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Item No.:
08
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Site:
Potable Water-COMPREHENSIVE CROSS CONNECTION CONTROL PLAN
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Violation:
THE BACKFLOW PREVENTION DEVICES ON THE SHOWER HOSES IN THE CABINS WERE NOT DOCUMENTED ON THE COMPREHENSIVE CROSS CONNECTION CONTROL PLAN.
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Recommendation:
Modify the cross connection control plan to include all potential cross connections with the potable water system.
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Item No.:
09
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Site:
Recreational Water Facilities-WHIRLPOOL SPAS
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Violation:
THE FREE HALOGEN RESIDUAL LEVEL MEASURED USING CHLORINE TEST STRIPS IN THE WHIRLPOOLS WAS IN EXCESS OF 10 PPM.
THE HALOGEN LEVEL WAS ADJUSTED SO IT WAS BETWEEN 3.0 AND LESS THAN 10.0 PPM DURING THE INSPECTION.
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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.:
20
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Site:
Preparation Room-
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Violation:
THE POTATO PEELER WAS LABELED "OUT OF ORDER". THIS UNIT IS SCHEDULED FOR REPLACEMENT DURING THE UPCOMING DRY DOCK.
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Recommendation:
Replace the potato peeler.
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Item No.:
20
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Site:
Galley-HOT GALLEY
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Violation:
THE ROTISSERIE OVEN HAD DIFFICULT TO REMOVE PANELS AND SLOTTED FASTENERS MAKING THE INTERIOR DIFFICULT TO CLEAN.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Food Service General-
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Violation:
THE AREAS SURROUNDING THE DRIP TRAYS OF THE RANGE TOPS AND THE GRILLS WERE NOT EASY TO CLEAN DUE TO THE LENGTH OF THE DRIP TRAYS.
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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:
Bar-TOSCANA BAR
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Violation:
THE POWER CORDS FOR THE BAR DECORATIVE LAMPS WERE FOUND SETTING ON THE BAR COUNTER MAKING THE AREA DIFFICULT TO CLEAN.
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Recommendation:
Elevate the power cords off of the bar counter to make cleaning easier.
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Item No.:
22
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Site:
Galley-POTWASH
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Violation:
THE FINAL RINSE TEMPERATURE OF THE POTWASH MACHINE DID NOT REACH 160F AT THE UTENSIL SURFACE. THE POTWASH AREA WAS IN FULL OPERATION AT THE TIME OF THE INSPECTION BUT THE POTWASH MACHINE WAS NOT IN ACTIVE USE AT THE TIME.
THE MACHINE MOUNTED THERMOMETER INDICATED A FINAL RINSE MANIFOLD TEMPERATURE OF ONLY 110F AND A WASH TEMPERATURE OF 158F
THE ENGINEERS WERE NOTIFIED FOR REPAIR.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are 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 are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-HOT GALLEY
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Violation:
THE INTERIOR OF THE ROTISSERIE OVEN WAS SOILED WITH GREASE. THE OVEN WAS USED THE EVENING BEFORE AND HAD BEEN CLEANED AND SANITIZED.
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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
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Violation:
SEVERAL PREVIOUSLY CLEANED POTS AND SKILLET WERE FOUND SOILED WITH FOOD RESIDUE.
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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:
Bar-POOL BAR/ DECK 9
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Violation:
SEVERAL PREVIOUSLY CLEANED PLASTIC GLASSES WERE FOUND SOILED WITH DRINK RESIDUE.
OTHER GLASSES WERE FOUND CLOUDY AND WITH FINGER PRINTS ON THE OUTSIDE OF THE GLASSES.
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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-SPECIALTY GALLEY
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Violation:
SEVERAL PREVIOUSLY CLEANED BAIN MARIE PANS FOUND STORED IN A CONVENTIONAL OVEN WERE FOUND SOILED WITH FOOD RESIDUE.
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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.:
27
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Site:
Galley-SPECIALTY
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Violation:
THE AREAS SURROUNDING THE GREASE DRIP TRAYS WERE SOILED WITH OLD GREASE.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-HOT GALLEY
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Violation:
THE AREA SURROUNDING THE DRIP TRAYS OF THE COOK TOP WAS FOUND SOILED WITH OLD GREASE.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-HOT GALLEY
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Violation:
ONE OF THE SHELF SUPPORTS FOR THE COMBI-OVEN WAS FOUND STORED DIRECTLY ON THE DECK BEHIND THE OVEN.
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Recommendation:
Ensure that self supports for the combi-oven are not stored on the deck.
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Item No.:
29
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Site:
Buffet-TERRACE CAFE
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Violation:
THE TERRACE CAFE IS A CREW SERVED BUFFET NOT A PASSENGER SELF-SERVICE BUFFET. THE NEAREST HANDWASHING STATION WAS INSIDE THE GALLEY AREA WHICH IS FARTHER THAN 8 M (25 FEET).
INSTALL HANDWASHING STATIONS BEHIND THE BUFFET COUNTERS. RECOMMENDED LOCATIONS IF UTILITIES ARE AVAILABLE WOULD BE ON THE BACK WALLS NOT IN THE SERVICE COUNTERS THEMSELVES. HOWEVER, IF THE UTILITIES ARE NOT AVAILABLE ON THE BACK WALLS ENSURE THAT PROPER SPLASH PROTECTION IS INSTALLED AT THE HANDWASHING STATIONS.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door.
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Item No.:
33
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Site:
Galley-HOT GALLEY
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Violation:
THERE WAS AN OPEN SEAM BETWEEN THE OVEN/COOK TOP AND THE ADJACENT BULKHEAD MAKING THE AREA DIFFICULT TO CLEAN.
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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-MEAT FREEZER
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Violation:
THERE WAS A LOOSE DECKHEAD PROFILE AND ALSO THE COLLAR AROUND ONE OF THE FIRE SPRINKLERS WAS LOOSE ALLOWING WARM AIR TO ENTER THE FREEZER RESULTING IN FROST ACCUMULATION IN THE AREA.
THE BOTH ITEMS ARE SCHEDULED FOR REPAIR DURING THE UPCOMING DRY DOCK
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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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