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Item No.:
*
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Site:
*General Comments-Deck 2 and 3 Main Galley - Pot Wash
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Violation:
This area is in the process of being renovated, but is much improved so far with regard to the arrangement and size to accomodate soiled items.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The various Ecolab chemical dispensers located in pantries, lockers, galleys and other areas throughout the ship have potable water connections and manufacturer installed backflow prevention devices, but these devices are not on the ship's list of cross-connections and no inspection records are provided either.
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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-Deck 3 Glass Wash
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Violation:
There was steady leak at the backflow prevention device on the glasswash machine.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Deck 9 Spa - Hydro Pool
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Violation:
This spa pool was not posted with any type of safety sign warning of the risk to those who may have health conditions or who may be immunocompromised.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas and spa pools 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.:
16
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Site:
Other-Deck 7 Neptune Lounge
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Violation:
There were two individual small creamer pitchers of milk and half-and-half filled and sitting on the cold top buffet for passenger self-service. The pitchers were said to be on temperature control, and the internal temperatures were 47 and 48 F. Both were removed and discarded immediately. In the days following the inspection, the ship staff presented evidence to the VSP that potentially hazardous foods presented for passenger self-service in this lounge are managed on a time only as a public health control system.
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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.:
16
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Site:
Galley-Deck 2 Garde Manger
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Violation:
The temperature of the individual yogurt was measured at 52 F, the individual cream cheese was measured at 46 F, and the individual butter was measured at 46 F inside the walk-in refrigerator. The temperature of the walk-in refrigerator was measured at 38 F. These items were removed into the blast chiller.
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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.:
16
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Site:
Pantry-Windstar
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Violation:
The temperature of the bulk milk inside the dispenser was measured at 46 F. The internal thermometer read 48 F. The milk had been in the unit since 7:00 a.m. The milk was 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:
Galley-Deck 2 Bakery
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Violation:
There was an unlabeled working container of powdered sugar on the food counter.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Pinnacle Grill
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Violation:
The reach-in shelf storing condiments and other food items was wet. There was a container of olives that was leaking.
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Recommendation:
Remove leaking container of olives.
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Item No.:
20
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Site:
Galley-Deck 2 Bakery
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Violation:
The steam kettle was posted out of order for 4 months. According to staff, the spare parts were on order.
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Recommendation:
Repair the steam kettle or replace it.
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Item No.:
21
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The internal thermometer for the WMF machine was at 56 F. The temperature of the milk was measured at 40 F.
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Recommendation:
Ensure that ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 3 Waiter Station
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Violation:
There was exposed, bare wood along the door hinges at the waiter station, making cleaning difficult.
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Recommendation:
Repair the bare wood door sections so the surface is smooth, durable, non-absorbent and easy to clean.
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Item No.:
21
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Site:
Buffet-
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Violation:
There was an open seam along the juncture of the countertop and the side of the bain marie allowing condensate to form along the juncture.
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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.:
24
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Site:
Bar-Windstar
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Violation:
The sanitize bucket had a chlorine residual of 10 ppm. The bucket was emptied.
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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.:
28
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Site:
Other-Deck 7 Neptune Lounge - Pantry
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Violation:
The clean dish rack was installed to the immediate left of the sink and overhead pre-wash for rinsing soiled items. There was no splash guard installed on the side of the clean rack to prevent soiled spray from contaminating the items stored there.
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Recommendation:
Install a side panel on the clean rack to prevent dirty splash from the adjacent sink.
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Item No.:
33
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Site:
Buffet-Lido - Coffee Station Aft
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Violation:
The deckhead above the milk thermos at the self-service coffee counter was heavily soiled with dust debris.
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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 2 Saucier
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Violation:
The ventilation grates above the combination ovens were soiled.
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Recommendation:
Clean the ventilation grates.
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Item No.:
34
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Site:
Buffet-
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Violation:
There was a leak in the technical compartment of the bain marie.
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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:
Galley-Pinnacle Grill
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Violation:
There was an excessive amount of steam from the steam valve inside the technical compartment of the bain marie.
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Recommendation:
Repair the leaking steam valve.
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Item No.:
36
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Site:
Buffet-Lido - Bistro Section
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Violation:
The artificial light level along the pantry corridor between the port and starboard side panty doors was below the minimum 220 lux (20 foot candles).
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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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