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Item No.:
06
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Site:
Potable Water-Bunkering and Production Calibration Checks/Adjustment
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Violation:
Since the last inspection, there were some analyzer charts that did not have the calibration check or adjustment on the chart or engineering logbook.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring
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Violation:
During some months since the last inspection, the sampling locations listed the deck where the sample was taken and not the specific sample location. It was difficult to determine if the ship changed the sample location each month.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Potable Water Hoses
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Violation:
Some of the potable water bunkering hoses were worn.
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Recommendation:
Ensure that all hoses, fittings, water filters, and appurtences used for connection with the bunkering of potable water are maintained in good repair.
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Item No.:
10
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Site:
Whirlpool/Spa-Daily Superhalogenation of Thalasso Pool and Whirlpool Spas
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Violation:
Foe several days since the last inspection (March and April), 2009), there was no documentation of halogenation to 10 ppm for at least one hour for the Thalasso Pool. On 31 Mar 2009, the Thalasso Pool was halogenated to 10 ppm for less than one hour. For several days since the last inspection, there was no documentation of halogenation to 10 ppm for at least one hour for the whirlpool spas.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
10
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Site:
Whirlpool/Spa-Swimming Pool
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Violation:
For a few days since the last inspection, the chart recorder exceeded 5 ppm for several hours and there were no notations on the charts or in the engineering logs.
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Recommendation:
Ensure that logs and charts contain notations of any unusual water events with the swimming pool operation and corrective actions taken.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
The supplier of frozen fish did not state in the letter the fish species involved.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Buffet-Port Service Line
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Violation:
One tong handle was in contact with the food on the service platter. This was corrected at the time of the inspection.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Buffet-Deck 9 Outside Grill
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Violation:
There were open voids around the flat grill grease line penetrations to the collection pans below.
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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.:
27
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Site:
Galley-Deck 10 Specialty Hot Station
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Violation:
The grease chutes of the two portside grills were soiled at the back of the chute.
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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.:
27
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Site:
Galley-Deck 9 Panorama Hot Galley
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Violation:
The technical space of undercounter refrigeration unit B 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.:
27
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Site:
Galley-Deck 9 Panorama Cold Area
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Violation:
The technical spaces above the upright reach-in refrigerators were soiled. This was corrected at the time of the inspection.
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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.:
27
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Site:
Buffet-Aft Cold Line
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Violation:
There was water pooled along the compressor frame in the technical space of the undercounter refrigeration unit C. There was a slime mold in the pooled water.
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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.:
27
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Site:
Buffet-Deck 9 Outside Grill
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Violation:
The technical space below the cold well 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:
Galley-Deck 10 Specialty Cold Pantry
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Violation:
The cleaned meat slicer parts were stored in a soiled hotel pan.
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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:
Bar-Deck 9 Panorama
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Violation:
There was no "Wash Hands Often" sign at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-Deck 10 Specialty Cold Pantry
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Violation:
There was mold in the open seam of the bulkhead panel/cove joint on the left side of the handwash station. This was corrected at the time of the inspection.
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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-Deck 10 Specialty Cold Pantry
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Violation:
There was excessive sealant around the handwash station hot water line penetration through the bulkhead.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 10 Specialty Cold Pantry
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Violation:
The deck below the under counter refrigeration unit technical space 10.10 was soiled. The area was previously cleaned and not in use. This was corrected at the time of the inspection.
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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-Deck 10 Specialty Starboard Storage
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Violation:
The deck below the under counter reach-in refrigerators was soiled with mold at the deck/cove junctures. Per staff this area is not used for production.
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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-Deck 9 Panorama Hot Galley
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Violation:
The scupper drain below the under counter refrigeration unit B was soiled with mold at the back corners. This was corrected at the time of the inspection.
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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-Deck 9 Panorama Cold Area
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Violation:
The deck below undercounter refrigeration unit A was soiled on the right side at the bulkhead/deck 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.:
33
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Site:
Buffet-Deck 9 Pizzeria
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Violation:
The deck was soiled below the undercounter refrigeration unit at the bulkhead/deck 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.:
33
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Site:
Provisions-Deck 2 Dry Stores
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Violation:
The deck below some of the pallets was soiled with old food debris. This was corrected at the time of the inspection.
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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.:
34
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Site:
Galley-Deck 5 Bellbox
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Violation:
There was a leak at the water line for the backflow prevention device located on the glasswash machine. This was corrected at the time of the inspection.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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