|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillance Log
|
|
Violation:
On the June 25-July 2 voyage, the Underlying Illness column had information regarding the status of two patients without first noting whether there were any underlying illnesses. For a third patient, nothing was noted in the Underlying Illness column.
|
|
Recommendation:
Ensure the underlying illness information is added before any additional comments. If there is no underlying illness, use none, N/A, or nil.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillance Log
|
|
Violation:
On the June 25-July 2 voyage, the AGE log listed a report time of 14:14 for a crew member but the crew member's medical log listed a report time of 12;14. Medical staff stated that the crew member actually reported at 12:14 and the AGE log was automatically updated with the time the crew member's record was created.
|
|
Recommendation:
Ensure the AGE log is accurate and matches the medical log.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Log
|
|
Violation:
The backflow prevention log stated that there were shower backflow prevention devices, however it did not stipulate how many. The log was updated during the inspection.
|
|
Recommendation:
Update the list of backflow prevention devices.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Dialysis Backflow Devices in the Medical Center
|
|
Violation:
The medical center had two backflow devices that were used when a contractor supplied portable dialysis services. These devices were not supplied by the ship and therefore not in the testable backflow log. Even though these were not supplied by the ship, they needed to be tested and results logged by ship personal for the protection of the potable water system.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Crew Laundry Wash Room
|
|
Violation:
The backflow device had a slow drip on the water supply side of the device. Staff fixed the device during the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank #5 Starboard
|
|
Violation:
The log stated that maintenance was conducted in 2016 March. However, it should have read 2017 March. Maintenance was verified by the inspector, so it was determined that this was a clerical error. The record was fixed during the inspection.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Galley-Moderno Potwash/Dishwash Area
|
|
Violation:
The backflow prevention device on the prerinse spray hose was leaking from the vent and black debris was collected in and blocking the holes on the bottom of the vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Haven Pool
|
|
Violation:
The fill level of the haven pool was below the skimmer gutter level. The pool was open during the inspection.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Late Reporting
|
|
Violation:
On the June 25-July 2 voyage, a crew member had an onset of acute gastroenteritis (AGE) symptoms at 3:00 am, but did not report to medical until 12:14 pm. The time sheet indicated that this crew member did not work and medical staff stated that they stayed in their cabin.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The crew member working at the sanitizing sink was perspiring heavily. Perspiration was running from his forehead down the sides of his face and down his nose. The water temperature at the sanitizing sink was measured at 186F. No perspiration was observed dripping onto clean items. The crew member was sent for a break.
|
|
Recommendation:
Ensure crew members do not perspire while handling clean items.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
The storage of food, chemicals, cleaning materials, clothing, clean and soiled food-service equipment, and single-use items was not well managed in this location. A bottle of industrial strength floor cleaner, a spray bottle labeled rust cleaner, a spray can of metallic finish, and a cleaning brush were stored in a lower cabinet with a stack of 3 bowls. Five soiled coffee carafes were stored in another lower cabinet with a box of plastic film. Several jackets were stored in another lower cabinet with a plate. An opened box of cigarettes and office supplies were stored in a drawer with boxes of alcohol swabs. Office supplies, several cleaning brushes, and decorative flags were stored in mixed among 5 bowls, 5 platters, 3 ladles, and dispenser with plastic film in an upper cabinet. Binders and office supplies were stored with 11 individual tea bags in another upper cabinet.
|
|
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.
|
|
|
Item No.:
14
|
|
Site:
Preparation Room-Main Bakery
|
|
Violation:
The crew member operating the dough sheeter had a moustache and was not wearing a beard restraint.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Garden Cafe Port Omelet Station - Grill
|
|
Violation:
The posted consumer advisory statement was worn and difficult to read. The last part of the statement had faded and missing words.
|
|
Recommendation:
Replace the consumer advisory statement.
|
|
|
Item No.:
19
|
|
Site:
Bar-Forward
|
|
Violation:
During embarkation when serving passengers the mango mix was located on the lower counter beside the bartender. It was positioned so that when the bartender served passenger his pants leg would brush the open container.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
Binders and office supplies were stored with 11 individual tea bags in another upper cabinet.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The juice container inside the port side juice dispenser had a tube of silicone grease on top of the juice container.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Galley-Warewash
|
|
Violation:
Four previously cleaned cutting boards contained scoring on the surface that would allow food to build up on them.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The pizza oven in this area was missing two screws on the food contact area inside the oven. The ovens were in service for lunch.
|
|
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.:
20
|
|
Site:
Galley-Cagney's Potwash Area
|
|
Violation:
Three small pans stored in the soiled area were well beyond their service life. The nonstick coating was peeling, chipped, and missing throughout the pans.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Noodle Bar
|
|
Violation:
The bottom of the water dispensing tube on the ice/water dispenser had jagged edges where it had been cut.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bakery
|
|
Violation:
Nine screws were missing leaving holes that were soiled and difficult to clean inside the two vertical deck ovens. Bakery items were cooked in baking pans in these ovens.
|
|
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-Warewash
|
|
Violation:
Two white sets and one blue set of curtains in in the final rinse area conveyor potwash contained a buildup of food particles beyond a day's accumulation and were curled and deformed in machine #0660801.
|
|
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-Warewash
|
|
Violation:
The data plate on potwasher #0660801 was unreadable.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Two nozzles were partially blocked on the final rinse in machine #00660801.
|
|
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:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
Five soiled coffee carafes were stored in a lower cabinet.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Fire Door 14-2-001
|
|
Violation:
The left shield of the upper compartment of the ice machine had brown debris on the outside of the shield
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Fire Door 14-2-001
|
|
Violation:
The right shield of the upper compartment of the ice machine had pink substance on the outside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Fire Door 13-2-002
|
|
Violation:
The right shield of the upper compartment of the ice machine had brown material on its outside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Noodle Bar
|
|
Violation:
The chute on the water/ice dispenser was heavily soiled with a black material and white slime. The bottom of the water dispensing tube was soiled with black material.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ocean Blue
|
|
Violation:
A previously-cleaned stainless steel pan was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-La Cucina Potwash Area
|
|
Violation:
A previously-cleaned stainless steel pan was soiled with a small piece of food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
Gray powder debris was found in several of the recirculating water baths on the ice machines located in the Moderno galley, La Cucina galley, O'Sheehan's galley, and Haven galley.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Seventeen previously-cleaned stainless steel serving pans were soiled and stored as clean.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Margaritaville
|
|
Violation:
The spout on the left beer tap contained a brown residue inside the spout.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Room Service
|
|
Violation:
The ice machine in this area was significantly soled with a black substance and black powder in the ice bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
The previously-cleaned orange juicer was soiled in the upper plastic piece that pushed oranges onto the blades.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The ice machine in this area was soiled with a black substance above the cuber and on the food contact area in this unit.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Soup Kitchen
|
|
Violation:
After disassembly, the previously cleaned drain spout was found to contain a buildup of food inside the spout. The kettle was not in use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Warewash
|
|
Violation:
Four previously cleaned brown cutting boards were deeply scored and contained an oily residue on the surface when examined.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-LeBistro
|
|
Violation:
Approximately 10 previously cleaned snack containers contained an oily residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-LeBistro
|
|
Violation:
A previously cleaned champagne glass stored in a clean rack contained food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-LeBistro
|
|
Violation:
The ice machine in this area was soiled with a black substance in the food contact area of the ice making compartment.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery
|
|
Violation:
Nine screws were missing leaving holes that were soiled and difficult to clean inside the two vertical deck ovens. Bakery items were cooked in baking pans in these ovens.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Garden Cafe Port Wine Station
|
|
Violation:
The wires, cables, top of the back splash, and top of the outlet box behind the wine dispensers were soiled with dust.
|
|
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-Dishwash Area
|
|
Violation:
One of the trolleys holding the previously-cleaned stainless steel serving pans was wet and soiled on the bottom, particularly in the corners.
|
|
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-Sushi Bar
|
|
Violation:
The heating element on the Yakatori grill was soiled where it inserted into the stainless steel.
|
|
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:
Other-Bridge Coffee Station
|
|
Violation:
The counter under the coffee machine was soiled with coffee grounds beyond a day's accumulation. Staff cleaned the area during the inspection
|
|
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-Dishwash Area
|
|
Violation:
One of the trolleys holding the previously-cleaned stainless steel serving pans was wet and soiled on the bottom, particularly in the corners.
|
|
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.:
28
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The crew member working at the sanitizing sink was perspiring heavily. Perspiration was running from his forehead down the sides of his face and down his nose. The water temperature at the sanitizing sink was measured at 186F. No perspiration was observed dripping onto clean items. The crew member was sent for a break.
|
|
Recommendation:
Protect clean equipment from contamination such as perspiration.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Margaritaville
|
|
Violation:
A stack of plates and two stacks of bowls were stored upright on the top counter of the waiter station. Staff stated that these were to be sent to the dishwash area on deck 15 before service, but no crew members were in the area when the inspection team arrived and it took several requests from the inspector to locate someone to remove the dishware.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Garden Cafe Port Side Stand
|
|
Violation:
A bottle of industrial strength floor cleaner, a spray bottle labeled rust cleaner, a spray can of metallic finish, and a cleaning brush were stored in a lower cabinet with a stack of 3 bowls. Five soiled coffee carafes were stored in another lower cabinet with a box of plastic film. Several jackets were stored in another lower cabinet with a plate. An opened box of cigarettes and office supplies were stored in a drawer with boxes of alcohol swabs. Office supplies, several cleaning brushes, and decorative flags were stored in mixed among 5 bowls, 5 platters, 3 ladles, and a dispenser with plastic film in an upper cabinet.
|
|
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.:
28
|
|
Site:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
The previously-cleaned orange juicer had been reassembled wet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
A large waste bin was blocking access to one of the faucets on the two-faucet handwash station at the soiled drop-off. The galley was open at the time of the inspection.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Bar-Haven
|
|
Violation:
The soap at the handwash station had been watered down. The soap still had a surfactant quality, but was very runny. It was compared to a bottle of refill soap, and the refill soap was much more viscous. The soap was replaced immediately.
|
|
Recommendation:
Do not water down the soap.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
A bottle of industrial strength floor cleaner, a spray bottle labeled rust cleaner, a spray can of metallic finish, and a cleaning brush were stored in a lower cabinet with a stack of 3 bowls.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Warewash
|
|
Violation:
The deck had a significant accumulation of water due to the condensation buildup on the deckhead in this area above machine #00660801.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Margaritaville Show Galley
|
|
Violation:
The coating on both fire shutter frames was peeling and flaking off. In addition, the deck between the frame on the far left side was wet and soiled.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cagney's Show Galley
|
|
Violation:
The bulkhead tile directly in front of the fire shutter frame and adjacent to the left combination oven was in disrepair. One tile was missing, and two were missing grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Noodle Bar Show Galley
|
|
Violation:
The plastic coating on two of the heat lamp bulbs was peeling. These were replaced.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cagney's Show Galley
|
|
Violation:
The plastic coating on three of the heat lamp bulbs was peeling. These were replaced.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Warewash
|
|
Violation:
Condensate was dripping from the vent at the exit of the clean end of machine #00660801 while in operation. No dishes were observed impacted by this water.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Garden Cafe Port Waiter Station
|
|
Violation:
A bottle of industrial strength floor cleaner, a spray bottle labeled rust cleaner, a spray can of metallic finish, and a cleaning brush were stored in a lower cabinet with a stack of 3 bowls. Several cleaning brushes were stored in mixed among 5 bowls, 5 platters, 3 ladles, and dispenser with plastic film in an upper cabinet.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
39
|
|
Site:
Buffet-Garden Cafe Port Side Stand
|
|
Violation:
A small fly was in this area.
|
|
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-Beverage Station
|
|
Violation:
One fruit fly was observed on the deckhead across from this area.
|
|
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-LeBistro
|
|
Violation:
One fruit fly was observed above the knife locker in the area.
|
|
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-LeBistro
|
|
Violation:
Two fruit flies were observed over the hot grill.
|
|
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-Dirty Dish Drop Area
|
|
Violation:
Two fruit flies were observed on the deckhead above this area.
|
|
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.:
43
|
|
Site:
Ventilation-AC 4-10-08.1
|
|
Violation:
Green dust was collected in the bottom of the air handling unit.
|
|
Recommendation:
Keep air handling units clean.
|
|