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Item No.:
02
|
|
Site:
Other-MEDICAL
|
|
Violation:
THE MEDICAL LOGS AND GI LOGS WERE NOT AVAILABLE FOR DATES PRIOR TO APRIL 2001.
|
|
Recommendation:
4.1.2.3.1
The medical log, gastrointestinal illness log, the daily inventory of antidiarrheal medication sales, and the 72 hour self-administered questionnaires shall be maintained on the vessel for 12 months.
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|
|
Item No.:
06
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
A BACK-UP PUMP WITH AN AUTOMATIC SWITCHOVER WAS NOT PROVIDED.
|
|
Recommendation:
5.4.1.2.3
At least one backup halogen pump shall be available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails.
|
|
|
Item No.:
06
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
TESTS FOR E. COLI IN THE POTABLE WATER SYSTEM WERE NOT CONDUCTED IN OCTOBER. THE TWO TESTS FOR E. COLI WERE FROM THE BUNKER LINE AND NOT THE DISTRIBUTION SYSTEM.
|
|
Recommendation:
5.6.1.1.1
A minimum of four potable water samples per month shall be collected and analyzed for the presence of Escherichia coli. Samples shall be collected randomly from locations forward, aft, upper, and lower decks of the vessel.
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|
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Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE BACKFLOW PREVENTION DEVICES FOR THE HOOD CLEANING SYSTEMS WERE NOT TESTED ANNUALLY. THE REDUCED PRESSURE BACKFLOW PREVENTION DEVICES ON THE INTERNATIONAL SHORE CONNECTIONS WERE NOT TESTED ANNUALLY.
|
|
Recommendation:
5.7.2.2.2
Backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, shall be inspected and tested with a test kit at least annually. Test results showing the pressure differences on both sides of the valves shall be maintained for each device.
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|
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Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
AN INSPECTION SCHEDULE HAS NOT BEEN DEVELOPED FOR BACKFLOW PREVENTION DEVICES THAT IN USE.
|
|
Recommendation:
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
5.7.2.2.3
The inspection and test results for backflow preventers shall be retained for at least 12 months and shall be available to the VSP for review during inspections.
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|
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Item No.:
10
|
|
Site:
Other-POOLS
|
|
Violation:
VERFIY THAT THE DRAIN COVER FOR THE WADING POOL IS ANTIVORTEX.
|
|
Recommendation:
6.4.1.2.1
Easy access shepherd's hook and approved floatation device shall be provided at a prominent location near each public swimming pool.
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|
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Item No.:
10
|
|
Site:
Other-POOLS AND WHIRLPOOLS
|
|
Violation:
THE CALIBRATION CHECKS OF THE ANALYZER-CHART RECORDERS WERE NOT RECORDED ON THE CHARTS OR IN A LOG ON A DAILY BASIS.
|
|
Recommendation:
6.2.2.2.3
Halogen analyzer-chart recorders used in lieu of manual tests, and logs shall be calibrated daily, and the calibration shall be recorded on the chart or in a log book.
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|
|
Item No.:
16
|
|
Site:
Other-HAMBURGER GRILL PANTRY
|
|
Violation:
HOT DOGS WERE TESTED AT 44 F IN THE UNDERCOUNTER REFRIGERATOR.
|
|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Other-HAMBURGER GRILL PANTRY
|
|
Violation:
THE PRODUCTION DATE RATHER THAN THE DISCARD/USE-BY DATE WAS USED TO FULFILL THE DATE MARKING REQUIREMENT FOR READY-TO-EAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED FOR MORE THAN 24 HOURS.
|
|
Recommendation:
None: 7.3.5.3.1
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
7.3.5.3.2
Refrigerated, ready-to-eat, potentially hazardous food:
(2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened.
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|
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Item No.:
16
|
|
Site:
Other-LIDO BUFFETS
|
|
Violation:
THE TIME AS A CONTROL PLAN DID NOT STATE THAT ALL POTENTIALLY HAZARDOUS FOODS WERE UNDER THIS PLAN. THE PLAN LISTED JUST SOME OF THE FOODS SERVED THAT ARE UNDER THE PLAN.
|
|
Recommendation:
The plan should list each food item that is under the plan. If all food items are under this plan then the plan should stated this.
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|
|
Item No.:
19
|
|
Site:
Other-CONTINENTAL BUFFET
|
|
Violation:
THE SIDES OF THE BUFFET WHERE THE FRUIT WAS PLACED WAS NOT ADEQUATELY PROTECTED BY THE SNEEZE GUARD. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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|
|
Item No.:
19
|
|
Site:
Other-STARBOARD LIDO BUFFET
|
|
Violation:
THE TABLE TOP SNEEZE GUARD WAS NOT ADEQUATELY POSITIONED TO PROTECT THE FOOD.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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|
|
Item No.:
19
|
|
Site:
Other-STARBOARD LIDO BUFFET
|
|
Violation:
SERVING UTENSILS WERE NOT PROVIDED FOR THE CRACKERS.
|
|
Recommendation:
7.3.3.6.3
Consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods:
(1) Shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination; and
(2) Shall be monitored by food employees trained in safe operating procedures.
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|
|
Item No.:
19
|
|
Site:
Other-PORT LIDO BUFFET
|
|
Violation:
THE TABLE TOP SNEEZE GUARD WAS NOT ADEQUATELY POSITIONED TO PROTECT THE FOOD.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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|
|
Item No.:
19
|
|
Site:
Other-PORT LIDO BUFFET
|
|
Violation:
A SERVING UTENSIL WAS NOT PROVIDED FOR THE CRACKERS.
|
|
Recommendation:
7.3.3.6.3
Consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods:
(1) Shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination; and
(2) Shall be monitored by food employees trained in safe operating procedures.
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|
|
Item No.:
19
|
|
Site:
Other-LIDO GALLEY
|
|
Violation:
A CONTAINER OF FLOUR WAS NOT LABELED.
|
|
Recommendation:
7.3.3.2.3
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 shall be identified with the common name of the food.
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|
|
Item No.:
20
|
|
Site:
Other-MAIN GALLEY - BAKERY
|
|
Violation:
DOUGH SHEETER CONVEYOR BELTS WERE EXTREMELY FRAYED AND DIFFICULT TO CLEAN. ALSO NOTED ON JUNE, 2001, INSPECTION, BUT WRONG REPLACEMENT BELTS WERE SENT.
|
|
Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Other-MAIN GALLEY - COLD KITCHEN
|
|
Violation:
THE SALAD REACH-IN UNIT HAD WATER POOLING IN BOTTOM OF EACH OF THE FOUR SECTIONS CHECKED.
|
|
Recommendation:
7.4.5.1.1.1
Food-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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|
|
Item No.:
20
|
|
Site:
Other-CREW MESS
|
|
Violation:
MILK DISPENSING TUBE WAS CUT TO A LENGTH OF 2 INCHES.
|
|
Recommendation:
7.4.5.3.2
The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than 3 centimeters (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
21
|
|
Site:
Other-HAMBURGER GRILL PANTRY
|
|
Violation:
THE LABEL WAS PEELING OFF OF THE HOT DOG ROLLER MAKING THIS SURFACE DIFFICULT TO CLEAN.
|
|
Recommendation:
Remove the remaining portion of the label.
|
|
|
Item No.:
21
|
|
Site:
Other-HAMBURGER GRILL PANTRY
|
|
Violation:
THE SEALANT APPLICATION ON THE OUTERSURFACES OF THE FRYER AND GRILL WAS NOT SMOOTH MAKING THESE AREAS DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY- DISHWASH
|
|
Violation:
THE DIGITAL FINAL SANITIZING RINSE THERMOMETER WAS NOT WORKING ON THE INBOARD CONVEYOR DISHWASHER. THE ANALOG FINAL RINSE THERMOMETER WAS READING IN EXCESS OF 220F AND THE UNIT WAS OPERATING AT LESS THAN 180F. THE ANALOG THERMOMETER WAS GRADUATED IN 5F INCREMENTS.
THE OUTBOARD CONVEYOR DISHWASHER THERMOMETERS WERE 8F AND 12F OUT OF CALIBRATION FOR WASH AND RINSE TEMPERATURES.
GLASSWASHER FOR MAIN GALLEY WAS OUT OF ORDER.
|
|
Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
7.5.4.1.3
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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|
|
Item No.:
24
|
|
Site:
Other-MAIN GALLEY- DISHWASH
|
|
Violation:
THE INBOARD CONVEYOR DISHWASHER AT HALF-WAY THROUGH BREAKFAST DISHES HAD A FINAL RINSE TEMPERATURE AT DISH SURFACE OF 150F AFTER REPEATED TRIALS. MANIFOLD TEMPERATURE CHECK SHOWED LESS THAN 180F, EVENTHOUGH THE MANIFOLD TEMPERATURE GAUGE WAS READING IN EXCESS OF 220F.
THE OUTBOARD CONVEYOR DISHWASHER AFTER SEVERAL TRIALS WAS READING A MAXIMUM OF 150F AT DISH SURFACE. THE SOLENOID VALVE WAS STUCK CLOSED.
|
|
Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be 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). (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:
Other-LIDO DISHWASH
|
|
Violation:
THE FINAL RINSE ARM WAS NOT SPRAYING. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be 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). (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.:
26
|
|
Site:
Other-HAMBURGER GRILL PANTRY
|
|
Violation:
THE FRYER COILS WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO PORT BUFFET
|
|
Violation:
THE FRYER COILS WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO STARBOARD BUFFET
|
|
Violation:
THE FRYER COILS WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY - COLD KITCHEN
|
|
Violation:
CLEANED LETTUCE DRYER WAS SOILED AND AND A SLIME LAYER WAS NOTED ON THE UNDERSIDE OF SPINNER BASKET FITTING.
TWO CLEANED MEAT SLICERS HAD AN ACCUMMULATION OF DRIED FOOD SOIL ON THE BOTTOM EDGES OF BACK PLATES NEAR THE SLICER BLADES.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-HAMBURGER BUFFET
|
|
Violation:
DUST WAS NOTED ON THE LIGHT CORDS INSIDE THE BUFFET.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-HAMBURGER GRILL PANTRY
|
|
Violation:
THE REFRIGERATOR SHELF SUPPORTS WERE STORED ON THE DECK.
|
|
Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-LIDO DISHWASH
|
|
Violation:
THE CLEAN RAMP OF THE DISHWASH UNIT WAS SLIGHTLY SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
Clean this ramp frequently.
|
|
|
Item No.:
28
|
|
Site:
Other-ICE CREAM PARLOR
|
|
Violation:
THE CLEAN AND SANITIZED ICE CREAM PARTS WERE NOT STORED COVERED.
|
|
Recommendation:
7.5.7.3.2
Clean equipment and utensils shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Other-LIDO DISHWASH
|
|
Violation:
A" WASH HANDS OFTEN" SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
|
|
Recommendation:
7.7.1.1.7
A sign stating "WASH HANDS OFTEN" in a language that the food employees understand shall be posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO OMELET STATION
|
|
Violation:
A TACKY RESIDUE WAS NOTED ON THE DECORATIVE BULKHEAD TILES.
|
|
Recommendation:
7.7.4.1.4
Bulkheads and deckheads shall have smooth, hard finishes, and light colored surfaces.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO OMELET STATION
|
|
Violation:
THE DECKHEAD WAS IN DISREPAIR.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-HAMBURGER GRILL BUFFET
|
|
Violation:
FOOD RESIDUE WAS NOTED IN THE DECK DRAIN UNDER THE BUFFET.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-DRY STORES
|
|
Violation:
OLD FOOD DEBRIS WAS NOTED UNDER DRY STORAGE SHELVES AND PALLETS.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY - HOT GALLEY
|
|
Violation:
HOOD DRAIN PIPE PENETRATION OF BULKHEAD BEHIND THE GRILL STATION WAS MISSING A FLANGE.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
GREASE DRIPS WERE NOTED ON FAR LEFT OF BULKHEAD NEAR THE DECK AND ADJACENT TO THE FRYER STATION. THIS MAY BE SEAPAGE FROM BEHIND THE BULKHEAD PANEL FROM THE VENTILATION HOOD SYSTEM.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Other-MAIN GALLEY - BEVERAGE STATION
|
|
Violation:
LARGE LEAK WAS NOTED IN THE WATER SUPPLY LINE TO THE COFFEE STATION.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Other-MAIN GALLEY - BAKERY
|
|
Violation:
HEAVY WATER LEAK WAS NOTED FROM DETERGENT DISPENSER OVER POTWASHING SINK.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-LIDO OMELET STATION
|
|
Violation:
A SHIELD WAS MISSING AT THE RIGHT BACK-COUNTER UNDERSHELF LIGHT.
|
|
Recommendation:
7.7.5.2.1
Light bulbs shall be 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.
|
|
|
Item No.:
37
|
|
Site:
Other-HAMBURGER GRILL BUFFET
|
|
Violation:
DUST ACCUMULATION WAS NOTED INSIDE THE DUCT ABOVE THE FOOD SERVICE AREA INSIDE THE BUFFET LINE. A FILTER WAS NOT NOTED IN THIS AREA.
|
|
Recommendation:
7.7.6.1.3
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|
|
Item No.:
37
|
|
Site:
Other-LIDO DISHWASH
|
|
Violation:
THE EXHAUST FOR THE DISHWASH UNIT WAS BLOWING HOT AIR INTO THE ROOM.
|
|
Recommendation:
7.7.6.1.1
All food preparation, warewashing, and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Other-MAIN GALLEY - POTWASHING
|
|
Violation:
CONDENSATE WAS DRIPPING FROM THE DECKHEAD IN THE POTWASHING AREA. DUCT FOR EXTRACTOR FAN WAS ALSO LEAKING CONDENSATE WATER BACK TO THE DISHWASHING AREA.
|
|
Recommendation:
7.4.2.4.1
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Other-LIDO POTWASH
|
|
Violation:
A BROOM AND DUST PAN WERE STORED ON THE DECK.
|
|
Recommendation:
7.7.7.1.2
Maintenance tools such as mops, brooms, and similar items shall be stored in a designated locker so they do not contaminate food; food-contact surfaces of utensils; and equipment; linens, and single-service and single-use articles.
|
|
|
Item No.:
41
|
|
Site:
Other-HOUSEKEEPING
|
|
Violation:
THE INTERIOR SURFACES OF THE SHOWER HEADS WERE NOT DISINFECTED.
|
|
Recommendation:
9.3.2.1.2
Shower heads shall be cleaned and disinfected every 6 months to preclude growth of Mycobacterium legionella.
|
|
|
Item No.:
41
|
|
Site:
Other-HOUSEKEEPING
|
|
Violation:
THE INFECTION CONTROL RESPSONSE WHEN THE CUMULATIVE PROPORTION OF GASTROINTESTINAL ILLNESS CASES AMONG PASSENGERS OR CREW IS 2% OR GREATER DID NOT INCLUDE CLEANING AND DISINFECTING OF ALL PUBLIC AREAS, INCLUDING HANDRAILS AND RESTROOMS, ON A CONTINUOUS BASIS UNTIL THE PROPORTION DECREASES TO LESS THAN 2%, AS DESCRIBED BY THE INDIIVDUAL IN CHARGE OF HOUSEKEEPING.
|
|
Recommendation:
9.1.1.1.1
When the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response shall include cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to <2%.
|
|