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Item No.:
06
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Site:
Potable Water-Far Points Charts
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Violation:
There were several days where the daily manual comparison test was not recorded on the charts.
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Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The air gaps were not listed on the cross connection control program list.
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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.:
10
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Site:
Recreational Water Facilities-Hydropool
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Violation:
The standard safety precaution sign did not have a warning against use by susceptible people, such as those who are immunocompromised.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
11
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Site:
Medical-
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Violation:
Verbal interviews with asymptomatic cabin mates of crew members with gastroinestinal illness were being conducted only 24 hours after the onset of the ill crew member's symptoms.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Pantry-Coffee Pantry - Deck 5 Dining Room
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Violation:
The buttermilk and other milk products were found at 47F and the backup bulk milk was at 44F in the reach-in cooler. All potentially hazardous food products were discarded.
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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.:
19
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Site:
Provisions-Dry Stores
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Violation:
The handle of the food scoop was observed in the food in a small food storage bin.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Pantry-Pool Bar
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Violation:
Food products were stored on a wet shelf inside the reach-in refrigeration unit.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Pantry-Fruit Pantry
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Violation:
Water was observed dripping onto cartons of unopened mixed drinks inside the reach-in refrigerator. These cartons were also observed stored on top of a wet shelf.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Bar-Seaside Cafe
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Violation:
There were exposed wooden shelves inside the cabinets, making cleaning difficult.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The maximum surface sanitizing temperature measured on the large trolley type potwash was 150F by both a maximum registering thermometer and a paper thermometer on two different trials. This process followed a wash - rinse - sanitize procedure that was operating properly. A faulty solenoid valve was repaired. The unit was retested and found to be operating with a surface temperature of 175F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
25
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Site:
Preparation Room-
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Violation:
The wiping cloth storage solution was less than 50 PPM free residual chlorine in one bucket. This was corrected on site.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Pantry-Coffee Pantry - Deck 5 Dining Room
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Violation:
Heavy soil was noted on the previously cleaned nozzle gaskets of two large stainless steel beverage dispensers.
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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.:
26
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Site:
Pantry-Seaside Cafe
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Violation:
There were many previously cleaned glasses that were soiled and stored inside a cabinet.
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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:
Galley-Specialty Galley - Ocean Liners
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Violation:
Old food soil was found on the interior of the previously cleaned small combination oven.
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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.:
27
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Site:
Preparation Room-
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Violation:
The drain hose in the salad ingredient dryer (spinner) was soiled with old food debris.
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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:
Bar-Cova Cafe
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Violation:
There was a hole noted in the bulkhead next to the register.
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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.:
37
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Site:
Galley-Hot Line
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Violation:
Condensate was observed dripping onto the closed kettles from the deckhead. The exhaust hood fan was not working and the situation was improved when it was turned on.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-Deck 10 Forward Changing Rooms
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Violation:
Persons exiting the changing rooms were required to handle the door with their bare hands. The changing rooms were also toilet rooms.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan stated "frequently touched areas" were to be disinfected 4 times a day during code red. However, staff stated that frequently touched areas were disinfected every 1/2 hour which would have been in compliance with the guidelines. This was not stated in the plan.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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