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Item No.:
02
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Site:
Medical-
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Violation:
The bacterial clinical specimen containers had expired. The vessel was waiting on a shipment of new containers.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The air gaps for the mineralizers were not listed on the cross-connection control program.
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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.:
10
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Site:
Swimming Pool-Slide Pool
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Violation:
The floatation device was not in a prominent location.
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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.:
10
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Site:
Whirlpool/Spa-Private Whirlpool Spas
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Violation:
The private whirlpool spas in the passenger cabins were disinfected on March 10, 2009. These spas were not disinfected again until March 21, 2009.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
16
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Site:
Bar-Lobby and Cafe Bars
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Violation:
These bars had refrigeration units that were on time as a public health control. However, there were no time as a public health control plans for these outlets. This was corrected.
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Recommendation:
Ensure that there is a time as a public health control plan for every outlet that uses time control.
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Item No.:
21
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Site:
Other-Lido Dining Area (Starboard)
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Violation:
The molding on the inboard side station was separating, making cleaning difficult.
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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-Supper Club
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Violation:
There was excess sealant on the control panel of the tilting pan, making cleaning difficult.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Other-Supper Club Dining Room
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Violation:
The molding at the base of the inboard side station was separating, leaving a gap, making cleaning difficult.
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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-Dishwash Areas
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Violation:
There were some waiter trays that were damaged along the edge, making cleaning difficult.
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Recommendation:
Replace the waiter trays.
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Item No.:
22
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Site:
Galley-Lido Dishwash
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Violation:
The curtains on the clean side of the conveyor dishwash were curled due to heat damage. The ship was awaiting replacement curtains.
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Recommendation:
Replace the curtains.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The final rinse nozzles on the in-use conveyor potwasher did not produce an effective spray pattern. On inspection, it was found that the spray arm was not properly seated inside the machine. This was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Buffet-Deli
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Violation:
Two sandwich presses were found soiled on the cooking (food-contact) surfaces. According to ship personnel, these items were not in use due to an electrical problem.
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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-Salad Appetizer
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Violation:
A few previously cleaned plates were found soiled and stored as clean.
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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.:
27
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Site:
Galley-Tandoor
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Violation:
The underside of the deep fat fryer was soiled.
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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.:
28
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Site:
Bar-Lobby Bar
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Violation:
The plastic stoppers for the wine bottles were stored in a cigar box with other miscellaneous items (i.e. stapler, cards, etc.) inside the neutral cabinet.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Buffet-Lido Grand Buffet
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Violation:
The soap dispenser at the handwash station was not providing soap. The dispensing nozzle appeared to be clogged. The area was not open at the time of the finding. This was corrected.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Other-Lido Buffet Pantry
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Violation:
There was a small amount of recessed grout between deck tiles in walk-in refrigerator #68.
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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:
Provisions-Walk-in Refrigerator (Vegetable)
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Violation:
There was loose and peeling sealant on the bulkhead and deckhead inside this unit.
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Recommendation:
Remove or replace the sealant.
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Item No.:
36
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Site:
Buffet-Tandoor
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Violation:
Three deckhead-mounted lights were not working.
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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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