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Item No.:
06
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Site:
Potable Water-Far Point Distribution
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Violation:
On April 14, 2009, the far point chart recorder was not working. There was no manual readings conducted.
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Recommendation:
Ensure that the free residual halogen is measured by a manual test kit at the halogen analyzer at least every 4 hours in the event of equipment failure.
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Item No.:
08
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Site:
Galley-Bakery/Pastry
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Violation:
The potable water line for filling the two steam kettles had a threaded tap on the end. There was no backflow prevention device installed on the potable water line.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Buffet-Juice Section Portside
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Violation:
Non-continuous pressure devices were installed on the potable water lines supplying the two juice machines.
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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-Potable Water Tanks
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Violation:
Potable water tanks 50 SB and 51PS had not been inspected within the last 2 years.
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Recommendation:
Ensure that potable water tanks are inspected, cleaned, and disinfected during dry docks and wet docks, or every 2 years, whichever is less.
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Item No.:
08
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Site:
Potable Water-Potable Water Hoses
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Violation:
The potable water hoses were labeled "potable water only" at only one connecting end.
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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-Cross-connection Control Program
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Violation:
The cross-connection control program did not include the following backflow prevention devices at:
1. The footbaths in the hair salon
2. Deck 7 Spa Jacuzzi Pump room
3. The pH fill line in the aft pool machinery room
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
16
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Site:
Buffet-Petty Officer's Mess
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Violation:
The posted time as a public health control plan designated the upright refrigeration unit in the Petty Officer's mess as being on time control. Inside the unit was butter, salad dressings and juices with 7 day discard labels indicating the unit was used for temperature control. Per staff, the unit was on temperature control. The time control plan was changed to reflect the use of the refrigeration unit.
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Recommendation:
Ensure the time as a public health control plan reflects the operation.
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Item No.:
16
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Site:
Galley-
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Violation:
The posted time as a public health control plan designated the refrigeration unit in the crew mess as being on time control. At 1100 yogurts and individual milks were in the until. Per staff, the yogurts and milks were placed there the previous night and that the unit was used for temperature control. The yogurts and milks were below 41° F. The time control plan was changed to reflect the use of the refrigeration unit.
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Recommendation:
Ensure the time as a public health control plan reflects the operation.
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Item No.:
19
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Site:
Provisions-Beer and Wine Stores
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Violation:
There were a few boxes of wine stored on 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:
Preparation Room-
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Violation:
There were slotted fasteners in the food contact area of the potato peeler.
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Recommendation:
Replace the slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Galley-
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Violation:
There were gaps on both sides of the flat top grill underneath the front rail.
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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:
Galley-
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Violation:
Several of the labels on the tilting pan and kettle control boxes were peeling.
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Recommendation:
Remove and replace the labels.
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Item No.:
21
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Site:
Bar-Ocean Bar
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Violation:
The left sliding panel for the back bar was damaged.
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Recommendation:
Repair or replace the left sliding panel.
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Item No.:
21
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Site:
Bar-Lido Bar
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Violation:
The door for the back bar storage cabinet was damaged.
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Recommendation:
Repair or replace the door.
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Item No.:
21
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Site:
Bar-Seaview Bar
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Violation:
There were exposed, raw wooden shelves inside the back bar storage cabinet.
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Recommendation:
Ensure that 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.
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Item No.:
22
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Site:
Galley-Sauce Area
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Violation:
The sanitizing solution was heavily soiled.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The food contact surface of the potato peeler was soiled with a black residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The food contact surface of the potato peeler was soiled with a black residue.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
The previously cleaned left flat top grill drip tube was soiled with grease on the underneath side of the housing.
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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.:
26
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Site:
Galley-Grill Area
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Violation:
The previously cleaned left grooved grill drip tube and tray housing were soiled with old grease.
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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.:
29
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Site:
Preparation Room-
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Violation:
A wood doorstop was stored on the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck was chipped and peeling in several places. The deck had separated from the bulkhead underneath the tilting pressure pan.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Main Dining Room
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Violation:
The coving at the deck/cabinet junctures of the waiter stations was not flush with the deck. These areas were soiled with food debris and other items.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Main Dining Room
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Violation:
The coving at the deck/cabinet junctures of the waiter stations was not flush with the deck. These areas were soiled with food debris and other items.
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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.:
33
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Site:
Galley-Hot Service Area
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Violation:
There was a loose profile strip behind the right steam kettle.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Pinnacle Grill
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Violation:
The was a hole in the door frame at the entrance to the Pinnacle Grill galley where the latching pin inserted. This caused a void space in the door frame and bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Bistro Starboard Line
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Violation:
The fire shutter door housing was soiled with grease and residue from the grooved and flat top grill.
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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:
Bar-Ocean Bar
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Violation:
The light cover for the right corner of the back bar was missing.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Buffet-Mess
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Violation:
Condensate had collected on the deckhead above the bain marie.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Hot Service Area
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Violation:
An excessive amount of condensate had collected on the deckhead above the right stand mounted combination oven. The condensate was dripping on the top of the oven.
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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.
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Item No.:
39
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Site:
Galley-Sauce Area
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Violation:
A large amount of dead flies were inside the light covers above the flat top grill and the deep fryers.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Children Area-Club HAL
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Violation:
Per staff, the children's toys were washed inside the dishwash machine using the ecowash fast cycle. The data plate for the machine read 115° F for the wash and final rinse cycles.
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Recommendation:
Ensure that toys used in the child-activity center are cleaned and disinfected daily. Balls used in ball pits/pens shall be cleaned at least once per week, unless otherwise contaminated.
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