|
|
|
Item No.:
*
|
|
Site:
Food Service General-Stainless Steel Counters in All Food Areas
|
|
Violation:
In the main and crew galleys, as well as provisions and preparation rooms, the various counters, tray rails, and overshelves constructed of stainless steel had small depressions in the steel top surface that follow the pattern of spot welding from the supporting steel on the underside of the counters. In some areas these depressions can be felt with an open hand wiped along the food-contact surface. The concern from VSP is to whether or not this condition will affect the long-term durability of the counter top surfaces with the repeated use and cleaning. Two specific examples which were more severe include the main galley soup station and the fruit preparation center counter (which was dented along the surface and should be replaced).
|
|
Recommendation:
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
For voyages 66151205 and 66151128, information on the AGE log was blank for the total ill crew and passenger. Staff reported this was due to a computer malfunction that had already been reported to the information technology (I.T.) department.
|
|
Recommendation:
Ensure all pertinent information is included in the AGE logs.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Threaded Hose Taps
|
|
Violation:
Staff was unable to provide documentation that the hose bib backflow prevention devices were acceptable devices.
|
|
Recommendation:
Verify with the manufacturer that the devices are vented backflow preventers, or replace the installed devices with ones that are acceptable.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Galley - Counter-Mounted Boilers
|
|
Violation:
There were several small boiler units installed within the construction of the counters in the galleys. Each unit had a small water filling tap installed and the air gap for each was less than 25 mm.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-System Disinfection
|
|
Violation:
There was no documentation for the disinfection of the potable water system that was conducted in the shipyard before delivery of the vessel. In addition, the record for the disinfection of the potable water tanks did not include the contact time.
|
|
Recommendation:
Inspect, clean, and disinfect potable water tanks during dry docks and wet docks, or every 2 years, whichever is less. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The backwash discharge line for the mineralizer was labeled potable water. In addition, the distillate/permeate lines at the mineralizer were labeled blue/gray, instead of blue/gray/blue.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Hoses
|
|
Violation:
The potable water hoses were labeled 'Potable Water' instead of 'Potable Water Only.'
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
In the barber and the steam generator for the snow room, the list of backflow prevention devices did not indicate that there were two devices installed in each location. In addition, the list indicated 'Tech. locker for steam & snow room' three times under the column titled 'Room,' but each entry had a different location indicated under the column titled 'Location or Backflow Preventer or Air Gap.' Upon inspection, two devices were found in the technical room for the snow room, so it was not clear if these entries were for three separate locations or indicating three separate devices in one location. Finally, there was no list of backflow prevention devices for the cabin toilets and shower hoses.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Barber
|
|
Violation:
The two backflow prevention devices installed on the main potable water lines to the barber were installed so that the ends of the drain lines attached to the atmospheric vents were not visible for inspection. In addition, one of the drain lines was sloped slightly up so that if water were to collect if the vent leaked it would not drain.
|
|
Recommendation:
Remove the drain lines attached to the device vents or shorten the lines so the ends are visible to detect device failing. Also, ensure the lines are sloped to drain.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 17 Aft Sundeck Misting System
|
|
Violation:
The potable water lines for the misting system were not striped to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Haven Plunge Pool
|
|
Violation:
The hook end of the shepherd's hook was made of a flexible tubing instead of a hard material, making it ineffective for life saving. The vessel was aware of this and had issued a claim. Staff stated that a new hook was being sent to the vessel.
|
|
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 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Accident Plan and Logs
|
|
Violation:
The fecal accident plan, logs, and procedures indicated that the pH must be 7.2 to 7.8 during disinfection, instead of 7.2 to 7.5.
|
|
Recommendation:
In accordance with the clarification to section 6.2.1.6.2 of the VSP Operations Manual, "CDC recommends a pH range of 7.2 to 7.5 for loose stool accidents for inactivating Cryptosporidium. This clarification also applies to Annex 13.8."
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deep Pool 2 Turnover Rate
|
|
Violation:
The turnover rate was documented as 2 hours and 58 minutes. The inspector calculated a turnover rate of 2 hours and 7 minutes based on the actual flow rate. The pool had a waterfall feature, which required a turnover rate of 2 hours.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
|
|
|
Item No.:
13
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Raw chicken breasts were being grilled by one cook, placed in hotel pans after some cooking and moved to an oven to finish cooking. Later another cook removed one full hotel pan of cooked chicken breast from the oven and attempted to hand it to another crew member to place on the hot buffet line. The inspector then asked to check the pan and along with that cook began temperature testing of each chicken breast. Nearly every breast was at an internal temperature of only 135F. The highest temperature of 160F was found in only one chicken breast. The cook placed the pan back in the oven for further cooking.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Raw chicken breasts were being grilled by one cook, placed in hotel pans after some cooking and moved to an oven to finish cooking. Later another cook removed one full hotel pan of cooked chicken breast from the oven and attempted to hand it to another crew member to place on the hot buffet line. The inspector then asked to check the pan and along with that cook began temperature testing of each chicken breast. Nearly every breast was at an internal temperature of only 135F. The highest temperature of 160F was found in only one chicken breast. The cook placed the pan back in the oven for further cooking.
|
|
Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratities; or stuffing containing fish, meat, poultry, or ratites.
|
|
|
Item No.:
16
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
On the 'Late Night' menu, the consumer advisory was partially tucked behind the corners of the menu holder. Also, the font was small and difficult to read. During the inspection the menu was revised and the consumer advisory was moved up and written in a larger and darker font.
|
|
Recommendation:
Ensure the consumer advisory is fully visible on the menu and easy to read.
|
|
|
Item No.:
19
|
|
Site:
Bar-Haven Bar
|
|
Violation:
While preparing drinks for awaiting passengers, the crew member walked away from the counter ice bin leaving the bin open and ready-to-eat ice exposed to contamination.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3
|
|
Violation:
A crew member was observed boarding the food lift carrying a carton with approximately two dozen uncovered raw shelled eggs.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bayamo - Pastry
|
|
Violation:
Two small and two large slotted fasteners were in the food splash zone of the counter mixer.
|
|
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.:
20
|
|
Site:
Buffet-Garden Cafe - Beverage Stations
|
|
Violation:
Two slotted fasteners were inside the water chute of the ice/water dispensers.
|
|
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.:
20
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
Upright refrigerator #1560209 was out of order since 17 November.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Garden Cafe - Starboard Forward Beverage Station
|
|
Violation:
Sealant was missing along the coffee machine/counter juncture, exposing a seam around the machine.
|
|
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:
Buffet-Garden Cafe - Aft Beverage Station
|
|
Violation:
The sealant was peeling along the front coffee machine/counter juncture.
|
|
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:
Bar-Meridian Bar
|
|
Violation:
A bundle of excess electrical cord was stored in the undercounter technical compartment below the forward facing speed rail.
|
|
Recommendation:
Shorten the cord or remove the bundle of cord from the technical compartment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Port Entry - Water Fountain
|
|
Violation:
The water fountain at the beverage counter was in disrepair and no water released when the foot pedal was pressed.
|
|
Recommendation:
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.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The deck-mounted salad spinner was installed with only a 50 mm clearance from the deck to the lower edge of the salad spinner.
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck 5
|
|
Violation:
The two deck-mounted large mixers were mounted only 100 mm above the deck on three sides. The front side had only a 50 mm space from the edge of the equipment to the deck, making cleaning below very difficult.
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
Below counter cold well #2, the right undercounter refrigerator door was loose, creating a gap along the bottom of the door and the unit. Repairmen immediately tightened the door hinge.
|
|
Recommendation:
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The conveyor glasswash machine was in disrepair starting at 10:00 on the day of the inspection.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
It was not clear if the failing glasswash machine caused the heavy congestion in the dishwash area, but there was an extremely high level of soiled items piled on every table and counter, including soiled utensils organized in racks and stacked on deckstands between the two conveyor machines. This area appeared undersized for the operation by at least one-third.
|
|
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 necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Garden Cafe - Midship Starboard Beverage Station
|
|
Violation:
The bucket of sanitizing solution had an oily film on the top. The solution was immediately remade.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use flight-type conveyor dishwash machine was tested using three methods to verify the hot water final sanitizing rinse temperature. At the manifold, thermolabels placed on the interior upper and side spray arms did not reach 180F. The dish level temperature was checked with a thermocouple clip and a probe thermometer and one reading was 158F. Staff repaired the machine during the inspection.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 14 Half Pantry Staircase 16
|
|
Violation:
Two previously cleaned glasses were dirty and contained lipstick or an oily fingerprint on the lip-contact area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Two stacks of cleaned plastic bins over one meter high each were set on deck stands inverted and stacked wet. Staff removed them to attempt to air-dry during the inspection.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
At least 25 clean coffee carafes were stored wet inside and with their lids closed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
Beside the utility sink, the handwash station was posted out of order since 11 December. Staff stated the faucet sensor was not working.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Handwash Stations
|
|
Violation:
The main galley was in heavy operation and the handwash stations operated on a sensor system without user able to control the water temperature. Temperatures tested in at least 10 different handwash stations in different areas of the galley ranged from 67-85F. No handwash station in any of the food areas from the main galley, crew galley, provisions or preparation rooms reached 100F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Pantry-Waves Pool
|
|
Violation:
A small condiment scoop was left in the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Dishwash
|
|
Violation:
At the handwash station on the clean end of the conveyor dishwash machine, the liquid soap inside the dispenser was diluted with water. Staff brought a gallon-size container of new soap for comparison and it was confirmed the soap was diluted. The dispenser was drained and refilled during the inspection.
|
|
Recommendation:
Ensure soap is of a consistency to lather and allow users to properly wash their hands.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The conveyor potwash machine was in use and the deckhead-mounted exhaust air vent over the clean landing of the machine had a heavy, wet dust layer covering it. Staff cleaned the vent cover 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
A deckhead-mounted hatch at the forward side of the conveyor potwash machine clean landing table was dripping water from each of the four corners to the deck below.
|
|
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-Bayamo Bar
|
|
Violation:
The top of the decorative bulkhead was soiled with dust. A crew member immediately cleaned the bulkhead.
|
|
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-La Cucina
|
|
Violation:
The lock was missing on the door to the walk-in refrigerator, exposing a hole.
|
|
Recommendation:
Repair the door or replace the lock.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
In the undercounter technical compartment for the triple boiler station (06601183a, b, and c), the underside of the boiler was not fitted with a drain pipe. There was a void with exposed insulation where the drain pipe was to be installed on the underside of each boiler pan. Water was dripping down to the scupper in the technical compartment and also collecting in the void space.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
Water pooled on the deck in front of the three upright neutral storage cabinets near the hot galley. A crew member immediately removed the water.
|
|
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-Cagney's Steakhouse
|
|
Violation:
Behind the ice machine, the light intensity was less than 220 lux at the far right side of the back counter.
|
|
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:
Galley-Cagney's Steakhouse
|
|
Violation:
At the front show galley, the light intensity was less than 220 lux on the back counter below the salamander.
|
|
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-Garden Cafe - Port and Starboard Pastry
|
|
Violation:
The light intensity was less than 220 lux at all areas of the back counter.
|
|
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:
Other-Food Republic
|
|
Violation:
The light intensity was less than 110 lux behind the counter-mounted combination oven.
|
|
Recommendation:
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:
Buffet-Crew Mess - Beverage Station
|
|
Violation:
The light intensity was less than 220 lux on the front side of the beverage counter, including in front of the beverage dispensers.
|
|
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:
Galley-Bistro Galley - Dishwash/Potwash
|
|
Violation:
The light intensity was less than 220 lux at the left side of the clean storage rack.
|
|
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.:
37
|
|
Site:
Galley-Grill and Griddle Station
|
|
Violation:
Staff were cooking hamburgers and chicken breasts at both stations. Deckhead-mounted supply air vents were blowing the grease laden vapors outside of the canopy above the stations to adjacent areas in the galley.
|
|
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.:
39
|
|
Site:
Bar-Atrium Cafe
|
|
Violation:
One house fly was on the bar fruit container.
|
|
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.:
43
|
|
Site:
Ventilation-Air Handler unit EC-4-10-08.2
|
|
Violation:
This unit had a significant build-up of a wet green crusty substance in the filter bag area. Staff reported this was due to missing filters causing a salt build-up that were not properly installed during construction and had already been reported.
|
|
Recommendation:
Keep air handling units clean.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Spa
|
|
Violation:
Proper disinfecting procedures were not established for at least 10 small brown portable scented misting units distributed throughout the spa.
|
|
Recommendation:
Determine procedures for manual disinfection of the portable misting units. Ensure crew responsible for these procedures can demonstrate upon request. Use only potable water for water sprays, decorative fountains, humidifiers, and misting systems. Further treat the water to avoid microbial buildup in the operation of water sprays, fountains, humidifiers, and misting systems.
|
|