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Item No.:
08
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Site:
Galley-Endless Summer Galley, Deck 8
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Violation:
The reduced pressure assembly for the hood cleaning system was disassembled.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Provisions-Corridor Across From Provisions Office
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Violation:
The atmospheric vacuum breaker was in disrepair. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-
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Violation:
A backflow prevention device was not provided on the potable water lines supplying the TouchFree ice/water machine in the crew and passenger beverage stations.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems. 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
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Site:
Potable Water-Main Galley Potwash
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Violation:
The potable water line supplying a threaded connection was not fitted with a backflow prevention device. This was under pulper cabinet 8.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems. 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
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Site:
Potable Water-Market Cafe Beverage Station Line 1
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Violation:
There was a leak at the backflow prevention device for the port coffee machine.
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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:
Buffet-Line 2
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Violation:
The 7-day discard labels were not removed from potentially hazardous foods placed on time control in the refrigeration units under the buffet line.
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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. Remove the 7-day discard labels when foods are placed on time as a public health control.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
The 7-day discard label for the cut tomatoes that were added to the focaccia had been discarded. It was not clear what discard date should be placed on this product after cooking was completed.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Preparation Room-Production Area
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Violation:
A pan of shredded beef in the walk-in refrigeration unit had a discard date of 3/12 but the cooling log showed that this item was cooked and cooled on 3/5 and based on this the discard date should have been 3/11.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
There was a pan of garlic and oil in the upright refrigeration unit that did not have a 7-day discard label.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
A pan of raw lamb was stored over pans of herbs, chopped garlic and feta cheese in the upright refrigeration unit. This was corrected.
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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.:
19
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Site:
Provisions-
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Violation:
Open bags of marzipan and blanched meal were not tightly sealed after use.
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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-Line 1
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Violation:
There were 3 bowls of cut greens placed out for service but only one set of tongs. This was corrected during the survey.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Potable Water-Market Cafe Beverage Station Line 1
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Violation:
The underside of the counter was in disrepair, making cleaning difficult.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
There was some damage to the laminate surfaces in the soiled sorting area.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
27
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Site:
Buffet-Officer's Mess
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Violation:
The cabinet of the soiled sorting area was soiled especially along the hinges.
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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-
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Violation:
There was mold in the technical compartments under the cold stations.
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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-Steakhouse
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Violation:
One of the two handwashing stations was blocked by garbage bins. This area was in operation at the time of the inspection.
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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.:
29
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Site:
Other-Trolley Wash Room
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Violation:
There were so many soiled items in this area that the handwash sink was blocked.
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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.:
31
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Site:
Provisions-Deck 3 Potwash
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Violation:
There was a cleanser jug at the 3-compartment sink that was not labeled. This jug was refilled from another container.
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Recommendation:
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.
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Item No.:
31
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Site:
Galley-
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Violation:
There was an unlabeled spray bottle of cleanser in the cleaning materials locker.
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Recommendation:
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.
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Item No.:
31
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Site:
Other-Versailles Dining Room
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Violation:
There was an unlabeled bag of a powdered cleanser in the storage area under the stairs.
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Recommendation:
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.
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Item No.:
33
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Site:
Other-Versailles Dining Room
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Violation:
There was a section of exposed insulation under the hatch for the storage area under the stairs.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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-Versailles Dining Room
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Violation:
In the storage area under the stairs, there were boxes stored on the deck and dishracks and glassracks used for storage. These storage practices made cleaning of the deck difficult.
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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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Item No.:
33
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Site:
Provisions-Deck 3 Potwash
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Violation:
The deck was soiled under the pre-wash area.
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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:
Preparation Room-Pastry
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Violation:
There was deckhead panel that was missing over the stack oven. There was exposed insulation in the deck head. This was corrected.
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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:
Buffet-Staff Mess
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Violation:
There was a gap between the buffet counter and the bulkhead on the worker side of the buffet.
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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:
Preparation Room-Production Area
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Violation:
The grout was worn/recessed in this area.
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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:
Other-Trolley Wash Room
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Violation:
The deck 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.:
34
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Site:
Galley-Potwash
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Violation:
The cold water faucet was missing at the left pre-wash spray station.
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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.:
36
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Site:
Other-Versailles Dining Room
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Violation:
The lights in the storage area under the deck could not be turned on resulting in inadequate light levels.
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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.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The light level was inadequate along the buffet. The wattage of the bulbs in the deckhead ranged from 25-40 watts. According to the electrician higher wattage bulbs could have been used in these fixtures.
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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.:
36
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Site:
Buffet-Officer's Mess
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Violation:
Some of the deckhead mounted lights above the buffet were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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