|
|
|
Item No.:
*
|
|
Site:
*General Comments-Records and Facilities
|
|
Violation:
The records and facilities for potable water, recreational water, ventilation, housekeeping, pest management and medical were thorough and complete.
|
|
Recommendation:
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa Steam Generator Locker
|
|
Violation:
The potable water lines for the two steam generators were not striped blue or blue/green/blue to indicate potable water after they penetrated the bulkhead.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
An 8 pound can of tomatoes had a dent along the top seam. A dent was also observed on the side of an 8 pound can of chili beans.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Staging
|
|
Violation:
Soiled cargo straps were placed on two cases of drinking water.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Vegetable
|
|
Violation:
Inside the freezer, the feet of a deck stand were leaning up against a case of English muffins.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Water was dripping from an overhead panel onto a food preparation counter where limes were being sliced. The limes were not impacted by the dripping.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-Port Galley
|
|
Violation:
The insulation on two of the three doors of the pizza oven was frayed and in disrepair potentially contaminating food, as it is placed in or removed from this oven.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
22
|
|
Site:
Galley-Bakery
|
|
Violation:
The sanitizing bucket beside the handwash sink had an oily sheen on the surface and needed to be replaced.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Dishwash
|
|
Violation:
The conveyor type dishwash machine #DK4 was labeled as out of service for a temperature malfunction at 0824 on the day of inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Deck 5 Bell Box
|
|
Violation:
Four previously cleaned desert glasses of a rack of 20 contained food debris. The rack was removed to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery
|
|
Violation:
The automatic dough roller had a significant buildup of black lubricating oil in the area at the top of the machine above the food preparation bowl.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Staging
|
|
Violation:
Soiled cargo straps were placed on two cases of drinking water.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The soda dispensing gun was found stored in the utility sink in a glass of what appeared to be water. The inspector tested the water with a chlorine test strip and there was no color change, indicating that the water was not a sanitizing solution. The staff reported that the gun had been placed in a chlorine solution the night before.
|
|
Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) at a frequency specified by the manufacturer; or (2) in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Do not store the dispensing gun in a glass of water.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Panorama Cafe
|
|
Violation:
The trash container at the handwash station at the most aft buffet line contained a discarded cereal box and a ball of plastic wrap.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garde Manger
|
|
Violation:
As noted above, water was dripping from an overhead panel onto a food preparation counter.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Panorama Cafe
|
|
Violation:
The deck at the in-use self-service port drink station located outside was not constructed of a nonabsorbent material and was stained with food debris.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Steakhouse Grille
|
|
Violation:
An olive and food debris older that a day's accumulation was observed under the counter of the meat slicer in this pantry that was not in use.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Soup Preperation
|
|
Violation:
The water line to the in-service soup kettle was leaking and pooling on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Soup Kitchen
|
|
Violation:
The steam line leading to one of the soup kettles was leaking and puddling on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Panorama Cafe
|
|
Violation:
The light intensity at the in-service buffet beside the hardboiled egg service measured 93 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Panorama Cafe
|
|
Violation:
The light intensity beside the in-use bread service area on the starboard side measured 98 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Service Line
|
|
Violation:
The light intensity in the food area on the in-service buffet measured 194 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Handwash Adjacent to Buffet
|
|
Violation:
One housefly was observed in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Room Service-Deck 5 Bell Box Liquor Storage
|
|
Violation:
One fruit fly was observed in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Scullery
|
|
Violation:
One house fly was observed at the soiled drop off window for the scullery.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Potato Preperation
|
|
Violation:
Two fruit flies were observed in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The corporate OPRP stated that public areas, including handrails and restrooms, would be disinfected on a continuous basis when the vessel reached level 3. Level 3 would be triggered when the 'cumulative proportion of cases (e.g., passenger or crew) is greater than 2%. The VSP requirement is that continuous disinfection of public areas must be implemented when the cumulative proportion of cases of AGE among passengers or crew members greater than or equal to 2%.
|
|
Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
|
|