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Item No.:
28
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Site:
Bar-Squeeze Pool Bar
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|
Violation:
One ant was found in a previously cleaned empty ice bin, another was in the liquor well near the ice bin, and two were on the service counter near the blender. Staff responded right away to treat the area. This bar was not yet open for passengers.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
07
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|
Site:
Potable Water-Pipe Disinfection
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|
Violation:
On 1 Nov 2017, a pipe (location: 'deck 7 in front of the ice station inside cabin Fire Zone 2 in ceiling') was disinfected from 2015-2328 with 50ppm chlorine, but did not complete a 4 hour disinfection time.
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|
Recommendation:
Disinfect after potential contamination by increasing the free residual halogen 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.:
33
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|
Site:
Other-Engine Control Room
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Violation:
The upright refrigerator containing soft drinks was only raised 1.25 inches from the deck, and the deck was soiled with greater than a day's accumulation of debris. Crew reported that this was corrected.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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Site:
Other-Engine Control Room
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|
Violation:
The upright refrigerator containing soft drinks was only raised 1.25 inches from the deck, and the deck was soiled with greater than a day's accumulation of debris. Crew reported that this was corrected.
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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.
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Item No.:
08
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|
Site:
Potable Water-Pump Room #2
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|
Violation:
The reduced pressure backflow preventer for the connection of the hot potable water pipe to the pool fresh water pipe was continuously dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
40
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|
Site:
Integrated Pest Management-
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|
Violation:
A total of ten flies and multiple ants were found by three inspectors in various food areas throughout the day of the inspection. Integrated Pest Management (IPM) was inspected last, after the inspectors had identified the ten flies and multiple ants. IPM personnel reported that on the day of the inspection, only ants in the Squeeze Bar were reported to the IPM team. The IPM team stated they were unaware of any other flies that were found on the day of the inspection. During the close-out meeting, the inspector identified the need for better communication between crew who see pests and the IPM staff. The crew present at the close-out meeting stated they believed they had good communication between departments and the IPM staff and that they didn't agree that the pests identified by inspectors had not been reported to IPM staff. During the close-out meeting, crew contacted IPM staff regarding pest reports from the day of the inspection. Crew presented the inspectors with only 2 work requests: one for the Squeeze Bar, as previously noted, and one for a follow-up of a roach sighting near cabin 9283. Crew were unable to produce work orders for the other pests identified by the inspectors, and IPM staff verbally confirmed earlier during the inspection that they had not received any reports of any flies in food area.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
39
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|
Site:
Other-Tween Deck Fire Safety Zone Door 4.19 Bar Store
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|
Violation:
One fly was observed in the back bar store area. Both new and used, clean and soiled food service items along with water bottles and waste were stored in this area.
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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.:
22
|
|
Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
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|
Violation:
Numerous soiled, used, and/or other items that did not belong were found in this area including, but not limited to: 1) a large cooler soiled with brown debris, a soiled glass and spoon and another large cooler with brown debris and plastic equipment pieces; 2) four large plastic trash bags of used plastic glasses that were soiled with water and a brown liquid, two of which were stacked and stored on the deck, and the other two were stacked on boxes of food service items; 3) a dishwasher rack with beverage bottles, glasses, a cloth table skirt, and a large piece of food debris; 4) a dishwasher rack containing used water bottles numerous glasses, and other food service equipment; 5) a portable bar cart was stored with glasses, and buckets of beer; 6) an open box containing a red beverage, three glasses, and plastic candle charger stored next to an open and unopened bottle of water; and 7) various other soiled items.
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|
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.
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Item No.:
28
|
|
Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
|
|
Violation:
The back bar store area contained over 100 boxes of new and unused food service items such as glasses. Numerous soiled, used, or other items that did not belong were found in this area stored along with food service items including, but not limited to: 1) a large cooler with brown debris, a soiled glass and spoon and another large cooler with brown debris and plastic equipment pieces; 2) four large plastic trash bags of used plastic glasses that were soiled with water and a brown liquid, two of which were stacked and stored on the deck, and the other two were stacked on boxes of food service items; 3) a white trash can with bags of trash coming out of the swing top; 4) a box with promotional beverage containers that also contained three used and empty water bottles and a used paper towel; 5) an open plastic bin with glasses, cords, plastic food service equipment pieces, and three bottles of chemicals including liquid descaling agent and special cleaning granules; 6) a black plastic container with balled-up paper and balled-up used plastic; 7) a dishwasher rack with beverage bottles, glasses, a cloth table skirt, and a large piece of food debris; 8) a dishwasher rack containing used water bottles numerous glasses, and other food service equipment; 9) a plastic trash bin containing waste such as rope and water bottles was stored with the lid open; 10) a portable bar cart was stored with glasses, and buckets of beer; 11) a box of decorative margarita glasses that contained a broken glass; 12) another box of margarita glasses that contained a single use condiment packet; 13) an open box of unused disposable sunglasses; 14) an open box containing a red beverage, three glasses, and plastic candle holder stored next to an open and unopened bottle of water; 15) a beer box that did not contain beer but rather contained metal alcohol measurement tools; 16) a large brown ice caddy that was stored wet; and 17) an open box containing loose bottles of water, other bottled beverages, and electrical cords. There were many clean items such as boxes of glasses that were not covered or otherwise protected. A cart containing two trays of cutlery and metal utensils was stored in the corridor.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store cleaned equipment and utensils, laundered linens, and single-service 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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
19
|
|
Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
|
|
Violation:
The back bar store area contained boxes of water and many loose bottles of water stored among soiled items. Numerous soiled, used, and/or other items that did not belong were found in this area, as noted in the previous violations.
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|
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; and (4) At least 15 centimeters (6 inches) above the deck. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
33
|
|
Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
|
|
Violation:
The back bar store area contained many boxes of new and unused food service items such as glasses. Boxes of water were stored in this area. The deckhead was soiled with brown debris. One light on the bar side and one on the restaurant side did not have a shield or light installed which left exposed wires and a difficult-to-clean area. In addition, there were multiple cups and other debris stored directly on the soiled deck.
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|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.
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Item No.:
22
|
|
Site:
Other-Crew Only Solarium Service Corridor - Stairwell 3C
|
|
Violation:
A soiled mug was stored on the deck. Another soiled mug was stored on a cart next to a wheel. A wet metal beverage cart was also stored in this area. Inside the undercounter storage area of the cart, a box with a partially eaten piece of pizza was stored. This was a crew-only corridor and the area was unattended.
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|
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.:
28
|
|
Site:
Other-Crew Only Solarium Service Corridor - Stairwell 3C
|
|
Violation:
A wet metal beverage cart was also stored in this area. Inside the undercounter storage area of the cart, a box with a partially eaten piece of pizza was stored. This was a crew-only corridor and the area was unattended.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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|
|
Item No.:
32
|
|
Site:
Other-Crew Only Solarium Service Corridor - Stairwell 3C
|
|
Violation:
A used soda can was stored on the top of a stanchion. A wet metal beverage cart was also stored in this area. Inside the undercounter storage area of the cart, a box with a partially eaten piece of pizza was stored. This was a crew-only corridor and the area was unattended.
|
|
Recommendation:
Provide a receptacle or waste-handling container in each area of the vessel or premise where refuse is generated or commonly discarded or where recyclables are placed.
|
|
|
Item No.:
31
|
|
Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
|
|
Violation:
The back bar store area contained many boxes of food service items and water. Three bottles of chemicals including liquid descaling agent and special cleaning granules were found stored in an open plastic bin with glasses, cords, and plastic food service equipment pieces.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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|
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Item No.:
38
|
|
Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
|
|
Violation:
The back bar store area contained over 100 boxes of new and unused food service items such as glasses. In addition, many previously-used items were stored soiled in this area. Staff stated that many items stored in this room were no longer needed for the operation, and were temporarily stored before offloading a donation at a future port. Over 100 of boxes of food service items, many dishwasher racks with food service items, and other loose food service items were stored in this area, and it was not clear which items were to be offloaded for donation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer - Portside
|
|
Violation:
The ice machine deflector panel had a small amount of black debris in the top right corner of the inside of the panel. Additionally, there was a small amount of black debris on the far right side of the inside panel. The inspector was able to wipe away some of the debris with an alcohol pad.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Wind Jammer - Warewash
|
|
Violation:
There were approximately 10-15 previously cleaned plastic bar glasses which were soiled with food debris and grease. These were stored on the clean storage side in clean racks.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer - Warewash
|
|
Violation:
The metal shelving where clean dishes were stored was soiled with food debris and grease. There were racks of clean dishes stored on these shelves.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
30
|
|
Site:
Galley-Windjammer - Warewash Area
|
|
Violation:
There were no paper towels in the dispenser located at the handwash sink closest to the soiled dish side. These were replaced right away.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer - Warewash Area
|
|
Violation:
The deck drain below the dump sink on the soiled dish side was clogged with food debris which was causing it to overflow and accumulate on the deck. Staff immediately began corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Windjammer - Warewash Area
|
|
Violation:
The backflow device installed on the sprayer on the soiled dish side was constantly leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer - Warewash Area
|
|
Violation:
The flight-type dishwash machine display panel was reading from 196F - 200F for the final rinse. The inspector took multiple temperature measurements of the surface as well as the manifold arm itself and none of these temperatures were out of range. Staff responded right away to calibrate the machine.
|
|
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.:
39
|
|
Site:
Bar-Squeeze Pool Bar
|
|
Violation:
There were a total of five live ants in this area. One ant was found in a previously cleaned empty ice bin, another ant was located in the technical space below the handwash sink, another was in the liquor well near the ice bin, and two were on the service counter near the blender. Staff responded right away to treat the area. This bar was not yet open for passengers.
|
|
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.:
20
|
|
Site:
Bar-Squeeze Pool Bar Pantry
|
|
Violation:
The smaller table-top ice machine was out-of-order. Staff stated that this had not been working for a couple of months.
|
|
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.:
28
|
|
Site:
Bar-Squeeze Pool Bar
|
|
Violation:
A rack of clean cups were stored on the counter close to the handwash sink. The cups were inverted but could be contacted by possible splash from the handwash sink.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Lunch Buffet
|
|
Violation:
There was a pair of serving tongs in the container of sliced tomatoes on the lunch buffet. The handle was touching food. Staff corrected this.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Lunch Buffet - Hot Buffet Service Line
|
|
Violation:
A pair of service tongs were resting directly on top of the sliced bread located on the hot buffet island.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; or (2) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous). Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Lunch Buffet - Hot Buffet Service Line
|
|
Violation:
There was one live fruit fly near the sliced bread in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer - Beverage Station - Portside - Aft
|
|
Violation:
There were two fruit flies identified in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer - Beverage Station - Portside - Aft
|
|
Violation:
There were two live fruit flies near the waiter/bus station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer - Beverage Station - Portside - Aft
|
|
Violation:
The deck in this area was heavily soiled with food debris from breakfast service. The inspector visited the area during the lunch service. There was oatmeal, pieces of fruit, used condiment packets, and other discarded debris which missed the trash or fell out of the garbage. There was also food debris on the counter top and in the gap of the carpeting of the adjacent pass-thru.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer - Beverage Station - Portside - Midship
|
|
Violation:
There was one live fruit fly observed in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Soup Station Walk-in Refrigerator
|
|
Violation:
Three hotel pans of caramelized onions were stored uncovered on the top shelf. These items were not in the cooling process.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
Water was leaking from around the drain faucet on one of the soup kettles into the deck drain below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 3 Roast Station Walk-in Refrigerator
|
|
Violation:
Four trays of seared chicken breasts, which were not fully cooked, were stored in the rolling trolley above three trays of cooked lamb shanks.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
A broom and dust pan were stored behind a row of three garbage cans.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
The wash compartment in the flight-type dishwash machine was heavily soiled with food debris, including a butter wrapper, during operation. The bottom three spray nozzles on the auxiliary rinse closest to the door were clogged with food debris. The two far right final rinse spray nozzles on the upper manifold, which were producing ineffective spray patterns, were also partially blocked with food debris.
|
|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
Four wet sanitizing wiping cloths were stored on the bulkhead hooks in the cleaning materials lockers. Staff stated these were still used in the galley. These wiping cloths were immediately taken to be laundered.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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.:
27
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
A significant amount of old food debris had accumulated in the front technical compartment of the rotating oven. Staff stated the technical compartment was cleaned every 6 months and had last been cleaned in July 2017.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Pastry Walk-In Refrigerator 2
|
|
Violation:
The top tray in both filled rolling trollies of crme brulee dishes were the only tray with a 7-day discard label. The top tray in another filled trolley of Boston Cream Pies was the only tray labeled with a 7-day discard label.
|
|
Recommendation:
Ensure that, at a minimum, each tray has a separate 7-day discard label. Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Potato Peelers
|
|
Violation:
Clear trash bags were placed over the opening of the potato peelers during operation to prevent water and debris from splashing on the bulkhead. These trash bags were not food-grade.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
A half-filled garbage container of food debris was stored at the beverage station uncovered during the inspection. The beverage station was open in the morning for breakfast and was closed during the inspection until dinner.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
Approximately six hotel pans were stacked in one another at the bottom of the sanitizing compartment of the three compartment sink. This prevented the entire surfaces of each hotel pan from being sanitized.
|
|
Recommendation:
Sanitize all food-contact surfaces of equipment and utensils. In a manual operation using a 3 compartment sink, ensure the entire food-contact surface is immersed.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity at the portable self-service bains-marie unit was less than 220 lux.
|
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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.
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Item No.:
39
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Site:
Galley-Deck 4 Entrance
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Violation:
One small drain fly was observed at the entrance to the galley.
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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:
Galley-Deck 4 Bakery
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Violation:
Two small drain flies were observed in the bakery. One fly was by the stored flour and the other was by the far handwash station.
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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.:
38
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Site:
Galley-Deck 4 Beverage Station
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Violation:
Staff stated the counter-mounted espresso machine was no longer used in the operation. The espresso machine was wrapped in plastic and labeled 'not in use.'
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 4 Beverage Station
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Violation:
One ant was observed crawling on the top of the espresso machine.
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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.:
26
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Site:
Galley-Deck 5 Equipment Storeroom
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Violation:
Three previously cleaned small frying pans were stored on the middle storage shelf with food debris. Three additional small frying pans, which were brand new and had not been used yet, were stored on the same shelf and were also soiled with food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The counter-mounted ice machine had a light bulb installed directly above the ice chute. The light bulb was not shielded or shatter-resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
21
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Site:
Housekeeping-Deck 10 Pantry
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Violation:
The pantry next to cabin 1616 had an ice machine that had rust on the inside of the front panel. The rust ran along the whole width of the panel cover.
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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.
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Item No.:
26
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Site:
Housekeeping-Deck 9 Pantry
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Violation:
The ice machine in the pantry next to cabin 9598 had black and pink debris on the water distribution arm resting above the evaporator. There was also a brown slimy material in and around the plastic housing of the evaporator. The machine was closed immediately for cleaning and disinfecting.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Housekeeping-Deck 9 Pantry
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Violation:
Dishwashers in pantries near cabins 9654 and 9238 were closed because they would not turn off. Two other pantries had the same issue with dishwashers.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Aft Mooring Line Rat Guards
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Violation:
Two aft rat guards did not fully encircle each line. Similar violations were written on the previous two inspection reports.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
08
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Site:
Potable Water-Ice Station Backflow Prevention Log
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Violation:
The internal air gaps for the ice machines in all pantries throughout the ship were not listed on the backflow device log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
21
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Site:
Housekeeping-Deck 10 Forward Pantry
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Violation:
The ice machine had brown debris and rust on the inside of the front panel. The rust was located in and around the hinge screws and the brown debris was in and around the panel gasket.
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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.
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Item No.:
21
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Site:
Housekeeping-Deck 2 Pantry
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Violation:
The ice machine in the pantry next to cabin 2602 had rusty screws on the plastic shield bracket. This bracket holds the plastic shield that covers the evaporator.
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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.
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Item No.:
32
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Site:
Other-Tween Deck Fire Safety Zone Door TW.4.19 Bar Store
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Violation:
The back bar store area contained waste that was not properly disposed of in a covered waste bin including, but not limited to: 1) four large plastic trash bags of used plastic glasses that were soiled with water and a brown liquid, two of which were stacked and stored on the deck, and the other two were stacked on boxes of food service items; 2) a white trash can with bags of trash coming out of the swing top; 3) a box with promotional beverage containers that also contained three used and empty water bottles and a used paper towel; 4) a black plastic container with balled- up paper and balled-up used plastic; 5) a dishwasher rack with beverage bottles, glasses, a cloth table skirt, and a large piece of food debris; 6) a dishwasher rack containing used water bottles, numerous glasses, and other food service equipment; 7) a plastic trash bin containing waste such as rope and water bottles was stored with the lid open; and 8) a box of decorative margarita glasses that contained a broken glass.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Provide a receptacle or waste-handling container in each area of the vessel or premise where refuse is generated or commonly discarded or where recyclables are placed. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
35
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Site:
Galley-Windjammer - Warewash Area
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Violation:
The deck drain below the dump sink on the soiled dish side was clogged with food debris which was causing it to overflow and accumulate on the deck. Staff immediately began corrective action.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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