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Item No.:
10
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Site:
Recreational Water Facilities-Waterfall
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Violation:
Per the engineer, the waterfall recreational water facility was closed most of the time during the Alaska season. There were no records of the free halogen residuals for June 27-July 2, July 4-9, July 11-16 and August 10-September 7. There were no records to show that this facility was closed during those dates.
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Recommendation:
Keep records of when recreational water facilities are closed.
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Item No.:
16
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Site:
Galley-Pinnacle Grill
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Violation:
The time as a public health control plan stated that all refrigeration units in this area were maintained using time. However, the staff indicated that reach-in refrigerator 4.47 was maintained using temperature control.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
17
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Site:
Galley-Lido Preparation Cooling Logs
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Violation:
On 08/27/2009, sushi was placed into the cooling process at 0155 with a product temperature of 47F. There were no entries for end time or end temperature for these items in the cooling log.
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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.:
20
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Site:
Galley-Ice Machines
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Violation:
The plastic panels beneath the ice cuber section were cracked, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
20
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Site:
Galley-Blast Chiller #1 (Starboard Unit)
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Violation:
The blast chiller was posted out of order. The ship has another blast chiller in the main galley.
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Recommendation:
Repair or replace the blast chiller.
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Item No.:
20
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Site:
Galley-Entremetier
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Violation:
The forward tilting kettle was posted out of order since July, 2009.
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Recommendation:
Repair, remove, or replace the kettle.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The dough sheeter belt was damaged, exposing fibers along the edges and making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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:
Galley-Pinnacle Grill
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Violation:
There was peeling sealant at the equipment/bulkhead junctures, making 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.
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Item No.:
21
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Site:
Galley-Entremetier
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Violation:
There was excess and peeling sealant on the exterior surfaces of some galley equipment, making 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.
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Item No.:
21
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Site:
Galley-Breakfast Station
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Violation:
The front legs of the small toaster had open channels, 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.:
21
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Site:
Galley-
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Violation:
There was excess sealant on the exterior surfaces of some galley equipment, making cleaning difficult. Some of the sealant was peeling.
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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.
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Item No.:
21
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Site:
Bar-Ocean
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Violation:
There were raw wood surfaces on the doors of the back bar cabinets.
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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.
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Item No.:
21
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Site:
Buffet-Omelet Station (Port)
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Violation:
One of the induction cooker surfaces was chipped along the edges, making 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.
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Item No.:
21
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Site:
Buffet-Lido (Port)
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Violation:
There was a gap along the front of the flat-top grill, 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.:
21
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Site:
Buffet-Beverage Station (Starboard)
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Violation:
There was a gap between the molding and the base of the cabinet, 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.:
21
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Site:
Bar-Lido
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Violation:
The base of the cabinet was damaged, making 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.
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Item No.:
22
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Site:
Pantry-Lido
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Violation:
The undercounter dishwash machine was posted out of order for the last 6 weeks. This unit is due for replacement during the January 2010 dry-dock.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The conveyor dishwasher was posted out of order due to the absence of a final rinse. This item was corrected at the end of 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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The mounted final rinse temperature gauges indicated greater than 210 F on the inboard machine and greater than 236F on the outboard machine. There did not appear to be steam at the final rinse spray nozzles. These gauges were not accurate. The plate temperatures were 166F and 164F respectively, when the final rinse was isolated and tested. This was a repeat finding from the last inspection.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Bar-
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Violation:
The undercounter dishwasher was posted out of order.
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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.:
22
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Site:
Galley-Potwash Area
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Violation:
The mechanical potwash machine was posted out of order. There was a large amount of soiled items in this area.
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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.:
27
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Site:
Galley-Breakfast Station
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Violation:
The front legs of the small toaster were soiled with bread crumbs.
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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-Entremetier
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Violation:
The exterior thermometer for the walk-in refrigerator was soiled with food and 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:
Buffet-Continental Breakfast
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Violation:
The technical compartment under the handwash station was soiled.
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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-Breakfast Station
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Violation:
The technical compartment of the tabletop bread slicer was heavily soiled with old bread crumbs and other debris. This item was corrected during the inspection.
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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-Lido
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Violation:
The deck coating adjacent to the scuppers 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-
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Violation:
There was a hole in the bulkhead at the entrance to the galley, 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-Hamburger Grill
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Violation:
The poured deck surface was damaged, especially along the scuppers.
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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-Hamburger Grill
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Violation:
The deck behind the drain combing under the handwash sink was soiled. There was also standing water in this area.
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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:
Buffet-Hamburger Grill
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Violation:
Soft sealant was used to cove the deck-cabinet juncture. The sealant was peeling in some sections as well.
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Recommendation:
If sealant is used for coving, use a material that dries to a durable, smooth semi-hard to hard finish. 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-Walk-in Unit 11
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Violation:
There were two loose bulkhead panels along the left bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Other-Neptune Lounge
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Violation:
The deck beneath the domed buffet was heavily soiled with dirt and debris. This item was corrected during the inspection.
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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:
Other-Neptune Lounge
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Violation:
There was no coving at the deck/cabinet juncture at the pastry or beverage stations.
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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:
Galley-Pinnacle Grill
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Violation:
There was loose, peeling sealant on the bulkheads, 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:
Bar-Lido
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Violation:
The base of the door to the pantry 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:
Buffet-
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Violation:
Soft sealant was used as a coving material at the soiled drop-off area. Some of the sealant had deteriorated.
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Recommendation:
If sealant is used for coving, use a material that dries to a durable, smooth semi-hard to hard finish. 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-Lido Beverage Stations
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Violation:
The deck/cabinet junctures were not coved. This was a repeat finding from the last inspection.
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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:
Food Service General-Decks
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Violation:
The poured deck material was cracked, peeling or pitted in most food service areas.
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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.:
36
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Site:
Buffet-Carving Station (Starboard)
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Violation:
Both heat lamp bulb coatings were peeling. The bulbs extended below the shield.
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Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Carving Station (Port)
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Violation:
The coatings on both of the bulbs was peeling. The bulbs extended beyond the shields. This item was corrected during the inspection.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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Item No.:
39
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Site:
Buffet-Ice Cream Station
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Violation:
There were two live drain flies in this area.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Children Area-
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Violation:
The sanitary wipes at the diaper changing table were dry.
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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. Ensure that moist wipes are provided at the diaper changing station.
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