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Item No.:
4
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|
Site:
Other-CREW GALLEY
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|
Violation:
The water supply hose used for filling pots had the backflow preventer installed on the lower end of the hose where it could be submerged.
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|
Recommendation:
Re-position the backflow preventer so that it cannot be submerged.
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|
|
Item No.:
6
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|
Site:
Other-POTABLE WATER
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|
Violation:
There were no procedures for disinfecting jet tubs located in passenger cabins.
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|
Recommendation:
Recirculating bath tubs must be operated and maintained in good repair in accordance with the manufacturer's recommendations. Recirculating tubs must be disinfected by bromination or chlorination between cruises.
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Item No.:
7
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|
Site:
Other-HOT GALLEY-DECK 5
|
|
Violation:
The combi steam oven spray hoses had leaks.
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|
Recommendation:
Repair the leaking hoses.
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Item No.:
7
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|
Site:
Other-BELL BOX HOT GALLEY
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|
Violation:
There was a leak below the pot washer causing the metal platform to corrode.
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|
Recommendation:
Repair the leak and refinish the damaged metal platform.
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Item No.:
7
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Site:
Other-POT WASH-DECK 5
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|
Violation:
The handwashing sink valve was broken preventing water from flowing.
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|
Recommendation:
Replace the broken valve.
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|
Item No.:
10
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|
Site:
Other-CREW GALLEY
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|
Violation:
Rice in the hot holding unit was found at 133F-150F.
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|
Recommendation:
Cooked rice is considered potentially hazardous and must be kept above 140F.
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|
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Item No.:
10
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|
Site:
Other-GARDE MANGER-DECK 6
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|
Violation:
A pan of sliced melon on ice in the service area was 43F-52F.
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|
Recommendation:
Sliced melon is considered potentially hazardous and shall be refrigerated or chilled below 45F.
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|
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Item No.:
12
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|
Site:
Other-BELL BOX HOT GALLEY
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|
Violation:
One food probe thermometer was 10F, one 8F and one 6F out-of-calibration.
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|
Recommendation:
Food probe thermometers must be available and used by the staff. They shall be periodically calibrated to +/- 2F.
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|
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Item No.:
18
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|
Site:
Other-MEDICAL/PERSONNEL
|
|
Violation:
There were no food histories of persons seen for diarrhea who ate ashore.
|
|
Recommendation:
Diarrhea logs in the hospital must be accurately maintained, and results must be reported to the Vessel Sanitation Program in accordance with Section III of the "Vessel Sanitation Program Operations Manual", August 1989. See page 5 for food histories.
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|
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Item No.:
19
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|
Site:
Other-PROMENADE BAR
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|
Violation:
The bartender did not use soap when she washed her hands, but instead only rinsed them with water.
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|
Recommendation:
It is required that food service employees, including bartenders wash their hands as often as necessary to insure that their hands are kept clean at all times. Employees shall thoroughly wash their hands and the exposed portions of their arms with soap and warm water.
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|
|
Item No.:
19
|
|
Site:
Other-DINING ROOM-DECK 6
|
|
Violation:
A waiter was observed handling a key ring with gloved hands and then handling clean silverware.
|
|
Recommendation:
Avoid contaminating clean silverware while wearing gloves to do multiple tasks.
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|
|
Item No.:
20
|
|
Site:
Other-BAKERY-DECK 5
|
|
Violation:
The proofer oven had exposed screws that were corroded.
|
|
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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|
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Item No.:
20
|
|
Site:
Other-BELL BOX HOT GALLEY
|
|
Violation:
The lower oven pull-outs were heavily corroded on two of the ovens.
|
|
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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|
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Item No.:
21
|
|
Site:
Other-SNOOKER'S BAR
|
|
Violation:
There was a section of the bar that had split and separated.
|
|
Recommendation:
Repair the damaged section of the bar.
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|
|
Item No.:
21
|
|
Site:
Other-HORIZON COURT BUFFET/GALLEY
|
|
Violation:
Many of the ice bin door gaskets were split or separated at the corners.
|
|
Recommendation:
Ice bin door gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
|
|
|
Item No.:
21
|
|
Site:
Other-PIZZERIA/HAMBURGER BAR
|
|
Violation:
There was exposed, unfinished wood on the underside of the serving counter.
|
|
Recommendation:
Finish the underside of the counter so that it is durable and easily cleanable.
|
|
|
Item No.:
21
|
|
Site:
Other-BAKERY-DECK 5
|
|
Violation:
Rotary oven trolley wheels were heavily corroded making them difficult-to-clean.
|
|
Recommendation:
Non-food contact surfaces of equipment must be easily cleanable, in good repair and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-COLD PANTRY-DECK 6
|
|
Violation:
A walk-in refrigerator evaporator panel was missing exposing a difficult-to-clean area.
|
|
Recommendation:
Replace the missing panel.
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|
|
Item No.:
21
|
|
Site:
Other-HOT GALLEY-DECK 6
|
|
Violation:
The Alto Sham oven had loose gaskets on the door covering unit controls.
|
|
Recommendation:
Repair or replace loose gaskets.
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|
|
Item No.:
21
|
|
Site:
Other-HOT GALLEY-DECK 6
|
|
Violation:
The ranges had loose or missing sealant in the seams making surfaces difficult-to-clean.
|
|
Recommendation:
Replace the sealant.
|
|
|
Item No.:
21
|
|
Site:
Other-HOT GALLEY-DECK 6
|
|
Violation:
Sealant placed in the seams on the range vent hood was coming loose making the area difficult-to-clean.
|
|
Recommendation:
Replace the peeling sealant.
|
|
|
Item No.:
21
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
The walk-in refrigerator had a missing evaporator cover panel.
|
|
Recommendation:
Replace the missing cover.
|
|
|
Item No.:
21
|
|
Site:
Other-HOT GALLEY-DECK 5
|
|
Violation:
Several Alto Sham ovens had loose gaskets on the doors covering the controls.
|
|
Recommendation:
Repair or replace the gaskets.
|
|
|
Item No.:
22
|
|
Site:
Other-POT WASH-DECK 5
|
|
Violation:
Pots going through the machine were being inverted by the spray action and were filled with soapy water. The securing mechanism was not in use.
|
|
Recommendation:
Use the securing mechanism to prevent pots and pans from inverting in the machine and filling with water.
|
|
|
Item No.:
22
|
|
Site:
Other-HORIZON COURT BUFFET/GALLEY-SCULLERY
|
|
Violation:
A long curtain was placed prior to the sanitizing rinse blocking the spray of water.
|
|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed, operated 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. Curtains must be properly positioned so as not to block the spray of water. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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|
|
Item No.:
23
|
|
Site:
Other-BELL BOX HOT GALLEY
|
|
Violation:
The temperature gauge to the sanitizing sink of the three compartment sink was inoperative.
|
|
Recommendation:
Numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided to indicate the temperature of the water in the sanitizing rinse compartment.
|
|
|
Item No.:
28
|
|
Site:
Other-PIZZERIA/HAMBURGER BAR
|
|
Violation:
There was burned food residue in the back corners of the pizza ovens.
|
|
Recommendation:
The food contact surfaces of equipment such as pizza oven interiors shall be cleaned at least once per day.
|
|
|
Item No.:
28
|
|
Site:
Other-HOT GALLEY-DECK 6
|
|
Violation:
The interior of the Alto Sham oven in the aft hot holding area was soiled with grease and food splash.
|
|
Recommendation:
Food contact surfaces such as oven interiors shall be cleaned at least once per day.
|
|
|
Item No.:
28
|
|
Site:
Other-HOT GALLEY-DECK 5
|
|
Violation:
Several Alto Sham ovens had a build-up of grease and food around the door gaskets.
|
|
Recommendation:
The food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other food residue.
|
|
|
Item No.:
28
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
The interior of the ice bin was soiled with grease from the manufacturing of the ice machine.
|
|
Recommendation:
Clean the bin and prevent any grease from entering the bin from the ice maker.
|
|
|
Item No.:
28
|
|
Site:
Other-PROVISIONS
|
|
Violation:
The patty making machine in the Butcher Shop was soiled with old meat residue.
|
|
Recommendation:
To prevent cross-contamination, food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage.
|
|
|
Item No.:
36
|
|
Site:
Other-PIZZERIA/HAMBURGER BAR
|
|
Violation:
There were several flies in this area.
|
|
Recommendation:
It is required that outside openings be protected against the entrance of insects and rodents by tight fitting, self-closing doors, closed windows, screening, controlled air currents or other means.
|
|
|
Item No.:
37
|
|
Site:
Other-EXPLORER'S BAR
|
|
Violation:
There were unlabelled spray bottles of cleaning solutions in two cleaning lockers in the bars.
|
|
Recommendation:
Label all spray bottles containing cleaning solutions.
|
|
|
Item No.:
37
|
|
Site:
Other-DISHWASHING-DECK 6
|
|
Violation:
Unlabelled cleaning chemical spray bottles were found in the cleaning lockers.
|
|
Recommendation:
Label all cleaning chemical spray bottles.
|
|
|
Item No.:
38
|
|
Site:
Other-AFT WINE PANTRY-DECK 6
|
|
Violation:
A loose profile strip was noted on the bulkhead making the area difficult-to-clean.
|
|
Recommendation:
Repair the profile strip.
|
|
|
Item No.:
38
|
|
Site:
Other-HOT GALLEY-DECK 6
|
|
Violation:
Decks in food preparation areas were not sloped to facilitate drainage of water to scuppers. Extensive pooling of water was noted throughout Deck 5 and 6 Galleys.
|
|
Recommendation:
Slope decks so that water drains to scuppers.
|
|
|
Item No.:
38
|
|
Site:
Other-GARDE MANGER-DECK 5
|
|
Violation:
The bulkhead at the handwashing sink was severely dented.
|
|
Recommendation:
Repair the damaged bulkhead.
|
|
|
Item No.:
38
|
|
Site:
Other-BELL BOX HOT GALLEY
|
|
Violation:
The stainless steel covering was detached on one of the support columns.
|
|
Recommendation:
Repair the stainless steel covering.
|
|
|
Item No.:
38
|
|
Site:
Other-HORIZON COURT BUFFET/GALLEY
|
|
Violation:
There was no coving at the deck/bulkhead and deck/equipment foundations in many areas.
|
|
Recommendation:
Decks and bulkheads shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-EXPLORER'S BAR
|
|
Violation:
There were a few cracked deck tiles behind the bar.
|
|
Recommendation:
Replace the damaged deck tiles.
|
|
|
Item No.:
38
|
|
Site:
Other-PROVISIONS
|
|
Violation:
Old food debris was found on the deck under shelves in the Dry Stores and Refrigerated Stores.
|
|
Recommendation:
Decks in food storage areas shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-CREW MESS-DISHWASHING
|
|
Violation:
The deck at the soiled dish drop-off was in poor repair.
|
|
Recommendation:
Repair damaged deck tile and grouting.
|
|
|
Item No.:
39
|
|
Site:
Other-HORIZON COURT BUFFET/GALLEY
|
|
Violation:
Lighting over the buffet tables was less than 20 foot candles.
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20 foot candles of light on all food buffet tables.
|
|
|
Item No.:
39
|
|
Site:
Other-CASINO BAR
|
|
Violation:
There was less than 20 foot candles of light over the back bar and handwashing station.
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20 foot candles of light in all food preparation and handwashing areas.
|
|
|
Item No.:
40
|
|
Site:
Other-HOT GALLEY-DECK 6
|
|
Violation:
Excessive condensation was noted on the interior of the hood and on the bottom of the plate shelf above the bain marie on the forward port side of the Galley.
|
|
Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads and equipment.
|
|