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Item No.:
4
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Site:
Other-POTABLE WATER / BACKFLOW PROTECTION
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Violation:
PROVIDE BACKFLOW PREVENTERS ON SHOWER HOSES AND JET TUBS IN THE SUITES.
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Recommendation:
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Item No.:
4
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Site:
Other-CREW GALLEY
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Violation:
THERE WAS AN ATMOSPHERIC VACUUM BREAKER INSTALLED ON THE POT FILLING HOSE. THIS HOSE HAD A SHUT-OFF VALVE DOWN STREAM MAKING THE VACUUM BREAKER INEFFECTIVE.
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Recommendation:
Install a continuous pressure type backflow preventer on this hose. This was corrected during the inspection.
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Item No.:
6
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Site:
Other-WHIRLPOOL SPAS / POOLS
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Violation:
MANY CHLORINE READINGS WERE ROUNDED TO WHOLE NUMBERS INSTEAD OF TENTHS. THERE WERE A FEW READINGS LESS THAN 3.0 PPM IN THE WHIRLPOOL LOG.
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Recommendation:
Except as may be noted above, this vessel complies with the current VSP Operations Manual requirements pertaining to the operation and maintenance of whirlpool spas. As an added measure to protect the health and safety of persons using whirlpool spas, it is recommended that vessels implement the Final Recommendations to Minimize Transmission of Legionnaires' Disease from Whirpool Spas on Cruise Ships, dated March 25, 1997.
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Item No.:
14
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Site:
Other-GREAT OUTDOOR RESTAURANT
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Violation:
THE INSECT ELECTROCUTION DEVICES WERE LOCATED TOO CLOSE TO THE BACK OF THE BUFFET COUNTER. THE TRAYS WERE NOT EASY TO REMOVE AND WERE FILLED WITH INSECTS.
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Recommendation:
Replace the electrocution device with those using glue traps.
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Item No.:
14
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Site:
Other-LIDO GARDEN CAFE
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Violation:
BREAD ROLLS WERE DISPLAYED ON THE BUFFET UNPROTECTED BY A SNEEZE GUARD OR COVER.
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Recommendation:
Display tables or buffet lines for service of unpackaged foods must be effectively shielded so as to intercept any source of contamination from the consumer. Appropriate food shielding (sneeze guards) should be provided.
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Item No.:
20
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Site:
Other-LE BISTRO
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Violation:
ONE TEFLON COATED ALUMINUM SKILLET WAS PITTED.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
21
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Site:
Other-GENERAL
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Violation:
THERE WERE A FEW CARDBOARD PLASTIC AND ALUMINUM FOIL DISPENSERS IN USE.
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Recommendation:
Provide easy to clean dispensers for the plastic wrap and aluminum foil.
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Item No.:
21
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Site:
Other-BARS
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Violation:
BUNDLES OF WIRING AND TRANSFORMERS TO THE POINT OF SALE MACHINES WERE SETTING ON BARS AND BAR COUNTERS MAKING THE AREAS DIFFICULT TO CLEAN.
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Recommendation:
Shorten or elevate the power cords off of the bars and bar counters.
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Item No.:
22
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Site:
Other-GENERAL
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Violation:
THERE WAS A SOAP-LIKE FILM ON MUCH OF THE GLASSWARE.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
22
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Site:
Other-PIZZERIA
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Violation:
ONE SPRAY JET WAS MISSING IN THE DISHWASHING MACHINE.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
26
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Site:
Other-MAIN GALLEY / FORWARD DISHWASHING AREA
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Violation:
THE IN-USE DISHWASHING MACHINE HAD FINAL RINSE TEMPERATURES THAT FLUCTUATED BETWEEN 165F TO 160F AS MEASURED AT THE DISH SURFACE.
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
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Item No.:
28
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Site:
Other-MAIN GALLEY / SOUP STATION
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Violation:
THE TEFLON AND THE RUBBER GASKET TO THE FLOOR CHOPPER WERE SOILED WITH FOOD RESIDUE.
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Recommendation:
Food shall be prepared on surfaces that prior to use have been cleaned, rinsed and sanitized.
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Item No.:
28
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Site:
Other-MAIN GALLEY / FORWARD BEVERAGE STATION
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Violation:
SEVERAL PREVIOUSLY CLEANED GLASSES WERE FOUND SOILED WITH DRINK RESIDUE.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-MAIN GALLEY / POT WASH
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Violation:
THE OUTSIDE OF NUMEROUS SHEET PANS WERE FOUND SOILED WITH GREASE.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-MAIN GALLEY / AFT BEVERAGE STATION
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Violation:
SEVERAL PREVIOUSLY CLEANED GLASSES WERE FOUND SOILED WITH DRINK RESIDUE.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-PROVISIONS / FISH PREP
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Violation:
THE TEFLON BLADE GUIDE ON THE BAND SAW WAS FOUND SOILED WITH FOOD RESIDUE.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
29
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Site:
Other-BAKERY
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Violation:
ONE OF THE WELDS ON THE BACK OF THE DOUGHNUT MAKER TABLE WAS ROUGH MAKING IT DIFFICULT TO CLEAN.
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Recommendation:
Smooth this weld to make cleaning easier.
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Item No.:
30
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Site:
Other-BAKERY
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Violation:
THE CLEAN PANS STORED BY THE HANDWASHING SINK IN THE POT WASH AREA WERE SUBJECT TO SPLASH FROM HANDWASHING.
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Recommendation:
Install a splash shield on the end of the clean pot storage shelves.
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Item No.:
34
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Site:
Other-GENERAL
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Violation:
MANY OF THE HANDWASHING SINKS REQUIRED A LONG TIME BEFORE HOT WATER ARRIVED AT THE FAUCET.
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Recommendation:
Any self-closing, slow-closing, or metering faucet used shall be designed to provide a flow of water for at least 15-seconds without the need to reactivate the faucet. Handwashing facilities must be provided hot and cold running water from a single mixing outlet.
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Item No.:
38
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Site:
Other-PIZZERIA
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Violation:
THE THRESHOLD PLATE TO THE PIZZA OVEN COMPARTMENT WAS LOOSELY ATTACHED AND WATER WAS SEEPING BENEATH, RESULTING IN CORROSION.
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Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
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Item No.:
40
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Site:
Other-MAIN GALLEY / FORWARD DISHWASHING AREA
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Violation:
THERE WAS AN ACCUMULATION OF CONDENSATION ON THE DECKHEAD AND BULKHEAD AT THE CLEAN END OF THE DISHWASHING MACHINE.
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Recommendation:
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.
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