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Item No.:
13
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|
Site:
Dining Room-Colonnade
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|
Violation:
There were large ravens stepping on the outside waiter stations and tables which were set with cutlery. Additionally, the waiter stations had coffee and water for passenger consumption. There were several food workers in this area making no effort to move the ravens away from the food area.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are properly trained in food safety and cross-contamination risks, as it relates to their assigned duties
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|
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Item No.:
16
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|
Site:
Buffet-Colonnade
|
|
Violation:
The consumer advisory for cold smoked salmon did not state that it was an undercooked product.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
17
|
|
Site:
Galley-Cold Section Cooling Log
|
|
Violation:
An entry for cut lettuce on June 11, 2023, was incomplete. It had an initial record of 0901 and 54F but no additional follow up was written in the log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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|
Site:
Buffet-Mess
|
|
Violation:
There was no serving utensil for a bowl of apples and pears. This was corrected.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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|
|
Item No.:
19
|
|
Site:
Dining Room-Colonnade
|
|
Violation:
There were large ravens stepping on the outside waiter stations and tables which were set with cutlery. Additionally, the waiter stations had coffee and water. There were several food workers in this area making no effort to move the ravens away from the food area.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Other-Engine Control Room (ECR) Changing Room
|
|
Violation:
A self-dispensing water refill station was inside of the crew changing room and right beside the handwash sink.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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|
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Item No.:
19
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|
Site:
Other-Laundry
|
|
Violation:
A small refrigerator used to store open water bottles was inside of the laundry room directly beside a handwashing station.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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|
|
Item No.:
19
|
|
Site:
Buffet-Patio
|
|
Violation:
A plate with bread was partially outside the protection of a sneeze guard. This was corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
|
Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was no serving utensil for a bowl of apples and pears. This was corrected.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit Walk-in Refrigerator
|
|
Violation:
Pineapples were stored touching power cables inside a storage cabinet. Corrections started immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Freezer #2
|
|
Violation:
Heavy condensate collected on the deckhead in several areas with noticeable dripping. A box with bread was receiving a constant drip and the box was wet with some ice on top. Staff stated that this freezer had a known problem with condensate.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Provisions-Bonded Room
|
|
Violation:
More than a dozen stacks of boxes filled with liquor were stored directly on the deck, inside and just outside this room.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Provisions-Milk Room
|
|
Violation:
Stacked boxes of milk were stored directly on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Provisions-Provision Office
|
|
Violation:
Dozens of stacked boxes of water and soft drinks were stored directly on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Provisions-Hotel Store
|
|
Violation:
Dozens of stacked boxes of chinaware, drinkware, and galley ware were stored directly on the deck and under pipes and ducts that were heavily soiled with accumulated dust.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Provisions-Shop Store
|
|
Violation:
Candy boxes were stored on the same shelves next to nonfood items such as haircare products. Additionally, the deckhead above had ducts and pipes soiled with dust. The deck was also not maintained for easy cleaning.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The blast chiller was out of 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Patio
|
|
Violation:
The previously cleaned and sanitized cutting board on the counter was damaged on the edges and stained. It was removed to be resurfaced.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Colonnade
|
|
Violation:
The pressure deep fryer had 13 slotted fasteners in the food zone.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
|
Item No.:
20
|
|
Site:
Galley-Colonnade
|
|
Violation:
The ice machine had two slotted fasteners on the ice thickness probe. Corrections started immediately.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Colonnade Coffee Station
|
|
Violation:
The underside of the espresso machine was heavily corroded and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Square
|
|
Violation:
The underside of the espresso machine was heavily corroded and difficult to clean. Additionally, the power cables for the coffee grinders were draped on the counter, making 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. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Mess Beverage Station
|
|
Violation:
The bulk milk dispenser thermometer measured 26F, while the ambient temperature inside was measured at 41F. This difference indicated the thermometer was not accurate.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Wood Pallets
|
|
Violation:
There were dozens of wood pallets with food stored on them in the provision corridors. Provisioning occurred on June 9, 2023, in Vancouver, Canada. Staff stated they received a large number of provisions that day.
|
|
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:
Galley-Bakery
|
|
Violation:
The technical compartment of the proofing cabinet had signs of heavy corrosion making the area difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The hood-type warewash machine was 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.
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|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The wash temperature gauge of the hood-type warewash machine measured 159F, while the thermocouple inside measured 166F. This temperature difference indicated that the gauge was not working properly. Corrections started immediately.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The temperature of the sanitizing solution in the 3-compartment sink was 68F. Corrections started immediately.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds. Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
26
|
|
Site:
Galley-Room Service Consumable Locker
|
|
Violation:
Eight previously cleaned and sanitized coffee dispensers were stored mostly wet inside and there was coffee residue on the inside surface. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Bridge
|
|
Violation:
Three soiled coffee cups were stored on top of a side table. Crew quickly removed the items and took them to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room (ECR) Changing Room
|
|
Violation:
The overflow drain for the self-dispensing water refill station was soiled with more than a day's worth of debris.
|
|
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-Soup Station
|
|
Violation:
At the handwashing station near the soup station, the backside of the paper towel dispenser was heavily soiled.
|
|
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-Room Service Equipment Locker
|
|
Violation:
A plastic wrapped cutting board was resting on the deck behind the shelves. Corrections started immediately.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Galley-Room Service
|
|
Violation:
Eight previously cleaned and sanitized coffee dispensers were stored mostly wet inside and there was coffee residue on the inside surface. Corrections started immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Colonnade
|
|
Violation:
There were large ravens stepping on the outside waiter stations and tables which were set with cutlery. Additionally, the waiter stations had coffee and water for passenger consumption. There were several food workers in this area making no effort to move the ravens away from the food area.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
More than 45 previously cleaned and sanitized plastic containers and lids were stored stacked wet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Other-Engine Control Room (ECR) Changing Room
|
|
Violation:
The waste receptacle lid for the handwash station was closed, and a mop bucket was preventing access to the foot pedal which opens the lid of the waste receptacle. Note: A self-dispensing water refill station was inside of the changing room right beside the handwash sink, making it a food area.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Other-Deck 3 - Starboard Crew Area Men's Toilet Room
|
|
Violation:
The door to the men's toilet room for the crew mess did not have a tight-fitting, self-closing door.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
31
|
|
Site:
Galley-Hot Section
|
|
Violation:
A large working container of chlorine sanitizing solution was not labeled.
|
|
Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Freezer #2
|
|
Violation:
Heavy condensate collected on the deckhead with several areas with noticeable dripping. A box with bread was receiving a constant drip and the box was wet with some ice on top. Staff stated that this freezer had a known problem with condensate.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
The decking under pallets was heavily soiled with debris.
|
|
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:
Provisions-Shop Store
|
|
Violation:
Candy boxes were stored on the same shelves next to nonfood items such as hair products. Additionally, the deckhead above had ducts and pipes soiled with dust. The deck was also not maintained for easy cleaning.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Colonnade
|
|
Violation:
A gap between deckhead panels above the bread toaster exposed the above plenum.
|
|
Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Square
|
|
Violation:
There were coffee grounds on the deck behind the ice machine. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Colonnade Dishwash
|
|
Violation:
The prewash spray nozzle was continuously leaking. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-TK Cold Section
|
|
Violation:
The light intensity at the handwashing station was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Wine Cellars
|
|
Violation:
The light intensity at the handwashing stations of both wine cellars was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Vegetable Freezer #2
|
|
Violation:
The deckhead light fixture on the back/left corner was not working and was filled with ice. This caused the back of the room to have a light intensity under 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Portside Warewash Area
|
|
Violation:
The light intensity at the handwashing station was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Colonnade Potwash
|
|
Violation:
Six buckets were stored wet nested inside the cleaning locker. Corrections started immediately.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested (after they are completely dried).
|
|
|
Item No.:
38
|
|
Site:
Other-Engine Control Room (ECR) Changing Room
|
|
Violation:
A mop was stored in a mop bucket filled with dirty water. The mop handle was leaning against the toilet room door and the bucket was beside the handwash station's waste receptacle. Note: A self-dispensing water refill station was inside of the changing room right beside the handwash sink, making it a food area.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Dry Store
|
|
Violation:
There was one fly in the larger dry storage room.
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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.:
44
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Site:
Buffet-Colonnade
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Violation:
The hot buffet line received more than a 30% change in equipment from the original design during the April 2022 drydock. This included adding seven large hot plates. The extent of this renovation triggered the 2018 Construction Guidelines, and a minimum of dedicated local exhaust ventilation should have been installed directly above the open hot-holding equipment to control excess heat.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. 14.2.2 Hot-Holding Equipment - Install a hood or canopy system or dedicated local exhaust ventilation directly above bains marie, steam tables, or other open hot-holding equipment to control excess heat and steam and prevent condensate from collecting on surfaces.
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