|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pool and Jacuzzi Pump Rooms
|
|
Violation:
The recirculated water lines were striped blue indicating potable water.
|
|
Recommendation:
Remove blue striping from non-potable water pipes.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The cross-connection control program did not include the air gaps for the mineralizers, jacuzzis and pool pump rooms and the connection for potable and technical water.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Hydro and Paddle Pools
|
|
Violation:
The drain cover was not stamped with the flow rate or an approving organization and there was no documentation that the drain cover was anti-entrapment.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time As A Public Health Control Plan
|
|
Violation:
The time as a public health control plan did not list the refrigeration and hot holding units that were on time control.
|
|
Recommendation:
Include the refrigeration and hot holding units in the Time As A Public Health Control plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Consumer Advisory
|
|
Violation:
The was no consumer advisory for eating raw or undercooked foods in the buffet or in the Free Style Daily newsletter. Cold smoked salmon was served in ready-to-eat form at the buffet areas.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
The length of the bulk milk container dispensing tubes was longer than 1 inch.
|
|
Recommendation:
Ensure milk tube is no longer than one inch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Buffet Preparatoion Galley
|
|
Violation:
The blast chiller was posted out of order since 01/06/2008. The ship is awaiting spare parts.
|
|
Recommendation:
Repair the blast chiller.
|
|
|
Item No.:
21
|
|
Site:
Other-Main Dining Room - Versailles Pantry
|
|
Violation:
A handle to a counter drawer at the starboard side waiter station was missing, leaving openings, and making cleaning difficult.
|
|
Recommendation:
Replace the missing counter drawer handle.
|
|
|
Item No.:
21
|
|
Site:
Other-Main Dining Room - Versailles
|
|
Violation:
The exterior surfaces of the side station were damaged, making cleaning difficult.
|
|
Recommendation:
Repair the damaged cabinet surfaces.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Coffee Station (STBD)
|
|
Violation:
The pipe insulation in the technical compartment beneath the preparation table was damaged, making cleaning diffciult.
|
|
Recommendation:
Reapir damaged pipe insulation.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Dishwash Area (Aqua)
|
|
Violation:
Excess sealant was noted on the box attached to the conveyor dishwasher.
|
|
Recommendation:
Remove the excess sealant.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was missing sealant along the front edges of the flat grills, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was ice build-up on the pipes in the technical compartment for the reach-in refrigerator next to the flat grill, making cleaning difficult.
|
|
Recommendation:
Remove the ice build-up from the pipes in the technical compartments.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Glass Wash
|
|
Violation:
The pressure gauge for the glass wash machine read 5 psi. The machine was in active use.
|
|
Recommendation:
Ensure that pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pounds per square inch) or smaller and are accurate to 14 kilopascals ( 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.
|
|
|
Item No.:
24
|
|
Site:
Galley-Main Galley - Dishwash Area
|
|
Violation:
The final sanitizing rinse of the in-use glasswasher was tested several times, with different thermomters and heat-sensitive tape and found with temperatures less than 160F at the glass surface. The maximum registering thermometer temperatures were 154F (twice) and 150 (twice). At the time of the inspection, the mounted final rinse temperature gauge registered 160-170F. The minimum manifold temperature on the machine dataplate was 180F. The EcoLab representative was on board earlier the same morning and measured the final rinse temperature at 162F.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
|
|
|
Item No.:
24
|
|
Site:
Galley-Crew Galley - Cold Section
|
|
Violation:
A sanitizer bucket sanitizer concentration was measured well above 200 ppm.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Ice Machine (Aqua)
|
|
Violation:
A light pink, slimy material was noted on the ice cuber supply line. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Versailles Wine Cellar
|
|
Violation:
One previously cleaned bar glass was found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Bell Box Deck 10
|
|
Violation:
A slimy pink substance was noted on the supply line and on the inside cover for the icemaker in the upper compartment of the ice machine.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
29
|
|
Site:
Galley-Cagney's
|
|
Violation:
The temperature of the water at the hand wash station was measured at 135 F. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Crew Galley - Cold Section
|
|
Violation:
The handwash station potable water was measured at 138-139F. The water was too hot for proper handwashing.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Pastry Service
|
|
Violation:
Some recessed grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
Some recessed grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Versailles Pantry (STBD)
|
|
Violation:
The door frame at the entrance of the pantry was bent, leaving an opening, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Provisions - Vegetable Preparation
|
|
Violation:
A loose profile strip was noted at the deckhead-bulkhead juncture.
|
|
Recommendation:
Repair the loose profile strip.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Provisions - Meat Freezer
|
|
Violation:
A loose profile strip was noted on the deckhead, making cleaning difficult.
|
|
Recommendation:
Repair the loose profile strip.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Bakery
|
|
Violation:
Loose grout was noted between deck tiles near the entrance and preparation counter.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck/buffet counter and deck/equipment junctures were not coved, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a leak at the faucet of the hand wash station across from the pizza oven.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Endless Summer
|
|
Violation:
There was a leak at the supply line on the combination oven.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Teppanyaki
|
|
Violation:
There was a leak at the supply line for the combination oven.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Port Beverage Station
|
|
Violation:
There was a leak at the supply line inside the technical compartment for the coffee machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Port 5th Line
|
|
Violation:
There was a leak at the condensate line in the technical compartment for the bain marie.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Starboard Dish Wash
|
|
Violation:
There was a leak at the supply line under the dish wash machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Port and Starboard Hot Lines
|
|
Violation:
A few of the heat bulbs above the hot food lines were peeling, making them no longer shatter-resistant.
|
|
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.
|
|