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Item No.:
08
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Site:
Potable Water-Provisions - Fish Preparation
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Violation:
The top portion of the atmospheric vacuum breaker on the threaded faucet beneath the handwash station was missing.
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Recommendation:
Repair or replace the damaged atmospheric vacuum breaker.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The Ecolab detergent dispensers were not included in the comprehensive cross-connection control program.
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Recommendation:
Include the Ecolab detergent dispensers in the comprehensive cross-connection control program.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Some of the devices noted during the inspection did not correlate with the devices listed on the comprehensive cross-connection control program. Some of the devices noted during the inspection were not listed in the comprehensive cross-connection control program. There was no documentation of inspections of devices that were not testable.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems. 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. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
All of the water lines in the whirpool/pool rooms were striped blue including drain lines and recirculation lines.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped 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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Hydropool
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Violation:
The two side metal suction fittings were not stamped and documentation was not available to indicate that they were anti-entrapment. One was connected to the recirculation system and the other was connected to the massage bubbling feature.
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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)-Hydropool
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Violation:
A shepherd's hook and floatation device were not available at this pool. The depth of this pool was 4 feet 5 inches.
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Recommendation:
Install a shepherd's hook and floatation device at this location.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Deck 9
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Violation:
A few of the original suction fittings had been replaced with bright white plastic fittings that did not have certification stamps. There was no documentation for these fittings. A hole was noted in the port whirpool suction fitting. A crack was noted in the main drain cover for the starboard whirlpool. This was corrected.
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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.:
15
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Site:
Galley-Main Galley - DK 2 - Dry Storage
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Violation:
Two large cans of Nacho Cheese Sauce were dented along the sides of the cans. These items were discarded during the inspection.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-The Wok
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Violation:
A pan of prepared chicken was tested at 108F and a pan of prepared pork was tested at 112F. These items were held in the plate warming cabinet under the service line. These foods had been in this unit for less than 1 hour.
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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:
Buffet-Ice Cream Station Starboard
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Violation:
A large pan of cantalope was tested at 50F and a large pan of fruit salad with cut melons was tested at 52F in refrigeration unit 9.14 A-B. The internal thermometer noted 54F while the integral thermometer noted 3.2C. Per the time control plan foods in back-up were held under temperature control. Additionally, the worker in this area indicated that these foods were on temperature control. The foods in this unit had been there for less than 1 hour.
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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.:
18
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Site:
Buffet-Hamburger Grill
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Violation:
Pans of raw chicken were stored over hot dogs and avocados in the reach-in refrigerator. The storage was rearranged during the inspection. Bratwurst was stored in the same pan with hot dogs in this unit. Per the chef the bratwurst was a raw animal product. This food was discarded.
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Recommendation:
Ensure raw chicken is stored below ready-to-eat products to prevent contamination.
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Item No.:
19
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Site:
Buffet-
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Violation:
Some of the foods on display were placed slightly forward of the sneeze guards.
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Recommendation:
Ensure all foods are properly placed under sneeze guards.
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Item No.:
19
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Site:
Buffet-Salad Bar
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Violation:
A large gap was noted in the center of the salad bar. There were no side shields for this area to protect foods on either side of this gap.
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Recommendation:
Close that large gap in the center section of the salad bar or provide side shields on this unit.
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Item No.:
19
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Site:
Buffet-
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Violation:
Whole fruit such as apples, oranges and grapes were not provided with serving utensils. Whole fruits such as apples were not under a sneeze guard.
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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.:
20
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Site:
Buffet-Ice Cream Station Starboard
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Violation:
Refrigeration unit 9.14 A-B was at 54F.
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Recommendation:
Repair refrigerationunit 9.14 A-B.
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Item No.:
20
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Site:
Buffet-
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Violation:
Hot cabinets under the buffet lines were used for holding hot foods in back-up. Per the engineer these units were plate warmers. There was no possibility to adjust the temperatures of these units. Per the time control plan hot foods held in back-up were on temperature control.
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Recommendation:
Discontinue storing potentially hazardous foods in these units as they are not designed for such storage.
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Item No.:
20
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Site:
Galley-Main Galley - DK 3
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Violation:
Reach-in refrigerator #3.09 A/B was posted out of order for the past 1.5 months. The ships is awaiting spare parts
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Recommendation:
Repair reach-in refrigeraor #3.09A/B.
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Item No.:
20
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Site:
Preparation Room-Provisions - Bakery
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Violation:
Reach-in refrigerator A.07 A was posted out of order for the past three weeks. The ship is awaiting spare parts.
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Recommendation:
Repair reach-in refrigerator A.07 A.
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Item No.:
20
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Site:
Galley-Main Galley - DK 2 - Garde Manger
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Violation:
The undercounter refrigerator # 2.10 A/B were posted out of order for the past month. The ship is awaiting spare parts.
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Recommendation:
Repair the undercounter refrigerator.
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Item No.:
20
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Site:
Pantry-Ocean Bar Pantry
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Violation:
Undercounter refrigeration unit OB 3.2 was posted out of order for the past three weeks. The ship is awaiting spare parts.
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Recommendation:
Repair undercounter refrigerator unit )B 3.2.
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Item No.:
21
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Site:
Bar-Windstar Bar
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Violation:
The display cabinet at the front bar was damaged, making cleaning difficult.
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Recommendation:
Repair the damaged display cabinet.
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Item No.:
21
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Site:
Buffet-
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Violation:
Hot holding thermometers were not provided in the hot cabinets used to hold foods for back-up.
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Recommendation:
Provide hot-holding thermometers in the hot-holding cabinets intended for storage of potentially hazardous foods as back-up.
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Item No.:
21
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Site:
Buffet-Port Sandwich Deli Bar
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Violation:
The refrigerated filling well top was damaged, making cleaning difficult.
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Recommendation:
Repair the refrigerated filling well.
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Item No.:
22
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Site:
Pantry-Lido Bar Pantry
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Violation:
Undercounter dishwasher was posted out of order for the past month. The ship is awaiting spare parts.
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Recommendation:
Repair the undercounter dishwasher.
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Item No.:
22
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Site:
Galley-Main Galley - DK 2 - Potwash Area
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Violation:
The mechanical potwash was posted out of order for the past month. The ship is awaiting spare parts.
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Recommendation:
Repair the mechanical potwash machine.
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Item No.:
22
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Site:
Galley-Main Galley - DK 2 - Pastry
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Violation:
The undercounter dishwasher was posted out of order for the past 3 weeks. The ship is awaiting spare parts.
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Recommendation:
Repair the undercounter dishwasher.
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Item No.:
26
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Site:
Pantry-Ocean Bar Pantry
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Violation:
Six previously cleaned bar glasses were found heavily soiled and stored as clean. This item was corrected during the inspection.
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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-Main Galley - DK 2 - Hot Galley
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Violation:
The previously cleaned ribbed grill grease trap was soiled with greater than one day's accumulation of 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:
Galley-Main Galley - DK 2 - Hot Galley
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Violation:
The deck surface was rough in some areas due to deteriorated coating, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pinnacle Grill
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Violation:
Some areas of the deck were rough due to deteriorated coating, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Main Galley - DK 3
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Violation:
The deck surface around the scuppers were deteriorated, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Pantry-Crow's Nest Pantry
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Violation:
The door surface material was damaged, making cleaning difficult.
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Recommendation:
Repair the damaged door surface material.
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Item No.:
33
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Site:
Buffet-Ice Cream Station
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Violation:
The deck drain area under the dipper well was soiled with mold. A drain line was not provided for the dipper well and there was an excessive amount of water splash in this space.
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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.:
34
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Site:
Pantry-Windstar Bar Pantry
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Violation:
There was no hot or cold running water at the dump sink (pressure drop).
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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.:
37
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Site:
Galley-Main Galley - DK 2 - Dishwash Area
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Violation:
Condensate was observed collecting on the deckhead above the clean side of the conveyor dishwasher.
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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. 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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