on the utensil directly above were the utensil entered the soup. Passengers were present in the area. The container of chilled rhubarb soup and the serving utensil were removed.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
A significant accumulation of soiled items was observed inside the dirty area of the dishwashing station. The accumulation of soiled items made movement through this area without touching the soiled items impossible. Food debris and standing water were present throughout these soiled items. Five fruit flies were present flying throughout this soiled area. These items were stored in less than one meter from where staff were preparing food items for service.
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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.
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Item No.:
20
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Site:
Galley-Deck 6 Coffee Station
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Violation:
Three slotted fasteners were present inside the food-splash zone of the counter mounted toaster. These fasteners were not soiled.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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 5 Bread and Toast Station
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Violation:
The cutting blades of the counter-mounted bread slicer were soiled with pieces of food debris. These pieces of food debris were affixed to numerous cutting blades located inside this piece of equipment. Additionally, food debris was present in the nonfood-contact zones were the blades attached to their mounting. Staff stated this piece of equipment was recently cleaned; however, it was difficult-to-clean because it was not able to fully disassemble. Additionally, pieces of food residue were present along the sides of the collection tray located at the bottom of the slicer.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 5 Hot Line
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Violation:
The combination oven, which was recently installed during November 2018, was identified as out of service. Staff stated submitted 'Issue Trax No. 4635' and stated this combination oven was out of service since installation. Staff stated the inside glass on the door was in disrepair.
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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:
Preparation Room-Deck 4
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Violation:
The green cutting board, stored on the clean rack, was excessively scored throughout the food-contact surface. The inside surfaces of this scoring were soiled with a brown residue. This cutting board was recently washed. Staff discarded this cutting board.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 4
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Violation:
One large bolt, located in the food splash zone of the deck-mounted mixer, was heavily corroded. The inspector rubbed an alcohol wipe over this bolt, and the alcohol wipe became soiled with a deep red residue. This deck-mounted mixer was recently cleaned.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Housekeeping-Deck 12 Housekeeping Pantry
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Violation:
The bottom corners of the two splash shields inside the ice machine were cracked, making them difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Bar-Crew Bar
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Violation:
There were slotted fasteners in the food splash zone on the coffee grinder. This was corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Bar-Bar Del Duomo
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Violation:
There were slotted fasteners in the food splash zone on the coffee grinder. This was corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
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Site:
Preparation Room-Deck 4
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Violation:
The five fasteners on the bottom of the meat grinder were heavily corroded. Additionally, corrosion was present underneath the fasteners for the legs. This item was not in use and was recently cleaned.
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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:
Buffet-Officer's Mess
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Violation:
The cord for the toaster was draped across the counter, making the area difficult to clean. This was corrected immediately.
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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:
Bar-Crew Bar
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Violation:
The cord for the espresso machine was draped across the counter. The counter under the cord was soiled with more than one day's worth of accumulation. The cord was raised and the counter was cleaned.
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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
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Violation:
The two large bolts, located on either side of metal bracket for the mixing bowl on the deck-mounted mixer, were heavily corroded. The inspector rubbed an alcohol wipe over these bolts, and the alcohol wipe became soiled with a deep red residue. This deck-mounted mixer was recently cleaned.
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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 Beverage Station
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Violation:
The gasket surrounding the opening of the right machine was not effective in creating a seal with the frame of the ice machine. Moisture accumulation was observed inside the gap between the gasket and the frame of the ice machine. Moisture was not observed dripping onto the ice inside the machine.
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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. 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
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Violation:
The top metal profile strip, located inside the grease trap in between the two flat-top grills, was not appropriately affixed the top of the housing. This created a difficult-to-clean seam. The inside of this seam was not soiled.
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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 6 Coffee Station
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Violation:
The drain and supply lines for the coffee machine were resting on the countertop behind the machine. This surface was not soiled. Corrections started immediately.
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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-Deck 5 Dishwashing Station
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Violation:
A significant accumulation of soiled items was observed inside the dirty area of the dishwashing station. The accumulation of soiled items made movement through this area without touching the soiled items impossible. Food debris and standing water were present throughout these soiled items. Five fruit flies were present flying throughout this soiled area. These items were stored in less than one meter from where staff were preparing food items for service.
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Recommendation:
Reroute dishes to other dish machines to prevent the significant accumulation of soiled items.
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Item No.:
22
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Site:
Preparation Room-Deck 4
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Violation:
The wash solution inside the three-compartment sink was cloudy. It was not possible to see items immersed in this solution. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Deck 5 Wine Pantry
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Violation:
Three recently cleaned champagne glasses, stored inverted on a clean storage rack, were soiled with spots of white residue on the beverage-contact surfaces. Additionally, water stains were present throughout the beverage-contact surfaces of these glasses. Corrections started immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5 Bread and Toast Station
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Violation:
The cutting blades of the counter-mounted bread slicer were soiled with pieces of food debris. These pieces of food debris were affixed to numerous cutting blades located inside this piece of equipment. Additionally, food debris was present in the nonfood-contact zones were the blades attached to their mounting. Staff stated this piece of equipment was recently cleaned; however, it was difficult-to-clean because it was not able to fully disassemble. Additionally, pieces of food residue were present along the sides of the collection tray located at the bottom of the slicer.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Preparation Room-Deck 4
|
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Violation:
The green cutting board, stored on the clean rack, was excessively scored throughout the food-contact surface. The inside surfaces of this scoring were soiled with a brown residue. This cutting board was recently washed. Staff discarded this cutting board.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 5 Bread and Toast Station
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Violation:
The cutting blades of the counter-mounted bread slicer were soiled with pieces of food debris. These pieces of food debris were affixed to numerous cutting blades located inside this piece of equipment. Additionally, food debris was present in the nonfood-contact zones were the blades attached to their mounting. Staff stated this piece of equipment was recently cleaned; however, was difficult-to-clean since it was not able to fully dissemble. Additionally, pieces of food residue were present along the sides of the collection tray located at the bottom of the slicer.
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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-Deck 5 Beverage Station
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Violation:
The gasket surrounding the opening of the right machine was not effective to create seal with the frame of the ice machine. Moisture accumulation was observed inside the gap created between the gasket and the frame of the ice machine. Moisture was not observed dripping onto the ice inside the machine.
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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-Deck 5 Beverage Station
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Violation:
The inside of the counter-mounted milk dispenser was covered in a layer of frozen moisture accumulation. Staff stated this piece of equipment was not recently used. 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.:
27
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Site:
Bar-Crew Bar
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Violation:
The cord for the espresso machine was draped across the counter. The counter under the cord was soiled with more than one day's worth of accumulation. The cord was raised and the counter was 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.:
29
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Site:
Galley-Deck 5 Wine Pantry
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Violation:
The only handwashing station located inside the pantry was unable to achieve a temperature of less than 120.0F through the mixing value. The inspector ran the water for over two minutes, and recorded a maximum temperature of 126.3F with a tip-sensitive maximum/minimum recording thermometer. The temperature remained over 120.0F for the entire two minutes. The user was unable to adjust the temperature. Corrections started immediately. When the inspector used the sink following the correction, a maximum temperature of 126.2F was measured with a tip-sensitive maximum/minimum recording thermometer. This area was in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
32
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Site:
Galley-Deck 5 Hot Line
|
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Violation:
The paper towel bin for the handwashing sink, located to the right of the combination oven, was filled with paper towels covered in red food sauce and pieces of peppers and olives. This paper towel bin was open and not covered.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Line
|
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Violation:
The top of the bulkhead-mounted fire alarm button was greasy to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange residue. This accumulation was greater than a day's worth. This fire alarm button was next to the flat top grill. Corrections started immediately.
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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-Deck 6 Hot Line
|
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Violation:
A gap was present surrounding the wiring for the bulkhead-mounted carbon dioxide detection box. The inside of this gap was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown grease. This accumulation was greater than a day's worth. Corrections started immediately.
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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, 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:
Buffet-Deck 11 Outdoor Waiter Stations (Pizza and Burger)
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|
Violation:
There was no deckhead present over approximately one foot of the dirty waiter stations located next to the outdoor burger and outdoor pizza outlets. Soiled utensils and dishes were present in these areas.
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|
Recommendation:
Provide a deckhead above the waiter stations.
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Item No.:
33
|
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Site:
Galley-Deck 5 Bakery
|
|
Violation:
The top of the electrical outlet, located between the combination oven and the bread oven, was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with a brown and orange residue. This accumulation was greater than a day's worth. Corrections started immediately.
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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 3 Fruit/Vegetable
|
|
Violation:
The deck grouting between the tiles and drain, located in front of the handwashing sink, was cracked and recessed. Water accumulation and brown residue were present inside these areas of recessed grout.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 4
|
|
Violation:
The inside of the deckhead-mounted plug was soiled to sight and touch with a brown residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This accumulation was greater than days' worth. Corrections started immediately.
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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
|
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Violation:
The top of the bulkhead-mounted electrical box for the right bread oven was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a greasy yellow residue. This accumulation was greater than a day's worth. This area was in service. Corrections started immediately.
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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:
Provisions-Deck 3 Meat Room 0081
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Violation:
Frozen moisture accumulation, approximately 1/4 inch thick, was present on the deckhead directly over a pallet containing cardboard boxes of frozen yucca fries. Frozen moisture accumulation was present on the top side of the upper box containing frozen yucca frozen fries, which was stored directly below the frozen accumulation on the deckhead. Corrections started immediately.
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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.:
36
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Site:
Provisions-Deck 3 Vegetable Freezer
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Violation:
The light intensity on the far side of the room from the entrance door was insufficient. The inspector measured a maximum light intensity of approximately 61 lux.
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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.:
36
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Site:
Provisions-Deck 4 Room 0537 Bread
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Violation:
The light intensity to the right of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity of approximately 41 lux.
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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.:
38
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Site:
Galley-Deck 11 Cleaning Locker S1112
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Violation:
Two black buckets for mops were stored upright inside the cleaning locker. These buckets were not in use. Corrections started immediately.
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Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
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Item No.:
39
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Site:
Galley-Deck 6 Hot Line
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Violation:
One housefly was observed flying around the faucet, located to the left of the tilting pan. This area was in service.
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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-Deck 11 Center Desert Line
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Violation:
One housefly was observed flying on the employee side of the center desert buffet line. This housefly landed on two different eclairs on a tray out for service. Additionally, this housefly landed on one brownie on a tray out for service and two pieces of carrot cake on a tray out for service. Passengers were present in the area. All trays on this dessert buffet line were removed for disposal.
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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-Deck 11 Portside Cold Line
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Violation:
One live fruit fly was observed resting on the serving utensil for the chilled rhubarb soup. The fruit fly was located on the utensil directly above were the utensil entered the soup. Passengers were present in the area. The container of chilled rhubarb soup and the serving utensil were removed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
One live fruit fly was flying inside a soiled, plastic container with a piece of dough inside. This item was stored on the dirty side of the dishwashing station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
One live fruit fly was observed on the side of a soiled plastic container with liquid residue inside. This item was stored on the dirty side of the dishwashing station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
One live fruit fly was observed flying above a hotel pan containing pieces of green, brown, and red food residue. This item was stored on the dirty side of the dishwashing station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
One fruit fly was observed flying in front of a soiled container with red sauce residue inside. This item was stored on the edge of the dirty side of the dishwashing station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
One live fruit fly was observed flying around dirty pans stored next to the prewashing station. A staff member was working 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.:
42
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Site:
Children Area-
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Violation:
In three bins and one bag of previously cleaned building blocks, several building blocks were still connected. This did not allow for proper cleaning of the building blocks.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
43
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Site:
Ventilation-Deck 4 AC Unit 04.8
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Violation:
The cold coils and condensate collection pan were heavily soiled in this AC unit. Cleaning began immediately.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Ventilation-AC Room 901
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Violation:
The inside of the AC unit was soiled with black debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Ventilation-AC Room 303
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Violation:
Black debris had collected near the condensate drain. This was cleaned immediately.
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Recommendation:
Keep air handling units clean.
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