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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The testable backflow prevention devices were tested annually, however the results of the tests and pressure differentials were not always recorded.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention device protecting the potable water connection to the bed pan washer was not listed in the cross-connection control program.
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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.
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Item No.:
08
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Site:
Potable Water-Bunkering and Production
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Violation:
The sampling point on the bunkering and production line is less than three meters from the chlorine injection point.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Jacuzzis (suites)
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Violation:
For the months of September-December 2009, several of the whirlpool tubs in suites were sanitized at intervals greater than seven days. In some cases, the period between sanitizing was up to 13 days.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Records (Daily Shocking)
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Violation:
The records for the daily shocking of whirlpool spas on decks 7 and 12, were unclear as to whether the shocking was done at a minimum of 10 ppm. The ship was using both chart recorders and manual records. In many cases the charts did not indicate shocking at a minimum of 10 ppm. The manual records did not record the values.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
11
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Site:
Medical-
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Violation:
There was one instance from the last cruise when an asymptomatic cabin mate was not interviewed at the 48 hour interval, only the initial interview and the 24 hour interview were completed.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Room Service
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Violation:
This outlet used time control for the cold and hot foods. There was only a time control plan for the cold foods.
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Recommendation:
Draft a time control pan for hot foods.
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Item No.:
16
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Site:
Galley-Room Service
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Violation:
This outlet was open for service longer than 4 hours. There was no mention of discard labels on the time control plan. Also, there were potentially hazardous foods on the cold top unit that were on time control but did not have discard labels. This was corrected.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-
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Violation:
The time control plan for hot foods stated that foods in the danger zone at a work station where the foods were not going to be fully cooked were "deemed to be on temperature control".
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Recommendation:
Ensure the time control plan accurately reflect operational procedures.
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Item No.:
17
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Site:
Galley-
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Violation:
The cooked pasta and boiled eggs were said to be rapidly cooled in ice after cooking. There were no entries in the cooling logs for these items.
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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 from 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.:
17
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Site:
Galley-Lotus
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Violation:
There were entries in the cooling logs where the end of the cooling cycle was longer than 6 hours.
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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 from 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.:
18
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Site:
Galley-
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Violation:
Sausage (not ready-to-eat) was stored over cold cuts in the walk-in refrigeration unit.
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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.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
A pan of kosher bun dough was not covered in the walk-in freezer.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Buffet-Beverage Station
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Violation:
A large plastic container of sugar was not labeled.
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Recommendation:
Ensure that shellstock is reasonably free of mud, dead shellfish, and shellfish with broken shells when received by a vessel and that dead shellfish or shellstock with badly broken shells is discarded.
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Item No.:
19
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Site:
Buffet-Beverage Station
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Violation:
The opening on the lid for the pan of bread faced forward potentially exposing the bread to contamination.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is 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.:
20
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Site:
Preparation Room-
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Violation:
The inside surface of the metal elbow at the end of the Baketec-Matic hose was slightly corroded.
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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-Queen's Grill
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Violation:
There were slotted fasteners inside the oven.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Queen's Grill
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Violation:
Wine bottles were stored inside wooden boxes inside the dispense bar. This was corrected.
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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-Brittania Dispense Bar
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Violation:
Milk crates were used for wine bottles. The milk crates had numerous ledges and surfaces that were difficult to clean.
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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-Brittania Dispense Bar
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Violation:
There were ribbed conduit lines that were difficult to clean under the speed rails.
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Recommendation:
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Item No.:
21
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Site:
Pantry-Lido Dispense Bar
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Violation:
There were holes in the back of the technical compartment under the speed rail.
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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-Todd English
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Violation:
The brine lines were blocking access for cleaning the back of technical compartment #2 for the cold top holding 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:
Provisions-Dairy Walk-in
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|
Violation:
Milk crates were used for storage. The milk crates had numerous ledges and surfaces that were difficult to clean.
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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-Brittania Dispense Bar
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Violation:
There were open penetrations in the back panels of the technical compartment.
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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-Sauce Station
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Violation:
The gaskets along the bottom section of the 2 left kettles was loose, 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. 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-
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Violation:
The right nozzles at the dishwash machine final rinse spray arm were blocked. This was corrected.
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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-
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Violation:
The spray at the glasswash machine final rinse arm was very dispersed. Two of the spray nozzles were blocked. This was corrected.
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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-Queen's Grill
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Violation:
The dishes were overlapping each other inside the dishwash machine.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
24
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Site:
Galley-Queen's Grill
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Violation:
The surface plate temperature was measured at 150 F in the dishwash machine. The final rinse gauge read 177 F. Per staff, the steam lines were being worked on. This was not in active use.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
27
|
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Site:
Galley-Queen's Grill
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Violation:
It was soiled and moldy under the brine line inside technical compartment #1 in the pastry section.
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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:
Provisions-Dairy Walk-in
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Violation:
The ledges and surfaces of the milk crates were 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:
Bar-Brittania Dispense Bar
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Violation:
The ribbed conduit lines under the speed rail were slightly 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:
Bar-Brittania Dispense Bar
|
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Violation:
The milk crates were slightly 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-Center Hot Press
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Violation:
The corners of the grill drip pan housings were 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.:
28
|
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Site:
Pantry-Commodore
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Violation:
The clean storage rack was located adjacent to the coffee machine. There was a possibility that the clean items could be contaminated during cleaning operations.
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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.
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Item No.:
29
|
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Site:
Galley-King's Court LaPiazza
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|
Violation:
The temperature of the water at the handwash sink near the CTX machine was 99 F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
|
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Site:
Galley-Port Unisex Toilet Room
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|
Violation:
The water through the combination faucet at the handwash sink was less than 110F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
|
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Site:
Galley-Starboard Unisex Toilet Room
|
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Violation:
The toilet bowl was overflowing.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
30
|
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Site:
Galley-Starboard Unisex Toilet Room
|
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Violation:
The water pressure at the handwash sink was insufficient.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
|
|
Site:
Other-Brittania Dining Room
|
|
Violation:
The deck grout was soiled/stained at the waiter stations.
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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
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The deck tiles were loose, cracked and buckled along the front of this station.
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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
|
|
Site:
Buffet-Condiment Stations
|
|
Violation:
There was no coving along the deck/counter juncture.
|
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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
|
|
Site:
Galley-Center Hot Press
|
|
Violation:
The was a round opening in the bulkhead under the flat-top grill near the pasta station.
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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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