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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
The acute gastroenteritis surveillance log identified a crew member with an illness onset on 23 June 2019 at 20:00 and a crew member with an illness onset on 24 June 2019 at 10:00, who both had fevers of 111.2F. Additionally, a crew member with an illness onset on 21 June 2019 at 18:00 was also identified with a fever of 111.2F. Staff stated these temperatures were incorrect; however, there were no notations in the electronic medical report software to correct these errors.
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Recommendation:
Ensure the AGE surveillance logs are correct.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
Staff submitted a 24 hour report for the voyage ending 15 June 2019 which identified there were 1,432 crew members and 4,981 passengers. The 4 hour update report for the same voyage, submitted approximately 15 hours later, identified there were 1,441 crew members and 4,999 passengers. The ship was at sea on 14 June 2019.
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Recommendation:
Ensure the reports submitted to VSP are correct.
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Item No.:
08
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Site:
Other-Deck 0 1-95 Corridor
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Violation:
The potable water lines supplying the handwashing sink, located to the right of the crew scullery, were not striped in accordance with ISO 14726 blue/green/blue or blue only.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
15
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Site:
Preparation Room-Deck 0 Fish Thawing Room
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Violation:
One cardboard box of wild caught shellstock (oysters), harvested on 18 June 2019, did not have a label affixed to the container bearing source identification. Staff was unable to explain why there was not a label affixed to this cardboard container.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
15
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Site:
Provisions-Deck 0 Fruit Storage
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|
Violation:
One, 46 ounce (1.36 liter) metal can of clam juice was significantly dented along the bottom seam. Corrections started immediately.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Provisions-Deck 0 Liquor Storage
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|
Violation:
The top of the cardboard box containing four, 1-liter glass bottles of lemon rum was saturated with moisture. This cardboard box was stored directly underneath a steady leak originating from between two bulkhead panels. Corrections started immediately.
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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.:
19
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Site:
Buffet-Blue Iguana Condiment Station
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|
Violation:
There were tongs with their handles in the lettuce at the Blue Iguana condiment bar. Staff corrected this right away.
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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.:
20
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Site:
Dining Room-Teppanyaki Grills
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|
Violation:
The surface of both flat grills were heavily nicked This was written on the previous two inspections and staff stated they were investigating a solution.
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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-Gigi's
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|
Violation:
The inspector found two small metal strainers soaking in liquid located on the soiled dish side of the warewash area. The strainers were heavily damaged and rusted. Staff discarded them right away.
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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:
Pantry-Captain's
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|
Violation:
The water reservoir for the espresso machines was corroded on the lid, bottom, and along the side corners. This was corrected 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.
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Item No.:
20
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Site:
Galley-Deck 0
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|
Violation:
Two slotted fasteners were present on the entry and exit end of the counter-mounted conveyor oven. This oven had two chambers, which totaled eight slotted fasteners in the food splash zone. The fasteners at the left entrance of the bottom chamber, the right exit of the bottom chamber, and the left exit of the top chamber were visibly soiled with greater than day's accumulation of brown residue. Corrections started immediately.
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|
Recommendation:
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-Tides
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|
Violation:
A damp sponge was found in the top of the glass rimmer. Staff stated this was used to moisten the glass before adding salt or sugar. The rimmer was closed with the damp sponge inside.
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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:
Buffet-Deck 0 Employee Dining Room # 2
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|
Violation:
The door for the technical compartment, located under table # 11, was unable to fully close. This exposed the technical compartment to the worker side of the buffet line. The hinge for this door was in disrepair. Corrections started immediately.
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|
Recommendation:
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:
Buffet-Pizzaria Sneeze Shield Crew Side
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|
Violation:
The metal device holding the glass panel on the sneeze guard was heavily soiled and had openings larger than 0.8mm. Staff responded right away to clean the fasteners and other openings and apply profile strips and sealant.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Steakhouse Show Galley
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|
Violation:
There were seams larger than 0.8mm at the juncture of the slide rails at the grills. Staff responded right away to apply sealant.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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|
Site:
Galley-Teppanyaki
|
|
Violation:
There were seams larger than 0.8mm around the legs of the yakitori grill. Staff responded right away to apply sealant.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Buffet-Lido Aft Chef's Choice
|
|
Violation:
There were two sandwich ovens which had open grooves beneath the removable gasket. These openings were difficult to clean. Staff responded right away to apply the appropriate silicone.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Galley-Deck 3 Pastry Station
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|
Violation:
The four casters on the bottom of the right ice cream churning equipment were coated in a significant amount of brown and orange corrosion-like material.
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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
|
|
Site:
Galley-Deck 3 Aft Service Line
|
|
Violation:
A difficult-to-clean gap was present between the grease chute and the metal housing, located inside the grease traps for the flat grill and the hot plate. The inside of both of these gaps was soiled with greater than a day's accumulation of brown and grey residue. This area was not in service and was recently cleaned.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Galley-Deck 3 Portside Ice Station
|
|
Violation:
The sealant on the bottom of the ice machine bin lid was flaking and in disrepair. This created a difficult-to-clean surface. The inspector rubbed an alcohol wipe over this surface, and pieces of gray sealant flaked off.
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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
|
|
Site:
Galley-Rack Type Glasswash
|
|
Violation:
The glasswash machine was not working while the inspector was on board. The staff stated later that this was repaired.
|
|
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 0 Scullery
|
|
Violation:
A slight drip was observed from the bottom of wash compartment for the conveyor-type warewashing machine. Moisture 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
|
|
Site:
Galley-Potwash Machine
|
|
Violation:
There was a constant drip coming from the bottom of the potwash machine. The water was pooling onto the deck. Staff responded to clean the deck and repair the 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.:
26
|
|
Site:
Galley-Deck 0
|
|
Violation:
The slotted fasteners; located at the left entrance of the bottom chamber, the right exit of the bottom chamber, and the left exit of the top chamber of the counter-mounted conveyor oven; were visibly soiled with greater than day's accumulation of brown residue. Corrections started immediately.
|
|
Recommendation:
Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
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|
|
Item No.:
26
|
|
Site:
Buffet-Lido Portside
|
|
Violation:
There was a previously-cleaned ice cream cup which had a small speck of brown debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Captain's
|
|
Violation:
Debris was floating and settled in the water in the reservoir for the espresso machine. In addition, a long, curled, string-like piece of debris was floating in the water. The machine was operational.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
27
|
|
Site:
Galley-Teppanyaki
|
|
Violation:
There was excessive condensation on the outside of the undercounter refrigerators facing the grill. This area was not in operation during the inspection. The condensation was pooling on the deck. Staff responded to clean the area.
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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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Deck 10
|
|
Violation:
There was an accumulation of black spotted organic growth around the perimeter of the threshold to the walkin. Staff responded to clean this area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Pizzaria Sneeze Shield Crew Side
|
|
Violation:
The metal device holding the glass panel on the sneeze guard was heavily soiled and had openings larger than 0.8mm. Staff responded right away to clean the fasteners and other openings and apply profile strips and sealant.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Havana
|
|
Violation:
This pantry was soiled with dust and debris on the counter tops and on the deck. Staff stated that this area is not used at all anymore and it had been a long time since it was used.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
There was a greasy material on the previously-washed clear containers stored on the counter top. Staff removed these to be recleaned right away.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Aft Service Line
|
|
Violation:
The difficult-to-clean gaps, located inside the grease traps for the flat grill and the hot plate, were soiled with greater than day's accumulation of brown and grey residue. This area was not in service and was recently cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Coffee
|
|
Violation:
A stack of single-use cup holders was stored above the handwash station and blocked the sign stating 'Wash Hands Often.' The cup holders were relocated.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
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Item No.:
28
|
|
Site:
Bar-Tides
|
|
Violation:
A damp sponge was found in the top of the glass rimmer. Staff stated this was used to moisten the glass before adding salt or sugar. The rimmer was closed with the damp sponge inside.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Bar-Coffee
|
|
Violation:
A stack of single-use cup holders was stored above the handwash station and blocked the sign stating 'Wash Hands Often.' The cup holders were relocated.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Lido Omelete Station Crew Handwash Sinks
|
|
Violation:
There were table napkins used at the crew handwash stations in the lido buffet area. When the inspector used these, they came apart on her hands leaving little bits of paper. Staff stated they would replace the napkins with appropriate handwash sink paper towels.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry Station
|
|
Violation:
The top of the bulkhead-mounted electrical equipment box, located to the left of room # 37, was visibly soiled to sight and touch with greater than day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. Corrections started immediately.
|
|
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-Deck 3 Potwash Station
|
|
Violation:
The top of the bulkhead-mounted paper and plastic storage locker was visibly soiled to sight and touch with greater than day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. Corrections started immediately.
|
|
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-Teppanyaki
|
|
Violation:
There was a shrimp tail on the deck behind a removable table on the opposite side of the grill. This area had been previously cleaned. Staff cleaned the area right away.
|
|
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-Teppanyaki
|
|
Violation:
The hood was not installed flush with the bulkhead and the decorative facade was also not flush with the hood making these surfaces difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Havana
|
|
Violation:
This pantry was soiled with dust and debris on the counter tops and on the deck. Staff stated that this area is not used at all anymore and had not been used in a long time.
|
|
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-Teppanyaki
|
|
Violation:
There was excessive condensation on the outside of the undercounter refrigerators facing the grill. This area was not in operation during the inspection. The condensation was pooling on the deck. Staff responded to clean the area.
|
|
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:
Pantry-Red Frog Rum
|
|
Violation:
Water was running down the back of the ice machine and dripping to the deck below. A large puddle of water was accumulated on the deck behind the machine. It could not be determined if the water source was condensation or a leak.
|
|
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:
Preparation Room-Deck 0 Meat Preparation
|
|
Violation:
The deck located to the left of the undercounter warewashing machine was soiled with greater than a day's accumulation of debris. The inspector rubbed an alcohol wipe over the visible layer of brown and black debris, and the wipe became soiled with a deep black residue. Staff stated this area was cleaned the previous night. Corrections started immediately.
|
|
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-Deck 0 Scullery
|
|
Violation:
Two steady drips were observed coming from the deckhead panel, located approximately one meter in front of the clean dish exit for the conveyor-type warewashing machine. Clean items were stored approximately one meter in front of these drips. These items were moved.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Provisions-Deck 0 Liquor Storage
|
|
Violation:
One steady leak was observed between the two deckhead panels, located directly over a stored cardboard box containing glass bottles of lemon rum. The top of this cardboard box was saturated with moisture. Corrections started immediately.
|
|
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-Deck 3 Keg Cleaning Station
|
|
Violation:
Approximately 0.5 centimeters of the standing moisture was present in a bulkhead-mounted fixture located to the left of the keg cleaning equipment. This area was not in service. Two fruit flies were observed flying around the keg cleaning equipment.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Red Frog Rum
|
|
Violation:
The faucet at the bucket fill at the handwash station was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Red Frog Rum
|
|
Violation:
The deck drain for the handwash station was slow and water overflowed onto the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Coffee
|
|
Violation:
The counter-mounted coffee machine was leaking from the water supply line into the filter basket.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Piano
|
|
Violation:
The faucet for the bucket fill at the handwash station was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a constant drip coming from the bottom of the potwash. This was pooling onto the deck. Staff responded to clean the deck and repair the leak.
|
|
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:
Bar-Red Frog Rum
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Violation:
The deck drain for the handwash station was slow and water overflowed onto 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.:
35
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Site:
Galley-Deck 0 Scullery
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Violation:
Moisture was pooled on the deck below a drip from the bottom of the wash compartment for the conveyor-type warewashing machine.
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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.:
39
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Site:
Galley-Deck 0 Scullery
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Violation:
One housefly was flying around a plastic container with soiled cups stored at the soiled area of the scullery. 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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Item No.:
39
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Site:
Galley-Deck 3 Bakery
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Violation:
When the inspector opened the technical compartment underneath time control unit 3PA, a small fruit fly flew out and into the bakery. 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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Item No.:
39
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|
Site:
Galley-Deck 3 Keg Cleaning Station
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|
Violation:
Two fruit flies were flying in the space located to the right of the keg cleaning equipment and the bulkhead. This area was not in service. Approximately 0.5 centimeters of the standing moisture was present in a bulkhead mounted fixture located to the left of the keg cleaning equipment. This area was not 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.:
39
|
|
Site:
Preparation Room-Deck 0 Fish Preparation Room
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|
Violation:
One housefly was observed flying in front of the undercounter warewashing machine. Staff was actively provisioning in the area. Corrections started 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.:
39
|
|
Site:
Preparation Room-Deck 0 Potato Preparation
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|
Violation:
One small fruit fly was observed flying next to the right potato peeling machine. This area was not 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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Item No.:
39
|
|
Site:
Galley-Deck 0 Soup Station
|
|
Violation:
One housefly was observed flying in front of the right soup kettle. This area was in service and staff was present.
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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
|
|
Site:
Galley-Deck 3 Aft Dishwashing Station
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|
Violation:
One fruit fly was observed flying in front of eight plastic containers filled with soiled items, stored against the bulkhead. Additionally, one fruit fly was observed flying inside the yellow, undercounter food waste disposal bin. Food waste was stored inside this bin. This area was in service and staff were present.
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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
|
|
Site:
Galley-Deck 3 Aft Garde Manger
|
|
Violation:
One housefly was observed flying in front of the deck-mounted mixer. This area was not 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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Item No.:
39
|
|
Site:
Buffet-Lido Deck 10
|
|
Violation:
There were two fruit flies in this area. Staff responded right away.
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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
|
|
Site:
Galley-Pig and Anchor
|
|
Violation:
There was a fruit fly near the clean dish storage. Staff responded right away.
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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
|
|
Site:
Galley-Steakhouse Show Galley
|
|
Violation:
There was one fruit fly in this area. Staff responded right away.
|
|
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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