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Item No.:
08
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Site:
Potable Water-
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Violation:
The potwash, glasswash and dishwash machines were not listed in the cross-connection control program.
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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. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Galley-Sabitini
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Violation:
There were non-continuous pressure backflow prevention devices on the potable water lines supplying the coffee machines. This was corrected.
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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:
Buffet-Beverage Station
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Violation:
The vent for the backflow prevention device for the juice machine was covered with insulation. This was corrected.
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Recommendation:
Ensure that the vents on backflow prevention devices are not covered.
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Item No.:
10
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Site:
Recreational Water Facilities-Lotus Pool
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Violation:
The shepherd's hook was stored in the pool boy's storage room. The hook was placed near the pool.
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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:
DO NOT USE (whirlpool/spa)-Deck 14 Port Whirlpool
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Violation:
One of the anti-entrapment suction drain covers was missing. The whirlpool was netted but filled with water.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-General
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Violation:
The whirlpool spa water has not been drained daily since the vessel began the Alaska season. The cruise line has submitted a variance request for this issue.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
15
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Site:
Food Service General-
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Violation:
The vessel was granted a variance from the requirement to provide only fish that was commercially caught/raised/harvested. The form that was approved in 2001 for the original variance submission has been changed. This new form has not been approved by the Vessel Sanitation Program. The new form required passengers, and not the fishing boat operator, to sign for the cold holding facilities on the fishing boat.
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Recommendation:
Fish and Molluscan Shellfish Sources: (1) Fish that are received for service shall be commercially and legally caught or harvested or otherwise approved for service by the VSP. (2) Molluscan shellfish that are recreationally caught may not be received for service. (3) Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish or equivalent standards; and received in interstate commerce shall be from sources that are listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
Per staff, pasta and potatoes were cooked, cooled on ice and then place inside the blast chiller to complete cooling. There was no record of the cooling on ice.
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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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Item No.:
19
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Site:
Bar-La Patisserie Bar
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Violation:
There was a tray of pastries with a removable lid for passenger self-service. The tray was not placed under a sneeze guard.
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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.:
19
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Site:
Buffet-Portside and Starboard Service Lines
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Violation:
The tongs for the toaster stations were not located under a sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
20
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Site:
Food Service General-Slicers
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Violation:
The vessel used Dow Corning 732 and 3M DP-110 sealants on the food contact surfaces of the slicer. It could not be verified that these sealants were approved for use on food contact surfaces.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for said use.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners inside the ovens.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The right, front corner of the cook top at the sauce section was warped.
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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.:
21
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Site:
Buffet-Portside and Starboard Beverage Stations
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Violation:
There was raw, exposed wood inside the beverage stations.
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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.:
21
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Site:
Buffet-Portside Hot Service Line
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Violation:
There was missing sealant around the edges of the cabin station.
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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.:
21
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Site:
Buffet-Starboard Hot Service Line
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Violation:
The bottom corner of the counter was damaged at the omelet station.
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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:
Buffet-Portside Entrance Beverage Station
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Violation:
The technical cabinet doors were damaged.
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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-Fryer
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Violation:
The wire mesh on the fryer basket was torn.
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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:
Buffet-Portside Hot Service Line
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Violation:
There was food debris inside the edges of the cabin station.
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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.:
29
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Site:
Galley-
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Violation:
The temperature of the water at the handwash sink near the entrance of the warewash area was 85 F. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Other-Pizzeria
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Violation:
There was no coving along the deck/bulkhead juncture to the left of the entrance door.
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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:
There was recessed and missing deck grout and cracked deck tiles in the food preparation areas.
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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-Starboard Buffet Exit
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Violation:
The metal deck covers below the sliding glass doors were missing. This resulted in an area on the deck that was 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:
Buffet-Starboard Buffet Exit
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Violation:
There was food and water inside the area where the missing deck covers should be placed under the sliding glass doors.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 Soup Station
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Violation:
There was recessed and missing deck grout and broken deck tiles.
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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-Deck 6 Coffee Station
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Violation:
There was an opening around the bulkhead pipe penetration inside the technical compartment.
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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.:
36
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Site:
Other-Sabitini Service
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Violation:
There was an insufficient amount of light at the handwash station.
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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.
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Item No.:
37
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Site:
Galley-Deck 6 Warewash
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Violation:
There was an excessive amount of condensate on the deckhead above the soiled landing of the dishwash machine.
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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.:
37
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Site:
Galley-Warewash
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Violation:
There was an excessive amount of condensate on the deckhead above the soiled landing of the dishwash machine and on the deckhead ventilation cover.
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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.:
41
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Site:
Children Area-
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Violation:
A sign instructing providers to wash their hands and the children's hands after assisting them with the toilet was not provided in the toilet room
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Recommendation:
Ensure that signs are posted in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children using the toilet.
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