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Item No.:
06
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Site:
Potable Water-
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Violation:
Many of the sample sites for the distribution system E. coli testing were repeated for the last 5 months.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Plumber's Workshop
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Violation:
The potable water line supplying the hose connection for the evac unit testing was not fitted with a backflow prevention device. This was corrected.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines were striped blue on this vessel. In the engine room it was noted that the chilled water system lines were striped blue after the reduced pressure zone assembly. The blue striping continued from one area of the engine room to another beyond bulkhead partitions.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Teen Swimming Pool Expansion Tank Room
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Violation:
There was a steady leak at the reduced pressure zone assembly vent.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-Children's Pool Expansion Tank Room
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Violation:
A short length of hose was attached to the potable water fill line for the chlorine tank eliminating the air gap.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
There were several free halogen residual charts that had duplicate dates and there were several charts that appeared to be missing. It appeared that the duplicate charts corresponded with missing charts.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are initialed, dated, and changed daily.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The whirlpool water was not dumped daily as required. There was a pending variance request. The vessel engineers were not aware of the procedures that were to be followed to comply with this variance request. A copy of the procedures were sent to the vessel during the inspection from the corporate office. It appeared that most of the procedures were being followed however, the testing of the super halogenation residual was conducted only once at the start.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
12
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Site:
Preparation Room-
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Violation:
Food employees were observed handling raw carrots and raw pumpkin with their bare hands. The employees washed their hands and put on single-use gloves. Per the food and beverage manager, these items were to be cooked.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
14
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Site:
Galley-
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Violation:
The 1st Cook was working in the galley with a goatee, but without facial hair covering.
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Recommendation:
Ensure that food employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
15
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Site:
Pantry-Dispense Bar Pantry - Deck 14
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Violation:
A can of syrup was found dented along the top and bottom seams. This item was discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-
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Violation:
Two trays of sliced deli meats were found inside a reach-in refrigerator with product temperatures of 45F. The items were prepared for the lunch meal period and were being maintained as back-up. These items were removed and placed in the blast chiller for immediate rapid cooling.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Sabatini's (Deck 7) - Cooling Logs
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Violation:
During the period of 08/17-24/2009, potentially hazardous foods were placed into the cooling process and the initial time and temperatures, as well as time and temperature for the 2-hour cooling period were recorded. There were no temperatures recorded for the 4-hour cooling period.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
21
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Site:
Bar-Calypso
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Violation:
There was a round opening of about 1 inch in diameter in the stainless steel panel to the left of the keg refrigeration unit.
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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-Calypso
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Violation:
There was a braided supply line in the technical compartment under the starboard soda gun. There were splits in the wrapping for the soda lines. These conditions made cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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:
Galley-Deck 6 - Deep Fat Fryer Section
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Violation:
There was oil leaking and pooling inside the technical compartment beneath one of the deep fat fryers.
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Recommendation:
Repair the oil leak.
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Item No.:
21
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Site:
Galley-Hot Galley - Deck 12
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Violation:
There was loose, peeling sealant on the side of the tilting pan, making cleaning difficult.
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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.:
22
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Site:
Galley-Deck 6 - Dishwash Area (Port)
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Violation:
The final rinse spray pattern on one of two upper final rinse spray arms did not have a pattern that provided for complete plate coverage. It appeared that the spray arm pipe was not adjusted properly. The machine was in-use at the time of the finding and the final rinse temperatures at the plate surface were above 160 F. This item was corrected during the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Buffet-Horizon Court (Starboard)
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Violation:
There were a few previously cleaned plates that were soiled and placed out for service.
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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-Sabatini's (Deck 7)
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Violation:
A few previously cleaned plates were found soiled with black specks and stored as clean. This item was corrected during the inspection.
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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:
Bar-Calypso
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Violation:
The braided supply line in the starboard technical compartment was soiled with mold.
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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.:
33
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Site:
Buffet-
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Violation:
There was no coving at the deck-bulkhead juncture beneath the handwash station.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Sabatini's (Deck 7)
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Violation:
There was a small amount of recessed grout between deck tiles.
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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:
Galley-
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Violation:
Excess sealant was found on the bulkhead, making cleaning difficult.
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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:
Buffet-Beverage Station
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Violation:
There was excess sealant inside the technical compartment beneath the beverage station, making cleaning difficult.
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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:
Buffet-Sundaes Ice Cream Station
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Violation:
The deck coating in the food corridor was damaged, making cleaning difficult.
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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:
Galley-Deck 6 - Tilting Pans (Starboard)
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Violation:
The deck under the tilting pans was slightly soiled with food debris. The area was previously cleaned.
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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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Item No.:
33
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Site:
Galley-Galley Storage Area - Deck 12
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Violation:
There was a small amount of recessed grout between deck tiles in this area.
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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:
Galley-Deck 6 -Dishwash Area (AFT)
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Violation:
There was peeling sealant on the bulkhead, making cleaning difficult.
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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:
Galley-Deck 6 - Garde Manger
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Violation:
There was some peeling sealant on the bulkhead, making cleaning difficult.
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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.:
34
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Site:
Buffet-Beverage Station
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Violation:
There was a water leak inside the technical compartment beneath the beverage station.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
41
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Site:
Housekeeping-Spa - Men's and Women's Toilet Rooms
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Violation:
There was no waste receptacle near the door to dispose of towels after opening the door.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
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Site:
Children Area-
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Violation:
The disinfectant for the diaper changing table was not at the diaper changing station.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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