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Item No.:
02
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Site:
Medical-
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Violation:
The ship did not have a proper shipping container for clinical specimens.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Room Service-Deck 6 Bell Box
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Violation:
The coffee and juice machine shared a backflow prevention device off of the main water line.
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Recommendation:
Ensure each cross-connection is fitted with the appropriate backflow prevention device.
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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-gap backflow protection for the three mineralizer drains were not noted in the listing of backflow preventers. Additionally, there are numerous Ecolab chemical dispensing units mounted at dishwashing areas and in special chemical lockers around the ship, but they were not noted on the listing of backflow preventers.
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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.:
09
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Site:
DO NOT USE (whirlpool/spa)-Halogenation
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Violation:
On 20 December 2008 the aft and forward whirlpool spas had manual test measures of 3.5 ppm bromine at 2300 with no corrective actions noted. On December 14 the aft and forward spas were at 3.3 ppm bromine from 2200 and 2300 manual tests. On 28 December the aft and forward whirlpool spas had a 3.0 ppm bromine residual at 2100 and 2200 manual tests, again there were no corrective measures noted. Additionally, the record also stated that both whirlpool spas had been shock halogenated to 10 ppm from 2000-2100 on the above dates.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Recordkeeping
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Violation:
On at least 15 days in November 2007, and nearly 20 days in December and two days in January 2008, the manual log for the forward and aft spa has values for bromine residuals measured thru the hours of 2300 in a given day, but there is an entry for the super halogenation (shock) of bromine between 2000 and 2100. The shock value is 10 ppm, while the manual values at the pool were normally at or slightly above 4-5 ppm. Since the whirlpool spas are drained after the shock halogenation, there should not have been any water to give such readings and no manual measures made.
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Recommendation:
Records of both halogenation and shock halogenation should be accurate.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control
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Violation:
The written time only as a public health control plan was posted in the galley corridor, and the plan specifies throughout the Lido galley hot foods in back-up holding units and cold foods in back-up holding units are managed at temperature. Staff stated that they actually treat the galley cold and hot hold units as time control only, and many were posted with signs to that effect. Additionally, there was a walk-in refrigerator (#49) in the Buffet Pantry which was labeled as time only, but the plan specified that this was a temperature control unit, except for during lunch service. Inside the unit there were several platters of sliced deli meat and cheese, as well as several sliced melon platters for breakfast. All the food platters were labeled with discard times and at or below 41 F. One large hotel pan of mixed cut tomato and onion had a food temperature of 48 F. This food was discarded immediately.
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Recommendation:
The written time management plan should be revised to reflect the plan that is actually being followed throughout the various galley food areas.
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Item No.:
16
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Site:
Provisions-Parasite Destruction Letter
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Violation:
The parasite destruction letter stated that the fish was frozen at minus 4 for seven days. However, it did not specify if that was Fahrenheit or Celsius.
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Recommendation:
The parasite destruction documentation should be revised to include the temperature units used in the freezer.
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Item No.:
16
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Site:
Galley-Cold Room 27
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Violation:
Yogurt inside cold room 27 was found with an internal temperature of 44-45 F. Per staff the yogurt had just been transported to the cold room. The entire supply was put into the blast chiller to cool.
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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:
Galley-Supper Club Galley
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Violation:
The reach-in upright refrigerator had a pan of raw duck breast on the upper shelf beside raw fish and raw seaweed, and above several shelves of ready-to-eat foods like cooked shrimp, duck and pork confit. The raw items were re-arranged during the inspection.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Galley-Supper Club Galley
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Violation:
There was a large plastic bin of raw, whole nectarines, each with the original producer's label affixed, indicating that they were not washed.
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Recommendation:
Ensure producer labels are removed from whole fruits and the fruits are cleaned before being served in ready-to-eat form.
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Item No.:
21
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Site:
Buffet-Lido Buffet - General
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Violation:
There were a few of the self-service buffet trays damaged in each stack found throughout the buffet lines. The edges of the exterior surface were chipped and the underlayer was exposed and difficult to clean.
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Recommendation:
Ensure that nonfood-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.:
21
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Site:
Other-Chic Dining Room
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Violation:
The port side forward beverage station technical space of the regular coffee had an unsealed pipe penetration in the back wall, making cleaning difficult.
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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.:
21
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Site:
Buffet-Crew Mess
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Violation:
The sneeze guards for the danish and bread were cracked and chipped, making cleaning difficult.
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Recommendation:
Repair or replace the damaged sneeze guards.
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Item No.:
21
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Site:
Bar-Disco Bar
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Violation:
The center undercounter liquor storage shelves is missing a side panel creating a void space behind the shelves, making cleaning difficult.
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Recommendation:
Replace the missing side panel or otherwise close the open void present.
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Item No.:
21
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Site:
Bar-Disco Bar
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Violation:
The corner of the bar by the DJ booth had a gap at the bar/glass juncture.
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Recommendation:
Profile closed the gap at the juncture of the bar and glass juncture.
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Item No.:
21
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Site:
Other-Posh Dining
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Violation:
The waiter stations adjacent to the counter level panel had a gap between the panel and the waiter station, making cleaning difficult.
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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.:
22
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Site:
Galley-Galley Dishwash
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Violation:
The in-use conveyor dishwash machine had 2 of 8 upper arm final rinse spray nozzles which were not producing a proper spray pattern. This machine was fitted with a special rinse arm nozzle for the final rinse, but staff were not aware how to make the necessary bypass so the final rinse spray could be examined more closely from the side door during operation.
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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.:
28
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Site:
Buffet-Aft Hamburger Grill
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Violation:
A few plates that were out for service were stored stacked and wet, impeding air drying.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Other-Deck 9 Crew Toilet
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Violation:
This lido toilet did not have a sign posted at the men's or women's side handwash station advising handwashing after using the toilet.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Bar-Sun King Bar
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Violation:
The two chandelier light fixtures over the front bar were not durable or easy to clean, due to the delicate wires and glass pieces linked together. When vibrated, dust particles could be seen falling from these chandeliers.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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:
Preparation Room-
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Violation:
Hoses and conduit from the undercounter dishwash were draped across the deck, making cleaning difficult. This was corrected.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Buffet-Staff, Officer and Petty Officer Mess
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Violation:
The waiter stations in these areas were not coved at the bulkhead, making cleaning difficult. In many instances the profile strip below the station was pulled apart from the deck creating a gap where old food debris was caught.
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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:
Bar-Coffee Bar
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Violation:
A chandelier type light was hanging from the deckhead over the bar. This type of light was difficult to clean.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Pantry-Coffee Bar
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Violation:
The upright refrigerator technical space had two unsealed pipe penetrations into the bulkhead, making cleaning difficult.
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Recommendation:
Seal the open pipe penetration with a profile or grommet.
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Item No.:
33
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Site:
Bar-Swing Time
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Violation:
A decorative curtain was attached to the deckhead, making cleaning difficult.
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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:
Galley-Center Soup Section
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Violation:
The deck mounted soup kettles to the left of the tilting pans had rough and cracked deck tiles at the mounting legs, 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:
Room Service-Deck 6 Bell Box
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Violation:
The technical space to R/S #1 pass-through refrigerator had an unsealed pipe penetration in the deckhead, making cleaning difficult.
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Recommendation:
Close the gap around the pipe penetration.
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Item No.:
33
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Site:
Other-Posh Dining Room
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Violation:
The deck between the waiter stations and the panel were soiled with food and 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.:
36
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Site:
Bar-Sun King Bar
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Violation:
The light bulbs inside the two chandeliers above the front bar were not shatter-resistant or effectively shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Posh Dishwash
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Violation:
Condensation was collecting on the deckhead above the dirty entrance of the dishwash. This area was extremely hot and humid.
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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.:
37
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Site:
Preparation Room-Fish & Poultry
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Violation:
Condensation was dripping from the technical space in the deckhead at the entrance of the room. No food was present at this time.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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