|
|
|
Item No.:
21
|
|
Site:
Galley-DISHWASH CLEAN STORAGE
|
|
Violation:
SEVERAL PASSENGER SERVING TRAYS WERE CHIPPED ALONG THE EDGES MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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.:
29
|
|
Site:
Galley-DECK 3 MAIN GALLEY FORWARD HANDSINK
|
|
Violation:
THE MAXIMUM HOT WATER TEMPERATURE WAS RECORDED AT 90F. THE HANDSINK WAS OPERATED FOR MORE THAN 60 SECONDS WITH CONTROL POSITIONED ON THE HOT SIDE.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 3 SALAD/APETIZER PREP AREA
|
|
Violation:
THE DECK BELOW THE STEAM TABLE WAS SOILED WITH MORE THAN 1 DAY OF ACCUMULATION OF FOOD AND PAPER DEBRIS. THE AREA WAS CLEANED IMMEDIATELY.
|
|
Recommendation:
Ensure that 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-DECK 3 RENOIR HOT LINE
|
|
Violation:
THE DECK BELOW THE GRILLS WAS SOILED WITH MORE THAN 1 DAY OF ACCUMULATION OF FOOD AND OTHER DEBRIS. THE AREA WAS CLEANED IMMEDIATELY.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Galley-DECK 3 STEAM KETTLE LINE
|
|
Violation:
A DRINKING FOUNTAIN WAS LOCATED ADJACENT TO THE PREPARATION TABLE WITH NO GUARD. WHEN OPERATED, WATER SPLATTERED ONTO THE TABLE SURFACE UP TO 2 FEET AWAY. NO FOOD PREPARATION WAS BEING PERFORMED AT THE TIME.
|
|
Recommendation:
Correct the flow on the drinking fountain or install a shield to protect the food preparation area.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 3 STEAM KETTLE LINE
|
|
Violation:
THE DECK BELOW THE UNDER COUNTER REACH-IN REFRIGERATORS WAS SOILED WITH MORE THAN 1 DAY OF ACCUMULATION OF FOOD AND DEBRIS.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3 WAIT STAFF SERVICE LINE
|
|
Violation:
NUMEROUS SERVING TRAYS WERE FOUND WITH THE RUBBER COATING MATERIAL DAMAGED, MAKING CLEANING DIFFICULT. NEW TRAYS ARE ROTATED INTO SERVICE EVERY SIX MONTHS.
|
|
Recommendation:
Ensure that 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.:
24
|
|
Site:
Galley-DECK 3 POTWASH
|
|
Violation:
THE POTWASH OPERATION WAS OBSERVED FOR SEVERAL MINUTES AND IT WAS NOTED THAT DISHWARE WAS NOT BEING IMMERSED IN THE HOT WATER SANITIZING RINSE FOR THE REQUIRED 30 SECONDS. WHEN QUERIED, THE OPERATOR IMMERSED ITEMS AND, WHEN COUNTING ALOUD, HELD THE ITEMS FOR THE REQUISITE 30 SECONDS.
|
|
Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (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. Install a clock or timer to ensure a contact time of at least 30 seconds.
|
|
|
Item No.:
37
|
|
Site:
Galley-DECK 3 DISHWASH
|
|
Violation:
STEAM WAS DISCHARGING FROM THE CLEAN END OF THE GLASSWASH MACHINE RESULTING IN CONDENSATION FORMATION ON THE DECKHEAD AND AIR VENT DIFFUSER ABOVE. THE CONDENSATE WAS OBSERVED DRIPPING ONTO THE CLEAN SIDE OF THE EQUIPMENT. GLASSWARE WAS NOT BEING CLEANED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
34
|
|
Site:
Bar-DECK 5 SPORTS BAR
|
|
Violation:
THE DRAIN ON THE PANTRY HANDSINK WAS LEAKING. THIS WAS REPAIRED IMMEDIATELY.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
40
|
|
Site:
Bar-DECK 5 DISCO BAR
|
|
Violation:
THREE SMALL (DRAIN) FLIES WERE NOTED IN THE PANTRY AND TWO WERE OBSERVED IN THE BAR FRONT SERVICE AREA.
|
|
Recommendation:
Ensure that the vessel's food areas are inspected under the Integrated Pest Management Plan at a frequency that can quickly detect the evidence of pests or the creation of harborage conditions.
|
|
|
Item No.:
02
|
|
Site:
Medical-CLINICAL SPECIMEN SUBMISSION
|
|
Violation:
STAFF COULD NOT LOCATE THE APPROVED SHIPPING LABELS FOR THE CLINICAL SPECIMEN SUBMISSION CONTAINERS. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
|
|
|
Item No.:
33
|
|
Site:
Buffet-FORWARD STARBOARD ICE CREAM STATION
|
|
Violation:
A GAP WAS NOTED ALONG THE TOP EDGE OF THE MOLDING ON THE LEFT SIDE OF THE DECK/BULKHEAD JUNCTURE.
|
|
Recommendation:
Profile the gap along the edge of the molding.
|
|