|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management Logs
|
|
Violation:
No documentation was provided of follow-up or cause of pests found in area. Only continuous treatment information was shown in the IPM logs including: Nov 16- 2 - fruit flies in Casino Bar; Nov 30 - few fruit flies in Casino Bar; Dec 21 - 3 adult fruit flies in Casino Bar; Nov 23 - 5 fruit flies in Staff Mess; Nov 30 - few fruit flies in Staff Mess; Dec 7 - few fruit flies in Staff Mess; Dec 14 - few fruit flies in Staff Mess.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results. Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Air Handler Units
|
|
Violation:
Three of the four air handler units were inspected and found dirty or in disrepair. EAC 303 contained broken fan belt debris and a white sandy powder. The condenser compartment was dirty and contained pink and black mold. EAC 304 has a small amount of sandy material. EAC 305 contained a small amount of white mold. EAC 307 was clean. Engineering explained that the system is on a scheduled cleaning system and EAC 303 was due to be cleaned.
|
|
Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Fish Preperation Room
|
|
Violation:
A cutting board in this area had deep gouges in the surface.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Deck 5 - Buffet Pantry
|
|
Violation:
For the two door undercounter reach-in refrigerators, R-5.22 and R-5.24, when the right door was closed there was a gap present at the lower half of the door which was large enough to pass a set of folded papers from outside to inside of the refrigerator compartment.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Deck 5 - Bakery
|
|
Violation:
The soiled bakery loaf pans and other equipment were on two trolleys which were in the aft/starboard corner in contact with upright oven 41522005 on one side and beside other trolleys of soiled items on the pot wash soiled storage side. Additionally, one visibly soiled trolley was in the same corner area, but at the opposite bulkhead where it was in contact with a closed but clean aluminum trolley. Insufficient soiled storage space was provided to move these items because of the limited size of the pot wash area.
|
|
Recommendation:
Recommend using a rubber cable with hooks on the ends to set a physical barrier to this bakery and pot wash corner to keep soiled trolleys away from any of the clean items. 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 necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Deck 5 - Dishwash
|
|
Violation:
A number of the four plate trolleys had damage along the exterior surfaces which left them very rough and a peeling material that made cleaning difficult. In many places, the material flaked away in a white color product which was not clear, as the actual color of the trolleys was blue and gave the appearance they were soiled.
|
|
Recommendation:
Replace damaged plate trolleys if their condition cannot be repaired. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Deck 4 - Entry at Buffet Pantry
|
|
Violation:
A consistent water drip was observed from a deckhead panel down to the tray rail of the service counter below in the Buffet Pantry entrance to this galley. Staff opened the panels and repaired the problem during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Deck 4 - Pastry
|
|
Violation:
A heavy dust debris that was layered along the deckhead was noted near each of the attached round air supply vents. The dust was accumulating against the edge of each deckhead profile strip nearby to the vent covers.
|
|
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-Main Galley - Deck 4 - Pastry
|
|
Violation:
Peeling sealant was observed in many bulkhead and deckhead profiles in this area. Iincluded were areas where sealant was removed and a gap resulted between the profile strip and the stainless steel panel behind.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Izumi Restaurant
|
|
Violation:
This restaurant focuses on sushi and sashimi. The menu used an asterisk to identify individual foods which were served raw or undercooked at each food item in places. In places, the asterisk was used for the food category. For the Izumi spider roll, a raw masago roe is included as a garnish to the dish and neither the specific food nor the category were marked with an asterisk for these uncooked fish eggs.
|
|
Recommendation:
If an animal food such as fish or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked seafood and shellfish may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked seafood and shellfish may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
39
|
|
Site:
Other-Izumi Sushi Preparation Counter
|
|
Violation:
One live fruit fly was noted circulating thru this front service and preparation area.
|
|
Recommendation:
Effectively control the presence of insects 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.:
36
|
|
Site:
Galley-Windjammer Galley - Dishwash
|
|
Violation:
The artificial light level along the aft clean rack was below the minimum 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 warewashing areas and consumer self-service areas.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
A two meter section of deckhead profile over the aft preparation counter in the pantry which was not aligned with the side profile strips. This misalignment created a difficult-to-clean gap between the longer profile and the deckhead.
|
|
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.:
39
|
|
Site:
Other-Market Cafe - Front Service Counter
|
|
Violation:
A live filth fly was noted on the top surface of the upper glass front service counter.
|
|
Recommendation:
Effectively control the presence of insects, 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:
Pantry-R Bar Pantry
|
|
Violation:
One live fruit fly was observed on the deckhead near the clean glass racks.
|
|
Recommendation:
Effectively control the presence of insects, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|