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Item No.:
33
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Site:
Provisions-Deck 0 Room 1 Dry Store Gift Shop Cage
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Violation:
A box of liquor, with other boxes of liquor stacked on top of it, was stored directly on the soiled deck. The deck under the deck stands to the right and left of the stack was soiled with greater than a day's accumulation of debris.
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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.:
19
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Site:
Provisions-Deck 0 Room 1 Dry Store Gift Shop Cage
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Violation:
A box of liquor, with other boxes of liquor stacked on top of it, was stored directly on the soiled deck.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
28
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Site:
Provisions-Deck 0 Room 2 Dry Store
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Violation:
Six stacks of previously-cleaned large plastic bins used for food transportation were stored inverted in this area. Crew reported that food transported in the bins were in packaging and did not touch the bins. Many were soiled with brown, thick white, and/or red debris. All bins were removed for cleaning.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
27
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Site:
Provisions-Deck 0 Room 2 Dry Store
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Violation:
Six stacks of previously-cleaned large plastic bins used for food transportation were stored inverted in this area. Crew reported that food transported in the bins did not touch the bins. The top one to two bins of five of the stacks were all stored wet nested. One stack did not have wet-nested bins noted on top. All bins were removed for cleaning.
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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.:
19
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Site:
Provisions-Deck 0 Room 18 Soda Store
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Violation:
A plastic water bottle had been placed at the bottom of the drain of the evaporative condenser at the air break. Crew responded to realign the drain.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
22
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Site:
Preparation Room-Deck 0
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Violation:
Two final rinse nozzles on the lower manifold of the undercounter warewash machine were soiled with debris. The area was not in operation. Crew were uncertain when the area was last used and cleaned, but reported the room had already been cleaned.
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Recommendation:
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
19
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Site:
Provisions-Deck 0 Ice Cream Freezer
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Violation:
Two containers of ice cream were lying directly on the deck. Crew reported that they had fallen during sailing.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
33
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Site:
Provisions-Deck 0 Room 16
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Violation:
There was a seam in the deckhead between panels near the back row of shelving. There was a small amount of water noted along the seam and on the deck below the seam. The source of the water was unknown. No food products were impacted.
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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.:
19
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Site:
Provisions-Deck 0 Corridor
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Violation:
Two pallets of water were stored in the corridor under a deckhead that was not hard, smooth, and easily cleanable. Earlier in the inspection two other pallets of water were noted in a corridor and crew stated they would be moved, and they were. There was little activity and no active loading during the inspection. Crew reported the water had been loaded earlier in the day and was waiting to be provisioned up to the decks. No one was working with the water at the time the pallets were identified.
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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.
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Item No.:
33
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Site:
Provisions-Deck 0 Corridor
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Violation:
Two pallets of water were noted stored in the corridor under a deckhead that was not hard, smooth, and easily cleanable. Earlier in the inspection two other pallets of water were noted in a corridor and crew stated they would be moved, and they were. There was little activity in the area and crew were not actively loading or working in the area of the pallets during the inspection. Crew reported the water had been loaded earlier in the day and was waiting to be provisioned up to the decks. No one was working with either set of water pallets at the times either set of pallets were identified.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
26
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Site:
Galley-Deck 0 Ice Machine
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Violation:
There was a small piece of debris on the lower edge of the ice bin just inside the door. It was not touching ice, but was in the food contact area.
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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.:
08
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Site:
Galley-Deck 3 Chemical Locker Cage
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Violation:
The atmospheric vacuum breaker backflow preventer for the detergent was broken. The top of the device was missing so the inspector could see that the inner mechanisms were also missing. Crew reported that it was not in use. Technical crew responded to the area and stated they would replace the device after four hour sanitization.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
28
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Site:
Galley-Deck 3 Washington Wine Cellar
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Violation:
Three previously-cleaned plastic bins were stored inverted and wet nested.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Galley-Deck 3 Washington Wine Cellar
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Violation:
The screw on the cuber adjuster in the ice machine was soiled with pink and brown 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.:
21
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Site:
Galley-Deck 3 Washington Wine Cellar
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Violation:
Inside the ice machine, the top panel, which was over the bin, was brown from what appeared to be rust.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
Two pre-rinse nozzles and one wash nozzle were partially soiled with debris on the flight-type conveyor warewash machine that was in use.
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Recommendation:
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
37
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Site:
Galley-Deck 3 Lincoln Dishwash
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Violation:
Excessive condensation collected on the deckhead over the in-use, flight-type conveyor dishwash machine. No dripping was noted.
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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.:
22
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Site:
Galley-Deck 3 Lincoln Dishwash
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Violation:
The inspector and crew measured inconsistent readings at the final rinse manifold and the plate surface. The machine was in use with plastic bins at the time the inspector approached the area. The inspector took at least six measurements at the plate surface using the stick method with both the inspector's and the crew's thermometers; 160F was never measured. The inspector placed a thermometer on a rack and sent it through the final rinse spray only and did not measure 160F. During two different cycles, maximum temperature registering thermolabels were placed on one side and the upper final rinse manifold. The thermolabels indicated that during each cycle, 170F had been reached but 180F was not reached. The final rinse gauged fluctuated between reading 177F and 212F, but each time a measurement was taken, testing began while the gauge was in range. The inspector also took multiple measurements with the inspector's thermometer as well as the crew's by placing the sensitive tip thermometer next to the spray coming directly out of the final rinse nozzle. During at least two measurements from the left side manifold and at least one on the right, the temperature was below 170F at the manifold. During only one measurement with the crew's thermometer on the right side, 179F was reached, which was within the margin of error of the thermometer. Crew agreed that the machine was out of temperature and took it out of service while crew worked on it. Crew determined the issue was with the regulating valve in the engine room. The inspector re-inspected the machine and measured 164F at the plate surface. The inspector measured 188F at the manifold, but the gauge was still measuring 211F. Crew stated they would calibrate the machine.
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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.:
24
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Site:
Galley-Deck 3 Lincoln Dishwash
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Violation:
The inspector and crew measured inconsistent readings at the final rinse manifold and the plate surface. The machine was in use with plastic bins at the time the inspector approached the area. The inspector took at least six measurements at the plate surface using the stick method with both the inspector's and the crew's thermometers; 160F was never measured. The inspector placed a thermometer on a rack and sent it through the final rinse spray only and did not measure 160F. During two different cycles, maximum temperature registering thermolabels were placed on one side and the upper final rinse manifold. The thermolabels indicated that during each cycle, 170F had been reached but 180F was not reached. The final rinse gauged fluctuated between reading 177F and 212F, but each time a measurement was taken, testing began while the gauge was in range. The inspector also took multiple measurements with the inspector's thermometer as well as the crew's by placing the sensitive tip thermometer next to the spray coming directly out of the final rinse nozzle. During at least two measurements from the left side manifold and at least one on the right, the temperature was below 170F at the manifold. During only one measurement with the crew's thermometer on the right side, 179F was reached, which was within the margin of error of the thermometer. Crew agreed that the machine was out of temperature and took it out of service while crew worked on it. Crew determined the issue was with the regulating valve in the engine room. The inspector re-inspected the machine and measured 164F at the plate surface. The inspector measured 188F at the manifold, but the gauge was still measuring 211F. Crew stated they would calibrate the machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
16
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Site:
Buffet-Deck 0 Staff Mess
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|
Violation:
The milk in the time controlled coffee machine was labeled with a time of 1:45-5:45 PM, but the inspection occurred at 12:05 PM. Crew stated it was a labeling error. All other labels observed in the area were correct.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Buffet-Deck 0 Officer Mess
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|
Violation:
The handles of tongs were lying directly on bread. Crew reported that a server uses the tongs to serve the officers, but the server was not wearing gloves. The bread was discarded.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Deck 0 Captain's Dining Room
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|
Violation:
The handles of tongs were laying directly on cheese and cold cuts. The items were removed.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
22
|
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Site:
Galley-Deck 9 Guy's Pantry
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|
Violation:
During two full cycles of the hood-type warewash machine, the wash temperature reached a maximum of 149F but the gauge registered 164F. The final rinse measured a maximum of 154F during both cycles while the gauge read 162F. When the inspector approached the area, the machine was in use and an ice scoop was in the machine. Crew ran the machine at least two more cycles and the final rinse temperature at the plate surface did not raise above 154F. Technical crew responded to adjust the machine.
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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. 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.:
24
|
|
Site:
Galley-Deck 9 Guy's Pantry
|
|
Violation:
During two full cycles of the hood-type ware wash machine, the wash temperature reached a maximum of 149F but the gauge registered 164F. The final rinse measured a maximum of 154F during both cycles while the gauge read 162F. When the inspector approached the area, the machine was in use and an ice scoop was in the machine. Crew ran the machine at least two more cycles and the final rinse temperature at the plate surface did not raise above 154F. Technical crew responded to adjust the machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
19
|
|
Site:
Buffet-Deck 9 Lido Taste of Nations
|
|
Violation:
Bowls containing raisins, seeds, marinated vegetables, and pesto were placed on the buffet service line forward of the rest of the food items. The location they were placed was directly below, instead of behind, the sneeze guard. Due to the design of the sneeze guard and tray rail and the placement of the items, the sneeze guard was not protective. The items were removed.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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.:
30
|
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Site:
Galley-Deck 9 Crew Toilet
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|
Violation:
There were no paper towels in the female restroom. Additionally, there was a sink in the ladies toilet room, but the bare-hands-free contact did not begin at the toilet stall. There was no sign to indicate users should use a paper towel to open the door.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure that passenger and crew public toilet facilities are equipped so that persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begin in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
22
|
|
Site:
Galley-Deck 9 Potwash
|
|
Violation:
The front loading potwash machine was out of order since the morning of the inspection due to an unknown reason. Crew were able to use the three-compartment sink for sanitization.
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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.:
37
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
Excessive condensation accumulated over the soiled end of the flight type conveyor dishwash machine. No dripping was noted.
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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
|
|
Site:
Galley-Deck 9 Sushi
|
|
Violation:
One house fly and one small fly were noted. The area was open for service. Personnel responsible for pest control responded immediately.
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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.:
40
|
|
Site:
Bar-Deck 9 Aft Pool Bar
|
|
Violation:
One dead fly was noted in the undercounter technical area under the water fountain. Personnel responsible for pest control responded immediately.
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|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
33
|
|
Site:
Bar-Deck 9 Aft Pool Bar
|
|
Violation:
The deckhead over the bar was made of slats with large gaps between the panels which exposed the deckhead above. Crew reported they frequently clean the area and there are plans to close the deckhead.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Close the gaps between the deckhead panels.
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Item No.:
39
|
|
Site:
Bar-Deck 9 Blue Iguana
|
|
Violation:
One small fly was noted. The area was open for service.
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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:
Bar-Deck 9 Blue Iguana
|
|
Violation:
A blue bucket containing soiled plates, bowls, cups, silverware, and food for disposal was stored on the deck outside the bar next to a door labeled 'Crew Only'. Crew reported this was from a server who had collected the items from the pool deck. Crew reported it should not be stored there but should go to a soiled area.
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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.:
08
|
|
Site:
Room Service-Deck 6
|
|
Violation:
The backflow preventer for the regular coffee machine was continuously dripping.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point
|
|
Violation:
The chlorine residual on the digital display of the far point analyzer measured 1.8 ppm, the inspector's machine measured 1.58 ppm and the staff member's machine measured 2.26 ppm. The staff member then quickly calibrated the far point to the 2.26 ppm but was prompted to stop. The inspector and crew then retested the far point residual and measured 2.12 ppm (inspector), 2.36 ppm (staff) and 2.36 ppm (analyzer digital display). One more measurement yielded 1.72 ppm (inspector, 1.72 (crew), and 2.14 (analyzer). The staff later replaced the probe on the analyzer and requested that the inspector return later in the day to test again. These results yielded 1.57 ppm (inspector), 1.78 ppm (staff), and 1.77 ppm (analyzer).
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|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE log and food questionnaire did not comply with the 2018 VSP Manual.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Spa Antientrapment Drain Covers
|
|
Violation:
There was no documentation indicating the installation date for antientrapment drain covers for five of the seven whirlpool spas on board. Additionally, no information on life expectancy as determined by the manufacturer for any drain cover for any recreational water facility was presented to the inspector. It was unclear whether these drain covers had exceeded the life expectancy or not. No drain cover, paper documentation, or drain cover photograph containing life expectancy information was presented to the inspector to verify this information.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
22
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Site:
Pantry-Starboard
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Violation:
The undercounter glasswash machine had one spray nozzle which was blocked during the inspection of the unit. There were no dishes inside but the unit was warm and in use.
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Recommendation:
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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