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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Record Review
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Violation:
A food handler reported to medical on March 29 at 0510. Only one follow-up interview, conducted on March 30 at 0806, was noted in the crew member's medical records. Staff stated they had just updated the crew member's record, but it has not saved properly. Staff showed the inspector an email stating the crew member was released from isolation on March 31 at 0827.
A nonfood handler reported to medical on March 16 with an AGE symptom onset of 0930. The crew member's last symptom was on March 16 at 1000. The electronic medical database noted a follow up date of March 20. The electronic database also stated the crew member was released from isolation on March 17 at 0700, three hours before the required 24 hours of isolation. Staff showed the inspector an email that stated the crew member was released from isolation on March 17 at 14:35.
A food handler reported to medical on March 6 with AGE symptoms. The crew member's last AGE symptom was at 0955. Only one follow up interview conducted on March 7 at 1056 was noted in the crew member's medical log under the follow up section of the medical database. Staff showed the inspector another area of the databased where the follow up interview had been documented. Additionally, staff showed the inspector an email stating the symptomatic crew member was released from isolation on March 8 at 1000.
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Recommendation:
Maintain accurate records of follow up interviews for AGE symptomatic crew members.
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Item No.:
*
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Site:
Recreational Water Facilities-Aft and Forward Pools
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Violation:
During the inspection, the water in the pools became cloudy and the inspector was not able to see the bottom of the pools. Staff suggested this was due to a problem with a mechanical seam. The pools were open at the time, though no bathers were present. Both pools were immediately closed. The water chemistry was within the required parameters.
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Recommendation:
Maintain recreational water facilities so the bottom is always visible.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The bucket fill at the handwash station near the kettles had threads to allow for a hose attachment; however there was no backflow preventer installed. Crew reported that the do not attach hoses and only directly fill buckets.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Galley-Staboard Aft Soup Station
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|
Violation:
A drain line had been attached to the vent of the combination oven backflow preventer. The design of the line was bent in such a manner that prevented water to fully escape the drain line, and therefore preventer the backflow preventer's vent from being able to work properly.
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Recommendation:
If drain lines are need on the vents of backflow preventers, ensure they are sloped to fully drain.
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Item No.:
08
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|
Site:
Galley-
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|
Violation:
A drain line had been attached to the vent of the combination oven backflow preventer. The design of the line was bent in such a manner that prevented water to fully escape the drain line, and therefore preventer the backflow preventer's vent from being able to work properly.
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Recommendation:
If drain lines are need on the vents of backflow preventers, ensure they are sloped to fully drain.
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Item No.:
16
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Site:
Bar-Lido Coffee Bar
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|
Violation:
The time control plan for embarkation day stated times of 0600-1000; however, three unopened food items were labeled 0630-1030, including soy milk, half and half, and a small carton of milk. The area was not open for service. Crew reported it was last open and cleaned the night prior to the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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|
Site:
Buffet-Lido Salad Bar Port Aft
|
|
Violation:
The vertical sneeze guard did not adequately protect the gluten-free bread. It was moved under a curved sneeze guard. The buffet was open for service.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-
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|
Violation:
Water in the wine and soda store was dripping from the deckhead. A box of cigarettes stored above food was soaked through from the water. In addition, water had pooled on top of a box of vermouth bottles. In the poultry freezer, a large icicle had frozen to a box of chicken feet.
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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.
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Item No.:
20
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|
Site:
Room Service-Deck 6
|
|
Violation:
At least 5 of over 200 plastic coffee pitchers were soiled on the food contact area near at the opening for the liquid. The design of the pitchers were difficult to clean.
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|
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.
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Item No.:
20
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|
Site:
Bar-Lido Coffee Bar
|
|
Violation:
The espresso machine had six approved slotted screws which were soiled. The area was not open for service. Crew reported it was last open and cleaned the night prior to the inspection.
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|
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.
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Item No.:
20
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|
Site:
Bar-Deck 10 Steakhouse
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|
Violation:
The approved slotted screws of the expresso machine were soiled with debris. The area was previously cleaned and not in use.
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|
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.
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Item No.:
21
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|
Site:
Bar-Deck 10 Steakhouse
|
|
Violation:
The decorative covers over the undercounter refrigerators were excessively scraped which created a difficult-to-clean surface, likely due to a previous placement of locks.
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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:
Galley-Portside Dishwash Paper Good Store
|
|
Violation:
Disposable paper products were stored on a deck stand that was composed of raw wood in the center of the stand.
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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.:
22
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|
Site:
Galley-Port Dishwash
|
|
Violation:
Two pre-rinse nozzles of the in-use flight-type conveyor dishwash machine were blocked with debris. In addition, there was significant amount of water spilling out of the strainer on the soiled side.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The portside rack-type glasswash machine had been out of service since December 2017. Upon boarding the vessel crew informed the inspector that it would be fixed on the day of the inspection. Upon entering the dishwash area, crew stated the machine was back in service and ready to be tested. Dishes had not yet been washed in the machine; however, one of the pre-rinse nozzles was blocked on the machine that had been out of service for over 4 months.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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|
Site:
Galley-Dishwash
|
|
Violation:
Both the rack-type and flight-type conveyor dishwashers were leaking water, which pooled on the deck. Seven wash nozzles of the in-use flight-type conveyor dishwasher were blocked with debris. Crew stopped the machine to clean the nozzles. When the inspector returned to the area to inspect the rack-type dishwasher, it was in-use and 3 of the side final-rinse nozzles were blocked.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Bar-Red Frog Pub
|
|
Violation:
The hood-type warewash machine went out of service the morning of the inspection. Crew reported they had been having an issue on and off during the week with the steam for the wash and final rinse pressures.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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|
Site:
Galley-Potwash
|
|
Violation:
The wash temperature of the potwash was measured 141F by the inspector and the machine gauge. The data plate stated a minimum temperature of 150F was needed for the wash temperature. Additionally, there was excessive water remaining in the machine between cycles. The water level was almost as high as the bottom of the wash arms. Crew confirmed that this was more water than normal. The machine was taken out of service for maintenance. The 3 compartment sinks were available for sanitization.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine
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Item No.:
24
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
A bucket with a 50-200 ppm sanitizing solution label was found not to have any sanitizing solution. Crew reported it was just water used for cleaning the espresso machine.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
25
|
|
Site:
Galley-Walk-In A4-63
|
|
Violation:
Two soiled towels were stored on trolleys under a container of potatoes and under a container of salmon. The towels were 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.
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Item No.:
26
|
|
Site:
Buffet-Crew Mess Beverage Line
|
|
Violation:
The ice dispenser was soiled on the metal strip food-splash area behind the spout. The water spout was also soiled in the splash area. The units were taken out of service for cleaning.
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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.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a white cutting board with black debris that could be wiped with an alcohol pad on the clean storage rack. There was a hotel pan on the clean rack that had white debris on the nonfood-contact side that the inspector could scrape off.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Bar-Lido Coffee Bar
|
|
Violation:
The espresso machine had six approved slotted screws which were soiled. The area was not open for service. Crew reported it was last open and cleaned the night prior to the inspection.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Bar-Deck 10 Steakhouse
|
|
Violation:
The approved slotted screws of the expresso machine were soiled with debris. The area was previously cleaned and not in use.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Bar-Pool Bar B
|
|
Violation:
The left beer tap was soiled with brown debris. The area was open for service.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
26
|
|
Site:
Room Service-Deck 6
|
|
Violation:
At least 5 of over 200 plastic coffee pitchers were soiled on the food contact area near at the opening for the liquid. The design of the pitchers were difficult to clean.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
27
|
|
Site:
Room Service-Deck 6
|
|
Violation:
A portable water dispenser stored upright on the clean rack had a rubber band tied around one of the knobs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Bar-Lido Coffee Bar
|
|
Violation:
The counter under the espresso machine and to the right of the espresso machine was not fully cleaned. Dust and debris in excess of 1 day had accumulated in these areas. Additionally, the potable water lines behind the machine were soiled with greater than a day's accumulation of dust. Crew immediately cleaned the area. The area was not open for service. Crew reported it was last open and cleaned the night prior to the inspection.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
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Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a hotel pan on the clean rack that had white debris on the nonfood-contact side that the inspector could scrape off.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was dripping from the deckhead hatch onto a clean rack. The source of the water was unknown. Pots were not impacted. This was noted during the previous inspection.
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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; (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.
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Item No.:
28
|
|
Site:
Provisions-Wine and Soda Room; Meat Freezer A-11
|
|
Violation:
Water dripped onto shelving for food items in the wine and soda room and in the meat freezer A-11
|
|
Recommendation:
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.
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Item No.:
28
|
|
Site:
Bar-Lido Coffee Bar
|
|
Violation:
The food contact surface of the blender was stored upright and wet. The area was not open for service. Crew reported it was last open and cleaned the night prior to the inspection.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
|
Site:
Galley-Dishwash Clean Area
|
|
Violation:
The ice scoop of the ice machine hung on the right side of the machine. It was extremely difficult to remove the ice scoop for use without hitting the bulkhead.
|
|
Recommendation:
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.
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Item No.:
28
|
|
Site:
Room Service-Deck 6
|
|
Violation:
A portable water dispenser stored upright on the clean rack was wet inside.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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|
|
Item No.:
29
|
|
Site:
Galley-Men's Toilet
|
|
Violation:
The men's toilet went out of service the morning of the inspection. The facility was maintained clean. Crew needed to go to the main galley for a men's toilet.
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|
Recommendation:
Ensure toilet rooms are provided and conveniently located.
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|
|
Item No.:
33
|
|
Site:
Galley-Lido Salad Bar Port Aft
|
|
Violation:
There was excessive standing water in the technical space to the left of the far point drain. The water was not directed to a drain. Technical crew responded and decided to wait to open hatches until food operations had stopped. The source of the water was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was leaking from the deckhead speaker onto the deck below. The source of the water was unknown. The inspector returned to the area later, and water was dripping from other areas of the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Port Aft Roast Section
|
|
Violation:
There was a leak from the deckhead screw on the light fixture in front of combination oven 4. The source of the water was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Food Service General-Many Locations
|
|
Violation:
Water was dripping from the deckhead in many preparations and provisions rooms including: 1) In the wine and soda store, water was leaking from the deckhead near the far condenser onto a shelf, onto boxes of food and nonfood items, and into buckets; 2) In the wine and soda store, water was leaking from the deckhead near the entrance onto the deck; 3) In the fish preparation room, water was dripping from a deckhead light near the utility sink onto the deck; 4) In the Meat Freezer A-11, water was dripping from the deckhead onto a shelf; 5) In the Meat Freezer A-11, ice accumulated in the cracked light shield; 6 ) In the Meat freezer A-11, a long icicle over 1 foot long accumulated on a sprinkler head and there was an accumulation of ice on the deck; 7) In the poultry freezer, there were active leaks from the deckhead that were leaking into buckets; 8) in the fruit cooler, there was a leak from the deckhead between panels onto the deck; 9) in the Provisions corridor, there was a leak from the deckhead outside room A2-13. The source of the water was unknown. Crew reported that they leaks have already been noted and are part of a plan for corrections.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
There was significant amount of water spilling out of the strainer on the soiled side of the flight-type conveyor dishwasher. The water pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer
|
|
Violation:
The area was previously cleaned; however, the deck under the deck-mounted stand mixer was soiled with water, three raisins, and other debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was dripping from the deckhead hatch onto a clean rack. The source of the water was unknown. Pots were not impacted. This was noted during the previous inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar A&B Forward
|
|
Violation:
The bar areas that were not in-use had food and equipment stored in the area such as liquor and glasses. The deckhead above was pitted due to salt and was difficult to clean. Crew reported it was part of a plan to fix the deckheads as the bars are upgraded.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Other-Corridor Outside Engine Control Room
|
|
Violation:
Water was dripping from the deckhead in six different spots. Staff stated a pipe was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Port Aft Roast Section
|
|
Violation:
The drain of the handwash station opposite combination oven 4 was leaking and spilling onto the deck. A similar issue was noted during the last inspection.
|
|
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
|
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Site:
Galley-Dishwash
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Violation:
Both the rack-type and flight-type conveyor dishwashers were leaking water, which pooled on the deck.
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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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Item No.:
36
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Site:
Other-Deck B Food Equipment Lockers 1,2,3
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Violation:
The lights in each locker were not shatter-resistant and were uncovered. The lockers were located near Crew Cabin B-230.
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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.:
36
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Site:
Provisions-Meat Freezer
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Violation:
One light shield was cracked and was water frozen inside. Additionally, all the lower level lights under the refrigeration units were unable to be turned on. Food was stored in these areas.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Provisions-Meat Freezer A-11; Poultry Freezer
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Violation:
Excessive frozen condensation accumulated on the deckhead in meat freezer A-11 and in the poultry freezer.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Port Aft Combination Ovens
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Violation:
There was one live fly.
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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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