|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
The bacteriological sample collection containers expired 02/29/08.
|
|
Recommendation:
Replace the expired bacteriological sample collection media containers.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The potable water lines to the water fountains in compartments 12 and 16 of the engine room were not striped or painted blue. This was corrected.
|
|
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.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The records for the potable water tanks did not indicate that the free chlorine residual was less than or equal to 5 ppm prior to putting the tanks back in to service after disinfection.
|
|
Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections. Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The air gap at the fill for the solarium pool compensation tank was not two times the diameter of the fill line.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
The depth markers mounted along the beach areas of the solarium pool and main pool noted depths of several feet when the actual depths of these areas were 2-5 inches. These depth markers were confusing in their location as the depths indicated were for the deeper portion of the pools and not the beach areas.
|
|
Recommendation:
Ensure that the depth markers placed along the beach areas of the pools show the actual depths at these locations.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-
|
|
Violation:
The operation of the whirlpools was recently changed. The records showed that the free halogen residual was not raised to 10 ppm and circulated for 1 hour daily or at least every 24 hours.
|
|
Recommendation:
Ensure that a free residual halogen level is maintained in the whirlpool spa [between 3.0 mg/l (ppm) and 10 mg/L (ppm) for chlorine or between 4.0 mg/L (ppm) and 10 mg/L (ppm)].
|
|
|
Item No.:
19
|
|
Site:
Pantry-Pit Stop Bar
|
|
Violation:
The ice machine ice bin lid was left open after use. This was corrected.
|
|
Recommendation:
Close the ice machine ice bin lid after use.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Provisions Red Wine and Spirit Walk-in
|
|
Violation:
Two cases of alcoholic beverages were stored directly on the deck.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Storage
|
|
Violation:
One case of dried lentils was stored directly on the deck.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The handle to the lower pizza oven was missing, leaving an opening that made cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
The exterior coating on some of the condiment containers was deteriorated, 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. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
Two of the upper final rinse spray nozzles on the in-use conveyor dishwash machine were not working. The final rinse temperature was measured at 168F at the plate surface. This item was corrected during the inspection.
|
|
Recommendation:
Enusure that all of the spray nozzles are functioning correctly when the unit is in use.
|
|
|
Item No.:
24
|
|
Site:
Galley-Windjammer Hot Line
|
|
Violation:
A sanitizer container chlorine solution was measured at less than 50 ppm. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Buffet-Windjammer Soup Station
|
|
Violation:
A sanitizer container chlorine solution was measured at less than 50 ppm. This item was corrected during the inspection..
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Pasta Station
|
|
Violation:
Several previously cleaned plates were found soiled and stored ready for service. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Salad Station
|
|
Violation:
Several previously cleaned plates were found soiled and stored ready for service.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Starboard Dessert Line
|
|
Violation:
Several previously cleaned ice cream bowls were found soiled and stored ready for service. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Soup Station
|
|
Violation:
Two previously cleaned spoons were found soiled and stored ready for service.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Portofino Galley
|
|
Violation:
Some previously cleaned plates were found soiled and stored as clean. One stainless steel pan was found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
Five previously cleaned pans were found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
Five previously cleaned condiment containers were found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley - Deck 5
|
|
Violation:
The underside of the previously cleaned ribbed grill 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-Hot Galley - Deck 5
|
|
Violation:
The underside of the previosuly cleaned flat-top grill 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:
The plastic connectors on the drain lines in the technical compartment of the beverage station were soiled with greater than one day's accumulation of dirt and debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
Some of the stainless steel mixing bowls were stacked wet, impeding air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Windjammer Starboard Dessert Line
|
|
Violation:
Clean forks were stored inside a soiled utensil dispenser. This item was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Bar-Solarium Bar
|
|
Violation:
The paper towel disposal bin was missing at the handwash station.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Service Area
|
|
Violation:
The top of the tile coving was soiled with greater than one day's accumulation of dirt and debris.
|
|
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-Hot Galley - Deck 5
|
|
Violation:
A profile strip under the flat-top grill was separating, 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:
Bar-Pit Stop Bar
|
|
Violation:
The deck was soiled under the technical compartment of the refrigeration unit.
|
|
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:
Pantry-Windjammer Pantry
|
|
Violation:
One of the sections of the corner tile coving was separating, leaving a gap, 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.:
34
|
|
Site:
Galley-Pantry - Deck 4
|
|
Violation:
The handwash station was posted out of order. There were two other handwash stations in this pantry.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
One light was not shielded over the station.
|
|
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-Windjammer Dishwash Area
|
|
Violation:
Condensate was on the air vents above the clean dishware.
|
|
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.:
38
|
|
Site:
Galley-Windjammer Service Area
|
|
Violation:
Two brooms were found stored on the deck under the ribbed grill.
|
|
Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|