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Item No.:
08
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Site:
Potable Water-POTABLE WATER HOSES
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Violation:
THE POTABLE WATER HOSES WERE NOT MARK "POTABLE WATER ONLY" AT EACH CONNECTING END. THIS IS A NEW 2005 VSP REQUIREMENT.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-BACKFLOW PREVENTION PROGRAM
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Violation:
THE AIR GAPS ONBOARD WERE NOT LISTED AS PART OF THEIR CROSS-CONNECTION CONTROL PROGRAM.
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Recommendation:
List air gaps as part of the cross-connection control program.
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Item No.:
11
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Site:
Medical-
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Violation:
A PERSONAL HYGIENE AND HANDWASHING FACT SHEET IS NOT PROVIDED TO ILL CREW MEMBERS. THIS IS A NEW VSP REQUIREMENT IN THE 2005 MANUAL.
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Recommendation:
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Item No.:
16
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Site:
Bar-POOL BAR
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Violation:
THERE WAS NO TIME CONTROL PLAN FOR THE POTENTIAL HAZARDOUSLY DRINK MIXES THAT WERE PLACED ON TOP OF THE ICE IN THE COLD WELL. THE DIRECTIONS ON THE CONTAINERS INDICATED THAT THESE ITEMS NEEDED TO BE REFRIGERATED AFTER OPENING. STAFF STATED THAT THESE ITEMS WERE UNDER TIME AS A CONTROL PLAN.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure 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.
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Item No.:
19
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Site:
Buffet-DECK 1 OFFICER, CREW AND STAFF MESS
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Violation:
SIDE SNEEZE GUARDS WERE NOT PRESENT ON THE BUFFET LINES. FOOD ITEMS WERE PLACED CLOSE TO THE EDGE LESS THAN ONE METER AWAY FROM THE STAFF.
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Recommendation:
Install side sneeze shields for these buffet lines.
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Item No.:
20
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Site:
Pantry-SPA PANTRY
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Violation:
ONE CUTTING BOARD WAS NOTED PITTED AND SCORED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
22
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Site:
Galley-PORT SIDE DISHWASH
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Violation:
THE LEFT FINAL SANITIZING RINSE NOZZLE WAS PARTIALLY CLOGGED. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Unclog the left final rinse nozzle.
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Item No.:
27
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Site:
Galley-DECK 3 STBD SIDE HOT GALLEY
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Violation:
FOOD DEBRIS WAS NOTED ON THE INSIDE OF THE HOLLOW SECTION OF TWO LARGE WIRE WHISK UTENSILS. THESE UTENSILS WERE IN USE.
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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
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Site:
Buffet-DECK 1 CREW MESS
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Violation:
ONE TRAY OF PLASTIC CUPS WERE PLACED OUT FOR SERVICE BEFORE BEING AIR-DRIED. THESE CUPS WERE STORED INVERTED.
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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.:
33
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Site:
Buffet-DECK 1 CREW MESS
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Violation:
ONE LIGHT WAS SEPARATED FROM THE DECKHEAD ABOVE THE COFFEE MACHINE. DUST WAS NOTED ON THE EXPOSED PORTION OF THE LIGHT FIXTURE. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Repair and clean the light fixture
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Item No.:
33
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Site:
Galley-DECK 1
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Violation:
A LARGE CHIP WAS NOTED ON A DECK TILE NEAR THE FLAT GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-DECK 1 CREW MESS
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Violation:
A LARGE CRACK WAS NOTED ON A DECK TILE BEHIND THE SERVICE LINE, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 3 STBD SIDE
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Violation:
DUST WAS NOTED ON THE DECKHEAD NEAR THE HOT SERVICE LINE.
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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
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Site:
Galley-DECK 3 STBD SIDE HOT GALLEY
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Violation:
THE HOT WATER LINE TO THE BAIN MARIE PAN WAS LEAKING IN THE TECHNICAL SPACE. WATER WAS LEAKING ON THE DECK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-DECK 3 ROAST AREA
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Violation:
A LEAK WAS NOTED ON THE WATER LINE TO THE HANDWASHING SINK. WATER WAS SPRAYING ONTO THE DECK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-DECK 3 BAKERY
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Violation:
THE DOUGH CUTTER HAS BEEN OUT OF ORDER FOR ONE YEAR. STAFF STATED THAT THIS ITEM IS NOT NEEDED AND IS VERY HARD TO USE.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Pantry-SPA PANTRY
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Violation:
TWO SMALL FLIES WERE NOTED WITHIN THIS AREA.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Children Area-CHILDRENS ACTIVITY CENTER
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Violation:
SEVERAL VINYL SLEEPING MATS WERE TORN EXPOSING THE OPEN CELL FOAM PADDING, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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