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Item No.:
08
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Site:
Potable Water-Whirlpool Mechanical Rooms
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Violation:
The water pipes after the reduced pressure backflow prevention device were striped blue. This was noted in the room for whirlpools 5 & 6 and the room for whirlpools 3 & 4.
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Recommendation:
Remove the blue striping on the water piping after the reduced pressure backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Whirlpools 3 & 4 Mechanical Room
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Violation:
The small diameter potable water pipes that were not protected by the backflow prevention device were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Buffet-Beverage Station #2
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Violation:
There was a leak noted at the backflow prevention device for the juice machine.
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Recommendation:
Repair or replace the backflow prevention device.
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Item No.:
08
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Site:
Buffet-Beverage Station #5
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Violation:
There was no backflow prevention device on the potable water line supplying the juice machine.
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Recommendation:
Install a continuous pressure bacfklow prevention device on the potable water line to the juice machine.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Solarium Pool
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Violation:
The solarium pool meets the definition of a spa pool and staff members stated that it was a spa pool. The halogen readings were not recorded hourly.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required. Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Kids Pools
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Violation:
Because one of the connected pools has a blower/bubbler system, the kids pools meet the definition of spa pools. The halogen testing were not recorded hourly.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required. Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation. Remove the bubbler system from the kids pool so that is no longer considered a spa pool.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Roman Spa
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Violation:
The Roman Spa meets the definition of a spa pool and staff stated that it was a spa pool. Superchlorination of the Roman Spa was only conducted every-other day when the spa was dumped and refilled. The spa was filled with potable water.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required. Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
11
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Site:
Medical-
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Violation:
There was no documentation of the 48-hour interview of asymptomatic contacts and cabin mates of crew members ill with gastrointestinal illness. The cabin mates/contacts were isolated for 24 hours and interviewed initially and following isolation.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Maintain written documentation of these interviews.
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Item No.:
16
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Site:
Other-Deck 5 Cafe Promenade - Coffee Counter
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Violation:
Staff stated that milk and creamer pitchers, managed under time only as a public health control, were removed and washed at the 4 hour discard time. There were no spare pitchers in the clean storage area of the pantry. The pitchers would need to be washed, rinsed, sanitized and air-dried before refilling with new milk or cream. This would be difficult without spare pitchers.
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Recommendation:
Obtain additional pitchers for use at the coffee counter to ensure only pitchers that are washed, rinsed, sanitized and air dried are used for milk and cream.
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Item No.:
18
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Site:
Galley-Crew Galley - Walk-in Refrigerator
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Violation:
There was a bin of raw link sausage stored directly beside a bin of raw strip bacon and above bins of raw fish fillets in the walk-in refrigerator.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
20
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Site:
Preparation Room-Provisions - Meat Preparation
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Violation:
The two red (meat) cutting boards had chipped and scored surfaces which require repair.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Staff Mess Buffet
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Violation:
A large, coin operated can soda machine was installed in the buffet area on legs only 1 inch from the deck, making cleaning difficult. The deck below was heavily soiled with food debris, dirt debris, and spilled liquid residue.
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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.
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Item No.:
21
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Site:
Galley-Deck 3 Main Galley - Soup Station
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Violation:
The deep fryer had been out of order for over 6 months. Staff stated this unit was not needed.
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Recommendation:
Remove or repair the deep fat fryer.
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Item No.:
21
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Site:
Other-Staff Mess - Dry Storage Counter
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Violation:
The lower wood profile panel for the dry storage counter cabinet base was loose and falling away from the cabinet, making cleaning difficult.
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Recommendation:
Repair the lower wood profile panel.
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Item No.:
21
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Site:
Bar-Bars - General
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Violation:
There was a very large hole in the back panel of each of the undercounter technical compartments where soda guns are or were installed in the front bars. These openings allow access to the entire hollow section of the interior bar counters and allow for pest harborage.
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Recommendation:
Ensure that the openings in the technical compartments are covered and sealed.
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Item No.:
21
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Site:
Bar-Sky Bar
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Violation:
There was an opening around the multi-flow hose in the side of the technical compartment under the speed rail nearest the entrance to the bar.
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Recommendation:
Seal the opening around the multi-flow hose.
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Item No.:
21
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Site:
Buffet-Starboard Ice Cream Station
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Violation:
There were holes noted inside the storage cabinet next to the soft serve ice cream machine, making cleaning difficult.
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Recommendation:
Seal the holes in the storage cabinet.
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Item No.:
21
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Site:
Buffet-Island #2 and #3
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Violation:
The plastic coverings for the thermometer gauges for the heating units were missing, making cleaning difficult.
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Recommendation:
Replace the covers on the thermometer gauges.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The wash temperature gauge on the dish wash machine indicated 150° F. The data plate stated the wash temperature to be maintained at a minimum of 160° F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 3, 4, and 5 Galleys - Potwash
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Violation:
In each of the three potwash areas the installed potwash machine was out of order. In answer to questions about the problem, staff stated the machines were in disrepair from two days prior to early this morning. In each case, there was also a large amount of soiled pots and pans from the morning service which were not substantially reduced before the lunch meal service began.
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Recommendation:
Repair the potwash machines.
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Item No.:
22
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Site:
Galley-Deck 3 Main Galley - Potwash
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Violation:
There was an excessive amount of dirty pots and pans stacked to a point near the deckhead on the dirty landing table. There were a number of extra racks and stands filled with dirty pans stacked and extending into the small corridor outside of the potwash area. The large potwash machine was out of order. This area lacked sufficient space for staging soiled items.
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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.
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Item No.:
23
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Site:
Galley-Pot Wash
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Violation:
There was food debris noted in the sanitize compartment of the 3 compartment sink.
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Recommendation:
Ensure that all food debris has been removed from plates and utensils before placing them in the sanitizing compartment.
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Item No.:
27
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Site:
Bar-Sky Bar
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Violation:
The technical compartments under the speed rails were soiled along the back edge.
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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:
Other-Deck 5 Cafe Promenade - Coffee Counter
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Violation:
The top exterior surfaces of the two coffee machines were soiled with accumulated dust and 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.:
30
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Site:
Buffet-Service Bar
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Violation:
There was no "wash hands often" sign at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Staff Mess Buffet
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Violation:
A large, coin operated can soda machine was installed in the buffet area on legs only 1 inch from the deck, making cleaning difficult. The deck below was heavily soiled with food debris, dirt debris, and spilled liquid residue.
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Recommendation:
Raise the soda machine to at least 6 inches above the deck to allow for cleaning. 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:
Other-Staff Mess - Dry Storage Counter
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Violation:
The deck juncture with the dry storage counter lower cabinet base was not coved, making cleaning difficult.
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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:
Other-Deck 5 Cafe Promenade - Coffee Counter
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Violation:
The deck/cabinet juncture at the coffee counter was not coved, making cleaning difficult. Dirt debris was noted at the deck/cabinet seam.
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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). 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:
Other-Deck 5 Cafe Promenade - Front Service Counter
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Violation:
There was accumulated dust debris along the deckhead awning and the bracing pieces, which were directly above the service counter.
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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:
Buffet-Island #2
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Violation:
There was a missing tile along the bulkhead under the control cabinet, making cleaning difficult.
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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-Buffet Islands
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Violation:
There was no coving along a few of the deck/counter junctures, making cleaning difficult.
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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:
Pantry-Deck 2 Ice Pantry
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Violation:
There was a sticky residue noted on the bulkhead near the handwash station, making cleaning difficult.
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Recommendation:
Remove the sticky residue.
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Item No.:
33
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Site:
Pantry-Casino Pantry
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Violation:
There were damaged deck tiles, making cleaning difficult.
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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.:
34
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Site:
Buffet-Beverage Station #4
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Violation:
There was a leak noted at the self-service ice machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Weekend Warrior Bar and Pantry
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Violation:
There was a slow water drip from the deckhead panel directly above the bar pass through counter to pantry 5751.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Island Grill Line 2
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Violation:
The overhead light above the grill station was not working, resulting in low light levels.
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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-
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Violation:
There was excessive condensation noted on the deckhead above the tilting pans.
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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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