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Item No.:
08
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Site:
Potable Water-Newly Constructed Crew Cabins
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Violation:
The flexible shower hoses to the 5 newly constructed crew cabins on A deck and 2 on deck 7 had only a single backflow preventer installed on the hot water pipe for the shower. Additionally, this was a non-continuous pressure model preventer and it was installed before the two final valves to the shower, which is a continuous pressure position. Staff corrected the crew cabin backflow preventers during the inspection.
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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:
Potable Water-Potable Water Tanks - Coating
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Violation:
Potable water tank #1 starboard was re-coated on 30 June 2007 and although the coating used is certified, there were no notations in the written or electronic record that the coating was applied, cured and dried according to the manufacturer's recommendations.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
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Site:
Bar-Explorations Cafe - Deck 10
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Violation:
The backflow preventer installed for the cappuccino machine was located between the two valves going to the machine, but the type preventer used was a non-continuous pressure unit.
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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:
Bar-Coffee Bar Deck 3
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Violation:
The backflow devices for the coffee machine and the dishwash were for non-continuous pressure. These devices have water lines that are under constant pressure.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Private Suite Whirlpools
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Violation:
Records indicate cleaning of individual cabin whirlpools was taking place on embarkation days only. Some cruises ranged from 12 to 15 days without the whirlpools being cleaned on day 7.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
16
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Site:
Other-Lido Galley - Pizzeria
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Violation:
This outlet is open extended hours and utilizes a time control system to control bacterial growth. Although the topped pizza's were labeled with 4 hour discard times, the potentially hazardous pizza toppings, and the two types of cooked pasta held in reserve were not labeled with discard times.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
17
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Site:
Galley-Pastry
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Violation:
There were no records indicating that the cheesecake in the undercounter refrigerators was cooled properly. Per staff the cheesecake is cooled in the freezer. The temperature of the cheesecake was found to be 33° F.
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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 5°C (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:
Other-Lido Galley - Pizzeria
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Violation:
Working containers of cooking oil and some ground spices were found on the front and back preparation counter without labels identifying the contents.
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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:
Bar-Explorations Cafe - Deck 10
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Violation:
The condensate drain for the undercounter reach-in refrigerator was directed over the deck, rather than a deck drain.
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Recommendation:
7.7.3.1.1
Drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storeage, or handling of food, ice or drinks shall be indirectly connected to appropriate waste systems by means of an air-gap or air-break.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The gasket on the chute of the potato peeler was missing in spots, making cleaning difficult.
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Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
Slotted fasteners were noted on the inside of the food contact area of the potato peeler.
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Recommendation:
Replace slot-head fasteners with a non-slotted, low profile type.
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Item No.:
21
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Site:
Bar-Explorations Cafe - Deck 10
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Violation:
The deck mounted crushed ice machine was only elevated one inch from the deck, making access for cleaning poor.
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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:
Bar-Coffee Bar Deck 3
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Violation:
The ice machine behind the bar was only 2 inches off the deck, making cleaning underneath difficult.
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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:
Other-Pinnacle Grill
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Violation:
Missing and chipped laminate were noted on the counter top of the waiter station. This exposed raw pressboard material, making cleaning difficult.
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Recommendation:
Repair or replace the damaged waiter station.
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Item No.:
21
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Site:
Bar-Explorations Cafe - Deck 10
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Violation:
There was a large hole where pipes penetrated the aft panel of the undercounter technical compartment below the display refrigerator at the front bar counter.
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Recommendation:
Install a panel and tightly seal the opening at the pipe penetration.
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Item No.:
21
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Site:
Bar-Explorations Cafe - Deck 10
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Violation:
There was excessive soft sealant applied along the entire length on the underside of the bar top, making cleaning difficult.
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Recommendation:
Remove the excessive sealant and ensure the resulting surface is smoothe and easy to clean.
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Item No.:
21
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Site:
Bar-Pinnacle Bar - Deck 2
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Violation:
The two ends of the bar top have open voids to the hollow interior section, where a small panel is missing.
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Recommendation:
Close the open ends of the bar top with a profile panel.
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Item No.:
21
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Site:
Bar-Pinnacle Bar - Deck 2
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Violation:
There are difficult to clean gaps present beneath the 3 undercounter reach-in refrigerators where a panel appears missing. Additionally, there are difficult to clean gaps between the foundation base at the back bar and the installed equipment. One wood panel is loose, creating a gap between the undercounter refrigerator and the decanter cabinet on the back bar.
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Recommendation:
Seal gaps and repair panels to form tight connections where panels join and foundations join permanently mounted equipment.
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Item No.:
22
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Site:
Bar-Explorations Cafe - Deck 10 and Pinnacle Bar - Deck 2
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Violation:
The undercounter warewash machines located at both bars did not have the manufacturer's data plate affixed to identify the parameters for the cycle times, temperature requirements, etc..
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Lido Galley - Dishwash
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Violation:
The conveyor dishwash machine had a hot water sanitizing temperature of 164 °F at the plate surface and the manifold temperature gauge reading was 208-210 °F. Additionally, the final rinse pressure gauge was 28-30 psi, while the manufacturer data plate gives a range of 15-25 psi. There was no problem with the machine's final rinse spray pattern or any noticeable steam during use.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Other-Garbage Room
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Violation:
There were approximately 75 heavily soiled sheet pans stacked and set on a trolley, with 8 square serving trays stacked on top in the garbage room directly beside the garbage shredder. Staff stated that the trolley was moved into the space sometime this morning. Additionally, there was a small table behind the garbage shredder with an open box of aluminum foil for food service use and a large decorative castle on a galley tray. None of the above items showed any signs of being damaged or being discarded and the garbage room staff had no knowledge of what they were to do with them.
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Recommendation:
The garbage room should not be used as transitional storage area for items which will return to use in galleys, including pans, food coverings, and decorations. 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.:
24
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Site:
Buffet-Petty Officer Mess
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Violation:
A sanitizing bucket was found with no chlorine in solution. The bucket was changed immediately.
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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:
Preparation Room-
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Violation:
The empty space formed by the missing gasket of the potato peeler was soiled with old food debris.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
30
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Site:
Bar-Coffee Bar Deck 3
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Violation:
A "Wash Hand Often" sign was not available at the handwash sink.
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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.:
30
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Site:
Pantry-Coffee Bar Deck 3
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Violation:
A "Wash Hands Often" sign was not provided at the handwash sink.
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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.:
30
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Site:
Bar-Explorations Cafe - Deck 10
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Violation:
There was no wash hands often sign at the bar 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:
Bar-Explorations Cafe - Deck 10
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Violation:
A difficult to clean soft suede-like material was used to surface the deckhead. This was a non-durable, absorbent material.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Bar-Pinnacle Bar - Deck 2
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Violation:
The deck at the juncture with the front and back bar service sections was not coved.
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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:
Bar-Pinnacle Bar - Deck 2
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Violation:
The air vent at the deckhead which is positioned directly over the length of the bar top was heavily soiled with accumulated dust debris.
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Recommendation:
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Item No.:
33
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Site:
Pantry-Coffee Bar Deck 3
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Violation:
The technical space had 2 penetrations through the bulkhead, creating void spaces and making cleaning difficult.
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Recommendation:
Close the open void where pipes penetrate to tightly seal the panel.
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Item No.:
33
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Site:
Bar-Coffee Bar Deck 3
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Violation:
The technical space under the display case had a void trough running along the back portion of the bulkhead, making cleaning difficult.
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Recommendation:
Install a panel to permanently close the void in the technical space.
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Item No.:
33
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Site:
Other-Pinnacle Grill
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Violation:
The waiter station is 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.:
34
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Site:
Galley-
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Violation:
A leak was noted on the drain line of the handwash sink.
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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-Dishwash
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Violation:
Condensate was noted collecting on the deckhead above the clean dish landing.
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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.:
38
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Site:
Pantry-Lido - Grill Pantry
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Violation:
The flash bake oven at the front service counter is in disrepair and staff stated this unit was not needed. The period of non-use was unknown, but thought to be months.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Seaview Bar
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Violation:
Several ants were noted along the right side of the bar entrance.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Integrated Pest Management - Training
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Violation:
Not all the staff in the departments who have duties and responsibilities for pest inspections is trained. Staff training is scheduled for 6 December 2007.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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