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Item No.:
24
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Site:
Galley-Manhattan Pot Wash
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Violation:
The inspector measured the temperature of the hot water sanitization compartment. The inspector's thermometer read 162F. A crew member's thermometer read 161.7F. The temperature gauge read approximately 163F. Staff stated the sanitizing compartment had been dumped and refilled prior to the inspector entering the area. There were four pans and lids inside the sanitizing compartment when the inspector entered the area. The steam was turned up on the sink and a proper temperature was verified. The four pans and lids were rewashed.
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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.
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Item No.:
19
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Site:
Galley-Pantry Extension Walk-In Refrigerator
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Violation:
Water was actively dripping from a seam in the deckhead onto a plastic-wrapped pan of bread. The bread was discarded.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
33
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Site:
Galley-Pantry Extension Walk-In Refrigerator
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Violation:
Water was actively dripping from a seam in the deckhead onto a plastic-wrapped pan of bread. The bread was discarded. The source of the water was unknown.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
30
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Site:
Galley-Toilet Room 2481
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Violation:
This toilet had been out of order since the morning of the inspection and was previously reported. Staff stated the toilet was clogged.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
26
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Site:
Galley-Bell Box
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Violation:
The splash panel inside the ice machine was soiled with a small amount of black/brown debris. The bottom left corner of the cuber panel was soiled with pink debris. This was cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Other-Crew Scullery
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Violation:
The grouting in front of the flight type warewash machine was recessed and collecting water. Additionally, the grouting in front of the handwash sink along the scupper was recessed. Water had pooled under the tiles and seeped out when the tiles were stepped on.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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Site:
Provisions-Corridor Outside Store FD-04-6-1-3
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Violation:
A wet mop was stored in a mop bucket in this area in a manner that did not allow the mop to dry properly. There was no water in the bucket. The mop and bucket were relocated.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
34
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Site:
Preparation Room-Deck 4 Vegetable Preperation
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Violation:
Approximately one inch of water was standing inside the deck drain under the potato peelers. The plumber was called immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Provisions-Dry Store
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Violation:
The deck underneath a pallet of bar flavor mixes near the evaporator was soiled with a sticky substance. This was cleaned immediately.
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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.
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Item No.:
33
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Site:
Buffet-Garden Cafe
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Violation:
At the aft beverage station, the deckhead above the coffee station was constructed of wood. This wood was chipped making this area difficult to clean. Additionally, this wood was beginning to lose the varnish finish allowing the surface to be absorbent. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Waves
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Violation:
The deckhead above the cappuccino machine was made of wood. This area had chips, seams and gaps greater than 0.8 mm making this area difficult to clean. This wood was losing the varnish finish and becoming absorbent. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Great Outdoors
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Violation:
The deckhead above the bar serving counter and in front of the aft pillar was soiled and difficult to clean. The deckhead tile was lifted and out of place. Remediation began immediately.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
26
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Site:
Galley-Terrace Hot line
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|
Violation:
The heat lamp food splash areas above the hot holding line were soiled with more than a day's worth of accumulated food debris. This area had been previously cleaned. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Pantry-Terrace Entrance Cooirdoor Portside
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Violation:
The food transportation cart was in disrepair. The on/off switch had a broken case making this area difficult to clean. The cart was in service at the time of the inspection.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
36
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|
Site:
Bar-Oceans
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|
Violation:
The light intensity above the handwashing sink was measured at 48 lux. The lighting was at the maximum cleaning level during the inspection. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Buffet-Garden Cafe - Dishwashing Area
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|
Violation:
Two squeegees previously used to clean the deck in the dishwashing area were in the cleaning cage resting on the deck with their heads resting in water. The inspector talked about using the hanging rack to store these items effectively for drying purposes. Remediation began immediately.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
36
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|
Site:
Buffet-La Cocinna Beverage Station
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|
Violation:
The light intensity above the handwashing sink register between 28-40 lux during the inspection. 220 lux is needed for cleaning purposes.
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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.
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Item No.:
21
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Site:
Galley-La Cocinna
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|
Violation:
The face plate for the up-right mixer was chipped and in disrepair making this area difficult to clean. Remediation began immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
|
|
Site:
Bar-Spice
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|
Violation:
The deckhead above the beverage counter was made of wood. This wood was chipped and had gaps, and seams greater than 0.8 mm making this area difficult to clean. Additionally, this wood is beginning to lose the varnish finish making this material highly absorbent.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
|
|
Site:
Bar-Spice
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|
Violation:
The back bar area had a profile strip joining stainless and tile located above the back bar service area. This joint was filled with grout that was absorbent, soiled and was chipping in many areas. Remediation and cleaning began immediately.
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|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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.
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Item No.:
20
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|
Site:
Bar-Spice
|
|
Violation:
The ice machine was missing a screw that helps support the evaporating unit. This areas was a food contact surface. Remediation began immediately
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; 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.:
26
|
|
Site:
Dining Room-Oceana Hot Line
|
|
Violation:
The heat lamps above the hot holding line were soiled with more than a day's worth of accumulated food debris in the food splash zone located at the lamp housing to frame juncture. Cleaning began immediately.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
38
|
|
Site:
Other-Deck 4 Technical Office
|
|
Violation:
The cabinet under the coffee station with cleaning chemicals for the espresso machine was not labeled as a cleaning locker.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
|
|
Site:
Pantry-Deck 10 Staircase 40
|
|
Violation:
A small fly was in the area between the ice machine and the waste bins. The pest controller was called immediately.
|
|
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.:
13
|
|
Site:
Other-Spice H2O
|
|
Violation:
Two portable bars were stored covered in tarps under cubby spaces below the theater-style stairs. The bar on the port side had three hairs on the working surface, it was wet inside and leaking from the front corner, one of the wheels had a significant amount of hair and debris entrapped, and four soiled rags were stored on top. The bar on the starboard side had several small insects crawling around one of the top wells. Both bars showed signs of corrosion and the paint on the front surfaces was chipped and in disrepair. Both tarps were wet and soiled on the inside surfaces and were torn in several places. The decks, bulkheads, and deckheads of the cubby spaces were also soiled. Finally, a portable table with markings for a recreational beer activity was stored top side down on the deck beneath the port bar. A clump of hair was on the underside of the table. One staff member stated the bars were used for crew night and were operated under a nearby deckhead. Another staff member stated the bars were used for charters, and were operated in the open area next to the cubbies.
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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 points 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.:
28
|
|
Site:
Other-Spice H2O
|
|
Violation:
Two portable bars were stored covered in tarps under cubby spaces below the theater-style stairs. The bar on the port side had three hairs on the working surface, it was wet inside and leaking from the front corner, one of the wheels had a significant amount of hair and debris entrapped, and four soiled rags were stored on top. The bar on the starboard side had several small insects crawling around one of the top wells. Both bars showed signs of corrosion and the paint on the front surfaces was chipped and in disrepair. Both tarps were wet and soiled on the inside surfaces and were torn in several places. The decks, bulkheads, and deckheads of the cubby spaces were also soiled. Finally, a portable table with markings for a recreational beer activity was stored top side down on the deck beneath the port bar. A clump of hair was on the underside of the table. One staff member stated the bars were used for crew night and were operated under a nearby deckhead. Another staff member stated the bars were used for charters, and were operated in the open area next to the cubbies.
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|
Recommendation:
Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. 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).
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Item No.:
39
|
|
Site:
Other-Spice H2O
|
|
Violation:
Two portable bars were stored covered in tarps under cubby spaces below the theater-style stairs. The bar on the port side had three hairs on the working surface, it was wet inside and leaking from the front corner, one of the wheels had a significant amount of hair and debris entrapped, and four soiled rags were stored on top. The bar on the starboard side had several small insects crawling around one of the top wells. Both bars showed signs of corrosion and the paint on the front surfaces was chipped and in disrepair. Both tarps were wet and soiled on the inside surfaces and were torn in several places. The decks, bulkheads, and deckheads of the cubby spaces were also soiled. Finally, a portable table with markings for a recreational beer activity was stored top side down on the deck beneath the port bar. A clump of hair was on the underside of the table. One staff member stated the bars were used for crew night and were operated under a nearby deckhead. Another staff member stated the bars were used for charters, and were operated in the open area next to the cubbies.
|
|
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.:
33
|
|
Site:
Other-Spice H2O
|
|
Violation:
Two portable bars were stored covered in tarps under cubby spaces below the theater-style stairs. The bar on the port side had three hairs on the working surface, it was wet inside and leaking from the front corner, one of the wheels had a significant amount of hair and debris entrapped, and four soiled rags were stored on top. The bar on the starboard side had several small insects crawling around one of the top wells. Both bars showed signs of corrosion and the paint on the front surfaces was chipped and in disrepair. Both tarps were wet and soiled on the inside surfaces and were torn in several places. The decks, bulkheads, and deckheads of the cubby spaces were also soiled. Finally, a portable table with markings for a recreational beer activity was stored top side down on the deck beneath the port bar. A clump of hair was on the underside of the table. One staff member stated the bars were used for crew night and were operated under a nearby deckhead. Another staff member stated the bars were used for charters, and were operated in the open area next to the cubbies.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Other-Spice H2O
|
|
Violation:
Two portable bars were stored covered in tarps under cubby spaces below the theater-style stairs. The bar on the port side had three hairs on the working surface, it was wet inside and leaking from the front corner, one of the wheels had a significant amount of hair and debris entrapped, and four soiled rags were stored on top. The bar on the starboard side had several small insects crawling around one of the top wells. Both bars showed signs of corrosion and the paint on the front surfaces was chipped and in disrepair. Both tarps were wet and soiled on the inside surfaces and were torn in several places. The decks, bulkheads, and deckheads of the cubby spaces were also soiled. Finally, a portable table with markings for a recreational beer activity was stored top side down on the deck beneath the port bar. A clump of hair was on the underside of the table. One staff member stated the bars were used for crew night and were operated under a nearby deckhead. Another staff member stated the bars were used for charters, and were operated in the open area next to the cubbies.
|
|
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.:
27
|
|
Site:
Other-Spice H2O
|
|
Violation:
Two portable bars were stored covered in tarps under cubby spaces below the theater-style stairs. The bar on the port side had three hairs on the working surface, it was wet inside and leaking from the front corner, one of the wheels had a significant amount of hair and debris entrapped, and four soiled rags were stored on top. The bar on the starboard side had several small insects crawling around one of the top wells. Both bars showed signs of corrosion and the paint on the front surfaces was chipped and in disrepair. Both tarps were wet and soiled on the inside surfaces and were torn in several places. The decks, bulkheads, and deckheads of the cubby spaces were also soiled. Finally, a portable table with markings for a recreational beer activity was stored top side down on the deck beneath the port bar. A clump of hair was on the underside of the table. One staff member stated the bars were used for crew night and were operated under a nearby deckhead. Another staff member stated the bars were used for charters, and were operated in the open area next to the cubbies.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
35
|
|
Site:
Other-Spice H2O
|
|
Violation:
The drain lines for the portable bars were not hard plumbed. When the bars were moved, liquid drained from them onto the deck.
|
|
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.:
13
|
|
Site:
Other-Spice H2O
|
|
Violation:
In the port and starboard lockers below the theater-style stairs and seating, several items of food service equipment were stored in this unfinished area without being sealed or resealed in original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. This included unwrapped bowls, plates, and mugs stored both upright and inverted, waiter trays stored upright less than 1 inch from the soft-style deckhead, stacks of new lexan bins stored inverted but not covered in plastic, a stack of baking racks stored on top of a major HVAC trunk, a cambro cooler stored in a puddle of water, new unwrapped or loosely wrapped saut pans and bread tins, unwrapped whisk attachments, unused salt shakers, new funnels, and an unwrapped panini press. In addition, over two dozen boxes of 1000 plastic single use cups were stored in the starboard locker. The soft bulkhead and deckhead material were heavily soiled. A used broom and dustpan were stored in the back of the starboard locker and a dust broom was stored on top of boxes in the starboard locker. Finally, several of the boxes in both rooms were stored directly on the soiled deck.
|
|
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 points 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.:
28
|
|
Site:
Other-Spice H20
|
|
Violation:
In the port and starboard lockers below the theater-style stairs and seating, several items of food service equipment were stored in this unfinished area without being sealed or resealed in original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. This included unwrapped bowls, plates, and mugs stored both upright and inverted, waiter trays stored upright less than 1 inch from the soft-style deckhead, stacks of new lexan bins stored inverted but not covered in plastic, a stack of baking racks stored on top of a major HVAC trunk, a cambro cooler stored in a puddle of water, new unwrapped or loosely wrapped saut pans and bread tins, unwrapped whisk attachments, unused salt shakers, new funnels, and an unwrapped panini press. In addition, over two dozen boxes of 1000 plastic single use cups were stored in the starboard locker. The soft bulkhead and deckhead material were heavily soiled. A used broom and dustpan were stored in the back of the starboard locker and a dust broom was stored on top of boxes in the starboard locker. Finally, several of the boxes in both rooms were stored directly on the soiled deck.
|
|
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). Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Other-Spice H2O
|
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Violation:
In the port and starboard lockers below the theater-style stairs and seating, several items of food service equipment were stored in this unfinished area without being sealed or resealed in original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. This included unwrapped bowls, plates, and mugs stored both upright and inverted, waiter trays stored upright less than 1 inch from the soft-style deckhead, stacks of new lexan bins stored inverted but not covered in plastic, a stack of baking racks stored on top of a major HVAC trunk, a cambro cooler stored in a puddle of water, new unwrapped or loosely wrapped saut pans and bread tins, unwrapped whisk attachments, unused salt shakers, new funnels, and an unwrapped panini press. In addition, over two dozen boxes of 1000 plastic single use cups were stored in the starboard locker. The soft bulkhead and deckhead material were heavily soiled. A used broom and dustpan were stored in the back of the starboard locker and a dust broom was stored on top of boxes in the starboard locker. Finally, several of the boxes in both rooms were stored directly on the soiled deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
There was no record of the disinfection of non-testable backflow prevention devices. Crew reported they do disinfect but that it is not recorded on the log. Ten non-testable devices were installed in May 2019 and more were installed in July and August.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O Aft Pool
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Violation:
When the movable pool bottom was lowered into position for the facility to be used as a pool, there were large gaps between the pool bottom and the sides of the pool around the cables. Additionally, there were gaps between the bottom of the pool and the side of the pool possibly due to rust. Due to the water in the facility, these areas could not be fully evaluated. Additionally, the size of the gap running the perimeter of the pool bottom and the side of the pool was unknown. A full evaluation of antientrapment from the certified engineer is needed for this facility.
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Recommendation:
Submit documentation of an antientrapment evaluation by registered design professional (e.g., professional engineer) to VSP including hand/limb/hair entrapment.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O Aft Pool
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Violation:
There were horizontal rods under the pool bottom where water could collect. It was not clear if this water would be fully recirculated during disinfection during a fecal/vomit incident. Further evaluation is necessary.
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Recommendation:
Follow up with VSP to ensure all water in the facility would be disinfected in case of a fecal/vomit incident.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O Aft Pool
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Violation:
Only a common cross-key was needed to open the activation panel for moving the pool bottom. The keys for the equipment were kept inside the panel. There was a rod that needed to be moved into place but was kept in the pool when not in the panel. Further security of the area was needed.
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Recommendation:
Ensure the controls for the movable pool bottom can only be accessed and operated by trained personnel.
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Item No.:
08
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Site:
Recreational Water Facilities-Whirlpool Spas 1 & 2 Pump Room RSD 14-7-14
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Violation:
There was no backflow prevention devices on the hose connection to the potable water line in this room. A hose with a nozzle was stored adjacent to this connection.
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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: (7) hose-bib connections; Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
28
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Site:
Other-Outside Electric Store 0206
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Violation:
Two double toasters, two portable hot plates, a small refrigerator, and a hot trolley were stored on the soiled deck. A blender was stored on a trolley in this area. The deckhead above was difficult to clean due to the excessive amount of exposed pipes and cables. One overhead pipe was dripping just next to the portable hot trolley..
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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).
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Item No.:
33
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Site:
Other-Outside Electric Store 0206
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Violation:
Two double toasters, two portable hot plates, a small refrigerator, and a hot trolley were stored on the soiled deck. A blender was stored on a trolley in this area. The deckhead above was difficult to clean due to the excessive amount of exposed pipes and cables. One overhead pipe was dripping just next to the portable hot trolley.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
38
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Site:
Other-Spice H2O
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Violation:
In the port and starboard lockers below the theater-style stairs and seating, several items of food service equipment were stored in this unfinished area without being sealed or resealed in original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. This included unwrapped bowls, plates, and mugs stored both upright and inverted, waiter trays stored upright less than 1 inch from the soft-style deckhead, stacks of new lexan bins stored inverted but not covered in plastic, a stack of baking racks stored on top of a major HVAC trunk, a cambro cooler stored in a puddle of water, new unwrapped or loosely wrapped saut pans and bread tins, unwrapped whisk attachments, unused salt shakers, new funnels, and an unwrapped panini press. In addition, over two dozen boxes of 1000 plastic single use cups were stored in the starboard locker. The soft bulkhead and deckhead material were heavily soiled. A used broom and dustpan were stored in the back of the starboard locker and a dust broom was stored on top of boxes in the starboard locker. Finally, several of the boxes in both rooms were stored directly on the soiled deck.
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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. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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