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Item No.:
01
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|
Site:
Medical-VSP Acute Gastroenteritis (AGE) Report
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|
Violation:
For the cruise dated 27 July to 3 August, a crew member was listed on the AGE surveillance log as reportable but his only symptom was a headache. According to the staff, this crew member was actually a varicella case and they could not remove the entry from the log. The 24-hour report to VSP for reportable AGE cases included this case. Therefore, the report was incorrect.
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|
Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours-but not more than 36 hours-before the vessel's expected arrival at the U.S. port. Ensure only AGE cases are included on the report.
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Item No.:
02
|
|
Site:
Medical-AGE Surveillance Log
|
|
Violation:
For the cruise dated 27 July to 3 August, a crew member was listed on the AGE surveillance log as reportable but his only symptom was a headache. According to the staff, this crew member was actually a varicella case and they could not remove the entry from the log.
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
11
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|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A nonfood worker had an onset of AGE symptoms on 6 July at 1050 but did not report to medical until 1649. According to the 72-hour questionnaire, the crew member ate lunch in the crew mess at 1300 and worked from 0945 to 1500 on 6 July. The crew member was given a written warning.
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|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
16
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|
Site:
Bar-Boleros
|
|
Violation:
The time control plan for the two potentially hazardous drink mixes (pina colada and ice cream) was not posted in the bar. It was posted in the pantry, which was not directly adjacent to the bar.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used.
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|
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Item No.:
19
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|
Site:
Buffet-Crew Mess
|
|
Violation:
Four food items out for the lunch service, including cheese and cold cuts, did not have tongs.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
|
Item No.:
20
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|
Site:
Galley-Deck 4 Ice Machine
|
|
Violation:
A slotted fastener was observed on the ice thickness sensor probe for ice machine 2008.
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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.:
20
|
|
Site:
Galley-Ice Machine
|
|
Violation:
Ice machine 1016 had a slotted fastener in the ice thickness sensor probe.
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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.:
20
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|
Site:
Galley-Deck 5 Ice Machines
|
|
Violation:
Slotted fasteners were observed on the ice thickness sensor probe for ice machines 2033 and 2008.
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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.:
20
|
|
Site:
Pantry-Two Poets
|
|
Violation:
The gasket on the inside of the outer ice machine cover was torn and loose at the bottom corners. There was corrosion in the corners.
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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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|
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Item No.:
20
|
|
Site:
Pantry-Deck 10 Midship
|
|
Violation:
The gasket on the inside of the outer ice machine cover was torn and loose at the bottom corners.
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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.:
20
|
|
Site:
Pantry-Deck 9 Forward
|
|
Violation:
The gasket on the inside of the outer ice machine cover was torn and loose at the bottom corners. There was also corrosion in the bottom corners.
|
|
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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|
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Item No.:
20
|
|
Site:
Pantry-Pool
|
|
Violation:
The gasket on the inside of the outer ice machine cover was torn and loose at the bottom corners on the right ice machine. There was corrosion in one of the corners.
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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.:
20
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
Some of the protective layers on the backsplash area of the soda dispensers were missing, exposing slotted fasteners on the food contact surface of both the soda machines.
|
|
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.:
20
|
|
Site:
Galley-Deck 3 Ice Machines
|
|
Violation:
Slotted fasteners were observed on the ice thickness sensor probe for ice machines 2041 and 2042.
|
|
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.:
21
|
|
Site:
Buffet-Coffee Station C
|
|
Violation:
Electrical cords and water lines were resting on the bottom of the undercounter compartment for the juice dispenser.
|
|
Recommendation:
Elevate the electrical cords and water lines inside the technical compartment.
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|
|
Item No.:
21
|
|
Site:
Buffet-Coffee Station C
|
|
Violation:
Across from the plastic cup storage, the bottom of the undercounter cabinet was in poor condition. It appeared the bottom laminated shelf was coming loose from its adhesive.
|
|
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.:
21
|
|
Site:
Food Service General-Bar Speed Rail Technical Compartments
|
|
Violation:
The insulation on the refrigeration lines were wet and shriveled. In addition, they were soiled with a brown material that appeared to be mold and several other areas in the technical compartments were soiled with black, white, and brown material. This was observed in the Sky Bar, Pool Bar, Two Poets Bar, and Boleros Bar.
|
|
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:
Bar-Two Poets
|
|
Violation:
The wrapping material on one of the soda line bundles was torn in the aft speed rail technical compartment.
|
|
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:
Galley-Deck 4- Beverage Station
|
|
Violation:
The electrical cord of the espresso machine was lying on the counter.
|
|
Recommendation:
Ensure cords for equipment do not lay on the counter.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The electrical cords of the espresso machine and water dispensing unit were laying on the counter.
|
|
Recommendation:
Ensure cords from equipment do not lay on the counter.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5- Beverage Station
|
|
Violation:
Cords were observed laying on the counter underneath the espresso machine.
|
|
Recommendation:
Ensure cords for equipment do not lay on the counter.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The curtains of the flight type dishwasher were soiled with food residue. The inspector was told the curtains were cleaned the day prior.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The potwash machine was out of order, and the acquisition order showed the potwash machine had been out of order since 05/05/2014.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
25
|
|
Site:
Bar-Boleros
|
|
Violation:
The wiping cloth for the sanitizing solution was draped over the edge of the bucket. This was corrected.
|
|
Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Two Poets
|
|
Violation:
Gray powder was in the ice machine water bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Two Poets
|
|
Violation:
The nozzle on the aft juice dispenser was soiled with thick juice residue and had a fermented odor.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 9 Forward
|
|
Violation:
Debris was floating on the top of the water in the ice machine water bath and gray powder was in the bottom of the water bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Ice Machines
|
|
Violation:
Gray powder was observed in the water return bath of ice machine 2042.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Two previously cleaned plates at the potwash clean racks were soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Ice Machines
|
|
Violation:
Gray powder was observed in the water return bath of ice machine 2008.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
In ice machine 1016, gray sediment was observed in the water return bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Sabor
|
|
Violation:
Flour was observed on the tortilla maker equipment and electrical wires. This area was not in operation and the galley had been previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Bar Speed Rail Technical Compartments
|
|
Violation:
The insulation on the refrigeration lines were wet and shriveled. In addition, they were soiled with a brown material that appeared to be mold and several other areas in the technical compartments were soiled with black, white, and brown material. This was observed in the Sky Bar, Pool Bar, Two Poets Bar, and Boleros Bar.
|
|
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:
Galley-Deck 3
|
|
Violation:
Four food workers were observed transporting clean, uncovered silverware from the deck 3 galley to the dining room.
|
|
Recommendation:
Ensure clean utensils are protected during transportation.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Plates were stored wet in a way which did not allow proper air drying at the potwash clean racks.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Sabor
|
|
Violation:
Flour was observed on the deck around the tortilla maker equipment. This area was not in operation and the galley had been previously cleaned.
|
|
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:
Galley-Potwash
|
|
Violation:
Water had accumulated in the deckhead light by the soiled drop-off of the potwash. Management had identified this issue and had workers onboard to address it.
|
|
Recommendation:
Ensure water does not accumulate in the deckhead light fixture.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
Water had collected in the deckhead light, closest to the evaporative condenser, in the pantry walk-in refrigerator 3800-1. Management had identified this issue and had workers onboard to address it.
|
|
Recommendation:
Ensure water does not collect in the deckhead light fixture.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Water was observed on the deckhead of the walk-in refrigerator. Water was observed dripping on some transport trolleys, but no food was impacted.
|
|
Recommendation:
Ensure water does not drip from the deckhead to the transport trolleys.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Water had collected in the deckhead light fixture in the pastry walk-in refrigerator. Management had identified this issue and had workers onboard to address it.
|
|
Recommendation:
Ensure water does not collect in the deckhead light fixtures.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 8
|
|
Violation:
Water continuously leaked from deckhead hatch 5124V694 near the cleaning locker. Staff were aware of the issue and stated the leak began the previous day. A large container was placed below to catch the leaking water. The area was not in operation during the inspection and was only open during the morning on sea and port days.
|
|
Recommendation:
Ensure water does not leak from the deckhead hatch.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool
|
|
Violation:
The swinging door between the bar and pantry was broken at the unhinged lengthwise edge, creating gaps and other difficult to clean features.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool
|
|
Violation:
Several of the bulkhead-mounted electrical connections for the previously-removed ice cream machines were not flush with the bulkhead, creating gaps.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Hot Line
|
|
Violation:
The faucet of the handwash station had a continuous leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Back-Up Area
|
|
Violation:
At the entrance from the buffet line, water was leaking from the coupling and sealant on the handwash station drain line.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Bar-Sky
|
|
Violation:
The drain line for the utility sink was disconnected and not directed to the drain in the port speed rail technical compartment. Water poured onto the bottom of the compartment when the sink was in use. This was corrected.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
When in use, the light intensity was less than 220 lux at the handwash station next to the cleaning locker.
|
|
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.:
36
|
|
Site:
Dining Room-Deck 5 Starboard Waiter Stations
|
|
Violation:
The light intensity could not be raised to at least 220 lux at the forward and aft starboard waiter stations.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Buffet-International Flavors (Port and Starboard)
|
|
Violation:
The light intensity was less than 220 lux at the handwash stations.
|
|
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.:
36
|
|
Site:
Buffet-Deck 5 Staff Mess Beverage Station
|
|
Violation:
The light intensity was less than 220 lux at the tray counter in front of the ice machine and juice machine. The light intensity was less than 110 lux to the right of the counter-mounted milk dispenser.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Condensation was observed on the deckhead above the flight type dishwasher where the soiled dishware was loaded.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Mixed Frozen Walk-in Freezer
|
|
Violation:
Excessive condensation was observed on the deckhead on the mixed frozen freezer.
|
|
Recommendation:
Ensure condensation does not collect on the deckhead.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Excessive condensation was observed on the deckhead above the flight type dishwasher and where the soiled dishware was loaded. Water was observed dripping on the soiled dishware.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
A live fruit fly was observed by the bread slicer.
|
|
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.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
A housefly was observed flying in the vegetable preparation room. A live fruit fly was observed in the pulper.
|
|
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.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
Two live fruit flies were observed by the handwashing sink in the meat preparation room.
|
|
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.:
39
|
|
Site:
Provisions-Fish Walk-in Freezer
|
|
Violation:
Four live fruit flies were observed directly outside the fish walk-in freezer.
|
|
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.:
39
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
A live fruit fly was observed in the pastry.
|
|
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.:
39
|
|
Site:
Dining Room-Deck 5 Entrance to Galley
|
|
Violation:
One live housefly was observed at the entrance to the deck 5 galley.
|
|
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.:
39
|
|
Site:
Dining Room-Deck 3 Starboard Forward Waiter Station
|
|
Violation:
Four live houseflies were observed at the starboard forward waiter station while breakfast was being served.
|
|
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.:
39
|
|
Site:
Bar-Two Poets
|
|
Violation:
A fruit fly was observed near the port juice and soda dispensers.
|
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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.
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Item No.:
39
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Site:
Bar-Pool
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Violation:
Two large flies were on the back counter above undercounter refrigerator 12-11-07.
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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.
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Item No.:
39
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Site:
Bar-Sky
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Violation:
A small crawling insect was on the bulkhead above the handwashing sink.
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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.
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Item No.:
39
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Site:
Bar-Sky
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Violation:
Three small crawling insects and one fruit fly were in the starboard speed rail technical compartment.
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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.
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Item No.:
42
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Site:
Children Area-Nursery Toilet Room
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Violation:
There was no step stool for the handwash sink. The sink was greater than 22 inches from the deck. This was corrected immediately.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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