|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The potable water line before the reduced pressure assembly for the hi-fog system was not painted or striped blue.
|
|
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:
In the cross-connection control program, the backflow prevention devices on the hair wash stations were listed as Oras, but Watts N9 devices were installed on the potable water lines.
|
|
Recommendation:
Ensure the cross-connection control program listing of backflow prevention devices match what is installed at each location.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
There was no line on the flotation device at the passenger swimming pool.
|
|
Recommendation:
Ensure that an approved floatation device with a length of line 1/2 the pool width or 16 m (50 feet) is provided at a prominent location near each public swimming pool.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
The cabin mates of crew members ill with gastrointestinal illness were interviewed for the same amount of time as the ill crew member was isolated. A non-food workers was isolated for 24 hours and her cabin mate was only interviewed initially and at 24 hours.
|
|
Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Vegetable Cold Room
|
|
Violation:
A few lemons were found very moldy in the vegetable cold room.
|
|
Recommendation:
Ensure that spoiled items are removed from storage.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bakery
|
|
Violation:
An ice scoop was stored on the top of wrapped food located in the walk-in freezer.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
The top interior plastic cover for the microwave was loose, making cleaning difficult.
|
|
Recommendation:
Re-attach the interior plastic cover inside the microwave.
|
|
|
Item No.:
20
|
|
Site:
Galley-Butcher
|
|
Violation:
One cutting board was found pitted and scored, making cleaning difficult.
|
|
Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
One cutting board was noted pitted and scored, making cleaning difficult.
|
|
Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Signature Galley
|
|
Violation:
The top interior plastic cover of the microwave was loose, making cleaning difficult.
|
|
Recommendation:
Re-attach the interior plastic cover inside the microwave.
|
|
|
Item No.:
21
|
|
Site:
Galley-Clean Storage Area
|
|
Violation:
The rubberized coating on a few waiter trays was in poor condition, making cleaning difficult.
|
|
Recommendation:
Replace the damaged waiter trays.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
Excessive sealant was noted on the front of the tilting pan, making cleaning difficult.
|
|
Recommendation:
Remove the excess sealant.
|
|
|
Item No.:
27
|
|
Site:
Bar-Horizon
|
|
Violation:
The back bottom juncture of the technical cabinet 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.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck/bulkhead juncture location at the front of the show galley was soiled.
|
|
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-
|
|
Violation:
A small hole was noted in the bottom of a stainless steel bulkhead panel next to the handwash station between the bakery and the hot galley.
|
|
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:
Galley-
|
|
Violation:
Loose sealant was noted on the right hand side of the column for the tilting pan where it meets the stainless steel bulkhead. This made cleaning difficult.
|
|
Recommendation:
Remove the loose sealant, and replace as necessary.
|
|