|
Item No.:
08
|
Site:
Potable Water-
|
Violation:
The test results for the evaporator reduced pressure assemblies were not recorded.
|
Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
|
|
Item No.:
08
|
Site:
Potable Water-Provisions Corridor
|
Violation:
The threaded connection on the bucket fill station across from walk-in refrigeration unit 22 (Caviar) was not on the cross-connection control list.
|
Recommendation:
Ensure that all cross-connections are on the cross-connection control list.
|
|
Item No.:
08
|
Site:
Potable Water-Plumber's Workshop
|
Violation:
The hose connection at the sink was not on the cross-connection control list.
|
Recommendation:
Ensure that all cross-connections are on the cross-connection control list.
|
|
Item No.:
08
|
Site:
Potable Water-
|
Violation:
The potable water lines to the sink were not painted or striped blue in the plumber's workshop. The hot potable water line in the crew pool machinery room was not painted or striped blue.
|
Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
|
|
Item No.:
08
|
Site:
Pantry-Lido Port Coffee Station
|
Violation:
There was a leak at the vent on the backflow prevention device on the coffee machine.
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
Item No.:
08
|
Site:
Potable Water-Crew Pool Machinery Room
|
Violation:
The hose connection was not on the cross-connection control list.
|
Recommendation:
Ensure that all cross-connections are on the cross-connection control list.
|
|
Item No.:
08
|
Site:
Galley-Prego
|
Violation:
There was a leak at vent on the backflow prevention device on the ice machine.
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
Item No.:
10
|
Site:
DO NOT USE (whirlpool/spa)-
|
Violation:
The free halogen residual during shock halogenation was not recorded.
|
Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
|
|
Item No.:
10
|
Site:
DO NOT USE (whirlpool/spa)-
|
Violation:
There were a few days when the shock halogenation was not conducted at the end of the day. The time between shock halogenation sometimes exceeded 24 hours.
|
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.
|
|
Item No.:
10
|
Site:
Recreational Water Facilities-Crew
|
Violation:
The floatation device and shepherd's hook could not been seen from the pool because lounge chairs blocked the view. The crew pool was empty at the time of the inspection.
|
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.
|
|
Item No.:
14
|
Site:
Pantry-Crystal Cove
|
Violation:
A bartender was slicing garnishes while wearing a watch.
|
Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
|
|
Item No.:
16
|
Site:
Pantry-Bistro
|
Violation:
Three trays of cold cuts in the upright refrigerator were measured at 52° F. Staff stated that the items were on temperature control. These items were discarded. However, further discussion with the staff working in the Bistro indicated that all the foods in this unit would be discarded at the end of service, regardless of temperature control. The time control plan did not list this unit as under time control, the unit was not labeled for time control, and there were other items in this unit that had 7 day discard labels
|
Recommendation:
Ensure that potentially hazardous food is maintained at 5°C (41°F) or less. If time only as a public health control is used, ensure that the written time control plan matches the actual procedures.
|
|
Item No.:
16
|
Site:
Buffet-Lido Time Control Plan
|
Violation:
The set-up and discard times for breakfast on the hot food time control plan were incorrect. They were same times that were listed on the time control plan for lunch.
|
Recommendation:
If time only as a public health control is used, ensure that the written time control plan matches the actual procedures. Include the set-up and discard times for each meal service where time control is used.
|
|
Item No.:
19
|
Site:
Provisions-Meat Freezer
|
Violation:
A box of food was on the deck. This was corrected.
|
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.
|
|
Item No.:
19
|
Site:
Buffet-
|
Violation:
There was no side shield on the cold line where individuals line up within one meter of the food on display.
|
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.
|
|
Item No.:
19
|
Site:
Buffet-
|
Violation:
There were no serving utensils for the two bowls of apples.
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
Item No.:
19
|
Site:
Buffet-Officers Mess
|
Violation:
There were several plastic containers of bread and crackers out for service. The containers had lids, but were not under a sneeze shield or otherwise protected. In addition, the serving utensils were not protected. Also, three of these containers had handles on the top of the lids and the food contact portion of the serving utensils were in direct contact with the handles.
|
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. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service, or otherwise protected from contamination.
|
|
Item No.:
19
|
Site:
Buffet-Officers Mess
|
Violation:
There was no side shield on the cold line where individuals line up within one meter of the food on display.
|
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.
|
|
Item No.:
20
|
Site:
Galley-Pastry
|
Violation:
The three table top cutting blocks were scratched and scored.
|
Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
Item No.:
20
|
Site:
Galley-Saucier Station
|
Violation:
The fan guard in the microwave was warped and difficult to clean.
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are finished to have a smooth, easily cleanable surface.
|
|
Item No.:
21
|
Site:
Buffet-Lido Port Omelet Station
|
Violation:
There was excessive sealant around the piping at the bottom of technical compartment L-04.
|
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.:
26
|
Site:
Pantry-Deck 7 Room Service
|
Violation:
There were labels on the plastic panel in the upper compartment of the ice machine.
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils are cleaned and sanitized.
|
|
Item No.:
26
|
Site:
Galley-Saucier Station
|
Violation:
The fan guard on the microwave was soiled.
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils are cleaned and sanitized.
|
|
Item No.:
26
|
Site:
Galley-Pastry
|
Violation:
The three table top cutting blocks were soiled in the scratches and scores.
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
27
|
Site:
Galley-Saucier Station
|
Violation:
The right clamshell grill was soiled along the sides and under the front lip.
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Buffet-Lido Grill
|
Violation:
The bottom of the grill was soiled around the drip tray.
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
33
|
Site:
Buffet-Lido Port Beverage Station
|
Violation:
The grout on the deck below the back counter was rough.
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
Item No.:
33
|
Site:
Buffet-Lido Port Beverage Station
|
Violation:
The deck below the dry stores cabinet had missing grout and tiles.
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
Item No.:
33
|
Site:
Buffet-Lido Port and Starboard Beverage Station
|
Violation:
There was no coving behind the front and back counters at the deck/bulkhead juncture.
|
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).
|
|
Item No.:
33
|
Site:
Buffet-Lido Starboard Service Line
|
Violation:
The deck tiles on the working side in front of the plate station were uneven.
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
Item No.:
33
|
Site:
Other-Trident Grill
|
Violation:
The painted deck in the technical compartment below the food sink was rough and peeling.
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
Item No.:
33
|
Site:
Galley-Port Dish Locker
|
Violation:
Dish racks were used as deck stands, making cleaning of the deck difficult.
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use are easily cleanable.
|
|
Item No.:
33
|
Site:
Buffet-Officers Mess
|
Violation:
There was a side buffet area for service of bread, crackers and similar items. There was carpeting on the deck at this station and there was no coving. In addition, there was artwork on the bulkhead behind the station, making cleaning difficult.
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
Item No.:
34
|
Site:
Galley-Saucier Station
|
Violation:
There was a leak at the bucket fill faucet below the handwash station.
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
Item No.:
34
|
Site:
Galley-
|
Violation:
There was a leak at the faucet on the portside handwash sink.
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
Item No.:
34
|
Site:
Bar-Ice Cream
|
Violation:
There were leaks at both of the dipper well faucets.
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
Item No.:
34
|
Site:
Galley-Prego
|
Violation:
There was a leak at the faucet on the steam table.
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
Item No.:
37
|
Site:
Galley-Fish Station Steam Table
|
Violation:
There was condensate on the exhaust hood above the steam table.
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
Item No.:
37
|
Site:
Galley-Hot Galley
|
Violation:
There was condensate on the exhaust hood above the tilt pans.
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
Item No.:
41
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
Violation:
The Level 3 response in the plan was for times when the gastrointestinal illness percentages for crew or passengers was at or more than 2%. The disinfection frequency for level 3 was the same as level 2. According to the plan, this frequency for disinfecting hand contact surfaces in passenger and crew public areas was once per day and not on a continuous basis.
|
Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
|
|