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Item No.:
08
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
There was a non-continuous pressure model backflow prevention device (NLF9) installed on the potable water line feeding the counter model juice dispenser. The backflow preventer was installed between two valves and subject to continuous pressure.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The production halogenation monitoring is conducted once per watch. Each watch is 4 hours in length, but occasionally the time between monitoring was greater than 4 hours when a crew member conducted the test later in the watch period than the crew member during the previous watch period.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-Bunker Hoses
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Violation:
One of the in-use bunker hoses was not labeled "potable water only" at the end connected to the bunker station.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Pool and Whirlpool Machinery Rooms
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Violation:
Many of the recirculation lines were striped blue in the pool and whirlpool machinery rooms.
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Recommendation:
Either remove colors from the recirculation piping or ensure the color used is not for potable water.
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Item No.:
10
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Site:
Whirlpool/Spa-Serenity Whirlpools
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Violation:
There was no documentation that the drain covers and the suction fitting covers meet the ANSI/ASME A112.19.8M standard for anti-entrapment. This was noted on the 2 previous inspections.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
Whirlpool/Spa-Main Pool
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Violation:
The flotation device was blocked by a towel bin and was not visible from all areas of the pool deck.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
16
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Site:
Galley-Main Galley - Appetizer Pantry
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Violation:
Upright reach-in refrigerator 486 had two sheet pans of cream cheese inside with 7 day discard labels attached. The unit was marked time control and listed on the time only as a public health control plan as being on time control.
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Recommendation:
Remove the 7 day discard labels from all potentially hazardous foods when they are placed into the time only as a public health control location.
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Item No.:
16
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Site:
Galley-Main Galley - Time Control Plan
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Violation:
The posted time control plan did not include the various potentially hazardous foods (omelette station and pancake/waffle station) which were held cold in pans nested in an ice bath.
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Recommendation:
Include the ice baths in the time only as a public health control plan.
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Item No.:
16
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Site:
Galley-Crew Galley
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Violation:
The posted time as a public health control plan did not specify that the potentially hazardous foods in ice baths were on time control. There were ice baths used for cooked vegetable and raw egg holding and staff stated they were on time only control.
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Recommendation:
Revise the time only as a public health control program to include ice baths for cooked vegetables and raw egg holding.
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Item No.:
16
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Site:
Buffet-Lido - Pantry #2
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Violation:
There were three large hotel pans of cooked soup and mixed cooked vegetables held hot on the flat grill. Staff stated this was on time control but this was not a time control holding according to the time only control plan. All temperatures were above 140 °F.
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Recommendation:
Revise the time control plan to include potentially hazardous foods held on the flat grill or maintain those products on temperature control when on the grill.
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Item No.:
17
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Site:
Galley-Main Galley - Pastry/Bakery
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Violation:
A half-full sheet pan with ramikins of creme caramel was found inside walk-in refrigerator #512 which was cooked and cooled according to staff and labeled with a preparation date of 19 April, but not listed on the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (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-Lido - Dessert Buffet
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Violation:
One tray filled with uncovered chocolate chip cookies was set on the outer tray rail of the dessert buffet counter and not protected by the buffet sneeze shield.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Pantry-Brasserie
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Violation:
One deck stand stored cases of beer less than 6 inches above the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Main Galley - Beverage Station Port
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Violation:
The two Cornelius Model 1200 ice machines had slot head screw fasteners installed on the interior panel of the ice maker, attaching the water bath.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Replace slot head screw fasteners with hex head low profile screws.
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Item No.:
21
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Site:
Galley-Main Galley - Pastry/Bakery
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Violation:
There was a gap present where the left door of upright reach-in refrigerator #507 joined the unit when closed. The gap was large enough to pass a sheet of paper thru and into the unit with the door closed. There was a similar gap at both door closures on upright reach-in refrigerator #511.
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Recommendation:
Repair or replace the refrigerator door gasket so the door seals tightly when closed.
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Item No.:
21
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Site:
Buffet-Crew Buffet
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Violation:
The grooved griddle and flat grill grease chutes were cut on the underside of the units. There was a difficult to clean gap along the outside of the drain pipe penetration on this underside surface.
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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.
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Item No.:
21
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Site:
Buffet-Crew Buffet
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Violation:
The range top grease pan housing was a deep and wide void which was very difficult to clean when the pans were removed.
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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.
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Item No.:
21
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Site:
Buffet-Lido - Pantries - Grills
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Violation:
Ther flat grill grease chutes were cut on the underside of the units. There was a difficult to clean gap along the outside of the drain pipe penetration on this underside surface.
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Recommendation:
Profile the gaps present on the outside of the drain pipe penetration on the underside surface of the grill.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a wash water temperature of 122 °F and a rinse water temperature of 143 °F, taken in the tank. The affixed manufacturer's data plate specified a wash temperature of 150 °F and a rinse temperature of 160 °F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
The in-use conveyor glasswashing machine had a wash tank temperature of 144 °F and a rinse tank temperature of 171 °F. The affixed manufacturer's data plate specified a wash temperature of 160 °F and a rinse temperature of 180 °F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The in-use conveyor dishwash machine had a wash water tank temperature of 150 °F and a rinse compartment tank temperature of 163 °F. The affixed manufacturer's data plate specified a wash temperature of 160 °F and 180 °F in the rinse. A second data plate was affixed to the front of the machine which specified a wash temperature of 150 °F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Bar-Brasserie
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Violation:
There was a gray PVC pipe under the counter closest to the pantry door that was heavily soiled with a black material.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Other-Mardi Gras Dining Room - Bussing Stations
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Violation:
The deck juncture with the lower bussing station cabinet was not coved. There were 4 such stations port and starboard mid and forward in this dining room.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Food Service General-Main Galley, Crew Galley, and Lido Galley
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Violation:
Damaged deck tile such as cracked, loose, or broken tiles were noted in various areas of all galleys and particularly in warewash and other heavy use areas such as hot galleys. There were areas of recessed tile grout and loose tiles as well.
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Recommendation:
Ensure that 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-Petty Officer's Mess and Officer's Mess
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Violation:
The juncture of the deck and bulkhead behind the stainless steel buffet counters was not coved in the Petty Officer's and Officer's messes.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Bar-Brasserie
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Violation:
The deck below the counter-mounted Coca-Cola refrigeration unit was soiled at the deck/bulkhead juncture.
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Recommendation:
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Item No.:
33
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Site:
Bar-Brasserie
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Violation:
The deck below the counter-mounted Coca-Cola refrigeration unit was soiled at the deck/bulkhead juncture.
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Recommendation:
Ensure that 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.:
36
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Site:
Buffet-Crew Mess
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Violation:
The artificial light level was less than 110 lux (10 foot candles) at the beverage counter in the crew mess.
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Recommendation:
Ensure that 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.:
37
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Site:
Galley-Main Galley - Aft Port Hot Galley
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Violation:
The combination oven was in active use and the steam from the unit was not being exhausted in the canopy hood above it. Condensate was dripping from the deckhead in the hood down to surfaces below. This was corrected during the inspection.
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Recommendation:
Ensure that 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.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There were toilet rooms in the changing rooms in the spa. There was no means to exit the toilet/changing rooms without touching the door handles on the doors to the gym or to the treatment room area.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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