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Item No.:
08
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Site:
Potable Water-Gangway/Security
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Violation:
A metal cart stored in this area had a potable water hose which was stored coiled and visibly soiled. The cart was excessively dirty with dust, discarded plastic gloves, a bucket of wrenches, tools and extra connection caps. The staff were bunkering water during the inspection but reported that particular hose was not to be used. The hose was not located at the gangway when later inspected.
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Recommendation:
Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses - Portside - Aft
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|
Violation:
A potable water hose bunkering water during the inspection lacked stenciling 'potable water only' near end connected on the ship.
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Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Potable Water Record Review
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|
Violation:
The backflow devices for the showers located in the medical unit were listed as a different model than what was installed.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Medical Shower Backflow Devices
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Violation:
There was no backflow device installed on the shower in the medical ward room.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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|
Site:
Galley-Beverage Station
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|
Violation:
The backflow preventer under the juice machine was corroded.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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|
Site:
Medical-AGE Logs
|
|
Violation:
On 14 June an Assistant Cook experiencing AGE symptoms reported to medical at 1200. The cook noted that his actual symptom onset was 0300 on 13 June. A review of the cook's work and food history showed that he ate in the crew mess at1100 before reporting to medical. The crew member was in isolation during the inspection. Staff noted that disciplinary action was to be taken upon discharge from the medical unit. A similar violation was noted on the previous report.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.
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Item No.:
13
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|
Site:
Buffet-Time Control Plans: Great Outdoors & Garden Cafe
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|
Violation:
The time control plans were not being followed and the time control operation was not being managed properly. Staff were unable to explain their time control plans. The time control plans had a service period over 4 hours, with two discard times for two batches of food. On the buffet lines food was served after the 4-hour discard times of 1430 in Garden Cafe and 1500 in Great Outdoors. The second batch of food was being brought up from the provisions, but it was not available before the first batch discard times. Passengers were observed taking food, after the 4-hour discard time, of multiple potentially hazardous foods on the buffet lines.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
|
|
Site:
Provisions-Corridor: Room 21585A (Island Supplies)
|
|
Violation:
Food equipment, to include grills for the island was stored excessively soiled. The food contact surfaces on the grills had a heavy accumulation of black grease residue and appeared to not have been cleaned in quite some time.
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|
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.
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Item No.:
16
|
|
Site:
Buffet-Time Control Plans: Great Outdoors & Garden Cafe
|
|
Violation:
The time control plan for Garden Cafe stated the first batch of food would be discarded at 1430. The inspector evaluated the area from1443 to 1450 and the following items were observed with 1430 discard labels on the food lines: cut tomatoes, cut melons, orzo pasta salad and Asian pasta salad. In addition, the cut melons were observed with 1430 discard labels in the time control under counter refrigerators 1 and 2. The Great Outdoors time control plan stated the first batch discard time was 1500, and at 1503-1510 all potentially hazardous food items on buffet lines and in time control units stated 1500. Passengers were observed taking food after the 4-hour discard time of multiple potentially hazardous foods.
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|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
Individual creamer containers were not on time control, and it was unknown if these were potentially hazardous.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
|
|
Site:
Other-Il Adagio
|
|
Violation:
The pizza out on the counter below the warming unit did not have 4-hour discard labels, and service exceeded 4 hours. The warming unit was not on the time control plan.
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|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
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Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan for the crew galley did not match the time control plans for staff and crew mess. The time control plan for the crew galley stated the set-up time was 1000, with 1st batch discard time was 1400 and 2nd batch discard time was 1430. The staff and crew mess had set-up time at 1000 and discard time at 1400. It was explained the operation could extend to over 4 hours on turnaround day as many crew showed up to lunch at 1400. The time control plans for the buffet lines of the Crew Mess and Staff Mess did not cover this operation.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Galley-Walk-in Refrigerator 58411
|
|
Violation:
A container of pancake mix had an internal temperature of 46F. This was discarded
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Galley-Cold Galley
|
|
Violation:
Staff were preparing sandwiches for the buffet line. Cut lettuce was out on the food preparation counter on time control, and no 4-hour discard label was on the item.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
|
Item No.:
19
|
|
Site:
Buffet-Buffet Line
|
|
Violation:
Tong handles were resting directly on apples.
|
|
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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|
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Item No.:
19
|
|
Site:
Buffet-Officer Mess Buffet Line
|
|
Violation:
A fruit fly was observed on a slice of bread. The slice of bread was immediately discarded.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Bar-Breakers Bar
|
|
Violation:
The ice bin on the port side of the service area was left uncovered during operation.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Other-Il Adagio
|
|
Violation:
Uncooked pasta was stored in the technical compartment beneath pasta station.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Galley-Prepararation Counters
|
|
Violation:
It was observed that food containers from the buffet lines, meant for discard, were stored on preparation counters adjacent to clean food operations.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
19
|
|
Site:
Provisions-Corridor
|
|
Violation:
One pallet of watermelons was stored beneath an insect light trap.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Gravy was stored unprotected and not under sneeze shield on line next to carving station.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
19
|
|
Site:
Food Service General-Flies on food
|
|
Violation:
Multiple flies were observed on food items throughout the inspection.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Vegetable
|
|
Violation:
There was a gap between the gasket and metal around the door opening on the potato peeler.
|
|
Recommendation:
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The walk-in refrigerator 58403 was out of order since 16 June.
|
|
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.
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|
|
Item No.:
21
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The cord of the juice machine touched the counter making the area difficult to clean.
|
|
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.:
21
|
|
Site:
Provisions-Corridor
|
|
Violation:
The large, plastic drink dispensing units used to store and serve juice and coffee, were in disrepair and the surfaces were not easily cleanable.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Preparation Counters
|
|
Violation:
It was observed that food containers from the buffet lines, meant for discard, were stored on preparation counters and not in the soiled area.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type pot washer was out of order since 5/20,
|
|
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
|
|
Violation:
The hood-type dishwasher had 10 nozzles missing on the sanitizing arms.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
24
|
|
Site:
Galley-Dishwash Starboard Aft
|
|
Violation:
The final rinse temperature at the utensil surface did not reach 160F, and temperature ranged from 150-156F. A 180F thermolabel was placed on the upper final rinse arm. The inspection team evaluated the final rinse using several different methods for multiple attempts. The water hitting the plate surface did not appear to be a strong spray, and staff later reported there was an issue with the pressure of the final rinse spray. Staff reported this dishwasher was fixed, but this was not verified by the inspection team.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Bar-Breakers Bar - Underneath Counter Storage
|
|
Violation:
In this area where multiple bottles of liquor were stored, a pink plastic funnel was stored on the top of the liquor bottles. It was visibly soiled but reportedly previously cleaned. Staff noted that this funnel was used to combine liquor to top off the bottles at the end of the night.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred.
|
|
|
Item No.:
26
|
|
Site:
Other-Il Adagio
|
|
Violation:
At least 5 previously cleaned plates by the pasta station were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Corridor: Room 21585A (Island Supplies)
|
|
Violation:
The portable grills, used on the island, were excessively soiled with old grease residue.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Corridor
|
|
Violation:
Three of the large portable drink containers, used to store and serve juice and coffee, were soiled with coffee residue in the nozzles and were wet.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
Water was and debris pooled on the counter under the coffee machine.
|
|
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:
Galley-Palace Beverage Station
|
|
Violation:
The juice containers inside the juice machine were stored wet. These were used the night prior during dinner service.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Fish
|
|
Violation:
While inspector washed hands at handwash sink, water splashed onto nearby preparation sink. There was no splashguard installed nor was any food directly impacted. This area was not in service at the time of inspection.
|
|
Recommendation:
Install a splash shield.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash Starboard Aft
|
|
Violation:
The 3-faucet handwashing sink had a water temperature exceeding 120F, which 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).
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|
|
Item No.:
30
|
|
Site:
Preparation Room-Butcher Shop
|
|
Violation:
The hand soap at the back hand wash sink was diluted. This area was not in use at the time.
|
|
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.:
30
|
|
Site:
Provisions-Dry Storage #1
|
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Violation:
The hand wash station outside of the room was not working. A work order had been put in place.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Other-Il Adagio
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Violation:
No paper towels were available at the handwash station behind the pasta station.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Buffet-Grill
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Violation:
No paper towels were available at handwash station by the grill on the buffet.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Dining Room-Palace Locker
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Violation:
The coving at the deck/bulkhead juncture was a soft sealant, not a hard sealant. The deck was soiled underneath the racks.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
34
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Site:
Preparation Room-Pastry/Bakery
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Violation:
Water was pooling at the under counter fridge #5.
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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-Soup Station
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Violation:
Kettle 3 was leaking water from the bottom.
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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:
Galley-Dishwash Starboard Aft
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Violation:
Water was pooled on the deck adjacent to the glasswasher and not directed to a drain; it was thought this was from the soiled landing table.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Dishwash Starboard Aft
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Violation:
Condensate was collected on the deckhead above the soiled end of the glasswasher.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Buffet-Hot Line
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Violation:
Condensate was forming on the sneeze guard above the hot service line. No dripping into food products was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive steam was noted in the dishwasher. The exhaust was not working in this area.
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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.:
38
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Site:
Provisions-Corridor
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Violation:
The large, plastic drink dispensing units used to store and serve juice and coffee, were no longer necessary for the operation and were used on the island a month ago.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Cold area
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|
Violation:
A house 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.:
39
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Site:
Galley-Ice Cream Machine
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Violation:
A fruit fly was observed near the ice cream machine.
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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:
Preparation Room-Pastry/Bakery
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|
Violation:
Four fruit flies were observed in this area.
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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-Hot Galley
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|
Violation:
One house fly 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.:
39
|
|
Site:
Galley-Deck 4- Room Service
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|
Violation:
At least five live flies were 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.:
39
|
|
Site:
Galley-Dishwash Starboard Aft Soiled End
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|
Violation:
One live housefly 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.:
39
|
|
Site:
Galley-Hot Galley
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|
Violation:
One live fruit fly was observed near the roasting station.
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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:
Bar-Breakers Bar
|
|
Violation:
There was one live house fly observed in the service area of the bar.
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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.:
42
|
|
Site:
Children Area-
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|
Violation:
There was a table in the toy area which was scratched and gouged in a way that prevented it from being easily cleanable.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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