|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Fecal Accident Response Procedure
|
|
Violation:
The chlorine residual contact time table for loose stool was within the manual requirements for a concentration x time value of 9600 for cryptosporidium inactivation. The new recommended contact time value for cryptosporidium inactivation is 15300.
|
|
Recommendation:
Ensure the fecal accident plan is updated to reflect the new contact time value for cryptosporidium inactivation is 15300. For more information, visit www.cdc.gov/healthyswimming.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
The temperature of the diced tomatoes was measured at 60 F inside the walk-in refrigerator. The tomatoes had been cut within the last 10 minutes. There was no indication that cooling temperatures were monitored or logged.
|
|
Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Ensure that the cooling of all potentially hazards foods is recorded in a log.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pantry D10
|
|
Violation:
The time as a public health control plan stated that time control starts when the food is placed out for service. Per the staff, time control starts when the food is placed inside the pantry galley.
|
|
Recommendation:
Ensure that either the time as a public health control plan is updated to state that the food will go on time control when it is placed inside the pantry galley or ensure that the food is placed on time control when it is placed out for service according to the plan.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Coffee Station
|
|
Violation:
There were food and personal items randomly stored on the same shelf in the cabinet under the coffee station.
|
|
Recommendation:
Ensure food and personal items are not stored on the same shelf.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Pool Bar Carbonator Technical Space
|
|
Violation:
There was a large diameter pipe penetrating the bottom of this space and ending in the technical space of the multi-flow gun station. The penetration was not sealed.
|
|
Recommendation:
Seal the pipe penetration in the technical space.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pool
|
|
Violation:
Electrical and computer lines were draped across the counter, making cleaning difficult.
|
|
Recommendation:
Ensure the electrical and computer lines are not draped across the counter.
|
|
|
Item No.:
21
|
|
Site:
Bar-Cova
|
|
Violation:
The insulation of the refrigerant line in the technical space below the espresso machine was made of an absorbent open cell foam.
|
|
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:
Galley-
|
|
Violation:
There were open seams along the edges of the grills and ovens, making cleaning difficult.
|
|
Recommendation:
Seal the seams.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Port Coffee Station
|
|
Violation:
The legs of the coffee machine were not sealed to the counter. This resulted in water dripping from the counter to the inside of the technical compartment below.
|
|
Recommendation:
Seal the legs of the coffee machine to the counter.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Technical Compartments
|
|
Violation:
There were large openings inside the technical compartments, making cleaning difficult. These openings had pipes running through them.
|
|
Recommendation:
Close the openings.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
8 out of 10 rinse nozzles were not operating in the dishwash machine. This was corrected.
|
|
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-Potwash
|
|
Violation:
One potwash machine was posted out of order for 4 months and the other potwash machine was posted out of order for 1 month.
|
|
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-
|
|
Violation:
The potwash machine had been posted out of order for a month.
|
|
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.:
27
|
|
Site:
Pantry-Pool Bar Carbonator Technical Space
|
|
Violation:
The lower portion of the large diameter pipe penetrating the bottom of this space 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:
Bar-Pool
|
|
Violation:
The electrical and computer lines draped across the counter were soiled with a sticky material.
|
|
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:
Bar-Cova
|
|
Violation:
There was mold on the insulation of the refrigerant line in the technical space below the espresso 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:
Pantry-Pool Bar
|
|
Violation:
The previously cleaned drip collection pan for the portable keg chiller was soiled with old beer residue.
|
|
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-Walk-in Cooler
|
|
Violation:
The outside surface of the pans containing the cold cuts and the sliced cheeses were 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:
Pantry-Pool Bar
|
|
Violation:
There was a heavy mold accumulation on the exterior surface of the reach-in refrigerator condensate drain line.
|
|
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:
Galley-Dishwash Area
|
|
Violation:
An employee was observed rinsing a cloth inside the handwash station.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Specialty Galley
|
|
Violation:
There was no coving at the deck/bulkhead juncture behind the oven, making cleaning difficult.
|
|
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:
There was no coving along the deck/counter junctures at the coffee stations or the passenger side of the buffet stations, making cleaning difficult.
|
|
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-
|
|
Violation:
There were several holes in the bulkhead inside the walk-in cooler, making cleaning difficult.
|
|
Recommendation:
Seal the holes.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There was recessed and missing grout on the decks, especially along the scuppers, making cleaning difficult.
|
|
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-Sandwich Station
|
|
Violation:
The metal coving was coming apart from the bulkhead next to the middle grills, making cleaning difficult.
|
|
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:
Provisions-Meat
|
|
Violation:
There were four loose tiles at the entry to the cold meat holding walk-in refrigerator. Brown water was pooled under the tiles and splashed out onto the deck when the tiles were stepped on.
|
|
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.:
36
|
|
Site:
Other-
|
|
Violation:
The light levels at the waiter stations in the main dining room could not be raised to 220 lux for cleaning. The light levels at the crew buffet was less than 220 lux.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning. Ensure that 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-Port Omelet Station
|
|
Violation:
The lights at the buffet counter were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The lights at the buffet counter were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the tilting pans.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the soiled landing of the dishwash machine.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the square tilting pans.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Fruit Storage
|
|
Violation:
Condensate was dripping onto a box of whole lemons from a bolt on the deckhead.
|
|
Recommendation:
Ensure condensate does not collect on the deckhead and drip onto the food.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Dishwash
|
|
Violation:
It was hot and humid inside the dishwash area.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
There were three small black flies near the reach-in refrigerator.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-IPM Plan
|
|
Violation:
Per staff, the integrated pest management plan was recently reviewed by an outside contractor. However, the date of review was not in the plan.
|
|
Recommendation:
Ensure that the vessel's Integrated Pest Management Plan is evaluated for effectiveness every 2 years or whenever there is a significant change in the vessel's structure such as a renovation or operation. Ensure the date of review for the plan is documented.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Fan Room 430
|
|
Violation:
The condensate drain pan of AC unit # 410 was not accessible for inspection. Per staff, 4 other units were also not accessible. The remaining AC units in the room were accessible and no standing water was observed.
|
|
Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
|
|