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Item No.:
08
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|
Site:
Galley-Pastry Ovens
|
|
Violation:
The backflow prevention assemblies attached to the stacked ovens were corroded and continuously leaking.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Aft/Starboard Bunker Station
|
|
Violation:
During the process of bunkering of fuel, one of the adjacent potable water bunker filling lines was not protected with a screw cap. The screw cap was hanging from its chain. Neither the screw cap or the filling line appeared to be impacted. This was corrected.
|
|
Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free.
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|
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Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
Potable water tanks #5132 and #5232 were spot painted in rusty areas on 27 May 2011 and 21 April 2011 respectively. There was no statement documenting that the application, drying and curing was done in accordance with the specifications from the manufacturer. Additionly, there was no documentation that the chlorine levels were equal to or less than 5.0 ppm (mg/L) after tank disinfection and before placing the tanks back into service.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections. Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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|
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The test results showing the pressure differences on both sides of the valves for a number of Reduced Pressure zone (RPz) assemblies were not documented. The records in AMOS only said 'All checks carried out - ok' specifically for (a) the RPz for the evaporators #1, #2, and #3, (b) mineralizer A and C, (c) aft/port potable water bunker station, and (d) aft/starboard potable water bunker station. For the RPz in mineralizer B there were no testing details documented. These tests were carried out on 28 April 2011 and 29 April 2011 by the same crew member.
|
|
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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|
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The cross-connection control program list was inaccurate. Examples of these inaccuracies included: (a) on fan room #811 deck 11, there was a Socla 3/4 hose connection vacuum breaker attached to the faucet, but the listing described this device as a Watts N9; (b) on deck 13 - open deck - basketball court port there was a Watts N9 backflow preventer installed at the faucet, but on the listing it was described as a hose connection vacuum breaker; (c) on deck 12 - golf port there was a Watts N9 backflow preventer installed at the faucet but on the listing it was described as a hose connection vacuum breaker; and (d) on deck 13 outside hotel locker port there was no backflow preventer connected to the hose faucet while the plan had it listed a hose connection vacuum breaker Watts 8 series.
|
|
Recommendation:
Update the cross-connection control program. 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
|
|
Site:
Potable Water-A/C Room 606
|
|
Violation:
The filter cleaning station did not have a backflow prevention assembly installed on the potable water supply line. In addition, the line was not striped blue.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. 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
|
|
Site:
Bar-Pub Pantry
|
|
Violation:
The rear backflow prevention assembly for the carbonator was corroded, wet, and soiled. It was unclear whether this device had a proper vent or if it was properly functioning.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair. Ensure the backflow prevention assembly has an intermediate atmospheric vent.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Minnows Splash Pool
|
|
Violation:
The pool floor tiling and the pool water were extremely dirty. They were coated with dark soil and hairs. This pool was open at the time of the inspection, but no bathers were inside.
|
|
Recommendation:
Ensure that the re-circulated swimming pool's water flow rates, pH, alkalinity, and clarity is monitored and adjusted as recommended by the manufacturer and to maintain optimum public health protection.
|
|
|
Item No.:
13
|
|
Site:
Other-King's Court Locker and Steward Locker
|
|
Violation:
Numerous food safety violations were observed in the King's Court Locker, the Steward Locker and storage space immediately between the two lockers including:
- Potentially hazardous foods stored out of temperature and not properly discarded;
- Pests;
- Toxic items stored with food and clean items;
- Improper storage of food (e.g., food stored on deck);
- Improper storage of food equipment, single-service articles; and
- Blocked handwashing sink.
|
|
Recommendation:
Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge of the food operations on the vessel shall demonstrate to the VSP knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines, by being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation. Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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|
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Item No.:
13
|
|
Site:
Galley-Final Rinse Knowledge
|
|
Violation:
The staff member in charge of the flight-type warewash machine stated the final rinse temperature of the flight-type warewash machine was greater than 160°F. According to the staff member in charge, a maximum-registering thermometer was placed on the conveyer at the soiled landing and allowed to run through the machine to the clean landing. The staff were not aware of how to take a separate measurement for the final rinse temperature.
|
|
Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. See Annex 13.7 "Warewashing Evaluation," on page 183 of the "2005 Vessel Sanitation Operations Manual," for additional information on testing procedures.
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|
|
Item No.:
16
|
|
Site:
Other-Port Deck Storage
|
|
Violation:
A pan of cooked mushrooms with a production date of 9 June 2011 and a discard date of 15 June 2011 was covered in plastic wrap and stored on top of several hotel pans heavily soiled with food residue, which were stored directly on the deck. The pan of mushrooms was at ambient room temperature.
|
|
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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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|
|
Item No.:
16
|
|
Site:
Galley-Broadwalk Cafe
|
|
Violation:
The baine marie and the undercounter hot holding unit below were labeled as 'time control,' but were not listed on the time as a public health control plan.
|
|
Recommendation:
Update the time as a public health control plan to indicate all of the hot holding units that are used for time control.
|
|
|
Item No.:
16
|
|
Site:
Bar-Pub
|
|
Violation:
There was no time control plan for the food being served in the pub. The staff reported that this food is prepared in the crew galley and that the pub only serves lunch from 1200 to 1500.
|
|
Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request. The Pub should be added to the main time control plan for food being served during the Pub lunch.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
Milk and creamer containers for the beverage stations were not listed on the time as a public health control plan. Logs documented the milk and creamers were replaced every 3-hours.
|
|
Recommendation:
Include the dairy products at the beverage stations in the time as a public health control plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Kings Court/Piazza Galley
|
|
Violation:
The baine marie and the hot holding unit below the baine marie were not listed on the time as a public health control plan. The upright refrigeration unit on time control was incorrectly indicated in the plan. All of the hot and cold holding units on time control were labeled.
|
|
Recommendation:
Update the time as a public health control plan to reflect the hot and cold holding units that are used for time control.
|
|
|
Item No.:
17
|
|
Site:
Galley-Cold Galley
|
|
Violation:
A macaroni salad with a production date of 10 June 2011 was listed on the cooling logs for 10 June 2011. The cooling for the cooked macaroni as an ingredient in the salad was not listed on the cooling logs. According to the chef, the macaroni was cooked on 10 June 2011 and placed in an ice bath to chill.
|
|
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 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Other-Port Deck Storage
|
|
Violation:
Numerous unopened number 10 cans of food, ice cream cones, dried food products, and cooked ready-to-eat foods were stored directly on the deck and immediately adjacent to on or below hotel pans and other cooking equipment that were heavily soiled with food debris, grease and residue.
|
|
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. Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
19
|
|
Site:
Other-King's Court Locker
|
|
Violation:
Numerous boxes of ready-to-eat foods and dry goods, hotel pans with cooked ready-to-eat foods with 7-day discard labels, baked goods and bread, ice cream cones, bags and bins of dry provisions, may not labeled and numerous unopened number 10 cans of food were stored directly on the deck with many items stored adjacent to or below soiled cooking equipment with food debris, grease and residue, and below nonfood equipment such as soiled buckets and holiday decorations.
|
|
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. Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers. Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers. Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Other-Steward Locker 6.5.4
|
|
Violation:
At least fourteen boxes of wine were stored directly on the deck.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Bar-Crew Bar Pantry
|
|
Violation:
A human hair was on the inside white lid of the cuber within the ice machine.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 13 Locker - Splash Pool
|
|
Violation:
A big plastic container full of limes, a container with celery, a container with clean bar utensils, and a tray of clean drink glasses were stored in this locker in front of the splash pool. These food items and food utensils were stored along with clean and soiled pool towels, dirty drink glasses, a blue tarp, and a variety of maintenance tools, such as screws and tape. The plastic containers were piled up and stored directly on the deck.
|
|
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. Ensure that food is not stored: (1) In locker rooms; (5) In mechanical rooms; or (9) Under other sources of contamination from nonfood items.
|
|
|
Item No.:
20
|
|
Site:
Galley-Kings Court/Piazza Galley
|
|
Violation:
White soft silicon sealant was along the backplate of the slicer.
|
|
Recommendation:
Remove the soft sealant and replace with a more durable sealant, if necessary.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cold Galley
|
|
Violation:
White soft silicon sealant along the backplate of the slicer was rough and not easily cleanable.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-La Piazza - Beverage Station
|
|
Violation:
A long electrical cable bundle was hanging into the drain area of the technical compartment immediately below the ice/water dispenser, which made cleaning difficult.
|
|
Recommendation:
Shorten the electrical cable or secure it above the drain area.
|
|
|
Item No.:
24
|
|
Site:
Galley-Warewash
|
|
Violation:
The in-use flight-type warewash machine did not achieve the sanitizing rinse temperature of 160°F at plate height. The initial temperature of the final rinse as registered by the inspector's thermolabel indicated a temperature of at least 150°F. A measure of the final rinse measured 153°F by the inspector's thermocouple.
|
|
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 90°C (194°F), or less than: (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved.
|
|
|
Item No.:
26
|
|
Site:
Galley-Clean Plate Storage
|
|
Violation:
Small particles of food debris soiled six previously cleaned plates and a large platter.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Band Saw
|
|
Violation:
A small quantity of dried meat remnants soiled the upper compartment of the previously cleaned band saw immediately above the wheel on the right hand side.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Vegetable Preparation Station
|
|
Violation:
Small particles of food debris soiled the rubber lid of the previously cleaned small blender.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Crew Bar Pantry
|
|
Violation:
A heavy collection of sediment was found in the bottom of the drip tray pans in the ice machine. In addition, there was a heavy amount of soil in the rear inside compartment of the ice machine. The machine was taken out of service and immediately cleaned and sanitized.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
|
|
|
Item No.:
26
|
|
Site:
Bar-Casino Bar, Kings Court Pantry, and Pub
|
|
Violation:
Internal beer draught lines were heavily soiled.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Kings Court Pantry, Commodore Club
|
|
Violation:
A heavy collection of sediment was found in the bottom of the drip tray pans in both of the ice machines in the Kings Court Pantry and in the Commodore Club.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
|
|
|
Item No.:
27
|
|
Site:
Bar-Kings Court Pantry
|
|
Violation:
The insulation in the technical compartment for the ice machine was 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.:
27
|
|
Site:
Bar-Crew Bar
|
|
Violation:
External beer draught lines and the adjacent area of the compartment were heavily soiled inside the third technical compartment.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Band Saw
|
|
Violation:
Dried meat remnants soiled the space between the removable stainless steel guard and the previously cleaned band saw. Dried meat remnants soiled the metal manufacturers label.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Vegetable Preparation Station
|
|
Violation:
Food debris and residue soiled the locking pin inserts of the lids of the previously cleaned tilting pans.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Service Line Pass Through
|
|
Violation:
Scale, grease and a small accumulation of food residue soiled the underside of the stainless steel shelving immediately above the baines marie.
|
|
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:
Galley-Vegetable Preparation Station
|
|
Violation:
The pitcher of the small blender and the lid were wet. The lid was capped, which prevented the pitcher and lid from air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Plate Warming Trolleys
|
|
Violation:
Previously cleaned plates were stored in numerous plate warming trolleys that were soiled with grease and food debris.
|
|
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.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Four previously cleaned hotel pans that were wet were stacked together, which prevented air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Port Deck Storage
|
|
Violation:
Numerous pieces of previously cleaned items such as plates, cooking equipment, mixer blades toasters, and hot holding equipment were stored directly on the deck and below hotel pans and cooking equipment heavily soiled with food debris.
|
|
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.:
28
|
|
Site:
Other-King's Court Locker
|
|
Violation:
Numerous pieces of new and previously cleaned pieces of food equipment such as pans, hot holding equipment were stored on the deck and in direct contact with cooking equipment heavily soiled with food debris, grease and food remnants and the deck which was soiled with dust and food residue. Several single service articles such as paper cups and napkins were stored directly on the deck and on, in and adjacent to cooking equipment heavily soiled with food debris, grease and food remnants. A soiled wet mop was stored directly over previously cleaned equipment in dish racks, which were covered by plastic wrap. Several soiled wash buckets were stored on top of food storage/preparation equipment. Numerous soiled latex gloves were stored in hot holding equipment and in metal hotel pans.
|
|
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. Ensure that single-service and single-use articles are kept in the original protective package or stored by using other means that afford protection from contamination until used. Ensure that the food-contact surfaces of cooking and baking equipment are cleaned at least every 24 hours and the cavities and door seals of microwave ovens are cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
|
|
Item No.:
28
|
|
Site:
Galley-Plate Storage Trolleys
|
|
Violation:
Previously cleaned plates were stored in direct contact with food residue and debris in eight plate trolleys.
|
|
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.:
29
|
|
Site:
Other-King's Court Locker across from Locker 6.5.4
|
|
Violation:
Several trolleys, boxes of food, furniture, cooking equipment, hot holding equipment and other non-food related equipment blocked the handwash station. In addition, numerous hotel pans of food and chemicals were stored directly in the sink basin.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
31
|
|
Site:
Other-King's Court Locker (across from Locker 6.5.4)
|
|
Violation:
Numerous unopened number 10 cans of food, open hotel pans containing various cooked ready-to-eat and dry foods were stored in the same containers or immediately adjacent to, or below chemicals such as hand sanitizers and various cleaning agents. Bladders full of hand sanitizer were stored in covered stainless steel hotel pan with table linens, utensils and wooden stir sticks. Full bladders of hand sanitizer were stored immediately above miscellaneous containers of spices in the handwash sink. A few unlabeled spray bottles of liquid were stored on a shelf immediately above pans of dry goods. Open sterno cans with liquid still affixed to hot holding equipment were stored on shelves immediately above closed and open containers of food, equipment and single service articles. Soiled latex cleaning gloves were stored in hotel pans stored on the deck.
|
|
Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker. Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
|
|
|
Item No.:
31
|
|
Site:
Other-Steward Locker 6.5.4
|
|
Violation:
Numerous chemicals, such as hand sanitizers, cleaning agents used for housekeeping and medical liquids (saline and menthol based liquids for oxygen and humidifiers), were stored adjacent to, on and above numerous food articles such as napkins, paper cups, food preparation and holding equipment and utensils.
|
|
Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker. Ensure that only medicines necessary for the health of the food employees are allowed in a food area.
|
|
|
Item No.:
33
|
|
Site:
Other-Steward Locker 6.5.4
|
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Violation:
Dust, debris, and food residue soiled the decks and bulkheads. The deck/bulkhead juncture was not coved. In addition, there was exposed lagging that was not easily cleanable.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). 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:
Other-Port Deck Storage
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Violation:
Numerous pieces of cooking equipment, food related items and miscellaneous nonfood equipment was stored on the deck, which inhibited cleaning. The deck was soiled with food debris and residue.
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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-King's Court Locker
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Violation:
The deck had numerous pieces of cooking equipment, food and non-food items stored on the deck, which made cleaning difficult. The deck was heavily soiled with dust, food debris and food residue. In addition, the deck was not coved and the bulkhead had exposed lagging, which was not easily cleanable.
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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. 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-Deck 13 Locker - Splash Pool
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Violation:
The bulkheads had exposed lagging, making cleaning difficult. The deck and bulkheads were filthy. The deck specifically had an accumulation of rust and black residues in many areas. As noted below, food items and clean food utensils were found stored in this locker.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant. 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-Beverage Station Ice Machine 10/11
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Violation:
The stainless steel profile that attached to the back of the ice machine and the bulkhead was not easily accessible to clean. A black substance, dust and other debris soiled the bulkhead and the bottom of the stainless steel covering the full length of the ice machine.
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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. 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:
Bar-Crew Bar
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Violation:
The grout was significantly recessed at the deck juncture behind the bar.
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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:
Galley-Grills Galley - Hot Line
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Violation:
A deck penetration for a cable in the technical compartment below the port side baine marie was not sealed.
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Recommendation:
Seal the deck penetration.
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Item No.:
33
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Site:
Galley-Grills Galley - Hot Galley
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Violation:
The vertical profile strip on the bulkhead behind the right combination oven was loose, which made cleaning difficult.
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Recommendation:
Secure the profile strip.
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Item No.:
36
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Site:
Preparation Room-Cold Room Alleyway to Butcher
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Violation:
The artificial illumination along the work surface of the stainless steel work table with the large scale was not sufficient. The artificial illumination around the work table along the deck and near the handwash station was not sufficient.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Other-King's Court Locker across from Locker 6.5.4
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Violation:
Four live fruit flies and four adult cockroaches were observed in the storage locker on the deck and in the bins containing food.
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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.:
39
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Site:
Buffet-Staff Mess
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Violation:
Two live fruit flies were observed below the beverage counter, near the floor drain.
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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.:
39
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Site:
Preparation Room-
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Violation:
A large black fly was observed near the three-compartment sink.
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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:
Housekeeping-Handicapped Bathrooms
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Violation:
There was no means to exit the handicapped bathrooms without using bare hands.
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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-The Kids Zone
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Violation:
In the soft play area, some of the padded surfaces were worn on the edges. The floor surface was worn between panels and where there were creases in the surface.
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Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
41
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Site:
Children Area-Diaper Changing Area
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Violation:
The sign at the diaper changing instructed crew members to wash their hands before and after diaper changing instead of after each diaper change.
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Recommendation:
Ensure that signs are posted in the diaper-changing area advising child-activity center staff to wash their hands after each diaper they change.
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