|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Control Room
|
|
Violation:
The potable water connection supplying the coffee machine in the engine control room did not have a backflow prevention device installed. This was corrected.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The potable water connection to the coffee machine in the engine control room was not listed in the cross-connection control program.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Swagelok Devices
|
|
Violation:
There were several potable water connections throughout the ship that had Swagelok check valves installed. These devices were not appropriate backflow prevention devices.
|
|
Recommendation:
Ensure backflow prevention devices have an intermediate vent.
|
|
|
Item No.:
08
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was no backflow prevention device on the center spray arm. The spray arm extended below the flood rim of the drainboard. This was corrected.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Whirlpool 5 & 6
|
|
Violation:
The anti-entrapment drain covers did not fit over the entire drain. Per staff, the drain opening will be made in a smaller diameter to ensure the anti-entrapment cover fits over the opening.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Sand Filter Sedimentation Test
|
|
Violation:
The records indicated that the monthly sedimentation test was completed. However, the records did not indicate the results of the test.
|
|
Recommendation:
Record the results of the test.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3
|
|
Violation:
Cut tomatoes in refrigeration unit R-03-27 were at 46F. The tomatoes were moved to the blast chiller.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The Time Control Plan for hot food items did not have a cook step or references to hot holding. The plan only described cold storage, preparation and the 4-hour discard requirement.
|
|
Recommendation:
Ensure the time control plan reflects the service in the lido galley.
|
|
|
Item No.:
18
|
|
Site:
Preparation Room-Fish Preparation
|
|
Violation:
A pan of cooked snails was stored under pans of raw fish in the walk-in refrigeration unit. This was corrected.
|
|
Recommendation:
Ensure that food is 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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The tubes on the bulk milk dispensers were more than 1 1/2 inches long.
|
|
Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The front edge of the grill across from the tilt pan had a rough edge.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 3 Dining Room
|
|
Violation:
The painted metal shelving in the dining rooms lockers had chipped paint and corroded surfaces. The shelves in the starboard china locker had open edges exposing open hollow channels.
|
|
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 of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
Thermometers in several of the refrigeration units were not placed in the warmest part where food is normally stored. The thermometers were hung on the panel in front of the cooling coils.
|
|
Recommendation:
In a mechanically refrigerated or hot-food storage unit, ensure that the sensor of a temperature measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The edges along the sides on some of the grills had exposed insulation.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Fruit Station/Salad Bar
|
|
Violation:
The material around the buffet counter was rough and deteriorated, making cleaning difficult.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The black panel on the front of the aft espresso machine was cracked, making cleaning difficult. Also, there were knobs missing from both machines.
|
|
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 of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Aquarium/Casino Bar Pantry
|
|
Violation:
Two racks of previously cleaned bar glasses were found soiled and stored on the clean storage rack.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The exposed edges on some of the grills were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 3 Dining Room
|
|
Violation:
Equipment was stored less than 6 inches from the deck in dining room lockers.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
33
|
|
Site:
Bar-Schooner Bar
|
|
Violation:
The wood trim attached to the deckhead above the bar service area was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The bulkhead under the preparation table across from combination oven #11.1 was soiled. There was standing water on the deck in this area as well. The surrounding area was previously cleaned.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Island Grill - Port
|
|
Violation:
The deck under the deep fryer was moderately soiled with a black material.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
A small section of deck tiles between the combination ovens was missing/damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 3 Dining Room
|
|
Violation:
Dish racks were used for storage, making cleaning of the deck difficult. The deck was soiled in the port locker near the guest entrance.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The deck/bulkhead juncture in locker 2832 was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The deck grouting in this area was soiled/stained.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The bulkhead behind the soiled ramp was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 3 Dining Room
|
|
Violation:
The deckheads and bulkheads were not finished in the storage lockers. This was in the port locker near the guest entrance, the port chaffing dish locker, the port locker in the Grenada room and the china locker on the starboard side of the dining room.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 3 Dining Room
|
|
Violation:
The deck was soiled in the port locker near the guest entrance.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
There was a continuous water leak inside the hood cleaning cabinet around the connection to the backflow prevention device. The backflow prevention device did not appear to be the source of the leak.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Room Service - Deck 8
|
|
Violation:
One set of fluorescent lights attached to the deckhead was not working.
|
|
Recommendation:
Repair the lights.
|
|
|
Item No.:
36
|
|
Site:
Bar-Pig and Whistle
|
|
Violation:
Three of the lights on the deckhead above the back bar were not working.
|
|
Recommendation:
Repair the lights.
|
|
|
Item No.:
36
|
|
Site:
Bar-Casino Bar
|
|
Violation:
One of the lights above the preparation counter was not working.
|
|
Recommendation:
Repair the light.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Island Grill Carving Station
|
|
Violation:
One of the overhead lights was not shielded or shatter-resistant.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Island Grill Bar
|
|
Violation:
One of the lights above the preparation counter was not working.
|
|
Recommendation:
Repair the light.
|
|
|
Item No.:
36
|
|
Site:
Other-Portofino Coffee Station
|
|
Violation:
One of the lights above the preparation counter was not working.
|
|
Recommendation:
Repair the light.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Toilet Room
|
|
Violation:
There were numerous winged insects inside the toilet room.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The vessel was not following the active monitoring schedule they had set in their policy and procedures. The policy stated that each food area would be inspected on a weekly basis, with one inspection occurring during the evening. However, each area was inspected monthly, and not all areas were inspected each month during the evening.
|
|
Recommendation:
Ensure the policy and procedures are followed.
|
|