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Item No.:
02
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Site:
Medical-CREW REPORTABLE CASES
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Violation:
THE MSA CREW DATA SHEET USED TO IDENTIFY RETURNING CREW WITH GASTROINTESTINAL ILLNESS SYMPTOMS OVER THE PREVIOUS 72 HOURS ONLY QUESTIONS IF THERE WERE DIARRHEA EPISODES (3 IN 24 HOURS) EXPERIENCED.
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Recommendation:
Ensure that reportable cases of gastrointestinal illness include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentation of the 3 day assessment, for each crew member WITH SYMPTOMS, on the vessel and make available for review during inspections. A reportable case of gastrointestinal illness shall be defined as:
(1) Diarrhea (three or more episodes of loose stools in a 24 hour period); 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 >38 C (100.4 F)); and (3) Reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member.
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Item No.:
02
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Site:
Medical-SPECIMEN PACKAGING AND SHIPPING
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Violation:
ALTHOUGH THE MEDICAL STAFF HAVE THE REQUIRED GASTROINTESTINAL ILLNESS SPECIMEN COLLECTION CONTAINERS ONBOARD, THERE WERE NO SHIPPING BOXES AND LABELS FOR THESE CONTAINERS AS REQUIRED IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
03
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Site:
Potable Water-
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Violation:
TESTS OF THE BUNKERED WATER NOTED 1.53 PPM AND 1.54 PPM USING POCKET COLORIMETRIC TESTS. THE VESSEL WAS USING A COLOR COMPARISON KIT FOR TESTING AND FOR CALIBRATING THE ANALYZER. WHEN INITIALLY TESTED USING THE COMPARISON KIT THE LEVEL APPEARED TO BE ABOVE 2. 0 PPM. THE POCKET COLORIMETRIC TEST KITS NOTED THE 1.53 PPM AND THE 1.54 PPM IMMEDIATELY AFTER THIS TEST. THE ANALYZER-CHART RECORDER NOTED GREATER THAN 3.0 PPM AT THE TIME OF THE COLORIMETRIC TESTS.
THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter. Ensure that the test kit used to perform the tests and the calibration of the analyzer chart recorder is reliable and accurate.
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Item No.:
06
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Site:
Potable Water-
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Violation:
THE DISTRIBUTION SYSTEM E. COLI TEST SAMPLE SITES WERE NOT CHANGED EACH MONTH.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
09
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Site:
Recreational Water Facilities-WHIRLPOOLS AND SWIMMING POOLS
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Violation:
THERE WERE A NUMBER OF DAYS WHEN THE CHLORINE LEVELS IN THE POOL AND THE BROMINE LEVELS IN THE WHIRLPOOLS WERE LESS THAN THE REQUIRED LEVEL. THERE WAS NO INDICATION ON THE CHARTS THAT THE UNITS WERE CLOSED OR THAT THE POOL WAS IN SEA TO SEA MODE.
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Recommendation:
Ensure that adequate halogenation levels are maintained in the whirlpools and pools. In the event that the levels fall below the required minimums immediate action should be taken and said action must be documented in the charts or in a log.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
THE SHEPHERD'S HOOKS AT THE FORWARD DECK 10 POOL AND CENTER DECK 9 POOL WERE NOT IN A PROMINENT LOCATION. THE FLOATATION DEVICE AT THE CENTER DECK 9 POOL WAS NOT IN A PROMINENT LOCATION. THE FLOATATION DEVICES AT THE POOLS DID NOT HAVE A LENGTH OF ROPE ATTACHED.
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Recommendation:
Ensure that life saving equipment is placed in a prominent location at each pool. Attach a length of rope 1.5 times the width of the pool to each floatation device.
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Item No.:
10
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Site:
Recreational Water Facilities-CREW WHIRLPOOL
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Violation:
A STANDARD PRECAUTIONS AND RISKS SIGN WAS NOT POSTED IN THIS AREA.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
10
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Site:
Recreational Water Facilities-SPA-WHIRLPOOLS
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Violation:
THE STANDARD PRECAUTIONS AND RISKS SIGN WAS NOT PLACED NEAR THE WHIRLPOOL. THE SIGN WAS IN THE CORRIDOR BETWEEN THE MEN'S AND WOMEN'S CHANGING AREAS. THE PATH FROM THE MEN'S AREA TO THE SPA DID NOT PASS BY THE SIGN. THE SIGN WAS AFTER THE WOMEN'S ACCESS TO THE WHIRLPOOL.
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Recommendation:
Ensure that the placement of the sign is either near the whirlpool or in an area where users pass to access the whirlpool.
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOLS
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Violation:
THE SEDIMENTATION TESTS FOR THE WHIRLPOOL GRANULAR FILTERS WERE ALLOWED TO SETTLE FOR 24 HOURS AND NOT THE PRESCRIBED 30 MINUTES.
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Recommendation:
Do not allow the filter media to settle for 24 hours prior to assessing the presence of excessive organic material accumulation.
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Item No.:
11
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|
Site:
Medical-GASTROINTESTINAL ILLNESS REQUIREMENTS
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Violation:
THERE WAS NO SPECIFIC IDENTIFICATION OF CABIN MATES AND IMMEDIATE CONTACTS OF CREW ILL WITH GASTROINTESTINAL ILLNESS. THERE WAS NO MANNER OF DOCUMENTING ANY FOLLOW-UP WITH THOSE ASYMPTOMATIC CREW. CARNIVAL FLEET MEDICAL HAS PROVIDED THE VSP AN EXAMPLE DATABASE WHICH WILL ACCURATELY DOCUMENT THESE AND OTHER 2005 OPERATIONS MANUAL REQUIREMENTS, AND IT IS UNDER REVIEW.
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Recommendation:
Ensure that asymptomatic cabin mates or immediate contacts of symptomatic crew member(s) have restricted exposure to symptomatic crew members. Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Maintain documentation of interviews and exposure restrictions for review during inspections.
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Item No.:
16
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Site:
Galley-
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Violation:
PER THE CHEF FOODS IN THE WALK-IN UNITS IN TROLLEYS THAT WERE BACK-UP PANS FOR SERVICE ON THE BUFFET WERE ON TIME CONTROL. THE PANS WERE NOT LABELED AS SUCH AND THE PLAN DID NOT INDICATE THAT FOODS IN THESE UNITS WERE ON TIME CONTROL. RATATOUILLE WAS TESTED AT 50F IN THIS UNIT. THIS PAN STILL HAD THE 7-DAY DISCARD LABEL WHICH INDICATED A DISCARD TIME FOR 9 PM THE DAY OF THE INSPECTION.
BOTH THE PIZZERIA AND THE SANDWICH SHOP WERE OPEN FOR MORE THAN 4 HOURS. THE POTENTIALLY HAZARDOUS FOODS ON TIME CONTROL WERE NOT LABELED WITH THE DISCARD TIMES.
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Recommendation:
Place back-up foods that are on time control in the refrigeration units under the buffet counter. Ensure that the time control plan notes that these refrigeration units are on time control. If it becomes necessary to store foods that are on time control in walk-in refrigerators these foods must be labeled properly and the time control plan must reflect that the trolley in this unit is on time control. When foods are placed on time control the 7-day discard label must be removed. 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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request. Ensure that each potentially hazardous food on time control in the pizzeria and sandwich shop is labeled with the 4-hour discard time.
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Item No.:
16
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Site:
Galley-MAIN GALLEY CENTER - SAUCE STATION
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Violation:
A PAN OF PORK AU JUS WAS STORED IN UNDERCOUNTER REACH-IN REFRIGERATOR #34027 WITH AN INTERNAL TEMPERATURE OF 44 F. IT WAS REMOVED IMMEDIATELY.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-BUFFET PANTRY
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|
Violation:
THE COTTAGE CHEESE WAS TESTED AT 60F IN THE WALK-IN COOLER. THE CONTAINER HAD A VERY SMALL AMOUNT OF COTTAGE CHEESE. THE THERMOMETER IN THIS UNIT NOTED 58F. THE COTTAGE CHEESE WAS DISCARDED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-PIZZERIA PANTRY
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|
Violation:
A SMALL PAN OF MUSHROOM RAGOUT WAS TESTED AT 50F. THE ICE CREAM MIX FROM A SEALED CONTAINER WAS TESTED AT 45F. A SMALL PAN OF RAW CHICKEN BREASTS WAS TESTED AT 50F. THE RAGOUT AND CHICKEN WERE DISCARDED. THE ICE CREAM MIX WAS MOVED TO ANOTHER UNIT. THE THERMOMETER IN THIS UNIT NOTED 52F.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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|
Site:
Galley-MAIN GALLEY - GOLDEN SECTION BAKERY
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|
Violation:
THREE SHEET PANS OF DOUGH PRODUCTS WERE STORED UNCOVERED ON THE TOP SHELVES OF RACKS IN THE WALK-IN FREEZER. THE PANS WERE COVERED IMMEDIATELY.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Buffet-LIDO DESSERT STATION
|
|
Violation:
SERVING UTENSILS WERE NOTED IN STANDING WATER THAT WAS AT 107F.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (6) In a container of water if the water is maintained at a temperature of at least 60C (140F) and the container is frequently cleaned and sanitized.
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Item No.:
19
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|
Site:
Other-STAIRWAY LANDING S100 UPPER DECK 6
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|
Violation:
A TRAY FILLED WITH FULL, UNOPENED HALF-PINT CONTAINERS OF MILK WAS FOUND ON A TRAY ON THE DECK AT THE STAIRWAY LANDING. STAFF STATED THIS WAS UNUSED MILK COLLECTED FROM CABINS.
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|
Recommendation:
Food items collected from cabins should be discarded as soon as possible and not stored in the stairwell landing.
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Item No.:
19
|
|
Site:
Buffet-
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|
Violation:
A FEW ITEMS WERE NOT PROVIDED WITH SERVING UTENSILS. THESE ITEMS WERE APPLES, AND PEARS. NOT EVERY TRAY OF DESSERT OR BREAD WAS PROVIDED WITH A SERVING UTENSIL.
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|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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|
Site:
Galley-MAIN GALLEY - SILVER SAUCE STATION
|
|
Violation:
COVERED PANS OF SUGAR, INSTANT MASHED POTATO, HOT WING COATING, AND SALT WERE UNLABELED ON THE DRY SPICE STORAGE SHELF.
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|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
|
|
Site:
Galley-HAMBURGER GRILL
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|
Violation:
THE HOT DOGS AND THE LETTUCE/TOMATO SET-UP WERE NOT COVERED. THESE ITEMS WERE WITHIN 1 METER OF WHERE THE PASSENGERS WERE LINED UP FOR SERVICE. ONE OF THE FOOD HANDLERS BROUGHT OUT A TRAY OF LETTUCE/TOMATO AND PLACED THE OPENED END FACING THE PASSENGERS AND OPENED THE OTHER END THAT WAS FACING THE WORKERS. THIS WAS CORRECTED DURING THE INSPECTION.
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|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
|
|
Site:
Galley-CHINESE GALLEY
|
|
Violation:
THE LARGE JUG OF LIQUID SHORTENING WAS NOT LABELED.
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|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
|
|
Site:
Galley-CHINESE GALLEY
|
|
Violation:
THE CONDIMENTS IN CROCKS WERE NOT UNDER A SNEEZE GUARD.
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|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
|
|
Site:
Galley-ENTRANCE TO LIDO
|
|
Violation:
THE MILK TUBE WAS MORE THAN AN INCH LONG AT THE BULK MILK DISPENSER.
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|
Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
|
|
Site:
Galley-MAIN GALLEY - PASTRY
|
|
Violation:
THERE WERE RAISED FIBERS ALONG VARIOUS SECTIONS OF THE DOUGH SHEETER BELT WHICH REQUIRE TRIMMING.
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|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
|
|
Site:
Buffet-LIDO BEVERAGE STATION PORT AFT
|
|
Violation:
THE PAINTED CONCRETE SURFACES WERE WORN, MAKING CLEANING DIFFICULT.
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|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
|
|
Site:
Galley-CREW GALLEY - POTWASH
|
|
Violation:
THE HOT WATER SANITIZING SINK GAUGE REGISTERED 195 F, WHILE THE MANUAL MEASURE OF THE WATER IN THE SINK WAS 180 F.
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|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-MAIN GALLEY - CENTER POT WASH
|
|
Violation:
THE THREE CURTAINS INSTALLED AT THE FINAL SANITIZING RINSE COMPARTMENT OF THE CONVEYOR POTWASH MACHINE WERE HEAVILY SOILED. THE MACHINE WAS OPERATING, BUT NO ITEMS WERE PASSING THROUGH AT THE TIME OF THE INSPECTION. STAFF REMOVED AND CLEANED THE SOILED CURTAINS.
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|
Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
25
|
|
Site:
Bar-PROMENADE BAR
|
|
Violation:
THREE WET WIPING CLOTHS FOR COUNTER CLEANING WERE FOLDED AND SET ALONG THE BAR COUNTER BETWEEN USES. THERE WAS NO SANITIZING SOLUTION BUCKET SETTING IN THIS FRONT BAR AREA.
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|
Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
|
|
Site:
Galley-HAMBURGER GRILL
|
|
Violation:
A FINE TRAIL OF GREASE WAS NOTED COMING FROM THE HOOD NEAR THE FILTER.
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|
Recommendation:
Ensure that 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
|
|
Site:
Buffet-LIDO BEVERRAGE STATION
|
|
Violation:
A FEW PLASTIC GLASSES WERE PLACED OUT FOR USE WHILE STILL WET.
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|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
|
|
Site:
Galley-CHINESE GALLEY
|
|
Violation:
A DISHRACK AND A FOOD PAN WERE STORED ON THE DECK.
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Recommendation:
Do not store these items on the deck.
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Item No.:
28
|
|
Site:
Galley-MAIN GALLEY -SILVER HOT SERVICE SECTION
|
|
Violation:
THERE WERE STACKS OF INVERTED PLATE COVERS ON COUNTERS OPPOSITE THE HOT LINE WHICH WERE STUCK TOGETHER AND WET.
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|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Other-SILVER OLYMPIA DINING ROOM
|
|
Violation:
TWO OF THE WAITER STATIONS HAD DISHWARE RACKS STACKED ON EACH OTHER, WITH THE LOWEST RACK SET ON EDGE IN CONTACT WITH THE DECK.
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|
Recommendation:
Do not stage dishware racks on the deck.
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Item No.:
30
|
|
Site:
Galley-FISH N CHIPS
|
|
Violation:
A "WASH HANDS OFTEN" SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
31
|
|
Site:
Galley-HAMBURGER GRILL
|
|
Violation:
THE HOOD CLEANING CABINET WAS OVER THE PREPARATION COUNTER.
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|
Recommendation:
Ensure that the cabinet is leak proof and that the cleanser is placed in a spill proof container.
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Item No.:
33
|
|
Site:
Galley-BUFFET PANTRY
|
|
Violation:
CORROSION WAS NOTED AT THE COVE-BASE AT THE BOTTOM OF THE BULKHEAD UNDER THE COUNTER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
|
|
Site:
Galley-PIZZERIA AND PIZZERIA PANTRY
|
|
Violation:
THE DECK UNDER THE COUNTERS WAS SOILED.
|
|
Recommendation:
Ensure that 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
|
|
Site:
Galley-ENTRANCE TO LIDO
|
|
Violation:
THERE WAS A VERY STRONG ODOR IN THE FOYER BETWEEN THE LIDO DINING AREA AND THE LIDO GALLEY. A CARPET WITH A RUBBERIZED UNDERSURFACE WAS NOTED ON THE DECK. THE DECK WAS VERY WET UNDER THIS MAT.
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|
Recommendation:
Ensure that mats are designed to be removable and easily cleanable. Ensure that 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
|
|
Site:
Other-SILVER OLYMPIA DINING ROOM
|
|
Violation:
THE LOWER LEVEL PORT SIDE BEVERAGE STATION DECK WAS SOILED WITH MOLDY, PONDED WASTEWATER BENEATH THE ENTIRE COUNTER. THERE WAS ALSO A STRONG ODOR PRESENT ALONG THIS ENTIRE STATION.
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|
Recommendation:
Ensure that 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.:
34
|
|
Site:
Other-SILVER OLYMPIA DINING ROOM
|
|
Violation:
WASTEWATER WAS LEAKING FROM THE UNDERSIDE OF THE ICE/WATER DISPENSING UNIT AT THE LOWER LEVEL PORT SIDE BEVERAGE STATION. ENGINEERING STAFF IDENTIFIED A CLOGGED DRAIN AND REPAIRED IT DURING THE INSPECTION.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-MAIN GALLEY -SILVER HOT SERVICE SECTION
|
|
Violation:
THE STAFF WORKING BEHIND THE HOT LINE WERE PERSPIRING PROFUSELY AND ROUTINELY WIPING THEIR FACE AND HEAD. THE AREA WAS EXCESSIVELY HOT AND HUMID. ENGINEERING STAFF ATTEMPTED TO CHANGE THE AIR SUPPLY TEMPERATURES TO CORRECT THIS DURING INSPECTION.
|
|
Recommendation:
Ensure that 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.
|
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Item No.:
41
|
|
Site:
Housekeeping-PUBLIC TOILET NEAR EXCURSION DESK
|
|
Violation:
MOST PUBLIC TOILET ROOMS HAD TISSUE DISPENSERS INSTALLED ON EXIT DOORS TO ALLOW A CONTAMINATION FREE METHOD OF EXIT, BUT AT THE MEN'S TOILET NEAR THE EXCURSION DESK THERE WAS A TWO DOOR EXIT AND THE FIRST DOOR REQUIRED BARE HAND CONTACT TO EXIT. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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