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Item No.:
*
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Site:
*General Comments-Potable Water and Recreational Water Commendation
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Violation:
The potable water system and the recreational water facilities were shown to have exceptional compliance with the US Public Health Service / Vessel Sanitation Program Operational Manual provisions during the inspection today.
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Recommendation:
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Item No.:
*
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Site:
Buffet-Horizon Court
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Violation:
The crew staircase on deck 16 was in the process of being converted to a passenger staircase. Some new bulkhead panels had already been installed. This new entrance into the buffet was about 4 meters in front of the port and starboard passenger handwashing stations. These handwashing stations would be bypassed by passengers entering the buffet. Staff stated this project was to be completed in the April 2017 dry dock. This ship was built according to the 2011 VSP Construction Guidelines.
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Recommendation:
If you have questions, please contact VSP Construction Coordinator, VSP@CDC.GOV
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Item No.:
08
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Site:
Medical-Pantry
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Violation:
The backflow device for the coffee/tea machine was dripping water on to the counter. The coffee/tea machine unit was not in service at the time.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Bar-Deck 7 - Vista Lounge Pantry
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Violation:
The milk holding unit shown on time control plan was not labeled 'Time Control' on the unit.
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Recommendation:
Post a time control plan at each outlet where time control is used. Ensure: (2) Ccompartments and cabinets listed on time control plan are labeled "Time Control".
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Item No.:
16
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Site:
Galley-Pastry Walk-In Cooling Logs
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Violation:
The cooling logs for the orange tapioca made on 1 April indicated the following temperatures: 150.2F at 1550 and 62.4F at 1740; however, there was no final temperature on the log to indicate when the tapioca reached 41F or below. Two trays of orange tapioca were found in the walk-in. They were sent to be discarded.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Pastry Cooling Logs
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Violation:
Two items prepared on 25 March did not have documentation of temperatures that reached 41F or below. The pistachio dome was 67.9F at 1710 and 67.2F at 1920. The hazelnut bar was 68.5F at 1730 and 68.3F at 1950. Crew reported both items were potentially hazardous, cooled in the freezer, and were not served at the temperatures noted. Crew reported this documentation to be a clerical error as the temperatures should have dropped more than 1F in the time documented.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
19
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Site:
Galley-Deck 6 Wine Pantry Midship
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Violation:
An open bottle of gin in the well was cracked down the side and to the bottom of the glass bottle.
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Recommendation:
Protect food from contamination that may result from a physical origin.
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Item No.:
19
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Site:
Bar-Alfredos
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Violation:
The pan holding cheese for making pizzas was on the counter was not covered and outside of the sneeze guard area of the front counter. The pizza bar was open at the time.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Deck 14 - Concierge Lounge
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|
Violation:
No serving utensil was available for the platter of sandwiches or the cheese platter out for passenger self-service.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 6 Hot Galley Fish Section
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|
Violation:
Plastic was peeling off the spiked pastry dough roller in the utensil drawer. The plastic peeling made the utensil difficult to clean,
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 6 Hot Galley Soup Station
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|
Violation:
The deck mounted mixer had paint peeling throughout the entire machine. Specifically, there was paint peeling on the rotating arm above where the food bowl would be placed, which was both difficult to clean and was in an area that could contaminate the food bowl below when in use. It was peeling and chipping over the food bowl. The mixer was not in use at the time.
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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; 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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections;
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Item No.:
20
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Site:
Galley-Deck 6 Garde Manger
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|
Violation:
The paint on the large deck mounted stand mixer was chipping and peeling on the rotating arm over where the bowl would be placed. When in use, the food bowl below would be subject to contamination. Additionally, there was rust on the arm where the attachments connect. The machine was not in use at the time.
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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; 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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections;
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Item No.:
21
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|
Site:
Buffet-Deck 5 Crew Mess Beverage Station
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|
Violation:
The insulation around the chilled water line in the technical space for refrigeration JC/051808 was not well maintained. The insulation was cut open, exposing the water line.
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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. 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:
Galley-Deck 5 Hot Galley
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|
Violation:
The left grooved grill was missing a screw at the bottom of the grease chute which created a difficult to clean gap.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
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Item No.:
21
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Site:
Buffet-Horizon Court - Midship Island
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|
Violation:
At the forward portside oatmeal station, the electrical cord for the counter-mounted toaster was laying on the counter, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Horizon Court
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|
Violation:
The overhead spray hose was laying on the counter when stored correctly, making cleaning difficult.
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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.
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Item No.:
21
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|
Site:
Galley-Horizon Court
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|
Violation:
An approximately 2 millimeter gap was between the door gasket and the unit on the lower cabinet of convection oven #2. It appeared the door hinge was loose.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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-Horizon Court
|
|
Violation:
At the aft portside oatmeal station, the electrical cord for the counter-mounted toaster was laying on the counter, making cleaning difficult.
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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.
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Item No.:
22
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|
Site:
Buffet-Horizon Court - Midship Island
|
|
Violation:
The bucket of sanitizing solution was cloudy.
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|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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|
Site:
Buffet-Horizon Court - Pastry Shop
|
|
Violation:
A bucket of sanitizing solution was cloudy.
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|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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|
Site:
Galley-Horizon Court
|
|
Violation:
The portside dishwash electronic display 'prewash' panel was flashing sporadically. It appeared an electrical connection to the panel was malfunctioning.
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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.
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Item No.:
22
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|
Site:
Galley-Deck 5 Crew Galley Dishwash
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|
Violation:
After multiple attempts, the crew galley dishwash did not reach 160F at the plate surface. When isolating the temperature of the final rinse, the inspector's thermometer read 151F on first attempt and then read 158F on a subsequent attempt. On a following attempt, the inspector's thermometer read 149F while crew thermometers read 139F and 158F. A thermolabel was sent through the final rinse but did not reach 160F at the plate surface after 2 attempts. A thermolabel was placed on the final rinse arm and it did reach 180F. The curtain was removed for inspection of the final rinse spray arm, and the final rinse arm did not have a consistent fan-like spray coming out of each final rinse nozzle. The final rinse arm and the auxiliary rinse arms were removed. Three of the auxiliary rinse nozzles were blocked with debris. This was immediately corrected. The final rinse arm appeared to have 2 or 3 nozzles blocked. The nozzles were cleared. Both arms were washed, sanitized, and replaced. Upon further inspection, the far right nozzle on the final rinse was not creating a fan-like spray. Other nozzles did not have strong fan patterns. The pressure of the machine was within range. After multiple attempts by crew and the inspector to check the final rinse, the plate surface temperature was still not reaching 160F. The machine was taken out of service.
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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,
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Item No.:
22
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|
Site:
Pantry-Pantry #8605
|
|
Violation:
The undercounter dishwasher was leaking during use and causing water to pool on the deck under the clean dish storage area,
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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.
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Item No.:
22
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|
Site:
Galley-Deck 6 Port Aft Dishwasher
|
|
Violation:
The conveyor flight type dishwash machine was previously cleaned and a large piece of fruit along with a sweetener packet were found at the bottom tray of the wash area.
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|
Recommendation:
Ensure warewashing machines are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
|
|
Site:
Galley-Deck 5 Crew Galley Dishwash
|
|
Violation:
After multiple attempts described above, the crew galley dishwash did not reach 160F at the plate surface.
|
|
Recommendation:
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.:
26
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Previously cleaned soup ladles in the clean area were stored in a previously cleaned perforated hotel pan that was soiled with debris. The pan and ladles were sent to be washed.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Starboard Crushed Ice Machine
|
|
Violation:
Small black debris flakes were found in the cuber.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
Item No.:
26
|
|
Site:
Galley-Deck 6 Starboard Ice Machine
|
|
Violation:
The left ice machine lower cuber had a screw on the cuber on the 3rd cube back on the right side. This screw caused rusting on the food contact service of the cuber.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 5 Officer Mess Pantry
|
|
Violation:
Both ice scoops found in the ice machine were soiled with black debris around the handles of the scoops. The hooks for the ice scoops were soiled with a black debris as well. Brown debris was found at the bottom of the ice chute inside the ice bin. The machine was taken out of service.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Hot Gallely Soup Station
|
|
Violation:
On the deck mounted mixer above, debris had built up in areas around where the paint was peeling and chipping over the food bowl. The mixer was not in use at the time.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Hot Galley Fish Section
|
|
Violation:
Plastic fibers were found attached to the pastry dough roller noted above.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Port Ice Machines
|
|
Violation:
Multiple ice machines had a screw on the cuber on the 3rd cube back on the right side. This screw caused rusting on the food contact service of the cuber. This screw was noted on Deck 5 in 3 of the 4 cubers in the port ice machines.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Aft Starboard Crushed Ice Machine
|
|
Violation:
The lower ice shield had pink and brown debris on the food contact surface where water poured over the side and could flow down to the drain, but could also splash and fall into the ice bin below.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court
|
|
Violation:
In the clean storage area, some of the silver trays were soiled with food residue. Also some of the white plastic serving trays had adhesive residue.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court
|
|
Violation:
In the clean storage area, many stainless steel coffee carafes were soiled with dark residue on the inside and on the inside lids.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Horizon Court - Forward Hot Line
|
|
Violation:
The top of the overshelf along the hot line was heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 7 - Crown Grill
|
|
Violation:
A grease film was noted on the top of the grease pan chute of a previously cleaned grooved grill.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Starboard
|
|
Violation:
The second flat grill from the right was soiled around the sealant at the bottom of the grease chute. The grease pan was soiled, and the area under the grease pan was soiled. The flat grill was previously cleaned and was not in use at the time.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 Crew Mess Beverage Station
|
|
Violation:
The insulation above was excessively soiled with debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The drain line of the right combination oven was heavily soiled with grease.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pantry #8605
|
|
Violation:
Seven glasses in the clean storage area were stored upright.
|
|
Recommendation:
Store clean equipment and utensils inverted.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pantry #8605
|
|
Violation:
The clean dish counter was soiled with dirty water.
|
|
Recommendation:
Store cleaned equipment and utensils: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination. Ensure drainboards of warewashing sinks machines are self draining. Ensure warewashing machines drainboards used for washing and rinsing equipment, utensils are cleaned: (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
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|
|
Item No.:
28
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At the aft portside oatmeal station, stacks of inverted, clean plates were out for passenger service. The bottom plate was upright which left it uncovered once the other plates were removed. A passenger was observed obtaining this upright bottom plate.
|
|
Recommendation:
Store clean equipment and utensils in a covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Horizon Court
|
|
Violation:
On the clean storage shelves, approximately 60 white ceramic bowls and 10-15 silver trays were stacked wet. This prevented proper air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Horizon Court
|
|
Violation:
In the clean storage cabinets, approximately 10 silver pans and approximately 25 white plastic serving trays were stacked wet. This prevented proper air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Crew Stair/Toilet Rooms - Deck 16 Papa
|
|
Violation:
Two boxes of packaged tumblers for passengers were stored on the deck. This area was not constructed for food equipment storage. The deckhead had many exposed pipes and cables.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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|
|
Item No.:
30
|
|
Site:
Galley-Trident Grill - Deck 16
|
|
Violation:
At the 2-faucet handwash station, the soap in the dispenser was heavily watered down. Other soap dispensers in the area were appropriately stocked.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap available.
|
|
|
Item No.:
31
|
|
Site:
Medical-Pantry
|
|
Violation:
The sanitizer bucket concentration was greater than 200 ppm.
|
|
Recommendation:
The chlorine concentration inside of the cleaning buckets needs to be maintained between 50 and 200 ppm. Ensure poisonous or toxic materials are used according to: (1) Law and 2011 VSP Operations guidelines; (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food area.
|
|
|
Item No.:
32
|
|
Site:
Galley-Horizon Court
|
|
Violation:
At the handwash station near the entrance, some paper towels in the uncovered waste receptacle were soiled with a white cream.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled, when they contain food residue.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 11 - Bellbox Store
|
|
Violation:
The deckhead was open to cables and pipes for about 80 mm along all bulkhead/deckhead junctures. Beverages were stored in this area, but not directly below these large gaps.
|
|
Recommendation:
Ensure deckheads in food areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 11 - Bellbox
|
|
Violation:
The crew message board outside the office was constructed of corkboard. This material was absorbent and not easily cleanable.
|
|
Recommendation:
Ensure bulkheads and attached equipment in food areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Horizon Court
|
|
Violation:
Above fire blanket #13 near the hot line, there was a large hole measuring approximately 125 mm square.
|
|
Recommendation:
Ensure bulkheads, and deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Trident Grill - Deck 16
|
|
Violation:
The lock was missing on the inside of the door next to the water fountain, creating a hole in the door.
|
|
Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
Water dripped from the light on the deckhead between the large deck mounted stand mixer and the large chopper. No clean equipment was impacted.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
Condensation from the chilled water line under the center island preparation counted leaked onto the deck, causing standing water. The water was throughout the bottom of the preparation counter, many areas were not directed to a scupper.
|
|
Recommendation:
Ensure deckheads in food areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Crew Galley Dishwash
|
|
Violation:
Water was dripping from the deckhead over the clean end of the flight type conveyor dishwash machine. The dripping was just outside the ventilation hood, and was coming through a very thin seam in the deckhead. The seam was soiled with a brown debris. No clean dishes were impacted. Crew reported the water was not from condensation but from a leak in the deckhead above.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Frozen Vegetables Room 4718
|
|
Violation:
Water accumulated on the deckhead just outside the provisions room door and was observed dripping. No food was observed impacted.
|
|
Recommendation:
Ensure deckheads in food areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish Defrost Room 4717
|
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Violation:
Water was coming through the bulkhead screw holes and pooling on the deck. There was no nearby scupper or drain. Crew reported the water was from condensation around insulation behind the bulkhead.
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Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Both combination ovens were leaking water onto the deck, which caused standing water on the deck. The right oven was leaking from the drain line but was not directed to the drain. The left oven was leaking from the water supply, and also was not directed to a drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Horizon Court Galley - Deck 16
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Violation:
The utility sink had been out of order for approximately one week. The faucet was detached from the base.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Pantry-Pantry #8605
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Violation:
The dirty water from the counter above was dripping off the counter and pooling on the deck.
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Recommendation:
Ensure 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:
Pantry-Pantry #8605
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Violation:
The undercounter dishwasher was leaking during use and causing water to pool on the deck under the clean dish storage area,
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Recommendation:
Ensure 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
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Site:
Preparation Room-Potwash
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Violation:
Excessive condensation accumulated above the potwash machine which caused dripping onto the machine. No clean dishes were impacted.
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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
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Site:
Galley-Horizon Court - Galley Cold Room 15605
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Violation:
Excess condensation was on the deckhead in this room. Additionally, some condensation was in the left light fixture. No food was stored in this room during the inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
40
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Site:
Galley-Trident Grill - Deck 16
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Violation:
The door next to the water fountain did not fully close. This area was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Other-Swirls
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Violation:
The door to the area was wide open when the inspectors arrived. This area was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Bar-International Cafe
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Violation:
The fly traps under two display towers had dates of 1 February, and 1 January, 2017. The February trap had 12 fruit flies in the tray. The trap under the coffee station adjacent to the display towers had a date of 1 January, 2017 and had 4 flies in the trap. Staff changed out the traps during the inspection.
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Recommendation:
Remove dead or trapped insects from control devices at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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