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Item No.:
08
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Site:
Potable Water-
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Violation:
The following backflow prevention devices were not listed on the cross connection control program: the air gap to the mineralizer drain, the device on the washing machine in the deck 7 officer laundry, and the devices for the in-cabin whirlpool tubs. Also, the cross connection control program indicated that the showers onboard were Watts N9 devices, but all showers that were observed during the inspection had Watts S8 devices installed.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing. Ensure that the devices on the cross connection control program match those installed at each location.
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Item No.:
08
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Site:
Potable Water-Photo Shop
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Violation:
The backflow prevention device for the potable water line to the spray hose in the photo shop did not have an intermediate vent.
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Recommendation:
Ensure that all backflow prevention devices have an intermediate vent.
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Item No.:
08
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Site:
Potable Water-Cabin 7045
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Violation:
During the inspection, staff could not locate a backflow prevention device for the potable water lines to the balcony whirlpool.
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Recommendation:
Ensure that a backflow prevention device is installed on the potable water line to the whirlpool. If the device is installed prior to a valve, ensure the device is intended for continuous pressure applications.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The drain cover had UL 81Z8 and the gallons per minute rating stamped on the cover, but there was no indication that it had been tested to ensure it meets the anti-entrapment standards. There was also no letter from the manufacturer indicating this.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
14
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Site:
Galley-
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Violation:
A crew member was wearing a watch while preparing food. This was corrected.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
16
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Site:
Provisions-Refrigeration Unit 14
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Violation:
Potentially hazardous foods were within the danger zone.
Cut melons (cantaloupe and watermelon) 52F. There were three pans of cut melons which were said to have been in this unit for 2 hours. There were a number of other items such as bleu cheese, chocolate milk, cream cheese, and yogurt that were tested at 52F. These items were said to have been in this unit since the day before. There were other items in this unit that were potentially hazardous. All of these foods were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
Time control was said to be used for the foods on back-up, foods in day stores refrigeration units and ingredients for the pizzas. This was not on the plan. Additionally, according to the plan backup foods were on temperature control.
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Recommendation:
Ensure that the time control plan describes the operations in the buffet.
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Item No.:
17
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Site:
Food Service General-
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Violation:
The ambient temperature cooling log was used to record the cooling of hot foods. This was noted for all of the cooked cheese cakes in the pastry and for some hot foods from the hot galley. Most of the hot foods were logged in the hot foods cooling logs.
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Recommendation:
Ensure that the proper cooling logs are used for the cooling of hot foods to ensure that temperatures are recorded for the 2-hour and 6-hour cooling times.
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Item No.:
19
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Site:
Other-Lido Dining Room Locker L.9.2.01 (FSD 09.2.61)
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Violation:
A bottle of syrup was stored on the deck. A binder of paperwork was stored directly on top of packet of jelly.
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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.
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Item No.:
19
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Condensate was collecting in the hood above kettles. Food items were in the kettles.
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Recommendation:
Ensure that condensate is not allowed to collect over exposed foods.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
The spray bottle of water used to wet breads prior to baking was stored on the soiled items storage rack near the warewash unit. This was corrected.
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Recommendation:
Ensure the water bottle is stored in a clean area.
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Item No.:
19
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Site:
Buffet-
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Violation:
Side shields were not provided for areas where the food was within 1 meter of where the passengers line up for service. The pans of food in the center of the salad buffet extended beyond the shield and into the center unprotected area of the buffet.
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Recommendation:
Install side shields on the ends of the buffets where passengers line up for service. Ensure that all food containers on the buffet are completely protected by the sneeze guard.
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Item No.:
20
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Site:
Preparation Room-Lido Preparation
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Violation:
The blast chiller was out of order. It appeared from the cooling logs in this area that the unit had been out of order for over 1 month.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Preparation Room-Lido Preparation
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Violation:
Loose soft sealant was noted on the back plate of the slicer. This was corrected.
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Recommendation:
Remove the loose sealant and replace, as necessary, with a hard, durable sealant.
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Item No.:
20
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Site:
Provisions-Refrigeration Unit 14 and 12
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Violation:
It appeared that these refrigeration units were not capable of keeping potentially hazardous foods at or below 41F. The provisions master was keeping temperature logs and from the logs it was clear that unit 12 (chilled ice carving) was consistently above 41 F (5C). The thermometer for this unit noted 10C today and was being used to thaw raw poultry. The unit was also set to defrost at the time of the inspection. Refrigeration unit 14 was used to prepare foods for delivery to the galleys. During this preparation the unit fans were said to be off. During the inspection it did not appear that this unit was working properly.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Pantry-Coffee Bar
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Violation:
The tube on the milk dispenser was greater than 1 inch in length.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 3 Coffee Station
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Violation:
The bulk milk dispenser tube was 3 inches long and not cut at an angle.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-
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Violation:
There was a seam along the left mount gasket of the left kettle, making cleaning difficult.
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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:
Other-Pinnacle Grill Dining Room
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Violation:
The counters of the clean glass storage cabinets were damaged, making cleaning difficult. The doors of the condiment/dry storage cabinets were damaged, making cleaning difficult.
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Recommendation:
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. 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:
Galley-Pinnacle Grill
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Violation:
There was loose sealant along the front of the cooking equipment, making cleaning difficult.
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Recommendation:
Remove the loose sealant and replace, as necessary.
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Item No.:
21
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Site:
Bar-Explorations Cafe
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Violation:
There was a gap along the front edge of the technical compartment below the display refrigeration unit. There was also an unsealed penetration through the floor of the compartment. These conditions made cleaning difficult.
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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:
Buffet-Wok/Oriental Station
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Violation:
Two sections of the counter were separating creating a seam that was difficult to clean.
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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:
Food Service General-
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Violation:
Loose and excessive sealant was noted on the non-food contact surfaces of equipment throughout the food service areas, making cleaning difficult.
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Recommendation:
Remove the loose and excessive sealant and replace, as necessary.
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Item No.:
26
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Site:
Galley-Deck 2 Garde Manger
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Violation:
The back plate of the slicer was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 2 Pastry
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Violation:
The technical compartment under the dipper well 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:
Food Service General-
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Violation:
Several of the technical compartments of undercounter refrigeration units were soiled and the pipe wrap and wires were slightly covered with mold.
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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:
Galley-Deck 2
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Violation:
The technical compartment of the broiler 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:
Buffet-P.O. Mess
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Violation:
The juice dispenser drip pan in the technical compartment 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:
Galley-
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Violation:
The area around the discharge of used oil in the fryer cabinets 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:
Other-Lido Dining Room Locker L.9.2.01 (FSD 09.2.61)
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Violation:
Food storage containers were stored on the deck.
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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.:
29
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Site:
Buffet-Deli Bar Starboard
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Violation:
The handwash station was posted out of order.
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Recommendation:
Repair the handwash station.
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Item No.:
33
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Site:
Bar-Explorations Cafe
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Violation:
The ceiling panels were covered with a suede-like material that was not easy to clean.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Pinnacle Bar
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Violation:
The deck juncture at the back bar counter was not coved, making cleaning difficult.
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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).
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Item No.:
33
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Site:
Food Service General-
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Violation:
The decks were difficult to clean due to worn, peeling or damaged materials. This was noted throughout the food service areas and in provisions.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The door frames, bulkheads near the doors and door profiles were damaged, making cleaning difficult. This was primarily noted in the provisions walk-in units, bakery walk-in unit and lido preparation area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The water lines and waste lines from the small undercounter warewash units draped the deck, 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.:
33
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Site:
Other-Upper and Lower Dining Rooms
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Violation:
Gaps were noted along the left and right bottom edges of the waiter stations near the deck juncture.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 3 Coffee Station
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Violation:
The deck drain under coffee units 3.04 and 3.03 was soiled.
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Recommendation:
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Item No.:
33
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Site:
Other-Lido Dining Room Locker L.9.2.01 (FSD 09.2.61)
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Violation:
This room was used to store dry food items, in use condiment bottles, food equipment, cleaning equipment and various other items. Two of the four bulkheads were constructed of exposed lagging material and the deckhead had exposed cables and wires, making cleaning difficult.
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Recommendation:
Remove the food items from this room. If this room is to be used to store food items, ensure that it is properly constructed.
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Item No.:
34
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Site:
Galley-Deck 2
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Violation:
The water fountain was out of order.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Pinnacle Grill
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Violation:
The waste line of the handwash sink along the preparation counter was leaking.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-
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Violation:
The water fountain foot pedal was not working properly.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Crew Dishwash
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Violation:
The water fountain was out of order.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Wok/Oriental Station
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Violation:
The water fountain was out of order.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Wok/Oriental Station
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Violation:
The light level in this area did not appear to be adequate.
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Recommendation:
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.
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Item No.:
37
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Site:
Galley-Deck 2 Hot Galley
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Violation:
There was condensate along the front edge of the hood above the kettles. The food items in the kettles were boiling and the lids were open.
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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.
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Item No.:
38
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Site:
Other-Lido Dining Room Locker L.9.2.01 (FSD 09.2.61)
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Violation:
Cleaning equipment such as brooms, mops and buckets were stored in this room with food and food containers.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The integrated pest management plan did not set a schedule for periodic night-time monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
41
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Site:
Children Area-
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Violation:
There were no disposable gloves in the children's toilet room/diaper changing area.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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