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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were two backflow prevention devices installed outside cabins 9002 and 9502, but it was not known what the water lines were connected to. The cross-connection control program indicated only 'water connection'. Also, the backflow prevention device for the spa hair salon and pedicure room was listed in the plan as 'water connection'.
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Recommendation:
Update the cross-connection control plan to reflect the correct plumbing components for these backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Photo Lab
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Violation:
A piece of plastic hose had been connected to the sink faucet in the photo lab and the end of the hose extended below the flood rim of the sink. There was no backflow prevention device on the potable water lines to the sink. The hose was removed.
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Recommendation:
Install a continuous pressure backflow prevention device on the potable water line(s) to the sink in the photo lab.
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Item No.:
08
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Site:
Galley-
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Violation:
The backflow prevention device for the water supply to combination oven #201 had a continuous leak from the air relief vent. The device was replaced.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
16
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Site:
Galley-Garden Cafe Walk-In Cooler
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Violation:
A hotel pan with lasagna had temperatures that ranged from 43F to 44F. The lasagna had a production date of 13 June 2011. The lasagna was taken to the blast chiller.
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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.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
There was no parasite destruction letter specifically for the cold smoked salmon. The Provision Master stated that this is the only product received from McKnight, but the McKnight letter did not indicate cold smoked salmon.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
18
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Site:
Provisions-Meat Cold Room
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Violation:
There was a pallet with a box of ground chuck above boxes of beef tenderloin. There was no evidence that the ground chuck contents were dripping and the ground chuck was moved.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
21
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Site:
Galley-Beverage Station #3
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Violation:
The coffee machine was leaking coffee from below the machine. There was a cup and a bowl under this coffee machine to prevent a spillage on the counter.
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Recommendation:
Repair the leak at the coffee machine.
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Item No.:
21
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Site:
Bar-Great Outdoors
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Violation:
The power cable to the blender was coiled on the counter, making cleaning difficult. This was corrected.
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Recommendation:
Shorten the power cable or secure it above the counter surface.
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Item No.:
22
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Site:
Pantry-Blue Lagoon Dishwash
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Violation:
During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 214F while the temperature at the dish surface was 167F. The temperature difference and the fact that no steam was coming out of the spray nozzles suggested that the gauge was not accurate.
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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-Great Outdoors Dishwash
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Violation:
During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 209F while the temperature at the dish surface was 170F. The temperature difference suggested that the gauge was not accurate.
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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-Garden Cafe Hot Galley
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Violation:
The food preparation counter in the hot galley next to the potwash area was used to hold soiled hotel pans and plastic containers. The potwash was in use at the time of the inspection. The galley was not in use.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature indicated 203F while the temperature at the dish surface was 165F. The temperature difference suggested that the gauge was not accurate.
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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-Glasswash
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Violation:
During the active use of the conveyor glasswash machine, the gauge display for the final sanitizing rinse temperature was 209F while the temperature at the glass surface was 162F. The temperature difference suggested that the gauge was not accurate.
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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-Summer Place Dishwash
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Violation:
During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 210F while the temperature at the dish surface was 168F. The temperature difference suggested that the gauge was not accurate. Also, the bottom of the final sanitizing rinse chamber was full of food debris.
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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-Summer Place Dishwash
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Violation:
During the active use of the flight-type conveyor dishwash machine, the two far right final sanitizing rinse upper spray nozzles had a poor spray pattern. 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.:
26
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Site:
Galley-Cold Pantry
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Violation:
A previously cleaned mandolin had plastic film stuck in one of the blades.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Beverage Stations
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Violation:
There was dust on the knobs used to open the drains of the ice dispensers. The knobs were located to the right of the ice dispensing chutes. This area was in active use at the time of the inspection.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Great Outdoors Beverage Station
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Violation:
The juice dispenser was extremely soiled with a black material that appeared to be mold and insect larvae in the interior of the upper technical space.
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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.:
29
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Site:
Galley-Potwash
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Violation:
There was an excess amount of food remnants in the sink of the handwash station.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Preparation Room-
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Violation:
At the handwash station by the cold room, the waste receptacle had a lid that had to be removed by hand.
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Recommendation:
Provide a waste receptacle that can be used without hand contact.
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Item No.:
30
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Site:
Galley-Summer Palace Galley
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Violation:
The 'wash hands often' sign at the handwash station next to the combination oven was partially blocked by the recently installed soap dispenser.
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Recommendation:
Ensure the "wash hands often" sign can be read by galley personnel. Either move the sign or relocate the soap dispenser.
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Item No.:
32
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Site:
Galley-Garden Cafe Hot Galley
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Violation:
Two large uncovered trash bins full of food remnants were placed against a preparation counter that also had some food remnants. No employees were in the area at the time of the inspection.
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Recommendation:
Ensure that receptacles and waste-handling containers are kept covered when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Food Service General-
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Violation:
Food debris was observed in the uncovered waste receptacles at the handwash stations at the Lido buffet island, the Great Outdoors Buffet and the Lido galley dishwash.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
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Item No.:
34
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Site:
Galley-Garden Cafe Hot Galley
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Violation:
There was a leak from the bucket filling faucet under the handwash station and from the filters behind the combination oven.
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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-Summer Place Pantry
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Violation:
Water was leaking from the fire sprinkler head.
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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.:
39
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Site:
Buffet-Great Outdoors Beverage Station
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Violation:
There were several insect larvae in the interior of the upper technical space of the juice dispenser. No larvae were moving.
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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-Spa
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Violation:
There were toilet rooms inside the men's and women's changing room, but there was no means to exit the changing rooms without touching the door handles with bare hands. There were at least two exits from each changing room.
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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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