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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log and Questionnaire
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Violation:
The AGE Log and 72-hour Questionnaire did not comply with the 2018 Manual.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 3 July, a food-worker had AGE symptom onset at 1030 and reported to medical by 1050; however, the AGE log indicated that the crew member did not report to medical until 1605. Medical staff confirmed that the food-worker was in isolation from 1050-1605, at which point the food-worker disembarked the vessel for further medical care.
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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.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection
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Violation:
On 2 July, the pipes for passenger stateroom 8080 were disinfected for 120 minutes at 100 ppm. On 16 May, the pipes for crew cabin 231101 and 23105 were disinfected at 10 ppm for 360 minutes. Neither of these procedures met the requirements of the 2018 VSP Operations Manual. Crew did not provide documentation about the scientific basis for their disinfection procedure. During the previous inspection, it was found that the vessel was using a super-chlorination procedure that was not in compliance with the 2018 Operations Manual. During the current inspection, crew were using lower chlorine values than during the previous inspection, and were working to respond to test results positive for legionella.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
The Fecal and Vomit Accident Plan did not state that the scoop should be cleaned and disinfected; however disinfection of the scoop was recorded on the logs.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
A food-worker had an onset of acute gastroenteritis (AGE) symptoms at 0430 on 5 July, had their last symptom at 0900, but did not report to medical until 1206. The food-worker had a cabin mate while symptomatic. The food-worker did not work or eat in crew mess while symptomatic. The food-worker was in isolation at the time of the inspection, but crew reported the food-worker would receive a warning once released from isolation.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 20 June, a food-handler who worked in the spa had an onset of acute gastroenteritis (AGE) symptoms at 1900. The crew member continued to work for 1 hour while symptomatic. On 20 June, the crew member ate in the Garden Cafe while symptomatic. On 21 June, the crew member ate breakfast in crew mess, lunch in the Garden Cafe, and dinner in crew mess. The crew member also worked for 12 hours before contacting the medical center at 1945. The crew member reported to medical at 2016 on 21 June. The crew member received a warning. Crew stated that the crew member worked at reception and did not handle any food or beverage in the spa while symptomatic.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
19
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Site:
Buffet-Deck 11 - Great Outdoors
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Violation:
The serving handle for a hotel pan filled with cooked potatoes was laying on top of the bacon inside the hotel pan directly in front. Corrections started immediately.
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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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Housekeeping-Deck 7 Pantry
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Violation:
The front panel of the ice machine had a small rip which exposed the insulation behind the thin plastic cover. This was noted on the previous inspection report in many of the galley and bar pantry ice machines. Crew stated that they had a plan to go through the ice machines for corrective action and had already completed the ice machines in the galleys.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
The silicone sealant covering right side of the water collection tray inside the ice machine on the food-contact surface over the bin was flaking and in disrepair. This made this surface not easily cleanable. Corrections started immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food 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.:
20
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Site:
Galley-Deck 5 - Starboard Ice Station
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Violation:
The white caulking along the lip of the water collection tray inside the third ice machine from the forward entrance was in disrepair. This caulk was not flush against the surface of the water collection tray and had numerous difficult-to-clean areas.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Deck 4
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Violation:
The portside combination oven was releasing an excessive amount steam from the top of the door because the door did not close properly. This steam was observed rising to the deckhead, and collecting on the deckhead as condensation. Corrections started immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Deck 12 Forward Champs
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Violation:
The shelving in the port and starboard side storage areas behind the curtains was made of wood which was chipping and created a difficult-to-clean area. Beverages were stored on the shelves.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Line
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Violation:
Combination oven # 6 was releasing an excessive amount steam from the top left corner of the door because the closed door was not flush. This steam was observed rising to the deckhead, and collecting on the deckhead as condensation. Condensation was not observed dripping onto the deck. Additionally, moisture was observed dripping from the bottom right side of the door. Water was observed pooled on the deck below this drip.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash Station
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Violation:
A steady drip of water was observed from a hole on the bottom of the large, hood-type potwash machine. Water was observed pooled on the deck below this drip.
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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:
Buffet-Deck 11 - Great Outdoors
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Violation:
The bucket of sanitizing solution located at the aft waiter station was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 11 - Garden Cafe Dishwash Station
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Violation:
The soiled storage area for the Garden Cafe dishwashing station was full, so staff stored soiled items on a rack on the deck less than one meter to the left of the clean item storage racks. These clean item racks stored approximately 25 recently cleaned dishes. There was no clear separation between the soiled items stored on a rack on the deck and the clean storage racks. Additionally, staff was observed walking directly between the soiled items stored on the rack and the clean storage racks.
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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.:
22
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Site:
Galley-Deck 5 - Starboard Dishwash Station
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Violation:
An excessive amount of soiled dishes, utensils, and food equipment were stored in the area, greater than what the drainboards and soiled racks were designed for. Over 20 soiled racks, stacks of trays, and multiple tall piles of plates were stored here. The area was in operation.
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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.:
22
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Site:
Galley-Deck 5 - Starboard Dishwash Station - Aft
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Violation:
A steady drip was observed from the middle of the final rinse compartment of the conveyor-type dishwashing machine located at the aft part of the galley. Water was observed pooled on the deck below this leak.
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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-Deck 5 - Starboard Dishwash Station
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Violation:
A small, steady leak was observed on the back side of the conveyor-type dishwashing machine. Water was not observed pooled on the deck below.
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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-Deck 5 - Starboard Dishwash Station
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Violation:
An excessive amount of steam was observed leaving the dirty-end of the conveyor-type dishwashing machine due to a malfunction of the machine. This steam rose to the deckhead, and collected on the deckhead as condensation. Condensation was observed dripping onto the conveyor on the dirty-end of the dishwashing machine below. Staff observed the ventilation duct above the dirty-end of the machine was operational.
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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:
Buffet-Deck 11 - Garden Cafe
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|
Violation:
The chlorine solution in the sanitizing bucket located at the aft starboard waiter station measured less than 50 ppm. Corrections started immediately.
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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).
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Item No.:
26
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Site:
Housekeeping-Deck 7 Pantry
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Violation:
There was dark debris on the front panel of the ice machine. The black debris was noted on the side that faced into the ice bin. The debris was noted along the outer edge of the attached instructions. The panel was removed 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
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Site:
Galley-Deck 11 - Garden Cafe Beverage Station
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Violation:
The forward facing side of the white deflector panel inside the ice machine had visible residue in the shape of a rectangle. Staff stated this is where the manufacturer's label was prior to removal. The residue was sticky to touch. Corrections started immediately.
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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
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
The forward facing side of the white deflector panel inside the ice machine had visible residue in the shape of a rectangle. Staff stated this is where the manufacturer's label was prior to removal. The residue was sticky to touch. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 5 - Hot Line
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Violation:
The top of the mechanical equipment box for the hot buffet line was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray and yellow residue. Corrections started immediately.
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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.:
27
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Site:
Room Service-Deck 9 - Bellbox
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Violation:
Two wheelchairs, with visibly soiled wheels, were stored against the bulkhead to the right of the central preparation table. Additionally, these wheelchairs were stored less than five feet from a rack labeled for 'clean items.' Staff moved these wheel chairs to another side of the Bellbox.
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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.:
27
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Site:
Galley-Deck 11 - Garden Cafe Beverage Station
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Violation:
The inspector lifted the juicing machine located in this area, and the countertop underneath the legs and back of the juicing machine was covered in a clear, sticky residue. Corrections started immediately.
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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.:
27
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Site:
Buffet-Deck 11 - Garden Cafe
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Violation:
The metal frame for the rolling shutter door between the starboard side buffet line and the show galley was soiled with dust and debris greater than a day's worth of accumulation. Visible dust was observed on the top, forward part of the metal frame. This area was in service.
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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.:
27
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Site:
Galley-Deck 11 - Great Outdoors
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Violation:
The top of the fire suppression system mechanical box was soiled to touch and sight. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and gray residue. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 11 - Garden Cafe Portside Entrance
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Violation:
The top of the speaker located next to the portside entrance was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray and brown residue. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 5 - Starboard Dishwash Station
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|
Violation:
Two, recently-cleaned, large, white plates were stored on a table identified for 'CLEAN ITEMS' were stored inverted with visible yellow and orange residue on the nonfood-contact surface. These plates were stacked on top of each other. No residue was observed on the food-contact surfaces of the plates stacked above these two plates.
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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
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Site:
Galley-Deck 5 - Starboard Dishwash Station
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Violation:
Two, small, white coffee mugs were stored on a countertop identified for 'CLEAN ITEMS' with visible moisture on the beverage-contact surface. This countertop was not designed for drying items. The items recently went through wash and sanitization.
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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.:
28
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Site:
Galley-Deck 5 - Starboard Dishwash Station
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Violation:
Five large, white plates were stored on a table identified for 'CLEAN ITEMS' with moisture on the food-contact surface. The table was not designed for drying items. These items recently went through wash and sanitization.
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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.:
29
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Site:
Room Service-Deck 9 - Bellbox
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Violation:
The inspector measured the temperatures of all four employee handwashing sinks inside the Bellbox, and was unable to achieve a temperature at any of the handwashing sinks less than 125°F. These sinks were unable to be adjusted by the user. The inspector measured the temperature of the handwashing sink by the forward door at 126°F, the portside handwashing sink at the aft of the Bellbox at 130°F, the starboard handwashing sink at the aft of the Bellbox at 127°F, and the starboard handwashing sink at the forward of the Bellbox at 126°F. Additionally, the starboard handwashing sink was unable to provide a steady flow of water. This area was not in service. Staff called the engineers to correct the temperatures of the handwashing sinks.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Buffet-Deck 11 Adagio
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|
Violation:
There was a large opening in the under-counter technical space below the cold well. The area was not accessible for cleaning.
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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. 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
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Site:
Other-Spa
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Violation:
The deck at the water and tea station was carpeted.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Bar-Deck 12 Forward Champs
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Violation:
The starboard and port storage areas had a fabric curtain instead of a hard, durable, easily cleanable door. Crew reported it is frequently removed for laundering. The deck was not coved, and the bulkhead was in disrepair at the juncture with the deck. Beverages were stored in this space.
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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.:
33
|
|
Site:
Galley-Deck 3 - Bakery
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|
Violation:
The deck grout in front of the portside, forward door to the bakery was recessed and in disrepair.
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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.:
35
|
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Site:
Galley-Deck 5 - Starboard Dishwash Station - Aft
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|
Violation:
A steady drip was observed from the middle of the final rinse compartment of the conveyor-type dishwashing machine located at the aft part of the galley. Water was observed pooled on the deck below this leak.
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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.:
35
|
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Site:
Galley-Deck 5 - Hot Line
|
|
Violation:
Moisture was observed dripping from the bottom right side of the door of combination oven # 6. Water was observed pooled on the deck below this drip.
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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.:
35
|
|
Site:
Galley-Deck 5 - Potwash Station
|
|
Violation:
A steady drip of water was observed from a hole on the bottom side of the large, hood-type potwash machine. Water was observed pooled on the deck below this drip.
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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.:
37
|
|
Site:
Galley-Deck 5 - Hot Line
|
|
Violation:
Combination oven # 6 was releasing an excessive amount steam from the top left corner of the door because the closed door was not flush. This steam was observed rising to the deckhead, and collecting on the deckhead as condensation. Condensation was not observed dripping onto the deck. Additionally, moisture was observed dripping from the bottom right side of the door. Water was observed pooled on the deck below this drip.
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|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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|
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Item No.:
37
|
|
Site:
Galley-Deck 5 - Starboard Dishwash Station
|
|
Violation:
An excessive amount of steam was observed leaving the dirty-end of the conveyor-type dishwashing machine. This steam rose to the deckhead, and collected on the deckhead as condensation. Condensation was observed dripping onto the conveyor on the dirty-end of the dishwashing machine below. Staff observed the ventilation duct above the dirty-end of the machine was operational.
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|
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.
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Item No.:
37
|
|
Site:
Galley-Deck 4
|
|
Violation:
The portside combination oven was releasing an excessive amount steam from the top of the door. This steam was observed rising to the deckhead, and collecting on the deckhead as condensation. Corrections started immediately.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Room Service-Deck 9 - Bellbox
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Violation:
Eight wheelchairs and one motorized scooter were stored five feet in front of a rack labeled 'clean items' inside the Bellbox. Numerous saucers were stored on this rack. Staff moved these saucers to another part of the Bellbox. Staff stated these pieces of disability equipment would be barricaded off in a corner of the Bellbox.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Room Service-Deck 9 - Bellbox
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Violation:
The large, hood-type warewash machine inside the Bellbox was labeled 'NOT IN USE.' Staff stated this machine would be removed during the January 2019 dry-dock. Staff stated the machine was fully operational; however, it was not necessary for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Pantry-Coffee Shop/Casino
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Violation:
There was one small live fly. The coffee shop was in service, but no one was working in the pantry at the time of inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 11 - Great Outdoors
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Violation:
One housefly was sitting on top of the portside buffet line above yogurt out-for-service. Food was not impacted. This area was in 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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