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Item No.:
*
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Site:
Other-PROVISIONS - GENERAL
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Violation:
THE RECEIVING PLAN, TEMPERATURE MONITORING AND RECORD KEEPING IMPLEMENTED ONBOARD WAS OUTSTANDING.
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Recommendation:
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Item No.:
*
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Site:
Other-
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT.
PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: ADVENTURE OF THE SEAS - CAS - [11/25/2001] .
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Recommendation:
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Item No.:
08
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Site:
Other-WINDJAMMER GALLEY
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Violation:
A PLUG WAS NOTED IN THE VENT HOLE OF THE BACKFLOW PREVENTION DEVICE BEHIND THE COMBI OVEN.
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Recommendation:
Remove the plug.
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Item No.:
08
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Site:
Other-BUNKER STATIONS
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Violation:
SEVERAL OF THE FILLING LINE CAPS WERE NOT SECURED WITH CHAINS
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Recommendation:
5.3.2.1.4
The potable water filling line shall have a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug shall not touch the deck when hanging free.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
A COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM HAS NOT BEEN DEVELOPED FOR THIS VESSEL.
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Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THE FREE CHLORINE RESIDUAL WAS NOT TESTED AND RECORDED EVERY FOUR HOURS DURING PRODUCTION OF POTABLE WATER.
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Recommendation:
5.2.1.2.2
Free residual halogen monitoring shall be performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
10
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Site:
Other-KID'S POOL
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Violation:
VERIFY THAT THE SMALL DRAIN COVER AT THE CENTRAL SLIDE POOL IS ANTI-VORTEX.
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Recommendation:
6.4.1.2.2
Anti-vortex drain covers shall be provided on swimming pools and whirlpool spas.
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Item No.:
10
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Site:
Other-WHIRLPOOLS AND ROMAN SPA
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Violation:
VERIFY THAT THE DRAIN COVERS ARE ANTI-VORTEX.
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Recommendation:
6.4.1.2.2
Anti-vortex drain covers shall be provided on swimming pools and whirlpool spas.
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Item No.:
16
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Site:
Other-WINDJAMMER-STBD COLD BUFFET
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Violation:
YOGURT IN THE UNDERCOUNTER REFRIGERATOR WAS TESTED AT 45 °F.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Other-MAIN GALLEY - GENERAL
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Violation:
THE WRITTEN HACCP PLAN DID NOT INCLUDE FOODS SERVED FROM THE MAIN GALLEY. WHILE "TIME AND TEMPERATURE" WAS USED AND NO HOT FOODS WERE FOUND BELOW 140°F ON THE SERVING LINE TEMPERATURES WERE TAKEN WHEN FOOD WAS REMOVED FROM BACKUP AND NOT ROUTINELY WHILE ON THE SERVICE LINE. THE LENGTH OF SERVICE IN THE DINING ROOMS WAS LESS THAN 4 HOURS.
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Recommendation:
Recommend including the main galley in the ship's" time as a public health control" written plan.
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Item No.:
16
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Site:
Other-MAIN GALLEY DECK 4 / COLD PANTRY
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Violation:
THERE WERE TWO PARTIAL TRAYS OF CUT AND DICED MELONS IN REFRIGERATOR 4811.044.302A WITH INTERNAL PRODUCT TEMPERATURES OF 44-45°F. THE MELONS HAD BEEN IN REFRIGERATED TROLLEY DURING BREAKFAST SERVICE AND MOVED TO THE REFRIGERATOR AFTER THE SERVICE. NO TEMPERATURE MONITORING HAD BEEN DONE BEFORE MOVING THE TRAYS TO THE ABOVE MENTIONED UNDERCOUNTER REFRIGERATOR. IT WAS ALSO OBSERVED THAT THE AMBIENT AIR TEMPERATURE OF THE REFRIGERATOR WAS AT 46°F. THE MELON WAS DISCARDED.
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Recommendation:
Ensure that cold, potentially hazardous foods are rapidly chilled to 41°F or below before being placed in an undercounter or reach-in refrigerator.
Ensure that temperatures are taken and recorded for the cold foods being transferred between holding trolleys and more permanent refrigerators to ensure proper temperatures are maintained and/or achieved.
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Item No.:
18
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Site:
Other-BELL BOX-DECK 8
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Violation:
RAW SHELL EGGS WERE STORED OVER PASTEURIZED EGGS IN THE REACH-IN REFRIGERATOR.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
20
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Site:
Other-JOHNNY ROCKETS
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Violation:
THE FASTENERS AT THE TIPS OF THE BLENDERS WERE SLOTTED IN CONTRUCTION MAKING THEM DIFFICULT TO CLEAN.
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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.
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Item No.:
21
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Site:
Other-ISLAND GRILL
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Violation:
A THERMOMETER IN THE REFRIGERATION UNIT WAS BROKEN.
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Recommendation:
Replace the thermometer.
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Item No.:
21
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Site:
Other-WINDJAMMER POT WASH
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Violation:
A LONG HANDLED PADDLE WAS NOTED TO HAVE AN OPEN HOLLOW HANDLE.
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Recommendation:
Seal the end of the paddle.
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Item No.:
22
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Site:
Other-WINDJAMMER DISHWASH/GLASSWASH
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Violation:
THE FINAL RINSE THERMOMETER FOR THE GLASSWASH UNIT REGISTERED 105 °F WHILE THE WATER TEMPERATURE WAS TESTED AT 160 °F.
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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 ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to ±3°F in the intended range of use.
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Item No.:
26
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Site:
Other-WINDJAMMER DISHWASH/GLASSWASH
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Violation:
SEVERAL COFFEE CUPS WERE SOILED AND STORED AS CLEAN ON THE CLEAN STORAGE RACKS.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-WINDJAMMER POT WASH
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Violation:
A FEW PREVIOUSLY CLEANED ITEMS WERE SOILED AND STORED AS CLEAN IN THE STORAGE RACKS.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-PORTIFINO GALLEY
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Violation:
A SQUEEZE BOTTLE WAS SOILED AND STORED AS CLEAN IN THE KNIFE LOCKER.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-JOHNNY ROCKETS
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Violation:
ONE OF THE SLOTTED FASTENERS AT THE TIP OF THE BLENDER WAS SOILED WITH DRINK RESIDUE.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Other-JOHNNY ROCKETS
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Violation:
PLATES WERE NOT INVERTED FOR STORAGE.
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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.
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Item No.:
28
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Site:
Other-WINJAMMER POT WASH
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Violation:
THE SOILED ITEM AND CLEAN ITEM DECK STANDS WERE TOO CLOSE TO EACH OTHER. FOOD RESIDUE WAS NOTED ON THE CLEAN ITEM DECK STAND.
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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.
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Item No.:
28
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Site:
Other-WINDJAMMER DISHWASH/GLASSWASH
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Violation:
CLEAN ITEMS WERE NOT INVERTED OR COVERED FOR STORAGE.
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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.
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Item No.:
29
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Site:
Other-MAIN GALLEY DECK 4
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Violation:
THE WATER TEMPERATURE OF THE HANDWASHING SINK BY THE GAYLORD HOOD CONTROL BOX WAS MEASURED AT 128°F. THE TEMPERATURE WAS TOO HOT TO ALLOW THE HANDS TO REMAIN IN THE RUNNING WATER FOR A SUFFICIENT AMOUNT OF TIME FOR PROPER HANDWASHING. THERE WERE OTHER HANDWASHING STATIONS IN THE AREA WHERE THE WATER TEMPERATURE COULD BE BETTER TOLERATED.
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Recommendation:
Reduce the temperature of the water to allow proper handwashing. The minimum temperature of hot water at a handwash sink should be 110°F. The mixture of hot and cold water should achieve a temperature that is tolerable during handwashing.
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Item No.:
30
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Site:
Other-ISLAND GRILL BAR
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Violation:
THE HAND CLEANSER AND HANDWASH SINK WERE ON OPPOSITE ENDS OF THE BAR.
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Recommendation:
Relocate the hand cleanser to a position closer to the handwash sink.
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Item No.:
33
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|
Site:
Other-PROVISIONS / FISH PREPARATION
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|
Violation:
WATER WAS NOTED DRIPPING FROM THE DECKHEAD ON TO AN EQUIPMENT MOUNTING TABLE IN THIS AREA.
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Recommendation:
Identify and repair the source of the leak.
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Item No.:
33
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Site:
Other-WINDJAMMER GALLEY
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Violation:
THE DECK UNDER THE ENTRY WAY MATS WAS SOILED AND NOT CLEANED FREQUENTLY ENOUGH.
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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.
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Item No.:
34
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Site:
Other-MAIN GALLEY DECK 3 / PASTRY
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Violation:
THE DRAIN LINE FROM THE HANDWASHING SINK WAS DISASSEMBLED AND ALLOWED WATER TO SPLASH ON THE DECK SURROUNDING THE GUTTER WAY.
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Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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Item No.:
38
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|
Site:
Other-WINDJAMMER GALLEY
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Violation:
THE MOP WAS NOT HUNG TO DRY AFTER USE.
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Recommendation:
7.7.7.1.4
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
|
|
Site:
Other-INTEGRATED PEST MANGEMENT PLAN
|
|
Violation:
THE INTEGRATED PEST MANAGEMENT PLAN HAS NOT BEEN FINALIZED.
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Recommendation:
Finalize the plan so that all parts are applicable to this vessel.
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Item No.:
41
|
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Site:
Other-VENTILATION
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Violation:
THE LOCATION OF THE DRAIN HOLE DOES NOT ALLOW FOR COMPLETE DRAINING OF THE CONDENSATE COLLECTION PAN.
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Recommendation:
9.2.1.1.2
Air condition condensation collection pans shall be self-draining.
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Item No.:
41
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|
Site:
Other-CHILD ACTIVITY CENTER
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Violation:
A SIGN ADVISING THE PROVIDERS TO WASH THEIR HANDS AND THE CHILDREN'S HANDS AFTER ASSISTING CHILDREN WITH USING THE TOILET WAS NOT POSTED IN THE TOILET ROOMS. DISPOSABLE GLOVES AND SANITARY WIPES WERE NOT AVAILABLE IN THE TOILET ROOM.
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Recommendation:
10.2.1.1.5
Signs shall be posted in children's toilet room advising the providers to wash their hands and the children's hands after assisting children use the toilet.
10.2.1.1.2
Each toilet facility shall be provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
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Item No.:
41
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|
Site:
Other-CHILD ACTIVITY CENTER
|
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Violation:
THE TABLES WERE SOILED. THE AREA AROUND THE ACTIVATION MECHANISM OF THE WATER FOUNTAIN WAS SOILED.
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Recommendation:
10.3.1.2.1
Surfaces that children touch with their hands shall be cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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