|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
Multiple entries under the 'temperature' column of the AGE log were left blank. Staff stated this column could only accept a numerical number.
|
|
Recommendation:
Ensure the AGE surveillance log: Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
|
|
|
Item No.:
02
|
|
Site:
Medical-PVI/PDI Surveillance Log
|
|
Violation:
On 8 August 2025, two crew members listed in the housekeeping PVI/PDI log were not listed in the medical centers PVI/PDI log.
|
|
Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel;
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Reverse Osmosis Units
|
|
Violation:
The permeate water lines directed to the potable water system were not striped blue/gray/blue after exiting the reverse osmosis units and prior to the halogen injecting point.
|
|
Recommendation:
Stripe or paint distillate and permeate water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 - Terrace Pool
|
|
Violation:
The combined value of multiple halogen residual level measurements was 1.0 ppm; however, the analyzer reading in the pool pump room stated a halogen residual level of 1.70 ppm. Manual samples were taken in the pool pump room that registered halogen residual values of 1.43 ppm, 1.35 ppm, and 1.52 ppm. The pool room analyzer was recalibration.
|
|
Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 - Calypso Pool
|
|
Violation:
The lifesaving ring rope could not be untied for proper use if needed.
|
|
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 (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 15 - Cafe Caribe Walk-In Refrigeration Unit # 15711
|
|
Violation:
Numerous 5-pound containers of yogurt cold holding inside walk-in refrigeration unit # 15711 measured internal temperatures above 41F. Using a calibrated thermometer, the following internal temperatures were measured.
One container of strawberry yogurt: 49F
. One container of plain yogurt (from the middle shelf): 52F
. Two containers of plain yogurt (from the top shelf): 47F.
The ambient thermometer inside the unit measured a temperature of 45F. A maximum-minimum registering thermometer placed near the containers of yogurt measured an ambient temperature of 47F. Forty-seven 5-pound containers of yogurt were stored inside the walk-in refrigeration unit. Crew initiated corrective action.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 15 - Coffee and Cones Show Galley
|
|
Violation:
Open, 1-quart containers of UHT low-fat milk and almond milk were observed on time control on the rear service counter with internal temperatures above 70F at 1045. Using the calibrated thermometer, the internal temperature of the two cardboard quart containers of UHT milk measured 75F and 78F, while the internal temperatures of the two cardboard quart containers of almond milk measured 74F. Crew identified these containers of UHT low-fat milk and almond milk were placed on time control at 0830 without measuring the internal temperatures first. The ambient temperature measured 89F. Crew initiated corrective action.
|
|
Recommendation:
If time without temperature control is used as the public health control with a miaximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a miaximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 15 - Salt Dog Burger Bar Show Galley
|
|
Violation:
The posted time control plan identified the hot dog steamer unit as a time control unit; however, the exterior of this unit did not have the designated 'Time Control' label.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
18
|
|
Site:
Buffet-Deck 15 - Horizon Court Portside Cold Buffet Station, Aft
|
|
Violation:
The back edges of two trays of cold-smoked salmon were elevated, creating a slope for liquid food residue to drip directly into a container of a cream cheese and a container of ready-to-eat cut cucumbers stored directly below. Crew initiated corrective action.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Other-Provisions - I-95 Cooridor
|
|
Violation:
Recently made desserts were transported without protective covering on two food carts traveling through the I-95 corridor area.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Medical-Supplies Cabinet
|
|
Violation:
Multiple cases of bottled water were stored on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: At least 150 millimeters (6 inches) above the deck on shelving units.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 - Shell Door Area - Midship
|
|
Violation:
Three pallets of bottled water and two pallets of beer were stored under an area without a deckhead. Provisioning for these items took place two days prior to the inspection date.
|
|
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. Do not store foods: In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 - Aft Potwashing Area
|
|
Violation:
The food employee water fountain, located adjacent to the potwashing area, was equipped with a bottle-filling mechanism that did not allow for a contamination-free process.
|
|
Recommendation:
For second portions and refills, ensure: (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware soiled by the consumer, including single-service articles; (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups and containers if refilling is a contamination-free process.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 - Central Hot Preparation Area
|
|
Violation:
The food employee water fountain, located adjacent to the soup kettles, was equipped with a bottle-filling mechanism that did not allow for a contamination-free process.
|
|
Recommendation:
For second portions and refills, ensure: (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware soiled by the consumer, including single-service articles; (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups and containers if refilling is a contamination-free process.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 - Cafe Caribe Walk-In Refrigeration Unit # 15711
|
|
Violation:
Walk-in refrigeration unit # 15711 was unable to maintain the internal temperatures of numerous time/temperature control for safety (TCS) 5-pound containers of yogurt cold-holding inside below 41F. The ambient thermometer inside the unit measured a temperature of 45F. A maximum-minimum registering thermometer placed near the containers of yogurt measured an ambient temperature of 47F. Forty-seven 5-pound containers of yogurt were stored inside the walk-in refrigeration unit. Crew initiated corrective action.
|
|
Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 - Horizon Court Portside Beverage Station, Aft
|
|
Violation:
The bottom of the technical panel underneath the counter-mounted coffee machine was peeling, cracked, and not flush with the bulkhead creating difficult to clean surfaces.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-All Housekeeping Pantry Ice machines
|
|
Violation:
A screw was drilled through the outside frame and into the inside nonfood contact area of all housekeeping pantry ice machines making the areas difficult to keep clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 - Horizon Court Portside Beverage Station, Forward
|
|
Violation:
The bottom of the technical panel underneath the counter-mounted coffee machine was peeling, cracked, and not flush with the bulkhead creating difficult to clean surfaces.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Liquid steadily dripped from the aft soup kettle's technical compartment and pooled on the deck underneath.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 15 - Horizon Court Sculley
|
|
Violation:
The bottom of the technical panel covering the corner of the beverage station was peeling, cracked, and not flush with the bulkhead - creating difficult to clean surfaces.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Sabatini's Warewashing Area
|
|
Violation:
The right final-rinse nozzle inside the rack-type warewashing machine was blocked, and unable to produce an effective fan-like pattern for sanitizing. Crew initiated corrective action.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Aft Warewashing Area
|
|
Violation:
The hood-type warewashing machine was identified as out-of-order since 23 August 2025.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Sabatini's Potwashing Area
|
|
Violation:
The potwashing machine would not initiate the final rinse cycle after the wash cycle after four complete machine cycles. Following each of the wash cycles, the potwashing machine drained the wash water; however, there was no audible final rinse spray pattern. Additionally, the thermocouple measured plate-surface temperatures above 160F during each of the four wash cycles. Following each wash cycle, the plate surface temperature would steadily decrease below 160F until the potwashing machine identified the final-rinse cycle ended. Crew initiated corrective action.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 16 - Sabatini's Potwashing Area
|
|
Violation:
The potwashing machine would not initiate the final rinse cycle after the wash cycle following four complete wash and final rinse cycles. Following each of the wash cycles, the potwashing machine drained the wash water; however, there was no audible final rinse spray pattern. Additionally, the thermocouple measured plate-surface temperatures above 160F during each of the four wash cycles. Following each wash cycle, the plate surface temperature would steadily decrease below 160F until the potwashing machine identified the final-rinse cycle ended. Crew initiated corrective action.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 - Horizon Court Sculley
|
|
Violation:
Food contact surfaces on top of the bottom cuber tray inside the forward ice machine were soiled with greater than a day's accumulation of slimy, black residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Garde Manager
|
|
Violation:
The food-splash zone on the underside of the deck-mounted mixer was soiled with greater than a day's accumulation of grease. Crew initiated corrective action.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Starboard Entrance
|
|
Violation:
Food contact surfaces on top of the bottom cuber tray inside the forward ice machine were soiled with greater than a day's accumulation of black residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
|
|
|
Item No.:
28
|
|
Site:
Other-Provisions - I-95 Cooridor
|
|
Violation:
A previously cleaned and sanitized carving knife was stored unprotected on a soiled food tray. Staff stated this tray was being taken up to the buffet area.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Deck 4 - Aft Starboard Side
|
|
Violation:
The primary toilet door used by provisions/butcher workers would not close tightly.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Liquid pooled on the deck underneath a steady drip from the aft soup kettle's technical compartment.
|
|
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:
Food Service General-Condition of Decks, Bulkheads, and Deckheads
|
|
Violation:
The decks, deckheads, and bulkheads were maintained in disrepair throughout the following food service locations:
Deck 5 ? Crew Galley Scullery: The grommet surrounding the hot water line for the prerinse spray hose was detached from the deckhead, creating a difficult to clean 1-inch gap.
Deck 5 ? Crew Galley Hot Preparation Area: The grouting between the deck tiles and deck drain surrounding the portside tilting pans was chipping and missing, with liquid accumulating inside areas of recess.
Deck 5 ? Main Galley Potwash Area Soiled Item Storage: The deck tile grouting underneath plastic racks storing soiled items was chipping and missing, with dust and liquid accumulating inside areas of recess.
Deck 5 ? Main Galley Pastry Area: The grouting between the deck tiles and the deck drain for the soup kettles was recessed and chipping, creating difficult-to-clean surfaces.
Deck 6 ? Main Galley Portside Hot Preparation Area: The grouting between the deck tiles and deck drain surrounding the tilting pans was chipped and missing, with food debris and water accumulating inside areas of recess.
Deck 6 ? Main Galley Forward Warewashing Area: The grouting between the deck tiles and floor drain at the soiled end of the conveyor-type warewashing machine was missing, with water accumulating inside areas of recess.
Deck 15 ? Horizon Court Portside Beverage Station, Forward: The coving between the deck and the bulkhead was chipping and damaged, with liquid accumulating inside areas of recess.
Deck 15 ? Horizon Court Portside Buffet Stations: The grouting surrounding the coving underneath numerous buffet islands was chipped and damaged, with dust and debris accumulating inside areas of recess.
Deck 15 ? Horizon Court Portside Waiter Station, Aft: Deck tiles were missing behind the waiter station, with dust and food debris accumulating inside areas of recess.
Deck 15 ? Horizon Court Portside Entrance to Show Galley: Deck tiles were missing directly above the coving along the aft entrance, creating difficult-to-clean surfaces.
Deck 15 ? Horizon Court Starboard Buffet Stations: The coving underneath the numerous consumer self-service buffet stations was missing and chipped, with dust and debris accumulating inside areas of recess.
Deck 15 ? Horizon Court Scullery: The bottom of the portside exit door was chipped and in disrepair, creating difficult-to-clean surfaces.
Deck 15 ? Caf Caribe Starboard Buffet Station: The grouting between the coving and bulkhead was chipping and missing, with dust and debris accumulating inside areas of recess.
Deck 15 ? Caf Caribe Galley Warewashing Area: The grouting between the deck tiles and floor drain was missing, with water and liquid residue accumulating inside areas of recess. The
crew identified that the ship would go to dry dock during November 2025.
|
|
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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplach, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Aft Hot Preparation Area
|
|
Violation:
Liquid steadily dripped in three different spots from the deckhead and pooled on the deck in front of the deck-mounted combination ovens. The Crew could not identify the source of the dripping.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 15 - Horizon Court Starboard Hot Station, Forward
|
|
Violation:
The light intensity measured less than 220 lux in the self-service buffet area offering cooked vegetables, cooked potatoes, and cooked rice.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.
|
|
|
Item No.:
38
|
|
Site:
Medical-Facility Pantry
|
|
Violation:
Staff stated the coffee maker in the medical center pantry had not been used or needed.
|
|
Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
Pests were present in multiple food service locations, including the following:
Deck 5 ? Team Dining Buffet, Portside: One fruit fly flew inside the technical compartment underneath time control unit # 4.
Deck 6 ? Main Galley Portside Warewashing Area: One fruit fly was on the bulkhead next to the handwashing sink at the soiled landing area.
Deck 6 ? Main Galley Portside Warewashing Area: One fruit fly flew underneath the soiled landing counter next to the food digester.
Deck 6 ? Main Galley Aft Warewashing Area: One fruit fly flew around the hood-type warewashing machine.
Deck 6 ? Main Galley Aft Warewashing Area: One fruit fly flew underneath the soiled item landing area.
Deck 15 ? Horizon Court Show Galley: One fruit fly was on the bulkhead behind mobile refrigeration unit # 1.
Deck 15 ? Caf Caribe Galley Warewashing Area: One fruit fly flew underneath the soiled landing area near the food digester.
Deck 15 ? Salt Dog Burger Bar Galley: One fruit fly flew in front of walk-in refrigeration unit # 15318.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|