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Item No.:
08
|
|
Site:
Potable Water-Deck 9 - Chemical Store (housekeeping)
|
|
Violation:
The deck 9 chemical store has connections with a variety of chemicals to the potable water supply in this room. The room and the backflow prevention devices used were not on the list of preventers and no inspection was recorded.
|
|
Recommendation:
Include this room and all backflow prevention devices therein on the cross-connection control program listing. Ensure that these devices are inspected.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Trolley Wash
|
|
Violation:
There was a non-continuous pressure backflow prevention device installed on potable water lines that supplied hoses fitted with spray guns.
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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.:
08
|
|
Site:
Potable Water-
|
|
Violation:
There was a non-continuous pressure-type backflow prevention device installed on the potable water line supplying the ice machine in the officer's mess.
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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.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas - Suction Covers
|
|
Violation:
All the whirlpool spas have two spa tub installed suction covers installed for the circulation system. The covers do not meet anti-entrapment standards.
|
|
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.:
16
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|
Site:
Food Service General-Bell Box, Restaurants, and Lido - Consumer Advisory
|
|
Violation:
There were eggs served to order and fish in raw and undercooked states in various restaurants and buffet areas throughout the ship, but there is no consumer advisory written to advise consumers of their increased health risk when eating these undercooked or raw foods.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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|
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Item No.:
16
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|
Site:
Pantry-Bell Box Room Service Pantry - Deck 8
|
|
Violation:
The posted time as a public health control plan lists the service period for hot foods as 24 hours, but staff stated that they use time control only for 4 hours (7am to 11am) during breakfast daily. The cold time plan gave a breakfast only service period of 7 am to 11 am, but staff stated that there are cheese and fruit plates (including cut melons) prepared and served on a 24 hour basis from the upright, two door, pass-thru refrigerator #156. There was no label for time control on the refrigerator and no mention of the unit as time control in the plan. Cold storage refrigerators were on temperature control according to the cold food time control plan.
|
|
Recommendation:
Ensure that the time as a public health control plan accurately reflects the outlets operations.
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|
|
Item No.:
16
|
|
Site:
Buffet-Lido
|
|
Violation:
The 7-day discard labels were left on containers of foods that were placed in refrigeration units that were designated for time control. The units were 165, 166 and the cold trolley used to store pastries.
|
|
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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|
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Item No.:
16
|
|
Site:
Food Service General-
|
|
Violation:
The time control plans for the grill and the specialty galley did not reflect the flow of foods in this area. Additionally, the grill's time control plan did not require the use of discard labels for this station that was open for 6 hours. Discard labels were observed on the pans of cold foods only.
|
|
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.:
17
|
|
Site:
Preparation Room-
|
|
Violation:
There was no documentation of the cooling for prepared salads such as rice salad, potato salad, pasta salad, green bean salad, fruit salad with cut melon and others. This was noted on the last inspection for the pasta and fruit salad.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
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Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
Side shields were installed in the staff and crew mess rooms but they did not extend low enough to adequately protect the foods on display.
|
|
Recommendation:
Extend the side sneeze shields to adequately protect the displayed foods.
|
|
|
Item No.:
19
|
|
Site:
Galley-The Grill
|
|
Violation:
A side shield was not provided where food was placed on the buffet within one meter of where passengers line up for service.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 10 Deli
|
|
Violation:
Side shields were not provided where foods were placed on the buffet and within one meter of where passengers line up.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
21
|
|
Site:
Buffet-
|
|
Violation:
Small stones were mixed with ice at the cold buffet stations. The process to clean these stones was time consuming and difficult for the staff.
|
|
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-Ice Cream Station Port
|
|
Violation:
The plastic panel over the ice cream wells was cracked, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-The Grill
|
|
Violation:
The grill drip pan housing had gaps and was narrow, making cleaning difficult. This was noted on the last inspection.
|
|
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:
Provisions-Liquor Stores
|
|
Violation:
Sheets of cardboard and pressed paper panels were used on the deck stands. These sheets and panels were absorbent and damaged.
|
|
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:
Pantry-Bell Box Room Service Pantry - Deck 8
|
|
Violation:
The right side countertop model juice dispenser was posted out of order. According to staff this unit has been out of order since October 2008.
|
|
Recommendation:
Repair, replace or remove the juice dispenser.
|
|
|
Item No.:
21
|
|
Site:
Bar-Constellation Bar
|
|
Violation:
There was a large open void present in the starboard side undercounter technical compartment (below the speed rail) where the soda tube bundle penetrated the rear panel.
|
|
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:
Pantry-Theater and Constellation Bar Pantries
|
|
Violation:
There were gaps present around pipes penetrating the rear undercounter technical compartments and large voids in those same panels where soda tube bundles penetrated in both bar pantries.
|
|
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:
Preparation Room-
|
|
Violation:
The right handle was broken off on the cabinet to the left of the cleaning locker. The area along the break was very rough, making cleaning difficult.
|
|
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 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.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 5 Dining Room Coffee Station
|
|
Violation:
The bulk milk dispenser labels were peeling, making 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-Dishwash
|
|
Violation:
Tape was used along the sides of the control panel for the dishwash unit, 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The curtain at the soiled end of the machine was too short. Water was splashing out of the machine and on to the crew member loading the machine.
|
|
Recommendation:
Install a longer curtain.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
There was no data plate on the potwash machine.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
27
|
|
Site:
Galley-The Grill
|
|
Violation:
The grill drip pan housing was soiled with grease. This was noted on the last inspection.
|
|
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-The Grill
|
|
Violation:
The frame along the bottom of the oven door 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:
Other-Speciality Galley
|
|
Violation:
The technical compartment under the dipper well 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:
Preparation Room-
|
|
Violation:
The sanitize bucket was soiled/stained. The water appeared dirty due to the bucket's condition.
|
|
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-
|
|
Violation:
The technical space of the juice dispensers were soiled. These were the older style units. The company technician was on the vessel.
|
|
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:
Provisions-Liquor Stores
|
|
Violation:
The cardboard sheets and pressed paper panels used on the deck stands were soiled/stained.
|
|
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:
Buffet-Officer's Mess
|
|
Violation:
Clean serving utensils were not stored covered or inverted.
|
|
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:
Galley-Dishwash
|
|
Violation:
Clean plates were not stored covered or inverted.
|
|
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.:
29
|
|
Site:
Pantry-Cabin Service Pantry - Deck 3 Midships Port
|
|
Violation:
The handwash station was blocked by 3 waste bins and two filled buckets on the deck in front. The pantry was in active use at the time of the inspection.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Potwash
|
|
Violation:
A "wash hands often" sign was not posted over the handwash sink.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Galley-Ladies Toilet Room
|
|
Violation:
The door was not self-closing.
|
|
Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Galley-Dishwash
|
|
Violation:
The stem to operate the right handwash station was missing at the soiled drop-off area.
|
|
Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Line 2
|
|
Violation:
There was an excessive amount of water on the deck and it was not clear where the water was from.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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:
Buffet-Lido Line 4
|
|
Violation:
The laminate surfaces of the partial swing door to this line were damaged, making cleaning difficult.
|
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Line 4
|
|
Violation:
The yellow decorative panel on the door to the galley was damaged, making cleaning difficult.
|
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Deli
|
|
Violation:
There was water on the deck at the bottom sides of the shutter door tracks. This was noted on the last inspection.
|
|
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:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The deck drain under the ice machine was coated with slime. This was noted on the last inspection.
|
|
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:
Food Service General-
|
|
Violation:
There was a number of areas where the grout was cracked, recessed or damaged, 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:
Galley-Potwash
|
|
Violation:
The grout was damaged in this area and water was under the deck tiles along the entire front of the trolley wash units.
|
|
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-Corridor
|
|
Violation:
The deck was heavily soiled around the inside area of the bumper rail supports.
|
|
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:
Preparation Room-
|
|
Violation:
There was a large opening in the bulkhead to the right of the food waste system.
|
|
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-
|
|
Violation:
The vinyl deck tiles were loose and the cove base was damaged under the ice dispenser at the end of the buffet line.
|
|
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-Beverage Station
|
|
Violation:
The deck was heavily soiled behind the deck drain for the coffee machine
|
|
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:
Buffet-
|
|
Violation:
The grout between the deck tiles was damaged or cracked, 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:
Galley-Potwash
|
|
Violation:
The bulkhead was soiled behind the food waste system.
|
|
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:
Buffet-Indonesian
|
|
Violation:
The vinyl deck tiles were loose under the buffet. The deck/bulkhead juncture was not coved.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Other-Main Passenger Dining Rooms
|
|
Violation:
The light levels were inadequate at the aft waiter stations.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was a heavy accumulation of condensate on the deckhead on the soiled end.
|
|
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.:
40
|
|
Site:
Pantry-Pool and Oceanview Bar Pantries
|
|
Violation:
The pantry door was pinned open to the outside during service, allowing free access to the clean glassware and other food-contact surfaces.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
|
|