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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log was not updated to include the 'notes/comments' column. (VSP 2025 Environmental Public Health Standards)
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|
Recommendation:
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).
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Item No.:
06
|
|
Site:
Recreational Water Facilities-Legionella Testing
|
|
Violation:
The whirlpool spas were not tested for Legionella every three months. (VSP 2025 Environmental Public Health Standards)
|
|
Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
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Item No.:
07
|
|
Site:
Potable Water-Pipe Disinfection Records
|
|
Violation:
On 23 October 2025, two pipes were disinfected and replaced using the emergency disinfection process of >200 ppm for one hour. The 'emergency/planned' column was marked as 'planned' maintenance.
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|
Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
|
|
Site:
Potable Water-Hot Water Line to Laundry
|
|
Violation:
The air gap under the backflow prevention assembly device on the hot water laundry line was modified and not sufficient. This was corrected before the end of the inspection.
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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
|
|
Site:
Recreational Water Facilities-Crew Pool
|
|
Violation:
The shepherd's hook was mounted on the starboard bulkhead and not visible from the full perimeter of the pool.
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|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
17
|
|
Site:
Preparation Room-Pastry Deck 4
|
|
Violation:
When the inspector entered the area at 0955, time and temperature control for safety/potentially hazardous food was marked with a green sticker and stored on a trolley and the preparation counter. Crew stated these items were for deck 9 Eatery. The time control plan for the Eatery stated green stickers were for 1000 to 1400 and yellow stickers were for 0500 to 0900. These items were marked on time control but did not follow the time control plan. Additionally, one hour between 0900 and 1000 was not represented on the time control plan; however, staff stated preparation and production occur during that hour.
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|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
|
|
Site:
Buffet-Deck 17 Burger Grill Time Control Plans
|
|
Violation:
The time control plan stated the 'designated scan boxes' were on time control; however, staff could not identify where these units were to ensure they were labeled as time control units.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
19
|
|
Site:
Buffet-Deck 9 Eatery Omelet Station Portside
|
|
Violation:
Food was prepared next to a utility sink without splash protection. Water splashes were on the adjacent food preparation surfaces.
|
|
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.:
19
|
|
Site:
Bar-Deck 18 Sanctuary Event Flower Wall
|
|
Violation:
Filled glasses were not covered when passed through a difficult to clean flower wall. Additionally, alcohol bottles were stored behind the flower wall in an area not finished for food storage.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas. 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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|
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Item No.:
19
|
|
Site:
Bar-Deck 18 Mobile Temporary Bar near Sun Bar
|
|
Violation:
Mixed drink bottles were stored outside with no deckhead.
|
|
Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
20
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
Three slotted fasteners were inside the bread slicing machine on the arm that holds the bread in place.
|
|
Recommendation:
Use 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.:
20
|
|
Site:
Galley-Deck 6 Beverage Station
|
|
Violation:
The bulk coffee machine?s plastic dispensing nozzle was in disrepair with a rough surface that was difficult to clean.
|
|
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; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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; (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.
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Item No.:
20
|
|
Site:
Buffet-Deck 5 Beverage Station
|
|
Violation:
The juice machine had an open gap behind the deflector panel which created a difficult to clean area. More than a day's accumulation of dust was inside this area.
|
|
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; (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.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
The far-right soup kettle's water pipe collar was dented and not attached to the bulkhead which created a gap in the bulkhead around the water pipe.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck 4 Production Galley
|
|
Violation:
The blast chiller's upper technical compartment panel next to the handwashing station was in disrepair which created a difficult to clean gap.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck 4 Production Galley
|
|
Violation:
The soup kettles and tilting pans had difficult to clean, white fibrous material hanging down from the water pipes near the bulkhead.
|
|
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-Deck 5 Starboard Station
|
|
Violation:
The vertical edge of the swinging crew door and the decorative panel on the buffet island to the right of the door were in disrepair with rough surfaces and exposed, difficult to clean, wood-like material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
|
Item No.:
21
|
|
Site:
Buffet-Deck 5 Starboard Station
|
|
Violation:
Difficult to clean, clear tape was on the underside of the sneeze guard's top horizontal surface on the worker side.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 18 Mobile Temporary Bar near Sun Bar
|
|
Violation:
The decorative band around the brown rolling bar cart was not easily cleanable.
|
|
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.:
22
|
|
Site:
Other-Deck 17 Alfredo's Pizzeria Entrance
|
|
Violation:
Nine trolley carts filled with an excessive number of soiled bowls, pans, plates, plate covers, and beverage cans were stored outdoors along the bulkhead. Some trolley carts had plastic covers; however, the plastic covers had holes. Crew stated the ship does not have enough space to properly store all soiled and clean items.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
The final sanitizing rinse curtain was soiled with black residue.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
A heat lamp's light bulb was soiled with old food residue. Staff stated the heat lamp was last used the night before.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Beverage Station
|
|
Violation:
The outside and inside of the hot water dispenser nozzle was soiled with brown residue.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 17 Bellbox
|
|
Violation:
Ten previously cleaned and sanitized coffee carafes in the clean storage area were soiled with coffee residue.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 5 Beverage Station
|
|
Violation:
More than a day's accumulation of dust was on the juice machine?s internal components due to a gap behind the deflector panel.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-11 Housekeeping Pantry 11270
|
|
Violation:
Black debris accumulated in the lower left corner of the ice cuber machine where the deflector panel was attached.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Outside Plumber Workshop
|
|
Violation:
Two excessively soiled cutting boards were stored on a trolley full of clean cutting boards outside the plumber's workshop. Another trolley full of clean cutting boards was also stored in this area.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 Forward Hot Island
|
|
Violation:
One previously cleaned and sanitized knife out for crew use was soiled with red food debris on the handle.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 9 Americana
|
|
Violation:
A clean beverage trolley cart was positioned against a bulkhead that was excessively soiled with dust.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 5 Forward Hot Island
|
|
Violation:
The eating utensils were not protected from contamination. The spoons were inverted in a container; however, the food-contact surface was exposed due to the angle and placement of the storage container.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 17 Alfredo's Pizzeria Entrance
|
|
Violation:
Nine trolley carts filled with an excessive number of soiled bowls, pans, plates, plate covers, and beverage cans were stored outdoors along the bulkhead. Some trolley carts had plastic covers; however, the plastic covers had holes. Crew stated the ship does not have enough space to properly store all soiled and clean items.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Outside Plumber Workshop
|
|
Violation:
Two excessively soiled cutting boards were stored on a trolley full of clean cutting boards outside the plumber's workshop. Another trolley full of clean cutting boards was also stored in this area.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (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.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 18 Mobile Bar near Sun Bar
|
|
Violation:
There was no deckhead above the temporary bar, including the glasses stored at this bar.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 18 Mobile Temporary Bar near Sun Bar
|
|
Violation:
The temporary bar where mixed drinks were prepared did not have a crew handwashing sink.
|
|
Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing station. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have at least one handwashing station.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9 Americana
|
|
Violation:
The crew toilet room was out of order.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 17 Bellbox Crew Toilet Room
|
|
Violation:
The decks were soiled with puddles of yellow fluid which emitted a strong odor. This was cleaned immediately.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 9 Eatery Portside
|
|
Violation:
The outdoor passenger handwashing station was out of order.
|
|
Recommendation:
Provide at least one handwashing station at the entrance of each self-service station outside of the main buffet, excluding beverage stations.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 17 Lido
|
|
Violation:
The blue bulkhead was constructed of plastic-like material. The material has expanded outwards causing bubbles to form behind.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Eatery Pastry
|
|
Violation:
The supply vents above the pastry line were excessively soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 International Cafe
|
|
Violation:
The bulkhead material for the backbar and food corridor entryway leading to the pantry was a fibrous material that created white string like cotton balls. This area is classified as food preparation.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 18 Sanctuary Event Flower Wall
|
|
Violation:
The bulkhead was not smooth and easily cleanable. Additionally, there was a gap at the deckhead/bulkhead juncture.
|
|
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 bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5 Starboard Station
|
|
Violation:
The bulkhead was in disrepair near the swinging door which created a rough and difficult to clean surface.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
A gap was in the bulkhead around the far-right soup kettle?s water pipe from an unattached pipe collar.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 4 Production Galley
|
|
Violation:
The deck tile grout was in disrepair to the left of the far-left soup kettle near the deck drain.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Deck 3
|
|
Violation:
The deck was soiled with various debris near the bulkhead under the storage racks to the right upon entry.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 Americana
|
|
Violation:
The bulkhead was soiled with more than a day's accumulation of dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Eatery Dishwash Entrance Portside
|
|
Violation:
Deck coving was in disrepair along the food corridor entrance.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 18 Mobile Temporary Bar near Sun Bar
|
|
Violation:
The temporary bar did not have a permanent deckhead installed above.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 18 Sanctuary Event Flower Wall
|
|
Violation:
The light intensity measured less than 220 lux inside the service area of the event flower wall.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 9 Eatery Beverage Station Portside
|
|
Violation:
The light intensity measured less than 220 lux at the portable self-service beverage station.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
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Site:
Bar-Deck 9 International Cafe
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Violation:
One fly was near the coffee machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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