|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Late Reporting
|
|
Violation:
Three crew members on the previous cruise reported to the medical center late after experiencing their first acute gastroenteritis (AGE) symptom. A waitress on 10 September had two episodes of diarrhea and two episodes of vomiting with symptom onset at 9:00 but did not report to the medical center until 16:30. According to staff the employee worked during this time period. Management was aware of this and the employee received a formal written warning. A senior waitress on 12 September had three episodes of diarrhea and one episode of vomiting with symptom onset at 9:30 but did not report to the medical center until 15:00. According to staff the employee worked during this time period. Management was aware of this and the employee received a formal written warning. Another waitress on 11 September had seven episodes of diarrhea and six episodes of vomiting with symptom onset at 23:30 but did not report to the medical center until 15:00 on 12 September. According to staff the employee worked during this time period. Management was aware of this and the employee received a formal written warning.
|
|
Recommendation:
Ensure all employees who experience vomiting or diarrhea report immediately to the medical center.
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contacts
|
|
Violation:
Medical staff was not inquiring about the immediate contacts (i.e. boyfriend or girlfriend) of crew members with AGE to follow-up with as close contacts.
|
|
Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program
|
|
Violation:
The cross connection control log did not include the inspection dates and inspection results for the nontestable backflow prevention devices and this information was not recorded elsewhere. Several devices were found during the inspection that were not listed on the log including: the hose wash connection on Deck 3 in the incinerator room, the hose wash connection and bucket fill faucet in the wash room on Deck 4 in the garbage room, and the six potable water lines to the spa for the hair wash sinks and foot baths.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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|
|
Item No.:
41
|
|
Site:
Housekeeping-Engine Control Room
|
|
Violation:
The toilet room did not have a sign advising users to use a paper towel to open the door upon exiting.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
21
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The espresso machine was mounted less than four inches above the counter-top making cleaning difficult.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The counter under the espresso machine was heavily soiled with dust, dirt, and other debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Other-Engine Control Room
|
|
Violation:
There was a slotted fastener on all four strainers on the dispensing head.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Ice Machine- Provision Square Port Side
|
|
Violation:
The ice dispensing chute had a significant accumulation of black residue around the sides.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Far Point
|
|
Violation:
The results for the first two tests by the inspector were 0.68 ppm and 0.61 ppm and for the crew member were 1.35 ppm and 1.21 ppm. The analyzer chart was reading 1.51 ppm. The inspector and crew member had the same water test kit but were using two different tablets: the inspector was using DPD-XF and the crew member was using DPD-1. Upon reviewing the instruction manual it was determined the correct tablet to use for the high range water test kits was DPD-XF. After the crew member switch tablets the following two test results were 0.52 ppm and 0.58 ppm and the inspectors were 0.62 ppm and 0.60 ppm. The analyzer chart was immediately recalibrated.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Far Point
|
|
Violation:
The crew member was using DPD-1 tablets for his high range water test instead of using the DPD-XF tablet.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Bridge Toilet Room
|
|
Violation:
The toilet room did not have a sign advising users to use a paper towel to open the door upon exiting.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Response Plan
|
|
Violation:
The plan stated to maintain the pH between 7.0-7.8 during a fecal or vomit accident response.
|
|
Recommendation:
Ensure the pH is maintained between 7.2-7.5 during a fecal/vomit accident response per Clarification to the VSP 2011 Operations Manual December 2013 Revision.
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Whirpool Equipment Room
|
|
Violation:
The potable water line for the hose connection was not striped blue or blue/green/blue to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate 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 at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Medical Room Shower Head Disinfection
|
|
Violation:
The disinfection of the shower head in the medical center was not documented.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Front Entrance
|
|
Violation:
There was no coving at the deck/bulkhead juncture behind the waiter station.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Midship
|
|
Violation:
The deck under the waiter station was soiled and dusty.
|
|
Recommendation:
Maintain the deck under the waiter station clean.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Starboard Midship
|
|
Violation:
The bottom of the cabinet below the wine refrigerator in waiter station was heavily soiled with dust. This was corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Starboard Midship
|
|
Violation:
The wooden support on the bottom of the waiter station had exposed raw wood on the front, cut edge.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Port Omelet/Hot and Cold Lines
|
|
Violation:
The sneeze shield was chipped in each location. A work order had been submitted to replace the glass.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deckhead Openings in Newly Constructed Food Areas
|
|
Violation:
At the deckhead/bulkhead junctures in the workers sides of the buffets, there were gaps that were open to the plenum above. This was noted in the lido buffet, Taste, Trident grill around the handwashing station, the corridor between the Trident grill and Trident bar where beverages were stored and silverware was rolled with linen, the Trident bar around the coffee machine, and Taste buffet.
|
|
Recommendation:
Close all gaps at the deckhead/bulkhead junctures.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Port Condiment Locker
|
|
Violation:
There was a gap along the left vertical profile adjacent to the door. In addition, there was a seam where the cove tile piece met the profile.
|
|
Recommendation:
Close the gap and seam.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Port Condiment Locker
|
|
Violation:
There was no coving at the deck/bulkhead juncture inside the locker. In addition, the front corners of the deck were soiled with debris.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Port Condiment Locker
|
|
Violation:
There were seams at the deckhead/bulkhead juncture.
|
|
Recommendation:
Seal the seams at the deckhead/bulkhead juncture.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Port Condiment Locker
|
|
Violation:
The light intensity in front of the locker was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
33
|
|
Site:
Food Service General-Bulkhead Glass Tiles
|
|
Violation:
The grout between the small, square glass tiles was not sealed. Water was splashed on the grout and the color of the grout darkened. This was noted in the lido buffet, Trident bar, and Taste buffet.
|
|
Recommendation:
Seal the grout between the small, square glass tiles.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido
|
|
Violation:
There was no side shield protection in several of the buffet segments where passengers could stand within one meter of exposed, unpackaged food.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Port
|
|
Violation:
A large fly was in the buffet area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
44
|
|
Site:
Buffet-Lido
|
|
Violation:
This area was completely renovated during the November 2013 dry dock. The buffet has passenger self-service areas and no passenger handwashing stations were installed according to the 2011 VSP Construction Guidelines. These areas were not presented for VSP review prior to the installation.
|
|
Recommendation:
In accordance with section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Port and Starboard Lines
|
|
Violation:
The deckhead material adjacent to the juice stations had gaps in between each panel and was open to the plenum above.
|
|
Recommendation:
Close the gaps between the deckhead panels.
|
|
|
Item No.:
33
|
|
Site:
Galley-Decks
|
|
Violation:
The decks grout was recessed and pitted in front of the cooking equipment.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
The vent on the backflow prevention device for the counter-mounted combination oven was leaking continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Condensate was collected on the exhaust hood at the soiled end of the dishwash machine and the electrical panel. Condensate was dripping to the deck from the exhaust hood at the electrical panel.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The right side of the interior compartment was slightly soiled with a brown material. There was adhesive reside on the front, right of the water bath. The adhesive was soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Ice Machine
|
|
Violation:
There was adhesive reside on the front, right of the water bath.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The light intensity behind the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Juice/Coffee Station
|
|
Violation:
The light intensity behind the equipment was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
08
|
|
Site:
Galley-Juice/Coffee Station
|
|
Violation:
The vent on the backflow prevention device for the beverage equipment was leaking continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Trident Grill/Ice Cream Waiter Stations
|
|
Violation:
The bulkhead behind the two waiter stations was not easily cleanable. The deck was made of an absorbent wood material. The deck under the waiter station closest to the grill was soiled with dust and debris.
|
|
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. Ensure the deck under the waiter stations is maintained clean.
|
|
|
Item No.:
21
|
|
Site:
Other-Trident Grill/Ice Cream Waiter Stations
|
|
Violation:
There was a seam on each waiter station where the stone top met the wood cabinet along the front of the station.
|
|
Recommendation:
Seal the seam.
|
|
|
Item No.:
33
|
|
Site:
Other-Taste Waiter Station
|
|
Violation:
The bulkhead behind the station was not easily cleanable. The deck was made of an absorbent wood material. The deckhead was made of a soft fabric material and the deckhead/bulkhead juncture was open to soft-covered ventilation ducts and cables.
|
|
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. Close the deckhead/bulkhead juncture.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Trident Grill
|
|
Violation:
There was an open penetration on the back panel of undercounter technical compartment HB3 around the cable conduit.
|
|
Recommendation:
Seal the penetration around the cable conduit.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Door Locking Cylinders
|
|
Violation:
The locking cylinders were missing on several doors, exposing holes. This was noted on the walk-in 641 door in the Trident pantry, Prego/Silk Road wine cellar door, and main galley silver store 275.
|
|
Recommendation:
Install new locking cylinders or profile the holes.
|
|
|
Item No.:
27
|
|
Site:
Bar-Trident Juice Station
|
|
Violation:
The pipe insulation was soiled in the undercounter compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Bar-Trident Juice Station
|
|
Violation:
The vent on the backflow prevention device in the undercounter compartment was leaking continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Trident Grill
|
|
Violation:
There was a gap on the right side of the door to the electrical compartment between the door and bulkhead.
|
|
Recommendation:
Close the gap.
|
|
|
Item No.:
39
|
|
Site:
Bar-Trident
|
|
Violation:
A fruit fly was by the back bar counter.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Bar-Trident
|
|
Violation:
On the back bar counter, there were open voids on each side of the counter below the locking pin hole for the rolling shutter. In addition, there was no locking pin insert around the hole for the locking pin.
|
|
Recommendation:
Close the voids below the locking pin and install a locking pin insert around the hole for the locking pin.
|
|
|
Item No.:
33
|
|
Site:
Bar-Trident
|
|
Violation:
A hole was in the deckhead just above the back bar counter on the right side. There were gaps around the pillar on the left side of the back bar counter where it met the deckhead.
|
|
Recommendation:
Close all gaps and holes.
|
|
|
Item No.:
33
|
|
Site:
Bar-Trident
|
|
Violation:
Rough grout was along the deckhead/bulkhead juncture above the bottle display on the back bar counter.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Bar-Trident
|
|
Violation:
Several cables were laying on the counter behind the mixer, phone, and receipt printer.
|
|
Recommendation:
Ensure the cables are shortened or suspended from the counter to facilitate easy cleaning.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Taste
|
|
Violation:
The stones in the compartments of the pizza oven were cracked and deteriorating in several places. According to the staff, new stones had been ordered 6 months prior but had yet to be delivered.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Taste
|
|
Violation:
There were gaps and holes around the grease chute on the grill where it entered the drip tray housing. There was also an adhesive material on the top of the drip tray housing.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Taste
|
|
Violation:
The blue gasket inside the dim sum steamer was split in some places and soiled with a white material.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Taste
|
|
Violation:
The blue gasket inside the dim sum steamer was split in some places and soiled with a white material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Taste
|
|
Violation:
There was insufficient space for cleaning on both sides of the dim sum steamer.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
There was a slotted fastener on the ice thickness probe.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Prego/Silk Road
|
|
Violation:
There was tape on the tops of several water bottle lids in the clean storage area.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Prego/Silk Road Hood Cleaning Cabinet
|
|
Violation:
The hose attached to the vent on the backflow prevention device was completely submerged in the cleaning chemical.
|
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Recommendation:
Ensure the hose attached to the vent on the backflow prevention device does not reach the cleaning chemical.
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Item No.:
34
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Site:
Galley-Prego/Silk Road Potwash
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Violation:
The faucet at the wash sink of the three compartment sink was leaking continuously.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Galley-Prego/Silk Road Potwash Clean Storage
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Violation:
The top pan on a stack of hotel pans was still wet inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
20
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Site:
Galley-Prego/Silk Road
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Violation:
The stones in the compartments of the pizza oven were cracked and disintegrating in several areas. In the middle compartment, the front of the stones had deteriorated to the point that small pieces of stone could be picked up.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
33
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Site:
Galley-Cleaning Locker
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Violation:
Water was pooled on the deck.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
38
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Site:
Galley-Cleaning Locker
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Violation:
A mop head was dripping directly to the deck.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
14
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Site:
Galley-Garde Manger
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Violation:
One of the cooks involved in active food preparation had a chin beard and was not wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
13
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Site:
Galley-Hot Galley
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Violation:
A cook was actively cooking hamburgers at the grill. When asked by the inspector to take a temperature of the hamburger, he used a stem probe thermometer but did not insert the probe all the way up to the dimple in order to achieve an accurate temperature. A tip-sensitive thermometer was available next to the grill.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
The top container on a stack of small plastic containers was still wet inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
The bulkhead behind the soiled landing was soiled where it met the underside of the counter.
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Recommendation:
Ensure the bulkhead is maintained clean.
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Item No.:
27
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Site:
Galley-Potwash
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Violation:
The underside of the soiled landing counter and some of the components below the counter were soiled.
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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.:
20
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Site:
Galley-Starboard Beverage Station
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Violation:
Five slotted fasteners were on the splash panel above the dispensing nozzles on both the regular and decaffeinated coffee machines.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
No data plate was on the glasswash machine.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The light intensity behind the beverage equipment was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Preparation Room-
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Violation:
The light intensity behind the deck oven was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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