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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The listing of backflow prevention devices stated that all cabin toilets and showers were protected with ORAS devices and continuous pressure devices. These devices were ORAS models and were non-continuous pressure devices. Additionally, the deck 8 aft chemical dispensing locker was listed with a Watts 288A backflow prevention device protecting the potable water supply line. The device installed was a Watts N9. The bank of Ecolab chemical dispensing units were protected by internal manufactured air gaps. These were not listed in 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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were several connections that were listed with Watts N9 backflow prevention devices. The program also listed these same connections as non-continuous pressure. The devices installed were used in continuous pressure applications.
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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:
DO NOT USE (whirlpool/spa)-
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Violation:
During the current itinerary, the vessel did not drain the whirlpools daily. After the evening in Ketchikan, the whirlpools were closed and superchlorinated. They remain closed for the next two days while in Juneau and Skagway. After departing Skagway, the whirlpools were drained after the vessel reached open waters. During the two days the whirlpools were closed, they were maintained with an operating level of free residual chlorine between 3 ppm and 10 ppm.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
16
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Site:
Galley-Grill
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Violation:
The time as a public health control plan did not mention when food went from temperature control to time control.
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Recommendation:
Ensure the plan indicates when the food is placed from temperature control to time control.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The bain marie units were on time control. However, these units were not listed on the time control plan.
The plan also stated that the food is received from the main galley. Per staff, the food is received from the crew galley.
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Recommendation:
Ensure the plan reflects the operation.
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Item No.:
16
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Site:
Galley-Pastry
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Violation:
Per staff, the crème brulee was cooked to 160° F. The cooling logs indicated that these items were placed inside the blast chiller at less than 140° F.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Hot Galley
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Violation:
On 5/22, the cooling logs indicated that the sauces were cooled from 140° to below 70° within 4 hours and the total cooling time was 8 hours. These items were on the ship and discarded.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Hot Galley
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Violation:
Per staff, the pasta was cooked to above 140° F, placed on ice and then continued cooling in the blast chiller . The cooling logs only indicated that the monitoring of cooling began at 50° F and cooled to below 41° F within 4 hours.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Portside Restaurant Lockers
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Violation:
There was a container of sugar without a label.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The handle of the scoop was in contact with the sugar inside the plastic container.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
There was no side sneeze shield at the salad station.
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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.
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Item No.:
21
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Site:
Dining Room-Portside Waiter Station
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Violation:
The hinges on the cabinet doors were rusty.
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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.:
21
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Site:
Galley-Portside Restaurant Lockers
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Violation:
There were 2 door handles missing on the cabinet doors.
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Recommendation:
Replace the door handles.
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Item No.:
21
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Site:
Galley-
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Violation:
The external thermometer for the hot holding cabinet read 180° F and the internal thermometer read 170° F. The ambient air temperature was measured at 137° F. The food inside the unit was above 140° F.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to ±3°F in the intended range of use.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The right oven door was damaged.
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Recommendation:
Repair the door.
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Item No.:
21
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Site:
Bar-Cova
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Violation:
The contact paper lining the liquor storage cabinet shelves was peeling and damaged.
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Recommendation:
Replace the contact paper lining.
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Item No.:
27
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Site:
Bar-Cova
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Violation:
The contact paper lining the liquor storage cabinet shelves 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.:
30
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Site:
Galley-Hot Galley
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Violation:
There was no "WASH HANDS OFTEN" sign at the handwash sink. This was corrected.
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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-Portside Potwash
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Violation:
The bulkhead panel at the potable water hose connection for the sinks was loose.
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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-Garde Manger
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Violation:
The profile strip at the bottom of the bulkhead panel behind the mixer was loose.
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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:
Food Service General-Decks
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Violation:
There was missing and recessed deck grout and damaged deck tiles throughout the food preparation areas.
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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:
Pantry-10 Forward
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Violation:
There were three unsealed openings in the bulkhead around the stubbed water lines.
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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:
Pantry-Cova
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Violation:
There was an opening in the door frame to the entrance of the pantry where the latching pin and lock inserted.
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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:
Pantry-Cova
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Violation:
There was a hole in the bulkhead behind the ice machine.
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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.:
34
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Site:
Galley-Room Service
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Violation:
There was a leak at the drain line of the handwash sink. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Portside Hot Galley
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Violation:
There was a leak at the supply line for the right bain marie.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
There was an excessive amount of condensate on the deckhead ventilation grates between the warewashing units.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention & Response Plan
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Violation:
The plan only stated that continuous cleaning in public areas and corridors take place during an outbreak between 0600 and midnight. Per staff, a night crew starts at midnight and continuously cleans these areas from midnight to 0600.
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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%.
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Item No.:
41
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Site:
Children Area-
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Violation:
Per the manufacturer's label, the sanitizing wipes used in the children area to wipe down the hard surfaces of equipment and toys were specifically for sanitizing hands.
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Recommendation:
Ensure that surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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