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Item No.:
08
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Site:
Potable Water-Crew Mess
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Violation:
The potable water line supplying the ice machine/dispenser was not fitted with a backflow prevention device.
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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
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Site:
Potable Water-Potable Water Tanks
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Violation:
In January 2009, 2 potable water tanks (2P and 2S) were coated with Phenguard 940 paint. This paint was not approved for use in potable water tanks.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
Per staff, the whirlpools were not drained daily.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
10
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Site:
Recreational Water Facilities-Fun Zone and Lotus Pools
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Violation:
The floatation device was not in a prominent location.
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Recommendation:
Ensure that an easy-access shepherd's hook and 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal Accident Logs
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Violation:
The free residual halogen levels and contact times during disinfection were not recorded.
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Recommendation:
Ensure that a written or electronic record is made of all fecal accidents. Ensure that the record includes the pool name, date and time of incident, response steps taken, the free residual halogen level achieved following cleaning, and the contact time.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The shock halogenation contact time was not recorded on the whirlpool logs.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
15
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Site:
Food Service General-Recreationally Caught Fish Variance
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Violation:
The staff was using a revised HACCP document that was different from the approved variance. The documentation of critical control point and procedures for fish that was not commercially caught did not include cooking times and temperatures of said fish. Per the ship's staff, there will be fishing parties during the 2009 Alaska season.
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Recommendation:
Ensure the staff uses the form from the approved variance.
Ensure this form documents each critical control point including cooking times and temperatures.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
There was no documentation of the cooling for the pans of cut melons and fruit salad with cut melons that were in the walk-in refrigeration unit.
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Recommendation:
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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Item No.:
18
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Site:
Preparation Room-Fish
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Violation:
Pans of raw fish were stored over a pan of cooked seafood in the walk-in refrigeration unit. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-
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Violation:
The sides of the top and bottom tiers of the buffet lines were not shielded. Individuals lined up within one meter of food on display.
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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.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The sealant used on the back plate of the slicers had edges that were loose and peeling.
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Recommendation:
Remove or replace the sealant.
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Item No.:
21
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Site:
Buffet-Beverage Station 5
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Violation:
There was an opening to an inaccessible void space in the compartment under the cup holder
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were a few areas where the pipe wrap for the hot line steam lines was made of a rough mesh material that was not easy to clean. Additionally, there were frayed areas along the pipe wrap.
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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.
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Item No.:
27
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Site:
Bar-Mermaid's Bar
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Violation:
The electrical cord inside the technical compartment for refrigeration unit #6 was dusty.
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Recommendation:
Clean the electrical cord.
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Item No.:
33
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Site:
Buffet-
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Violation:
The deck/bulkhead juncture was not coved at the end of the service side of the buffet line.
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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-
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Violation:
The grout was recessed and worn in front of the fryers.
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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:
Other-International Dining Room
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Violation:
The deck/waiter station junctures for the waiter stations near the entrance and exit to the galley were not coved.
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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.:
34
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Site:
Galley-Santa Fe Hot Line Starboard
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Violation:
The water fountain was out of order.
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Recommendation:
Repair the water fountain.
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Item No.:
37
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Site:
Galley-Deck 5 Potwash
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Violation:
There was an excessive amount of hot humid air escaping the area under the front door of the potwash machine. This air was not adequately removed by the hood and condensate was dripping from the edges of the hood on to the deck and the clean landing of the potwash machine. The final rinse temperature for this machine was tested at 183.9F.
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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:
Preparation Room-
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Violation:
The mop was stored in the bucket and not hung to dry in the store room.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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