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Item No.:
08
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Site:
Potable Water-
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Violation:
There were threaded connections on the chlorine sample points on the bunker, production, and distribution lines. These connections were not fitted with backflow prevention devices.
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Recommendation:
Remove the threads or install a backflow prevention device.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
Prior to May 16, 2010 there were log entries that showed "dumped for cleaning" with no indication of shock halogenation.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required.
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Item No.:
16
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Site:
Galley-Horizon Court
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Violation:
On August 2 there were cooling log entries for cooked vegetables where the start temperature was 110°F. These items were discarded.
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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.:
19
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Site:
Buffet-Horizon Court Starboard Buffet Line
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Violation:
The handles of the serving utensils were in contact with the food at a few food trays. This was corrected.
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Recommendation:
Ensure serving utensil handles do not contact foods on display.
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Item No.:
21
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Site:
Buffet-Horizon Court
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Violation:
There were gaps at the backs of the technical compartments at the floor/bulkhead juncture. This was at the forward and aft sections of the buffets.
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Recommendation:
Profile the gaps.
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Item No.:
21
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Site:
Buffet-Horizon Court Mid-ship Starboard Coffee Station
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Violation:
The coffee line was braided and frayed. These features made cleaning the line difficult. The line was soiled.
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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.:
21
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Site:
Bar-Mermaid
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Violation:
The bottom of technical space 14221 was corroded.
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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-Deck 6-Santa Fe Wine Pantry
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Violation:
Wooden boxes were used to store glasses.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
24
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Site:
Galley-Horizon Court-Potwash
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Violation:
The final rise water temperature measuring device showed 205°F. There was the sound of steam coming from the nozzles.
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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 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), 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.
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Item No.:
26
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Site:
Galley-Deck 6
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Violation:
The elbows at the end of the tray were soiled with mold in ice machine 61101.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Horizon Court-Potwash
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Violation:
There were four stock pots that were soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Horizon Court Mid-ship Starboard Coffee Station
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Violation:
The coffee line was braided and frayed. These features made cleaning the line difficult. The line 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:
Bar-Mermaid
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Violation:
The bottom of technical space 14221 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:
Bar-Calypso
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Violation:
The bottom of the soda carbonation cabinet 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-Horizon Court-Potwash
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Violation:
The clean equipment storage rack was soiled.
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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:
Galley-Horizon Court
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Violation:
The toilet room door did not close tightly. This was corrected.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Sabatini
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Violation:
The toilet room door did not close tightly. This was corrected.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Provisions-
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Violation:
The decks were soiled in walk-in unit 4734, 4732, and dry stores 3701.
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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-Horizon Court Mid-ship Starboard Coffee Station
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Violation:
The water line was secured to the floor and the coffee dispensing line was draped on the floor of the technical space, making cleaning difficult.
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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.:
37
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Site:
Galley-Horizon Court
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Violation:
There was liquid dripping from the deckhead to the deck below in walk-in refrigeration unit 12636,
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Recommendation:
Ensure that source of the liquid is identified and repaired.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The training entry in the plan showed that "all crew onboard" were trained. It was clear that this was not the case and this was confirmed by the housekeeping manager. It was not possible to determine who was trained.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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