|
|
|
Item No.:
08
|
|
Site:
Potable Water-Aft Port and Starboard Bunker Station
|
|
Violation:
The potable water pipes supplying the newly installed emergency eye wash and shower stations were not striped blue or blue/green/blue to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mineralizer
|
|
Violation:
The pipes after the mineralizers before the chlorine injection point were striped blue/green/blue indicating potable water.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The cords under the counter-mounted espresso machine were draped on the countertop, which made cleaning difficult.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The counter under the espresso machine was soiled with coffee debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Upper Loop Far Point
|
|
Violation:
When tested by the inspector, the free chlorine residual at the upper loop far point was measured at 1.08 ppm, 1.27 ppm, and 0.93 ppm. The crew member had test results at 0.93 ppm, 0.74 ppm, and 0.85 ppm. The digital analyzer was displaying values between 1.23 ppm and 1.27 ppm during all three tests. The calibration of the crew member's water test kit was verified with secondary standards, and the far point chart recorder was recalibrated to 0.85 ppm to align with the crew member's test results.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Passive Monitoring Logs
|
|
Violation:
Since the log was changed on 13 March, the passive monitoring log only included the date of the inspection and the location of the trap. If no pests were found, nothing was documented. If pests were observed, the description of what was found was listed next to the location of the trap, which made it difficult to determine when pests were found.
|
|
Recommendation:
Record the result of the passive monitoring inspections, even when no pests are observed.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Pest Sighting Logs
|
|
Violation:
The follow-up inspections on the pest sighting log were not consistently recorded on the log. Since the last inspection, at least 44 pest sightings, which were mostly fruit and house flies, but also included other pests such as moths, ants, gnats, and bedbugs, were documented on the log with the appropriate treatment, but no follow-up inspections were recorded. Staff stated that follow-up inspections were not required when less than 3 flies were observed during an inspection.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
02
|
|
Site:
Medical-24-and 48-hour Close Contact Interviews
|
|
Violation:
The 48-hour close contact interview of a reportable acute gastroenteritis (AGE) crew case, which started at 16:35 on 14 May, was not conducted at the 48-hour interval but at 07:58 on 16 May. Upon evaluation of many of the close contact 24- and 48-hour follow-up interviews of the AGE crew cases, these interviews were conducted 1-6 hours before the 24-hour and/or 48-hour the interval. Staff reported that the medical reporting system database provides reminder interviews for the follow-up interviews ahead of time, which prompted medical staff to conduct the follow-up interviews. In addition, 48-hour follow-up interviews were not conducted for two close contacts of crew AGE cases during the 16-23 April voyage. A crew AGE case that started at 16:43 on 21 April did not have a follow-up interview for crew's cabin mate on 23 April. A crew AGE case that started at 09:08 on 23 April did not have a follow-up interview for crew member's boyfriend on 25 April. Staff reported that the medical reporting system database closed the close contact information because 23 April was a turnaround day and the start of new voyage.
|
|
Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour].
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
During the 23-30 April voyage, a reportable crew member was dispensed anti-diarrheal medication but it was not indicated on the AGE log. The crew member experienced diarrhea onset after initial AGE symptoms (vomit) and was dispensed medication later, which could not be updated on the electronic AGE reporting system database. During the 16-23 April voyage, the underlying illness column for a passenger on the AGE log was left blank, however, hypothyroidism was listed as an underlying illness in the passenger's medical file.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Late AGE reporting
|
|
Violation:
A contractor had an AGE onset at 10:30 on 16 April and reported to the medical center at 15:54 the same day. The 72-hour food questionnaire showed this crew member ate in the officer's mess at 12:00 and worked while symptomatic with the engine department.
|
|
Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Housekeeping 10.3.03
|
|
Violation:
The handwashing sink temperature was 123F and was unable to be adjusted by user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
|
|
|
Item No.:
26
|
|
Site:
Pantry-Housekeeping 9.4.12
|
|
Violation:
The ice machine deflector shield had an orange substance on it that could be wiped off with alcohol swab.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-5 years old
|
|
Violation:
The children's two toilets had seat openings greater than 8 inches. Also, there was not an airtight, washable waste receptacle.
|
|
Recommendation:
Ensure child-size toilet seat openings are no greater than 203 millimeters (8 inches). Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
|
|
|
Item No.:
20
|
|
Site:
Children Area-Nursery
|
|
Violation:
The undercounter household dishwasher was labeled out-of-service.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
28
|
|
Site:
Children Area-Nursery
|
|
Violation:
Food service equipment, including 5 plastic spoons, 1 plastic bottle, and 2 plastic bowls, were stored wet in the 'out of service' dishwasher.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Nursery
|
|
Violation:
Many of the large toys on the floor were soiled with dust and debris beyond a day's worth of accumulation. The circular play pool had some black sediment and glitter. The ball slide had a sticky substance on two different areas. The play car had dust and soil in some crevices and pockets of the toy.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|
|
Item No.:
22
|
|
Site:
Children Area-Nursery
|
|
Violation:
The undercounter household dishwasher was labeled out-of-service.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Children Area-Nursery
|
|
Violation:
A child activity center employee used the out-of-service dishwasher to clean food service equipment. The operation had a time control plan and room service delivers food to the nursery. It is unknown how often the employee was using this dishwasher to clean food service equipment.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
One amber plate cover in a stack of 25 covers that were drying contained a sticky label residue.
|
|
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 5 Buffet Section
|
|
Violation:
A previously cleaned deli slicer that was propped up for examination contained a significantly amount of grease and food buildup far beyond a day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Dry Store
|
|
Violation:
One fruit fly was observed on the deckhead in the dry store area adjacent to the officer's mess. The mess was not open for service.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Condensation was observed dripping back onto the deck at the entrance of the dirty end of the flight type dishwasher. The area was in operation. However, no clean plates were impacted.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Desert
|
|
Violation:
A clear oily residue was observed on one of the clear plate covers drying in a stack of 25 outside the desert area while in operation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 5 Dirty Dish Drop
|
|
Violation:
One fruit fly was observed on the deckhead above the dirty dish drip off for the crew during lunch service.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 4 Bakery
|
|
Violation:
Two fruit flies were observed in the deckhead in the bakery during production.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 4 Bakery
|
|
Violation:
A sanitizing bucket containing dirty cloudy water was observed in this area while in operation.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
Six previously cleaned rectangular baking pans in a drying rack contained food debris on the exterior surface. The area was in operation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
One fruit fly was observed on the deckhead above the rectangular pans that were drying.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Central Beverage Station
|
|
Violation:
One fruit fly was observed under the beverage station inside the multiflow boxes. The area was not open for service.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Central Beverage Station
|
|
Violation:
A black sticky residue buildup was observed under the compressed gas cylinder in the multiflow cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Dry Store 3800
|
|
Violation:
A deep plastic container with sliced bread was left uncovered on the top shelf inside this area.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Condensation was observed dripping back onto the deck at the entrance of the dirty end of the flight type dishwasher. The area was in operation. However, no clean plates were impacted.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The trolley washer in this area was out of service causing a significant back up of soiled dishes to stack up and accumulate in the area.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Vegetable Line
|
|
Violation:
Two combination ovens that were in use had significant gasket leaks that caused water to drain into the scupper during use.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Vegetable Line
|
|
Violation:
A sanitizing bucket next to the combination ovens and soup kettles contained dirty cloudy water while the area was in service.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Buffet Line
|
|
Violation:
The doors on undercounter hot cabinet HH02 were in disrepair and ajar during lunch service. The unit was on time control and no food was observed in the hot cabinet at the time of inspection.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Buffet Line
|
|
Violation:
A sanitizing bucket behind the line contained dirty cloudy water during lunch service.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Dirty Dish Drop
|
|
Violation:
Three fruit flies were observed above the dirty dish drop area for the crew galley during lunch service.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
A dirty wet mop was stored in a mop bucket at the end of this station during lunch.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The combination oven in use in the area was leaking water onto the deck during lunch service.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
39
|
|
Site:
Galley-Cold Galley
|
|
Violation:
One fruit fly was observed above the knife locker during lunch service.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
An opened half-gallon of milk on temperature control in the undercounter refrigerator was not labeled with 7-day discard.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
13
|
|
Site:
Galley-Windjammer/Jade Galley
|
|
Violation:
The handwash sinks were not working in this area during breakfast service and no steps were taken to provide a temporary solution. The sensor on the 3 handwashing sinks were in disrepair. Staff showed the inspector a work order from the previous evening, and this area was in operation while the sinks were in disrepair. The closest hand sink was in the Jade, which was also not working since the morning prior. These were repaired right away.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
30
|
|
Site:
Galley-Windjammer/Jade Galley
|
|
Violation:
A total of three handwash sinks, located in the Jade port and starboard buffet lines (out-of-order since the previous morning) and in the Windjammer port side (out-of-order since the previous night), were not working during the inspection due to a sensor malfunction. The area had just finished serving breakfast.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Galley
|
|
Violation:
The hood-type potwash machine was out-of-order since the morning of the inspection. This machine was repaired during the inspection and verified by the inspector.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Galley
|
|
Violation:
When the inspector returned to the area to evaluate the potwash, the final rinse temperature gauge on the potwash machine was in disrepair.
|
|
Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewash machines and the three-compartment sink.
|
|
|
Item No.:
39
|
|
Site:
Galley-Windjammer - Starboard
|
|
Violation:
There was one live fruit fly observed near the toaster.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Windjammer - Service Line
|
|
Violation:
The bucket of mop water used to mop the coffee station deck during the inspection was heavily soiled.
|
|
Recommendation:
Ensure the mop water is clean.
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Item No.:
38
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Site:
Galley-Windjammer
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Violation:
A mop was stored beside the starboard handwash sink.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Windjammer - Port
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Violation:
There was one live fruit fly observed near the toaster.
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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-Windjammer - Aft
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Violation:
One live housefly was observed near Baker's Dozen service line.
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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-Windjammer - Starboard
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Violation:
One live fruit fly was observed by the steam kettle.
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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:
Pantry-R Bar
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
22
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Site:
Galley-Cafe Promenade
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Violation:
The hood-type dishwasher was out-of-order since the morning. This area was in operation.
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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.:
33
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Site:
Buffet-Windjammer Show Galley
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Violation:
The deck in this area was in disrepair with recessed and chipped grout.
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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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