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Item No.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE report was submitted on 1 June 2025 at 2032, less than 24 hours prior to arrival at Kodiak, Alaska on 2 June 2025.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Close-Contact Follow-Up
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Violation:
The 48-hour verbal interview was not conducted for an asymptomatic close contact of a reportable AGE crew member case with symptom onset on 6 July 2025.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Buffet-Deck 9 - Portside Coffee Station, Aft
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Violation:
Excessive green and brown corrosion accumulated on and blocked the atmospheric vents of the backflow prevention device for the counter-mounted juice machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 2 - Forward Beverage Station
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Violation:
Excessive green and brown corrosion accumulated on and blocked the atmospheric vents of the backflow prevention device for the counter-mounted juice machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Crew Isolation
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Violation:
Two food employees and one nonfood employee had AGE symptom onset, but did not report to the medical center or isolate immediately after symptom onset.
1. A nonfood employee had AGE symptom onset at 2230 on 5 July 2025, but did not report to the medical center until 6 July 2025 at 0820. According to their timecard, this crew member worked on 6 July 2025 for an hour before reporting to medical.
2. A food employee had AGE symptom onset at 0800 on 2 July 2025, but did not report to the medical center until 1130 later that morning. According to their timecard, this crew member worked from 0900 until 1100. They also visited the crew mess for breakfast.
3. A food employee had AGE symptom onset at 0400 on 16 June 2025, but did not report to the medical center until 0935 later that morning. According to their food and beverage questionnaire, this crew member visited the crew mess that morning.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Deck 9 - Lido Pantry
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Violation:
Staff had conflicting cooling logs for a container of roast vegetables prepared on 11 July 2025 and could not confirm if the product met the cooling parameters. The deck 9 lido pantry cooling log documented the roast vegetables started cooling at 0310 on 11 July at a temperature of 41.7F and finished cooling at 0418 with a final temperature of 39.7F. Crew provided an additional cooling log for the deck 10 lido galley when asked why the roast vegetables didn't begin cooling after cooking. The deck 10 lido galley cooling log documented the roast vegetables began cooling on 11 July at 0258 with an initial temperature of 161.1F and finished cooling at 0411 with a final temperature of 39.9F. Crew stated this container of roast vegetables was brought from the deck 10 lido galley to the deck 9 lido pantry and was cooled after transport; however, the times overlap between the two cooling logs.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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; and (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
13
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Site:
Galley-Deck A - Hot Preparation Area
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Violation:
Four large blocks of ice were resting on the deck drain underneath the tilting pans. Crew identified these large blocks were from a nonfood decorative ice sculpture inside the dining room. Crew identified these ice blocks were placed on the deck drain to melt.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair.
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Item No.:
16
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Site:
Galley-Deck 10 - Walk-In Refrigeration Unit # 42
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Violation:
Cut arugula inside a metal container on a shelf inside the walk-in refrigeration unit was not identified with a 7-day discard label.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 10 - Grills Hot Preparation Area
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Violation:
The cooked-to-order beef filet on the posted dinner menu was not identified with a consumer advisory statement stating the risks of consuming raw or undercooked animal-derived products. Crew initiated corrective action.
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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: (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:
Galley-Deck 9 - Lido Pantry
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Violation:
Staff had conflicting cooling logs for a container of roast vegetables prepared on 11 July 2025 and could not confirm if the product met the cooling parameters. The deck 9 lido pantry cooling log documented the roast vegetables started cooling at 0310 on 11 July at a temperature of 41.7F and finished cooling at 0418 with a final temperature of 39.7F. Crew provided an additional cooling log for the deck 10 lido galley when asked why the roast vegetables didn't begin cooling after cooking. The deck 10 lido galley cooling log documented the roast vegetables began cooling on 11 July at 0258 with an initial temperature of 161.1F and finished cooling at 0411 with a final temperature of 39.9F. Crew stated this container of roast vegetables was brought from the deck 10 lido galley to the deck 9 lido pantry and was cooled after transport; however, the times overlap between the two cooling logs.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
One metal container of potentially hazardous eggs royale (milk based), and one metal container of smoked bacon, both on time control, were placed on a preparation counter for use during lunch service without a 4-hour discard label.
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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 (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.
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Item No.:
16
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Site:
Galley-Deck 2 - Forward Preparation Area
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Violation:
Undercounter reach-in refrigeration unit #3 was unable to maintain the internal temperatures of potentially hazardous food items below 41F. Using a calibrated, tip sensitive thermometer, the internal temperatures of three, 48-ounce cardboard containers of cream cheese wrapped in plastic measured 47F, while the internal temperature of another container measured 46F. Additionally, the internal temperatures of two, 16-ounce plastic containers of tofu measured 44F. The internal thermometer measured an ambient air temperature of 48F, while a maximum/minimum thermometer placed inside by the inspector measured an ambient temperature of 47F. Crew initiated corrective action.
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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.:
17
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Site:
Buffet-Deck 9 - Portside and Starboard Omelet Stations
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Violation:
The posted time control plans did not identify the portside and starboard omelet station cold wells as units on time control. All potentially hazardous food inside these units were identified with a 4-hour discard label.
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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): (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 9 - Forward Hot Service Line
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Violation:
Serving utensil handles were touching cooked bacon on a tray stored inside the undercounter time-control hot holding unit.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Deck 9 - Starboard Flat-Top Grill Preparation Station
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Violation:
Three large serving spoons were stored inside a container of water next to the flat-top grill with a water temperature measuring 80F.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 2 - Forward Preparation Area
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Violation:
Undercounter reach-in refrigeration unit #3 was unable to maintain the internal temperatures of potentially hazardous food items below 41F. Using a calibrated, tip sensitive thermometer, the internal temperatures of multiple containers of cream cheese and tofu measured above 44F. The internal thermometer measured an ambient air temperature of 48F, while a maximum/minimum thermometer placed inside by the inspector measured an ambient temperature of 47F. Crew initiated corrective action.
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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.
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Item No.:
21
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Site:
Galley-Deck 10 - Grills Hot Preparation Area
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Violation:
The silicone surrounding the juncture of the warming plate and the countertop was peeling and in disrepair, which created difficult-to-clean surfaces. Food debris accumulated inside areas of recess.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Buffet-Deck 9 - Portside Buffet Line, Aft
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Violation:
The coving at the countertop/backsplash juncture was chipped and in disrepair, which created a difficult to clean surface. Clean plates were placed out for service in front of this damaged coving.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Buffet-Deck 9 - Portside Pantry, Forward
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Violation:
The chlorine solution was cloudy inside the sanitizing bucket stored at the aft of the pantry.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 10 - Potwash Area
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Violation:
The potwash machine was identified as out of order since 20 June 2025. Crew were using the three-compartment sink.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
The undercounter warewashing machine was out of service since 23 June 2025.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
Excess soiled plate covers and dishes accumulated on the soiled landing next to the conveyor-type warewashing machine. These stacks of soiled items accumulated approximately three feet above the landing surface and touched the adjacent handwashing sink?s soap dispenser. All racks inside the soiled warewashing area were filled with soiled dishes, equipment, and utensils.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 2 - Forward Warewashing Area
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Violation:
The conveyor-type warewashing machine was out-of-service since the morning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 - Forward Warewashing Area
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Violation:
Excessive soiled items accumulated on the landing surrounding the out-of-service conveyor-type warewashing machine. Two trolleys of soiled plates and bowls; and multiple plastic containers of food waste, soiled cups, and soiled dishes were stored in front of the out-of-service machine awaiting cleaning and sanitizing. Soiled dishes, cups, and bowls accumulated approximately three feet above the soiled landing counter. The in-service, rack-type warewashing machine was unable to clean and sanitize the larger items. Crew explained they would send these excess soiled items to an operational warewashing area on another deck.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Buffet-Deck 9 - Portside Pantry, Forward
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Violation:
The chlorine concentration inside the sanitizing solution bucket stored at the aft of the pantry measured less than 50 ppm. The solution was cloudy.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Buffet-Deck 9 - Portside Silverware Storage, Forward
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Violation:
The chlorine concentration measured greater than 200 ppm inside the sanitizing solution bucket stored against the bulkhead.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Deck 9 - Portside Hot Buffet Line
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Violation:
The heat lamp's food splash zone surfaces were soiled with more than a day's accumulation of brown food debris. The heat lamps were over containers of scrambled eggs, hash browns, and cooked tomatoes offered for service.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 9 - Starboard Hot Buffet Line
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Violation:
The heat lamp's food splash zone surfaces were soiled with more than a day's accumulation of yellow food debris. The heat lamps were over containers of scrambled eggs offered for service.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 9 - Portside Cereal Station, Forward
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Violation:
Food contact surfaces inside a recently cleaned and sanitized cereal dispenser were soiled with more than a day's accumulation of food residue. This cereal dispenser was stored inside an undercounter storage compartment, where eleven fruit flies flew around this soiled equipment. Crew initiated corrective action.
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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.:
26
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Site:
Buffet-Deck A - Aft Hot Line
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Violation:
During food service, significant steam escaped from around containers of food inside the bain marie at the aft hot line and condensed on the underside of the service shelf above stored food. No dripping was observed onto food below. Crew initiated corrective action.
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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 10 - Grills Hot Preparation Area
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Violation:
Food debris accumulated in areas of recess from peeling and damaged silicone between the juncture of the hot warming plate and the countertop.
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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.:
33
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Site:
Galley-Deck A - Hot Preparation Area
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Violation:
Four large blocks of ice were resting on the deck drain underneath the tilting pans. Crew identified these large blocks were from a nonfood decorative ice sculpture inside the dining room. Crew identified these ice blocks were placed on the deck drain to melt.
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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 9 - Lido Pantry
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Violation:
Water pooled on the deck underneath a steady drip from the bucket fill tap underneath the handwashing sink.
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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 10 - Warewashing Area
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Violation:
Water steadily dripped from the deckhead in front of the conveyor-type warewashing machine's final rinse compartment and pooled on the deck below. Additionally, water steadily dripped from the deckhead in front of the clean end of the conveyor-type warewashing machine and pooled on the deck below. Crew identified the dripping water source was from a leaking potable water line in the void space above.
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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:
Buffet-Deck 9 - Forward Coffee Station
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Violation:
The deck of the technical compartment, underneath the counter-mounted coffee station, was soiled with more than a day's accumulation of coffee grounds.
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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:
Food Service General-Condition of Decks, Deckheads, and Bulkheads
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Violation:
Decks, deckheads, and bulkheads were in disrepair throughout multiple food-service areas, including the following:
Deck 2 ? Hot Preparation Area: The deck tile grout at the bulkhead/deck juncture was chipped and damaged, with water accumulated inside areas of recess.
Deck 2 ? Main Galley Forward Pastry Area: The deck tile grout in the preparation area in front of the deck-mounted mixer was missing, with water and food debris accumulated inside areas of recess.
Deck 9 ? Lido Buffet Aft Omelet Station, Portside: The deck coving at the aft end of the omelet station was chipped and recessed, with dust and debris accumulated inside areas of disrepair.
Deck 9 ? Lido Buffet Aft Omelet Station, Starboard: The deck tiles to the right of the omelet station were cracked and chipped adjacent to the bulkhead profile strip, with dust accumulated inside areas of disrepair.
Deck 9 - Lido Pantry: The deck in front of the food-service elevator was recessed and damaged, with more than a day?s accumulation of dust and debris accumulated inside areas of disrepair.
Deck 10 ? Lido Galley Potwash Area: The grout between the deck tiles and the metal soiled landing was chipped and damaged, with food debris and water accumulated inside areas of recess.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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.:
34
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Site:
Galley-Deck 9 - Lido Pantry
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Violation:
The bucket fill tap underneath the handwashing sink was steadily dripping, with water pooling on the deck underneath. When the water supply was turned on, water spewed from the plumbing fixtures.
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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 10 - Warewashing Area
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Violation:
A potable water line was in disrepair in the void space above the conveyor-type warewashing machine. Water steadily dripped from the deckhead in front of the conveyor-type warewashing machine's final rinse compartment and pooled on the deck below. Additionally, water steadily dripped from the deckhead in front of the clean end of the conveyor-type warewashing machine and pooled on the deck below.
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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 10 - Warewashing Area
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Violation:
The deckhead panel at the soiled end of the warewashing area was open, with a plastic tube extending from the inside of the panel to the deck below. When the panel was opened, a plastic funnel was duct taped underneath a dripping potable water line, and dripping water was directed to the deck drain through the plastic tube.
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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:
Buffet-Deck A - Staff Mess Beverage Station
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Violation:
The light intensity behind the counter-mounted toaster measured less than 110 lux due to an inoperable deckhead-mounted bulb.
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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.:
37
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Site:
Buffet-Deck A - Aft Hot Line
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Violation:
During food service, significant steam escaped from around containers of food inside the bain marie at the aft hot line and condensed on the underside of the service shelf above stored food. No dripping was observed onto food below. Crew initiated corrective action.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
An out-of-service mobile cooking grill was stored at the aft end of the warewashing area. Crew stated this grill would be offloaded on the next turnaround day in Seattle, WA.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck A - Hot Preparation Area
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Violation:
Four large blocks of ice were resting on the deck drain underneath the tilting pans. Crew identified these large blocks were from a nonfood decorative ice sculpture inside the dining room. Crew identified these ice blocks were placed on the deck drain to melt.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present throughout multiple food areas, including the following:
Deck 2 ? Main Galley Forward Beverage Station: One fruit fly flew around the counter mounted juice machine.
Deck 9 ? Lido Buffet Portside Cereal Line, Forward: Eleven fruit flies flew inside the storage compartment underneath the countertop cereal dispensers. A previously cleaned and sanitized cereal dispenser, soiled with more than a day?s accumulation of food residue, was stored inside this compartment.
Deck 9 ? Lido Pantry: One fruit fly flew in front of time control storage box #3.
Deck 9 ? Lido Pantry: One fruit fly flew in front of the food service elevator.
Deck 10 ? Grills Galley Aft Preparation Area: Four fruit flies flew underneath the removed handwashing sink.
Deck 10 ? Grills Galley Portside Preparation Counter: One fruit fly flew above the preparation counter.
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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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