|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts of Symptomatic Crew
|
|
Violation:
The review of the AGE logs found that it was not always documented whether the symptomatic crew members had immediate contacts or significant others, other than cabin mates. A review of a reportable case, dated 6 January 2018, found no documentation in the log whether the symptomatic crew member was asked about immediate contacts or significant others.
|
|
Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts including boyfriend, girlfriend, etc.
|
|
|
Item No.:
02
|
|
Site:
Medical-Follow-up of Symptomatic Crew Member
|
|
Violation:
A crew member reported symptoms on 17 Dec 2017 at 17:25 and reported to medical on 17 Dec 2017 at 17:36; however, two of the follow-up visits did not document the condition of the crew member or the disposition of the crew member following the visit. The follow-up visit on 18 Dec 2017 at 16:37 reported the crew member had his last symptom at 17:25 on 17 Dec 2017, and medical advised the patient to remain in isolation. The crew member received a follow-up visit on 19 Dec 2017 at 9:36; however the log did not report the condition of the patient or the disposition following the visit. Additionally, the report from this visit noted his last symptom now occurred on 18 Dec 2017 at 21:00 without any information explaining the symptom or the recommended follow-up. The information field for the follow-up visits on 20 Dec 2017 at 22:00 and 21 Dec 2017 at 1:51 were also left blank, and last symptom information field still reported the last symptom occurred on 18 Dec 2017 at 21:00. Medical staff stated there was an error reporting that there were no more GI symptoms following the last symptom on 18 Dec 2017 at 21:00, so staff created an additional report on 21 Dec 2017 at 1:53 to report the staff member was asymptomatic for 48 hours and had been released on 21 Dec 2017 at 1:51. Medical stated the staff member was followed-up with appropriately; however, there were documentation errors in the computerized system.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Ensure records kept accurately identify the last symptom and the precautions taken.
|
|
|
Item No.:
08
|
|
Site:
Provisions-Butcher Shop
|
|
Violation:
The backflow device in a technical area under the garbage disposal was corroded and soiled. The device was not leaking at the time of the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The backflow preventer for the espresso machine was excessively corroded. This device was not dripping.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Pool #1 Pump Room
|
|
Violation:
The two main water filling lines for the pump room were striped blue to indicate potable water after the reduced pressure backflow assembly.
|
|
Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-High Pressure Washing Units
|
|
Violation:
The reduced pressure backflow assemblies on the potable water supply lines to both the aft and forward high pressure washing units were installed on 19 July 2017, but were not tested after installation.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Jade Beverage Station A
|
|
Violation:
In the left freestyle machine, there was a tube from the carbonator backflow preventer which attached to the bottom of the machine for drainage. Due to the length of the tube and its positioning, water was trapped in the tube and could not drain. This set-up was observed in many other freestyle machines on board.
|
|
Recommendation:
Ensure backflow prevention devices are able to drain and do not create a source of trapped water.
|
|
|
Item No.:
08
|
|
Site:
Bar-Plaza Bar
|
|
Violation:
Crew were unable to show the inspector a backflow preventer for the espresso machine.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
No shock halogenation records were documented for whirlpool spa #1 on 1 July 2017, whirlpool spa #2 on 28 August 2017, whirlpool spa #3 on16 November 2017, whirlpool spa #4 on 19 August 2017, whirlpool spa #5 on 26 August 2017, whirlpool spa #6 on 9 September 2017, and whirlpool spa #7 on 9 September 2017. These were the dates that the sand filter media for each facility was replaced, and staff stated that they performed biofilm removal instead of the shock halogenation.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
16
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
There was a half pint of milk open in the undercounter refrigerator. This half pint of milk did not have a 7-day discard label and was held on temperature control, but the temperature measured 45F. It was immediately discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less. Make sure all potentially hazardous foods are appropriated date marked.
|
|
|
Item No.:
16
|
|
Site:
Galley-Chops
|
|
Violation:
The cooling logs documented that the tater tot mixture was cooled on 9 JAN 2018, and the tater tots were cooled on 10 JAN 2018. The tater tots in the undercounter refrigerator were dated 10-16 JAN 2018. Crew confirmed the tater tots were made from the mix that was cooled on 9 JAN 2018. The 7-day discard label was immediately corrected.
|
|
Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Hamburger Station
|
|
Violation:
There was one fly on onions on a tray at the buffet. The area was preparing to open for service. The onions were discarded.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck A
|
|
Violation:
A stack of soiled wood pallets was resting against a pallet of cartons containing individually boxed coconut flakes and whole grain granola.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Windjammer
|
|
Violation:
The upright combination oven adjacent to the tilting kettle was dripping onto the deck, which led to standing water on the deck. This standing water was not directed to the scupper.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
The white plastic covering of the insulation on the inside of the exterior panel of the ice machine had a rip. This rip exposed the difficult to clean, absorbable insulation which was an exposed food contact surface.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
The white plastic covering of the insulation on the inside of the exterior panel of the ice machine was ripped around the screws, which exposed the black absorbable insulation. When the panel was installed on the ice machine, it was placed against a metal panel and was not an exposed food contact surface. This was seen in many machines including the Cafe Promenade, Sorrento's, Casino Bar, and Johnny Rockets. Crew reported most ice machines would likely have a similar issue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Chops
|
|
Violation:
The left handle of undercounter warmer 4811.111.7033 was broken with sharp edges. Crew reported a work order was submitted and the part was due to arrive at the next turn around day.
|
|
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:
Galley-Johnny Rockets Show Galley
|
|
Violation:
There was a gap around the grease shoot in the grease trap housing of both flat grills. This surface was not soiled.
|
|
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:
Galley-Windjammer
|
|
Violation:
The handles to undercounter warm holding units 4811.111.5244 and 4811.111.5236 were broken and had sharp edges. Crew reported spare parts were due to arrive at the next turn-around port.
|
|
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:
Galley-Deck 5 Beverage Station
|
|
Violation:
The cord for the milk refrigerator was soiled and resting on the counter. The counter was previously cleaned.
|
|
Recommendation:
Elevate the cord above the counter to facilitate cleaning.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Leonardo Restaurant
|
|
Violation:
Seven screws were protruding from the counter-top under the espresso machine, making the counter-top difficult to clean. The counter was previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Hot Line
|
|
Violation:
The sanitizing bucket next to the hot grill was cloudy. The bucket was replaced with a clean one during the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Warewash Machine
|
|
Violation:
The warewash machine's water temperature measuring device read 155F for wash tank #1; however, the actual water temperature on the manifold taken by a thermolabel sticker was greater than160F. The temperature differential was greater than 3F, causing staff to re-calibrate the warewash machine water temperature measuring device.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Pastry Area
|
|
Violation:
The sanitizing bucket at the entrance to the pastry area was cloudy. The crew replaced the solution in the bucket during the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Jade Potwash
|
|
Violation:
The front loading potwash temperature gauge measured the wash temperature at 150F, but the inspector measured a temperature of 175F during the wash cycle.
|
|
Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold. Ensure this device accurately measures the temperature.
|
|
|
Item No.:
22
|
|
Site:
Galley-Jade Dishwash
|
|
Violation:
The flight-type conveyor dishwasher was leaking water onto the deck, which caused standing water to pool on the deck. Crew began working on the machine. The rack-type conveyor dishwasher was dripping water due to a misaligned tray, which also caused water to pool on the deck. This was immediately corrected.
|
|
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-Sabor
|
|
Violation:
One wash nozzle of the undercounter glass wash machine and two wash nozzles of the hood potwash machine were blocked with 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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
25
|
|
Site:
Galley-Chops
|
|
Violation:
A wet wiping cloth was on the bucket stand and was not submerged in sanitizing solution. This area was not in operation. The cloth was removed.
|
|
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.:
26
|
|
Site:
Buffet-Jade Coffee Station D
|
|
Violation:
There was a small amount of black debris on the white plastic cover over the insulation on the inside of the exterior pane of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Jade Port Ice Machine
|
|
Violation:
Both scoops of ice machine 11-4 were soiled with white debris on the food contact surface. On the white plastic over the insulation on the inside of the exterior panel, there was black debris around the instructions which could be wiped with an alcohol pad. The machine was taken out of service to be cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Bull and Bear Pub
|
|
Violation:
There was white debris on the food-contact surface of the ice scoop. The area was open for service and passengers were at the bar. Crew took the ice machine out of service for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Hot Line
|
|
Violation:
A food trolley was stored resting against the combination oven and in front of the grill area. The tray on the top shelf of the trolley had an oil residue and the wheels of the trolley were soiled with more than a day's worth of dust and debris.
|
|
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:
Buffet-Jade Beverage Station A
|
|
Violation:
There was brown debris in the technical space to the right of the carbonator.
|
|
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:
Buffet-Jade Beverage Station A
|
|
Violation:
In the technical space of both freestyle machines, the drip trays behind the carbonator were excessively full of greater than a day's accumulation of syrup. There was brown debris in the tray of the right freestyle machine. There were at least two dead flies in the tray of the left machine.
|
|
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:
Provisions-Butcher Shop
|
|
Violation:
The backflow device in a technical area under the garbage disposal was corroded and soiled. The device was not leaking at the time of the inspection.
|
|
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:
Galley-Sorrento's
|
|
Violation:
The inside of the pizza oven was soiled with food debris on the bottom. Crew immediately began cleaning the area. The area was not in operation.
|
|
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:
Other-Sorrento's
|
|
Violation:
The technical spaces of both freestyle machines outside Sorrento's were excessively soiled with dust behind the carbonator.
|
|
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:
Galley-Deck 5 Beverage Station
|
|
Violation:
The cord for the milk refrigerator was soiled and resting on the counter. The counter was 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.:
28
|
|
Site:
Dining Room-Deck 3 Leonardo Restaurant
|
|
Violation:
Multiple waiter stations had cutlery, coffee and water cups, and saucers stored un-protected, wet, and upright. Staff stated that there was not enough dry storage in the galley area, so the waiters would bring out the clean dishes and dry them at the waiter stations. The inspector discussed proper drying techniques and utensil placement with staff. The waiter stations had been cleaned prior to the placement of the cleaned materials.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Warewash Area
|
|
Violation:
The warewash machine dry dish storage area had a stack of ten previously cleaned shrimp dishes stored wet. These dishes were re-washed.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The temperature of the hand wash station near the ice machine was 123F. The user could not adjust the temperature. This was corrected immediately.
|
|
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:
Other-Concierge Lounge
|
|
Violation:
The hand wash station could be adjusted by the user, but did not rise above 71F. This was immediately corrected.
|
|
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.:
30
|
|
Site:
Pantry-Squeeze Bar
|
|
Violation:
The handwash station by the cleaning locker did not have a waste bin.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer
|
|
Violation:
The scupper drain for the hood cleaning system for the tilting pan exhaust was clogged, which led to excessive yellow standing water in the drain. Crew immediately began corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Windjammer
|
|
Violation:
The upright combination oven adjacent to the tilting kettle was dripping onto the deck, which led to standing water on the deck. This standing water was not directed to the scupper.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Jade Dishwash
|
|
Violation:
The flight-type conveyor dishwasher was leaking water onto the deck, which caused standing water to pool on the deck. Crew began working on the machine. The rack-type conveyor dishwasher was dripping water due to a misaligned tray, which also caused water to pool on the deck. This was immediately 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.:
37
|
|
Site:
Galley-Windjammer
|
|
Violation:
The tilting pan was open with water inside, which led excessive steam to escape. This steam moved toward the ventilation over the adjacent combination oven. Excessive condensation accumulated on the deckhead over the in-use combination oven. No dripping was noted. Crew immediately began corrective action.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Jade Beverage Station A
|
|
Violation:
There was one fly in the area. This area was preparing to open for service.
|
|
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-Windjammer
|
|
Violation:
There was one fly at a dining table near beverage station C. This area was preparing to open for service.
|
|
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 C
|
|
Violation:
There were at least ten small flies at beverage station C. Pest management personnel were contacted. This area was preparing to open for service.
|
|
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 B
|
|
Violation:
There were approximately five flies at beverage station B. Pest management personnel were contacted. This area was preparing to open for service.
|
|
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 Hamburger Station
|
|
Violation:
There was one fly on onions on a tray at the buffet. The area was preparing to open for service.
|
|
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-Port Bread Station
|
|
Violation:
There were two flies in this area. This area was open for service.
|
|
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.:
40
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
Two of the doors between the pantry and the guest access area had excessive space around the edges doors when these doors were closed. These gaps could allow for pest entry. Additionally, there was a gap in areas where part of the door was missing the gasket. This gap around the gasket was seen at the doors between the pantry and the bar as well.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Jade Beverage Station A
|
|
Violation:
In the technical space of both freestyle machines, the drip trays behind the carbonator were full of syrup. There was brown debris in the tray of the right freestyle machine. There were at least two dead flies in the tray of the left machine.
|
|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Provision Logs
|
|
Violation:
The inspection results of the incoming provision shipments on 6 January 2018, 31 December 2017, 23 December 2017, 17 December 2017, 9 December 2017, and 3 December 2017 were not documented. The incoming provision log was initialed by the employee checking the provisions, but nothing was noted if pests were or were not found and if the provisions were accepted or rejected.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
The large blue mat used for children's gymnastic activities and also napping was soiled. Additionally, this blue mat had a few visible specks of white debris. The inspector rubbed an alcohol wipe over the surface of the blue mat and the alcohol wipe became soiled with a black residue. Staff stated this blue mat is cleaned and sanitized following every session.
|
|
Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
|
|