|
|
|
Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
The far point analyzer chart recorder was not properly calibrated each day. The individual conducting this calibration was using the test kit improperly, resulting in the system being adjusted to an incorrect manual free residual halogen test result. This was observed during the inspection. There were no instructions for the test kit that was in use. Instructions were downloaded from the manufacturer's web page during the inspection.
|
|
Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is conducted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The potable water lines were not striped or painted blue in the deck 1 forward crew laundry or in the photography laboratory.
|
|
Recommendation:
Ensure that potable water piping and fittings are painted or stripped 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.:
19
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The paint on the shaft of the mixer was peeling. This peeling paint could fall into food.
|
|
Recommendation:
Remove the paint from the shaft of the mixer.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff
|
|
Violation:
The serving utensil for the bread was not under the sneeze shield.
|
|
Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
|
|
|
Item No.:
20
|
|
Site:
Galley-Windjammer Clean Pot Storage
|
|
Violation:
There were missing handles on several sauce pans resulting in holes, making cleaning difficult.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Windjammer Clean Pot Storage
|
|
Violation:
Five bon chef pans had holes along the top edges.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
21
|
|
Site:
Galley-Windjammer Pastry Preparation
|
|
Violation:
The gasket was loose in refrigeration unit R11-9.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-
|
|
Violation:
The soda vending machine was not mounted on legs.
|
|
Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The pipe wrap on the tilting kettle steam lines was rough, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Beverage Station
|
|
Violation:
The ice machine was not sealed to counter or mounted on legs.
|
|
Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
|
|
|
Item No.:
22
|
|
Site:
Galley-
|
|
Violation:
The sanitize bucket water was soiled.
|
|
Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse water pressure gauge was not working. The wash water temperature measuring device was not working.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash Area-Glasswash Unit
|
|
Violation:
The final rinse water temperature measuring device registered 140F but the final rinse water temperature at the plate surface was measured at 161F.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash Area-Dishwash Unit
|
|
Violation:
Two of the final rinse nozzles were not spraying.
|
|
Recommendation:
Ensure that warewash machine nozzles are functioning properly.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The final rinse water temperature measuring device registered 205F. The water temperature at the plate surface was measured at 180F. There was the sound of steam coming from the final rinse nozzles.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The pipe wrap on the tilting kettle steam lines was soiled.
|
|
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-Windjammer Beverage Station
|
|
Violation:
There was pooled water and mold on the counter under the ice machine.
|
|
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:
Galley-Windjammer Hot Galley
|
|
Violation:
The underside of the bain marie was soiled with mold.
|
|
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:
Galley-Windjammer
|
|
Violation:
The technical space of refrigeration unit R 11-12 was soiled.
|
|
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:
Galley-Windjammer
|
|
Violation:
The underside of refrigeration unit R 11-5 was soiled with mold.
|
|
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-Windjammer Forward Beverage Station
|
|
Violation:
The underside of the counter was soiled with mold.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Bar-Main Pool
|
|
Violation:
Hot water was not provided at the handwash sink.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Starboard Pantry
|
|
Violation:
The deck/bulkhead juncture under the preparation counter was not coved. This area was soiled.
|
|
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). Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Hot Line
|
|
Violation:
The bottom right section of the deck near the fire door was soiled with grease.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There was recessed grout throughout the food areas. In some areas, there was water in between the deck 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-Windjammer Forward Beverage Station
|
|
Violation:
The deck/counter juncture at the back of the station was not coved.
|
|
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:
Galley-Windjammer Hot Galley
|
|
Violation:
There was loose sealant at the bulkhead/deckhead juncture above the bain marie.
|
|
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:
Galley-Windjammer Hot Galley
|
|
Violation:
There was mold at the deck/bulkhead juncture under the ranges.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer Hot Galley
|
|
Violation:
There was a loose deck threshold between the hot and cold galleys.
|
|
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:
Dining Room-Deck 4
|
|
Violation:
There were missing sections of coving at the waiter station used for clean items.
|
|
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-Officer's
|
|
Violation:
The deck/counter juncture was not coved at the cold buffet station.
|
|
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-
|
|
Violation:
The deck was soiled under the soda vending machine.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 4
|
|
Violation:
There were sections of missing coving at the waiter station near the starboard entrance.
|
|
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:
Bar-Schooner
|
|
Violation:
The deck was rough in the technical space under the speed rail. There was a pile of metal shavings in this space.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Bar-Schooner
|
|
Violation:
There was a drain line that was directed to a channel and not the deck drain. This was in the technical compartment under the front speed rail. There was pooled water in the channel.
|
|
Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
There was condensate dripping from the hood onto the clean ramp of the potwash machine. There were no clean items exiting the machine at the time of the inspection.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-
|
|
Violation:
The condensate drain pans were not accessible for inspection in air conditioning units AC 6:3 and 6:7.
|
|
Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The plan specified that crew laundry facilities were to be disinfected two times per day during level 2. Level 2 was the response for cumulative levels of gastrointestinal illness cases of 1.5% or higher.
|
|
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%.
|
|