|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa/Hair Salon
|
|
Violation:
The backflow prevention devices on the spray hoses for two pedicure foot baths were for non-continuous pressure. There was a valve on the nozzle of the spray hose. In addition, the backflow prevention devices for the pedicure foot baths were not listed on the cross connection control plan.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connecton Control Plan
|
|
Violation:
The backflow prevention devices on the three hairwash sinks were listed incorrectly on the cross connection control plan.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Anti-entrapment Drain Covers
|
|
Violation:
There was no documentation that the anti-entrapment drain covers on the whirlpool spas were anti-entrapment. According to the staff, new anti-entrapment drain covers had been ordered and will be installed during the May 2009 dry dock.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Time As A Public Health Control Plan
|
|
Violation:
The time as a public health control plan stated all foods on the buffet service line were on time control. However, per staff, the bulk milk dispensers were on temperature control. The time control plan did not list the set-up and discard times.
|
|
Recommendation:
Ensure that the written procedures for the time only as a public health control plan matches the procudures.
|
|
|
Item No.:
16
|
|
Site:
Galley-Bellbox
|
|
Violation:
This outlet was open for longer than 4 hours. There were discard labels on the food containers. However, there was no mention of discard labels on the time as a public health control plan.
|
|
Recommendation:
Ensure that the written procedures for the time only as a public health control plan matches the procedures.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Front Half Moon Buffet
|
|
Violation:
Passengers were observed reaching around the sneeze guards and taking pastries with tongs or their bare hands. Per staff, this section was closed.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar. Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Deli Slicers
|
|
Violation:
There was a hard sealant on the back plate of the deli slicers. It was undetermined if this sealant was approved for food contact surfaces.
|
|
Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Portside and Starboard Cereal Stations
|
|
Violation:
There was raw, exposed wood inside the technical space under the cereal stations.
|
|
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:
Buffet-Waffle Station
|
|
Violation:
There were rough edges around the drip pan housing chutes for the grills.
|
|
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:
Other-Pizzeria
|
|
Violation:
The slabs inside the pizza ovens were damaged.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Grill
|
|
Violation:
The top section of the drip pan housing for the flat grill was missing.
|
|
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:
Other-Waiter Stations At Pool Deck
|
|
Violation:
The waiter stations were not sealed to the deck or elevated on legs for cleaning purposes.
|
|
Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Other-Spa Cafe Beverage Station
|
|
Violation:
The inside of the cabinet was constructed of a raw, exposed wood.
|
|
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:
Buffet-Front Coffee Station
|
|
Violation:
The laminate around the technical compartment doors was peeling.
|
|
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:
Galley-Hot Galley
|
|
Violation:
The bottom panel on the flat grill was bent.
|
|
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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The external temperature gauge for the sanitize compartment of the three compartment sink read 145 F. The actual temperature of the sanitize water was 195 F.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including maintaining water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Spa Cafe
|
|
Violation:
The dishwash machine's data plate had one cycle time for the wash and one cycle time for the rinse. However, there were three settings (i.e. pots, dishes, and glasses) which the machine could use.
|
|
Recommendation:
For each setting, 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.:
22
|
|
Site:
Galley-Bellbox
|
|
Violation:
There was food debris inside the sanitize compartment of the three compartment sink.
|
|
Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Portside Warewash
|
|
Violation:
The plates were overlapping each other on the conveyor for the dishwash machine.
|
|
Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The soiled items were stacked up to the deckhead and overflowing into the hot galley and the soup station.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a soapy residue inside the potwash machine at the completion of the cycle.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Crew, Officer and Staff Messes and Deck 4 Coffee Station
|
|
Violation:
There was burnt food debris on the conveyors of all the toast machines.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that the food-contact surfaces of cooking equipment and pans are kept free of soil accumulations.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Portside and Starboard Cereal Stations
|
|
Violation:
The technical spaces were soiled.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Buffet-Port Coffee Station
|
|
Violation:
The drain pipe for the ice/water dispenser was heavily 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.:
29
|
|
Site:
Other-Garbage Room
|
|
Violation:
The handwash station was blocked by a pallet of garbage and a mop bucket.
|
|
Recommendation:
Ensure that handwashing facilities are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Waffle Station
|
|
Violation:
Food was cooked and served in this area. There was no handwash station in this area. The closest handwash station was in the adjacent pantry accessible through a closed door.
|
|
Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
|
|
|
Item No.:
30
|
|
Site:
Other-Garbage Room
|
|
Violation:
There was no "Wash Hands Often" sign at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the employees understand is posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Technical Compartments
|
|
Violation:
There were holes around the bulkhead pipe penetrations inside the technical compartments.
|
|
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-Hot Galley
|
|
Violation:
The bottom of the bulkhead corner next to the combination oven was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The grout around the deck pipe penetration at the potwash machine was missing.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck grout was recessed or missing at the food preparation areas especially along the deck/bulkhead junctures.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Waffle Station
|
|
Violation:
The deckhead construction was of panels with hundreds of small pinholes throughout, making cleaning difficult.
|
|
Recommendation:
Replace the panels with smooth panels. 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-Waffle Station
|
|
Violation:
The bulkhead columns were damaged and there was a gap at the top of the columns and the deckhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Starboard Line #4
|
|
Violation:
The entrance door to the dishwash area was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There was no coving at the deck/bulkhead junctures at the crew buffets, behind the combination oven in the Specialty galley and the Spa Cafe beverage station.
|
|
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).
|
|
|
Item No.:
36
|
|
Site:
Other-Pizzeria
|
|
Violation:
The lights were not working properly.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Front Coffee Station
|
|
Violation:
There was an insufficient amount of light behind the equipment for cleaning purposes.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was an insufficient amount of light at the buffet station and at the handwash station.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Warewash
|
|
Violation:
There was an excessive amount of steam at the clean landing of the dishwash machine.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was an excessive amount of condensation collecting on the deckhead above the combination oven.
|
|
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.:
38
|
|
Site:
Pantry-Ocean View Cafe
|
|
Violation:
There was no label on the cleaning locker.
|
|
Recommendation:
Ensure that the cleaning locker is labeled.
|
|
|
Item No.:
38
|
|
Site:
Galley-Grill
|
|
Violation:
The dishwash machine has never been used.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Bakery
|
|
Violation:
The undercounter dishwash machine was not in use.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Bellbox
|
|
Violation:
The undercounter dishwash machine was not in use.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Fan Room 680
|
|
Violation:
The air separators and the adjacent compartment in air handling unit AW 608 were heavily soiled.
|
|
Recommendation:
Ensure that air handling units are kept clean.
|
|