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Item No.:
08
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Site:
Potable Water-Multi-Flow Systems
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Violation:
There was no backflow prevention device for the non-carbonated potable water connection to the multi-flow spray heads in the bars.
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Recommendation:
Install a continuous pressure type backflow preventer on the water line supplying the multi-flow dispensing gun.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal Accident Plan
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Violation:
The current fecal accident response plan uses a 9,600 CT value of 50 ppm chlorine over 4 hours contact time for disinfection in either a formed or loose stool accident. The de-activation of Cryptosporidium requires a CT value of 15,300, which at 50 ppm chlorine would be 306 minutes.
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Recommendation:
The written fecal accident plan should be adjusted to the correct CT value.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal Illness
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Violation:
One photographer had gastrointestinal illness onset at 9 am on 29 March 2011, but reported to the medical center at 1:25 pm on 30 March. A painter had GI symptom onset at 4:30 am on 2 April 2011 and reported to the medical center at 8:30 am on 3 April. Both were counseled on the need to report immediately, according to staff.
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Recommendation:
Ensure that employees with GI illness symptoms report to medical as soon as possible so their condition can be evaluated under isolation.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
There were no serving utensils for the two bowls of salad dressings. This was corrected.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
The top of the first box in a stack of boxes with whole halibut pieces was heavily dusted.
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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.:
19
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Site:
Buffet-Lido Starboard Line
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Violation:
There was no serving utensil for a basket with Danish rolls.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
A staff member placed the internal panel of the ice machine directly on the deck. This panel comes in direct contact with the ice. The staff member was instructed to clean and sanitize the panel.
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Recommendation:
Ensure that when removing the ice machine panels that the pieces are not set on the deck.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
There was a gap suggesting a missing fastener in the food splash zone of the deck oven.
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Recommendation:
Replace the missing fastener or profile the gap present in the deck oven.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
There were several gaps suggesting a missing fasteners in the food splash zone of the deck oven.
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Recommendation:
Replace missing fasteners and profile gaps in the deck oven.
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Item No.:
22
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Site:
Other-Cafe Caribe - Dishwash
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Violation:
During the active use of the flight-type conveyor dishwashing machine, there were six final rinse upper spray nozzles that were blocked and not spraying water in an effective pattern. The staff was instructed to check the spray arm.
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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.:
24
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Site:
Buffet-Lido Starboard Line
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Violation:
The sanitizing solution inside a bucket was slightly over 200 ppm.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-Mermaid Bar
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Violation:
One of the two dispensing tubes of the draft beer dispenser was slightly soiled. This area was not active at the time of the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Galley Entrance - Handwash
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Violation:
The water temperature at the handwash sink was 97F. The area was not in active use.
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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:
Pantry-Trident Grill
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Violation:
The handwash station inside the restroom for the crew members was out of service. The area was not in active use at the time of the inspection.
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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:
Pantry-Mermaid Bar
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Violation:
The handwash station did not have a handle and thus out of service. This area was not in use at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Bar-Ice Cream Bar
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Violation:
The deck to the right of the glasswasher was heavily soiled. This area was previously cleaned and not active at the time of 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:
Pantry-Trident Grill
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Violation:
The deck under the food and dry store cabinets was soiled. This area was previously cleaned and not in active use at the time of 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:
Galley-Cold Galley
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Violation:
The deck under the preparation counter was soiled with food debris. This area was previously cleaned and not in active use at the time of 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:
Galley-Cold Galley
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Violation:
The deck under the cleaning locker was soiled.
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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-Clean Area Stands - Port Side
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Violation:
The deck under the stands holding clean plates was soiled. This 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-Dry Storage Cabinets - Aft
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Violation:
The deck under the dry storage cabinets, adjacent to the potwash area, was soiled. This 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:
Other-Eggs Defrosting Room
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Violation:
There was a spill of yellow liquid on the deck.
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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:
Provisions-Dry Stores
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Violation:
The decks of the two dry storage rooms were soiled with food debris and dust under the stands.
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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.:
34
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Site:
Preparation Room-
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Violation:
There was water leaking from the sink faucet located at the forward end of the butcher shop.
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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.:
34
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Site:
Other-Poultry Defrosting Room
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Violation:
There was water dripping from the deckhead. No food was impacted.
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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.:
34
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Site:
Galley-Potwash
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Violation:
There was water dripping from a speaker on the deckhead. This area was in active use at the time of the inspection.
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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.:
34
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Site:
Galley-Fruit Pantry
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Violation:
There was water leaking from the deckhead from a hatch. No food was impacted. The area was not in active use at the time of the inspection.
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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.:
34
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Site:
Bar-Ice Cream Bar
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Violation:
There was water leak at the dipper well faucet.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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