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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The inspector noted that during every voyage since May 2025 there were several individuals identified on the public vomiting and fecal accident logs but none of these individuals were determined to meet the case definition for AGE. The inspector discussed the importance of asking these individuals to verify each symptom associated with AGE before closing the follow-up record.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The Excel version of the AGE log did not include a Comments/Notes column, as specified in the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. 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.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On 23 August 2025, a child was listed on housekeeping records as having a fecal accident in the Local Restaurant. Medical records showed that medical staff did follow up with the child's mother on the same day and the mother reported the child vomited once. Medical staff then closed the report with no further follow up despite the child having diarrhea and vomiting.
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Recommendation:
Evaluate passengers and crew with AGE symptoms using the reportable AGE case definition. Ensure a reportable AGE case 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 following case definition: (1) Diarrhea (three or more episodes of loose stools in a 24-hour period or what is above normal for the individual); 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On 19 August 2025, housekeeping records noted a vomiting incident in the Observation Lounge and the individual was identified; however, there were no notes in the medical logs showing the person was evaluated to determine if they met the case definition for AGE and required isolation.
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Recommendation:
Evaluate passengers and crew with AGE symptoms using the reportable AGE case definition. Ensure a reportable AGE case 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 following case definition: (1) Diarrhea (three or more episodes of loose stools in a 24-hour period or what is above normal for the individual); 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-Evaporator Outlet Backflow Prevention Device
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Violation:
The air gap on the evaporator's reduced pressure assembly had been modified and was not sufficient. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The fecal/vomit action plan was not updated to the 2025 Environmental Public Health Standards.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
10
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Site:
Housekeeping-Jetted Tub Records
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Violation:
Disinfection records for the six jetted tubs showed the last disinfection occurred on 23 August 2025, instead of every seven days or between occupancies.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
12
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Site:
Galley-Deck 5: Bakery
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Violation:
A baker was slicing bread with a machine when a slice of bread fell on the deck. The baker was observed picking up the slice of bread with his gloved hand then putting it on the bottom of the machine. The baker then proceeded to continue working until the inspector stopped the individual and discussed the importance of immediately discarding the item in the trash and proper hand hygiene.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
12
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Site:
Galley-Deck 18 - Haven Hot Section
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Violation:
The food employee cooking pasta did not wash hands between glove changes. Corrections started immediately.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Galley-Deck 6: Starboard Warewash
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Violation:
Crew took approximately 20 minutes to verify the final sanitizing rinse temperature. First, crew improperly used a thermocouple to verify the temperature, then the crew tried using various lollipop thermometers to verify the temperature but they never measured greater than 158F. A final sanitizing rinse temperature was finally verified by placing thermometer stickers on the spray arm. The initial methods crew used to measure the final sanitizing rinse temperature were inadequate.
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Recommendation:
Ensure that staff in charge of the operation of the mechanical warewash machines can demonstrate sound evaluation procedures.
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Item No.:
16
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Site:
Galley-Deck 18 - Haven Hot Section
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Violation:
The food employee cooking fully-cooked burgers did not take temperatures of burgers before serving them to verify that a minimum temperature of 155F was reached. Corrections started immediately.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry, and foods containing these raw animal foods, to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for comminuted fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the standard.
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Item No.:
16
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Site:
Galley-Deck 8 - Food Republic
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Violation:
The dragon roll prepared in this restaurant contains masago (raw fish eggs) that do not undergo a kill step before serving, and the menu does not link this food item to the consumer advisory.
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food 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.:
18
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Site:
Galley-Deck 15 - Observation Lounge Cold Section
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Violation:
Inside the walk-in refrigerator, hotel pans with raw brisket were stored intermingled and above hotel panswith ready-to-eat ham. 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 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.
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Item No.:
19
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Site:
Buffet-Deck 5: Fruit Station
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Violation:
The serving utensil's handle was laying directly on top of the cut pineapple.
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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 TCS/PHF 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 TCS/PHF); 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:
Provisions-Poultry
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Violation:
More than twenty cardboard boxes of frozen chicken were covered in a thick layer of frozen condensate. Inside these boxes, the plastic wrapped chicken was also covered in a thick layer of frozen condensate.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Buffet-Deck 5: Starboard Beverage Station
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Violation:
The milk dispensing unit's ambient temperature read 48F and the internal ambient temperature device read 45F. Milk had recently been placed in the unit and the product temperature was 40F when measured with the inspector's and crew's thermometers.
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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. Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF.
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Item No.:
21
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Site:
Preparation Room-Salad Spinner
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Violation:
Soft sealant around the base of the deck-mounted salad spinner was peeling and soiled with a black substance.
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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.
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Item No.:
22
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Site:
Galley-Deck 6: Potwash
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Violation:
A large accumulation of soiled pots and pans were stored in between the flight-type warewash machine and the three compartment sink leaving workers at the sink with limited room to properly do their jobs.
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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 utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 7 - Local Bar and Grill Dishwash
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Violation:
The electronic temperature gauge display of the in-use single-rack hood-type warewash machine was in disrepair and temperature readings were not displayed consistently. Corrections started immediately.
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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; (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 16 - Garden Cafe Dishwash
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Violation:
The in-use flight-type warewash machine was leaking water from under the sanitizing compartment. Corrections started immediately.
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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; (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:
Pantry-Deck 17 - Butler Pantry
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Violation:
The food employee in this area loaded two racks of soiled utensils into the in-use single-rack hood-type warewash machine in a way that prevented the unobstructed sprays from all warewashing cycles. Specifically, an excessive number of utensils were loaded and stacked in two racks which were placed into the single-rack warewash machine. Corrections started immediately.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
22
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Site:
Pantry-Deck 17 - Butler Pantry
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Violation:
The in-use hood-type warewash machine reached 160F for only 2 seconds on a required rinse cycle of 9 seconds. Corrections started immediately.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 18 - Haven Potwash
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Violation:
The hot sanitizing temperature gauge of the 3-compartment sink was unreadable. Corrections started immediately.
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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; (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 15 - Observation Lounge Potwash
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Violation:
The in-use hood-type potwash machine's electronic temperature gauge display was in disrepair and temperature readings were not displayed. Corrections started immediately.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 5 - La Cucina Potwash
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Violation:
On the clean storage area, at least 15 hotel pans were stored stacked wet and with oily residues. Corrections started immediately.
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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:
Galley-Deck 6: Starboard Beverage Station
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Violation:
Both juice machines had residue accumulated on the food splash zone around the nozzles.
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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 5: Crew Mess Beverage Station
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Violation:
A black substance was on the food splash zone of the ice/water dispenser #0560517's dispensing chute.
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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 5: Crew Mess Beverage Station
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|
Violation:
A black substance was on the food splash zone of the ice/water dispenser #0560518's dispensing chute.
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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:
Preparation Room-Salad Spinner
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Violation:
Soft sealant around the base of the deck-mounted salad spinner was peeling and soiled with a black substance.
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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 - La Cucina Potwash
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|
Violation:
On the clean storage area, at least 15 hotel pans were stored stacked wet and with oily residues. Corrections started immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 5 - La Cucina Potwash
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|
Violation:
On the clean storage area, at least 15 hotel pans were stored stacked wet and with oily residues. Corrections started immediately.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Ventilation-Fan Room 6-10
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Violation:
An out of order ice machine was stored in this area. The ice machine was removed from the galley during dry dock and is scheduled to be offloaded.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Galley-Deck 5: Bakery
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Violation:
A baker was slicing bread with a machine when a slice of bread fell on the deck. The baker was observed picking up the slice of bread with his gloved hand then putting it on the bottom of the machine. The baker then proceeded to continue working until the inspector stopped the individual and discussed the importance of immediately discarding the item in the trash and proper hand hygiene.
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|
Recommendation:
Avoid possible contamination of in-use food equipment by not letting it touch food that was previously on the deck.
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Item No.:
29
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Site:
Galley-Deck 16 - Garden Cafe
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|
Violation:
The food employee toilet room near staircase 20 was locked while employees were working setting up the lunch service. Corrections started immediately.
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Recommendation:
Ensure toilet facilities intended for use by food employees are not locked when the food area is in service.
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Item No.:
30
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Site:
Galley-Deck 8 - Cagney's A
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|
Violation:
In the show galley, the handwashing station had no paper towels. Corrections started immediately.
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|
Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Galley-Deck 6: Potwash
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|
Violation:
An excessive amount of condensate collected in the ventilation hood and the nearby deckhead on the soiled side of the flight-type potwash machine.
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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:
Other-Deck 8 Fire Zone 2 - Food Equipment Locker
|
|
Violation:
A large amount of dust accumulated on the deck under the shelving units.
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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-Poultry
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|
Violation:
Soft sealant was in disrepair and was detached from the bulkhead creating a crevice between the bulkhead/coving juncture.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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|
Site:
Galley-Deck 5: Bakery
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|
Violation:
Deck grouting around the ovens was in disrepair, making the area difficult to clean.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
36
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Site:
Galley-Deck 17 - American Diner
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Violation:
The light intensity at the salad section's handwashing station was less than 220 lux. Corrections started immediately.
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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.
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Item No.:
37
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Site:
Galley-Deck 6: Potwash
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Violation:
An excessive amount of condensate collected in the ventilation hood and the nearby deckhead on the soiled side of the flight-type potwash machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
42
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Site:
Children Area-Deck 5
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Violation:
The signs posted at the boys and girls toilet rooms did not have this exact wording: ?Wash your hands and assist the children with handwashing after helping them use the toilet.? (2025 VSP Environmental Public Health Standards).
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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