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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program did not list the air gaps for the mineralizers or the oasis pool.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Oasis Pool
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Violation:
The oasis pool was designated as a spa pool on 12/22/07. The spa was superhalogenated twice a week and drained once a cruise which is every 14 days, as per the instructions from the corporate office. On 01/23/08, the spa was superhalogenated and drained nighlty, per the new instructions from the corporate office.
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Recommendation:
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. Ensure that the whirlpool spa water is changed daily.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Starboard and Port Jacuzzi Pump Room
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Violation:
The sand filters were changed in June 2007. Per the staff, the sand filters will be changed this month.
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Recommendation:
Ensure that the granular filter media is replaced at least every 6 months and the filter housing is cleaned and sanitized before the new filter media is placed in it.
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Item No.:
16
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Site:
Bar-Exploration Cafe
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Violation:
Cartons of milk were found inside an undercounter refrigerator with temperatures measured well above 41F. When asked if the milk was on temperature or time as a public health control, both staff members responded the milk was on time control. The staff members then produced a current time plan log that indicated the milk was on time control. There was an entry made of the 0700-1100 service period. There was no entry for the service period immediately following this period. The bar was ready for service. The time of the finding was 1230. The cafe is open greater than 4-hours and no labels were found on the containers. According to the ship's staff, the previous containers of milk were discarded which was verified by the log entry. A review of the time as a public health control plan did not list the milk as under time control.
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Recommendation:
Ensure the time as a public health control plan lists the cartons of milk as under time control. Also ensure the plan states that discard labels are used.
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Item No.:
16
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Site:
Galley-Terrace Grill
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Violation:
The time as a public health control plan for the Terrace Grill did not include the set-up and discard times. Also, this outlet was open for longer than 4 hours. However, there was no mention of discard labels on the plan.
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Recommendation:
Ensure the time as a public health control plan lists the set-up and discard times. Also, ensure the plan mentions discard labels.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
On 01/25/2008, the blast chiller log listed the cooked mushrooms with a start temperature of 170F. There were no temperatures recorded for the 2-hr and 4-hr cooling periods. On 01/17/2008, the blast chiller log listed the roasted chicken with a start temperature of 142F. There were no temperatures recorded for the 2-hr and 4-hr cooling periods.
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Recommendation:
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Item No.:
20
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Site:
Bar-Wine Bar - Deck 4
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Violation:
Slotted fasteners were found in the water-contact area of the upper compartment of the ice machine, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth and non-corroding fasteners.
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Item No.:
21
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Site:
Galley-Pantry
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Violation:
Both large coffee machines were corroded and damaged on the interior edges of the milk compartment, making cleaning difficult.
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Recommendation:
Repair or replace the milk compartment.
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Item No.:
21
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Site:
Galley-Soup Section (Opposite Chef's Office)
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Violation:
The painted surface of the panel box inside the technical compartment beneath the bain marie was chipping and peeling, making cleaning difficult.
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Recommendation:
Repair the surface of the panel box.
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Item No.:
21
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Site:
Galley-Fish Preparation
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Violation:
Peeling sealant was noted on the exterior surfaces of walk-in refrigerator #23, making cleaning difficult.
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Recommendation:
Replace the sealant.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
The coating on the spray arm was deteriorated, making cleaning difficult.
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Recommendation:
Repair or replace the spray arm.
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Item No.:
21
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Site:
Buffet-Buffet Line
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Violation:
The sealant inside the technical compartment beneath the bain marie was deteriorated, making cleaning difficult.
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Recommendation:
Replace the sealant.
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Item No.:
21
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Site:
Other-Petty Officer's/Officer's Mess
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Violation:
Excess sealant was noted inside the technical compartment of the bain marie, making cleaning difficult.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Galley-Pinnacle Grill
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Violation:
Excess sealant was noted on the exterior surface of the equipment/bulkhead juncture near the hot plate, making cleaning difficult.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Bar-Crow's Nest
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Violation:
The wood counter at the entrance to the bar service area had dents and holes, making cleaning difficult.
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Recommendation:
Repair or replace the wood counter.
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Item No.:
21
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Site:
Bar-Ocean Bar
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Violation:
The cabinet door at the entrance was damaged, making cleaning difficult. The gold counter molding was chipping, making cleaning difficult.
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Recommendation:
Repair or replace the cabinet door and the gold counter molding.
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Item No.:
21
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Site:
Bar-Ocean Bar
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Violation:
Excess sealant was found in the interior of the technical compartment beneath the service counter, making cleaning difficult.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Galley-Port Lido Preparation Area
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Violation:
The gaskets on the heating cabinets were torn, making cleaning difficult.
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Recommendation:
Replace the gaskets.
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Item No.:
21
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Site:
Bar-Lido Bar
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Violation:
The liquor shelf was constructed of a raw wood, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Hamburger Grill
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Violation:
The laminate surface inside the technical compartment for the condiment dispenser was torn, making cleaning difficult.
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Recommendation:
Replace the laminate surface.
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Item No.:
22
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Site:
Pantry-All Deck Pantries
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Violation:
There were no cycle times on the data plate for the dishwash machines.
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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-Pinnacle Grill
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Violation:
There was no data plate on the single compartment warewash machine.
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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.:
26
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Site:
Pantry-Crow's Nest
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Violation:
The interior surface of the ice machine chute was soiled with a black material.
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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.:
26
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Site:
Galley-Potwash Area
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Violation:
Two previously cleaned hotel pans were found soiled and stored on the clean storage rack. 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.:
26
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Site:
Buffet-Port Salad Bar
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Violation:
The water nozzle on the juice machines was soiled.
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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.:
33
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Site:
Other-Hamburger Grill
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Violation:
There was soft sealant at the coving for the deck/counter juncture, 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:
Bar-Exploration Cafe
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Violation:
The deck inside the technical compartment beneath the dump sink appeared to be rough, unsealed concrete. The deck was clean, but it was wet.
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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-Coffee Stations
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Violation:
There was no coving at the deck/counter juncture at the port coffee station, making cleaning difficult.
There was soft sealant at the deck/counter juncture at the starboard coffee station, 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). 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:
Galley-Bakery
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Violation:
The poured deck material behind the stacked ovens, cabinets, and other equipment was cracked and peeling, leaving gaps and 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:
Galley-Room Service Pantry
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Violation:
The poured deck material was chipped along the scuppers and there were gaps in the corner next to the grooved grill, making cleaning difficult. The deck was also soiled in this area.
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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. 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-Saucier Section
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Violation:
The poured deck material was deteriorated throughout this area, 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:
Galley-Soup Section
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Violation:
The poured deck material was cracked along the scuppers and behind the large soup kettles, 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:
Other-Pinnacle Grill - Pantry
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Violation:
The deck beneath the reach-in wine refrigerator was rough, making cleaning difficult. Gaps were noted between the deck coating sections, 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:
Other-Pinnacle Grill - Pantry
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Violation:
The bulkhead near the bar wine service counter was damaged, 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:
Other-Pinnacle Grill - Side Station
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Violation:
A gap was noted in the curved base molding, 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:
Galley-Pinnacle Grill
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Violation:
The poured deck material was chipped and sections were missing, particularly along the edges of the scuppers, 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:
Preparation Room-
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Violation:
The deck material was cracked or missing sections along the edges and corners of this area. In addition, missing sections were noted at the base of the storage rack. These conditions made cleaning difficult. Standing water was noted in these areas.
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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:
Provisions-Walk-in Refrigerator #11
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Violation:
Holes were noted in the bulkhead and some sections of the bulkhead were damaged, 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:
Provisions-Corridor (Next to the Escape Route Door)
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Violation:
There was a loose profile strip, making cleaning difficult.
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Recommendation:
Repair or replace the profile strip.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck was pitted, cracked in most areas and missing sections along the edge of the scuppers, 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:
Galley-
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Violation:
The covers for the potable water pipe penetrations beneath the handwash sink were detached from the bulkhead, leaving openings and 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:
Other-Petty Officer's/Officer's Mess
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Violation:
A gap was noted in the deck at the entryway to this area, 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:
Galley-Pantry
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Violation:
The poured deck material was cracked, peeling and rough, especially around the scupper areas, 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:
Galley-
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Violation:
The sprinkler head ring was missing, leaving an opening in the deckhead near the hot plate and making cleaning difficult.
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Recommendation:
Replace the sprinkler head ring.
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Item No.:
33
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Site:
Food Service General-Lido Decks
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Violation:
The poured deck material was cracked and peeling especially along the scuppers, 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:
Pantry-Ocean Bar
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Violation:
The base of the bulkhead near the entry to the pantry was damaged, 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.:
36
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Site:
Buffet-Bistro Port Line
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Violation:
The coating on the bulbs over the hot food line was peeling, making the bulb no longer shatter-resistant.
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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.:
36
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Site:
Buffet-Starboard Lido Counter
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Violation:
The bulbs over the hot food line were not shatter-resistant or 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.:
39
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Site:
Galley-Potwash Area
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Violation:
Three live fruit flies were found in this area.
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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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