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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
Twenty potable water samples of the distribution system were taken each month, but the locations were not random. A few locations each month indicated "alternate point", but did not note where the sample was taken or how it was different than the previous samples in the same space.
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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-Cross-Connection Control Program
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Violation:
The backflow prevention devices on the potable water lines to the laundry machines in the staff laundry and the steam generator for the Persian Garden Spa were not included in the program list of cross connections. There were a few locations on deck 10 where the connection indicated "toilet & shower", but these connections were not in the listed spaces. These included the pool equipment rooms and the captain's pantry.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
One of the potable water connections to the washing machines in the staff launderette was a non-continuous pressure-type device. This was corrected.
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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-Cross-Connection Control Program
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Violation:
The program indicated only a toilet and shower for cross connections in the Royal and Penthouse suites. There was a second toilet in these suites and two suites also have a whirlpool tub on the balcony that were not included in the 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.:
13
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Site:
Buffet-Islands Cafe Buffet - Starboard and Port
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Violation:
A continuous flow of steam was generated from the center of the hot service line during service on the port and starboard side buffets. There was a visible flow of steam to the deckhead above and water dripping from the vent and surrounding deckhead back down to the food counter. Condensate was also becoming heavy on the deckhead over the adjacent cold line section on the starboard buffet side. In examining the actual bain marie it was found that no pan was inserted across the full length of the center section and the steam was escaping from the open bain marie on both buffet lines.
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Recommendation:
Ensure that staff are made aware of how the open bain marie sections on both buffet lines creates this condition of contamination, and they are trained on how to prevent it.
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Item No.:
16
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Site:
Galley-Main Galley Portside - Hot Galley
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Violation:
One large hotel pan of poached eggs was set on the counter opposite the hot service line for breakfast operations. The pan was said to be on time control, but the sticker on the lid listed preparation as 8 May and discard as 10 May. The sticker was removed.
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Recommendation:
Ensure only a 4 hour discard time and date are provided on foods under time only as a public health control.
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Item No.:
16
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Site:
Galley-Main Galley Portside - Hot Galley
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Violation:
There were two sheet pans of cooked lamb shank with a label noting preparation on 4 May and discard on 10 May, but the cooling log for this food noted preparation on 2 May, cooling completed on 3 May.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Other-Buffet Preparation
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Violation:
One hotel pan of a cooked bow tie pasta dish prepared on 8 May had a food temperature of 45 F. Other foods surrounding were below 41 F, so this food was removed for blast cooling.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Bar-Cova Cafe
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Violation:
Undercounter reach-in refrigerator #1 in the front bar had a sheet pan filled with 1/2 pint milk containers. The milk measured 45 F. The unit was set on a defrost cycle at the time of the inspection. The milk was removed to a colder refrigerator.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Bar-Pool Bar
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Violation:
The soda gun cable contacts a heavily soiled cable in the technical compartment below when moved to serve drinks beside the open ice bin. The potential for this is that dirt debris could be trapped in the sections of the cable beneath the counter.
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Recommendation:
Install a barrier between the soda gun cable and the power cable inside the technical compartment so there is no contamination point.
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Item No.:
19
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Site:
Buffet-Islands Cafe Buffet - Starboard and Port Beverage Stations
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Violation:
There was no sign stating that refilling of cups was prohibited at the beverage stations, and the triggers for the Follett model ice and water dispensers were designed to touch the lip-contact surface of the cups.
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Recommendation:
Modify the triggers for the ice and water dispensers so they touch the middle section of the cups used or seek another solution with the manufacturer, such as removal of these triggers and use of a separate dispensing button.
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Item No.:
21
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Site:
Other-Bell Box Pantry - Hot Section
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Violation:
One glass panel was missing from the center door of the stack oven.
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Recommendation:
Replace the missing glass in the oven door.
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Item No.:
22
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Site:
Galley-Lido Mini Galley - Dishwash
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Violation:
A ship made data plate was fixed to the conveyor dishwash machine and specified a wash temperature of only 150 F, while the mounted data plate from the machine manufacturer specified a minimum wash temperature of 160 F.
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Recommendation:
Ensure that the data plates are correct in their specifications to the manufacturer's data plate.
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Item No.:
22
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Site:
Galley-Main Galley Starboard - Pot Wash
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Violation:
During active manual warewashing of small hotel pans the final, hot-water sanitizing sink had a water temperature of 164 F. The mounted thermometer registered a temperature of 176 F. The thermometer was replaced during the inspection.
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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.:
22
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Site:
Galley-Main Galley Portside - Pot Wash
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Violation:
The in-use manual hot water sanitizing sink water temperature was measured at 205 F, while the fixed gauge thermometer on the sink registered a temperature of only 192 F. The thermometer was replaced during the inspection.
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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.:
24
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Site:
Galley-Lido Mini Galley - Dishwash
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Violation:
During active manual warewashing of small hotel pans the final, hot-water sanitizing sink had a water temperature of 164 F.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
33
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Site:
Buffet-Islands Cafe Buffet - Starboard and Port Beverage Stations
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Violation:
The vent slots cut into the deckhead along the wooden deckhead frame of the beverage station sections were heavily soiled with dirt and dust debris.
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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-Main Galley Starboard - Hot Galley
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Violation:
There was an open void around the deckhead fire sprinkler opposite walk-in refrigerator #63, where the collar surrounding the sprinkler head was missing. The sprinkler was repaired during the inspection.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Provisions-Provisions - Dry Stores
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Violation:
The deck and bulkhead in the port/aft corner of the dry store was soiled with an orange food/liquid splash below the lowest shelves. This was cleaned during 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:
Other-Pizzeria
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Violation:
There was an open screw hole in the deckhead for the air vent cover and around the mounted smoke detector.
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Recommendation:
Close open screw holes in the deckhead and air vent cover.
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Item No.:
33
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Site:
Pantry-Deck 8 Forward
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Violation:
There was an unsealed deck penetration under the beverage counter.
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Recommendation:
Seal the deck penetration.
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Item No.:
37
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Site:
Buffet-Islands Cafe Buffet - Starboard and Port
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Violation:
A continuous flow of steam was generated from the center of the hot service line during service on the port and starboard side buffets. There was a visible flow of steam to the deckhead above and water dripping from the vent and surrounding deckhead back down to the food counter. Condensate was also becoming heavy on the deckhead over the adjacent cold line section on the starboard buffet side. In examining the actual bain marie it was found that no pan was inserted across the full length of the center section and the steam was escaping from the open bain marie on both buffet lines.
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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.:
39
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Site:
Other-Acqua Spa Cafe - Pantry
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Violation:
There was one filth fly on the counter in this area. One person was washing dishes at the time.
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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.:
39
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Site:
Buffet-Islands Cafe Buffet - Starboard Service Line
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Violation:
There was one filth fly on the deckhead in this area.
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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.:
39
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Site:
Other-Pizzeria
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Violation:
One filth fly was noted on the deckhead in this area.
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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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