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Item No.:
08
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Site:
Potable Water-Clothes Washing Machines - General
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Violation:
The brass model Watts N9CD dual check backflow preventers installed on all the individual clothes washing machines in various small launderettes and areas around the ship are designed for non-continuous pressure applications. The installation on washing machines is continuous pressure.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Notapul
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Violation:
The latest submission of the variance for the pool restricted to children in diapers (March 2008) was not onboard. This version II variance submission was specific to both equipment installation and functioning of this equipment. In some cases the equipment described in the March version was not installed, such as a collecting tank of 100 gallon volume. The installation remained as the original variance described, which was a 60 gallon collecting tank. There was also an unclear area regarding the systems automatic response in cases of free chlorine residuals out of range, in that the version II suggests the system automatically corrects this condition, yet staff follow the 2006 version and manually check the halogen residual following alarm and calibrate the system. This is done several times a day. Lastly, the March revision II variance should be incorporated into one full document to eliminate the confusion about the equipment and how the operation is managed onboard.
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Recommendation:
Maintain the most current version of the variance on the vessel.
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Item No.:
11
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Site:
Medical-Immediate Contacts
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Violation:
There was no specific evaluation made of immediate contacts of crew members with reportable gastrointestinal illness symptoms. The ill crew member's cabin mate was evaluated and isolated. There was also no record made that asymptomatic cabin mates or immediate contacts of ill crew were given handwashing and hygiene facts.
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Recommendation:
Ensure that asymptomatic cabin mates or immediate contacts of symptomatic crew member(s) have restricted exposure to symptomatic crew members. Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
15
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Site:
Bar-Signals Bar
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Violation:
There was a dead fruit fly floating in the bottom of a bottle of coconut rum on the back bar counter. The bottle was immediately discarded.
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Recommendation:
Ensure that food is safe and unadulterated.
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Item No.:
16
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Site:
Buffet-Topsider - Starboard Service Line
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Violation:
Two trays of salami were measured at 0900 and found to be at 43.5F in the under counter refrigeration unit. The trays had been prepared the night before in the main galley and held at temperature. The trays were brought to the service line and placed in the under counter unit a 0630. The temperature log recording for the trays was 39F. The trays were immediately removed and taken to the blast chiller.
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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:
Food Service General-Time Control Plan
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Violation:
The time control plan did not clearly identify all of the times of service and the preparation times exceeded the 4-hour limitation in some instances with no provision for identifying the food for discarding. For example, the current days hours of operation were listed as 0630 - 1000 and the preparation times were listed at 0545. Staff stated that the operational hours varied by port-of-call and other itinerary factors.
There was a central binder with the overall time control plan, however an outlet specific plan was not available in each outlet where time as a public health control was being utilized.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
20
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Site:
Buffet-Ice Machine Espresso #77
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Violation:
There was a large bolt with exposed threads in the ice/water contact area.
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Recommendation:
Ensure that "V" type threads are not used on food-contact surfaces.
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Item No.:
21
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Site:
Buffet-Topsider - Omelet Station
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Violation:
There was a hole in the top surface of the storage table behind the omelet station where a small cable penetrates.
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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:
Galley-Topsider
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Violation:
There was loose and missing soft sealant at the backsplash/bulkhead interface above the preparation table.
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Recommendation:
Remove the loose soft sealant and re-seal the seam.
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Item No.:
21
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Site:
Galley-Topsider
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Violation:
There was an open void around the grease drain pipe penetration into the technical space below the deep fryer.
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Recommendation:
Seal the void space.
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Item No.:
21
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Site:
Galley-Plutos
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Violation:
There was excessive soft sealant on the front access panel seams of the flat grill.
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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-Pinocchios Pizza
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Violation:
One of the pizza oven door seals was torn, exposing the wire mesh surface below.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-Pinocchios Pizza
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Violation:
There was a difficult to clean channel brace on the right side wall of the technical space below the front counter handsink.
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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.:
26
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Site:
Pantry-Deck Pantry #2 Forward
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Violation:
The interior of the ice cuber cover panel was soiled with mold residue. The top of the cuber panel and the underside of the drip tube above it were soiled with mold debris.
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Recommendation:
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:
Other-Pinocchios Pizza
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Violation:
There was a heavy accumulation of dirt, debris, and mold in the channel brace on the side wall of the technical space below the handsink.
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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.:
33
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Site:
Galley-Parrot Cay
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Violation:
The new deck material had some raised seams and pits that were retaining water, particularly around equipment.
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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:
Buffet-Service Line
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Violation:
The vinyl cove material was not installed smoothly. Some of the coving was not properly sealed creating voids at the deck interface.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Service Line
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Violation:
The bulkhead between the salad bar and toaster counter did not extend all the way to the deck, creating a gap.
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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:
Galley-Plutos
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Violation:
There were several cracked deck tiles and areas with recessed or missing grout.
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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-Plutos
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Violation:
There was an open gap around the hood cleaning drain pipe penetration through the bulkhead next to the flat grill counter.
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Recommendation:
Seal the gap.
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Item No.:
33
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Site:
Galley-Plutos
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Violation:
The two stainless steel splash panels behind the deep fryers were offset, creating a gap which was filled with sealant. In addition, there were two slotted fasteners used to secure the panels. The slotted fasteners were raised, exposing the V threads. These features made the surface rough and difficult 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:
Galley-Plutos
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Violation:
There was an open seam along the backsplash/bulkhead interface behind the flat grill. The stainless steel backsplash panel was loose.
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Recommendation:
Seal the open seam and secure the backsplash panel.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The deck surfaces were damaged in numerous food areas. In some areas the deck surface was pitted, rough, peeling at the edges, and otherwise damaged. This was primarily found in the Topsider dishwash, omelet station, and food corridor areas, Pinocchio's Pizza galley, Pluto Bar pantry, crew galley and the service side of the crew buffet.
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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-Topsider
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Violation:
The new deck surfacing had some open seams, was rough and was peeling in some areas around the scupper drains and at other stainless steel interfaces.
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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:
Provisions-Crew Galley Dry Stores
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Violation:
Numerous deck tiles were damaged and had recessed or missing grout.
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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:
Provisions-Vegetable Room #4
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Violation:
The two deckhead support columns were severely damaged near the deck, creating rough surfaces.
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Recommendation:
Install bumper guards to prevent hand cart and other equipment from damaging the columns. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Bar-Promenade Bar
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Violation:
There was a large gap present where a bundle of utility lines penetrated the back bar bulkhead behind the espresso/cappuccino machine.
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Recommendation:
Close the gap at the pipe penetration.
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Item No.:
33
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Site:
Provisions-Meat Storage Walk-in
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Violation:
There was loose and peeling soft sealant between the bulkhead panels.
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Recommendation:
Remove the loose soft sealant and maintain the surfaces for easy cleaning..
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Item No.:
36
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Site:
Buffet-Topsider - Omelet Station
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Violation:
The storage area behind the omelet station did not appear to be at least 110 Lux (10 foot candles) at a distance of 75 cm (30 inches) above the deck.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
There was an unused piece of equipment in this area. Staff were not sure of the equipment's purpose and stated that it was an original piece and has never been used.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Children Area-Children's Center
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Violation:
Some of the previously cleaned bins where clean toys were stored had debris inside.
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Recommendation:
Ensure that the toy storage bins are kept clean.
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