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Item No.:
*
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Site:
Recreational Water Facilities-Children's Pool
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Violation:
There were no records on the operation of the children's pool. According to the engineer, the children's pool was operated in flow-through mode only during warmer weather itineraries.
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Recommendation:
Provide documentation of when the children's pool is operated and the method of operation.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no air gap at the vents for the reduced pressure backflow prevention devices in the garbage room. The spray hose connection at the sorting table was not in the cross-connection control program.
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Recommendation:
Provide an air gap at the vents for the reduced pressure backflow prevention devices. Include the spray hose connection on the cross-connection control list.
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Item No.:
08
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Site:
Potable Water-Main Galley-Roast Station
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Violation:
There was a leaking backflow prevention device on combination oven 274.
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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:
Provisions-Poultry Room Under Counter Refrigeration Unit
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Violation:
There was one hotel pan of chicken pieces that had a temperature of 50F. This was discarded. The temperature of the unit was 40F.
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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.:
16
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Site:
Preparation Room-
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Violation:
One hotel pan of beef trimmings was measured at 49F. The temperature of the refrigeration unit was 40F. The beef was discarded.
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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:
Preparation Room-
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Violation:
The cooling log only had one entry for pasta but there were several different types of pasta in the walk-in refrigeration unit.
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Recommendation:
Ensure that sufficient details of the foods that are cooled are recorded in the log so that the foods can be identified.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
The barley and eggplant salads were not listed in the cooling logs.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days 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 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Starboard Ice Cream Station
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Violation:
The tube for the dipper well drain was missing.
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Recommendation:
Ensure that the drain tube is used when the dipper well is in use.
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Item No.:
19
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Site:
Buffet-Ice Cream Station
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Violation:
Water was splashing from the dipper well onto the container of ice cream. The water in the dipper well was flowing too forcefully.
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Recommendation:
Operated the dipper well at a reduced flow to prevent splashing.
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Item No.:
20
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Site:
Buffet-Sandwich Station
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Violation:
There were slotted fasteners in the rotisserie unit.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The individual in this area was using the wrong test strips to test for chlorine residual in the sanitizing bucket. When tested with the correct strip the sanitizing residual was greater than 200 ppm chlorine.
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Recommendation:
Ensure that a test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions is provided.
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Item No.:
22
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Site:
Buffet-Dishwash
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Violation:
The final rinse pressure gauge measured 40 psi the data plate called for 20 psi +/- 5 psi.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The final rinse pressure gauge was not working.
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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-Dishwash
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Violation:
The final rinse pressure gauge measured 35 psi while the data plate called for 20 psi +/- 5 psi.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Preparation Room-
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Violation:
The individual in this area was using the wrong test strips to test for chlorine residual in the sanitizing bucket. When tested with the correct strip the sanitizing residual was greater than 200 ppm chlorine.
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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.:
27
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Site:
Buffet-Staff
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Violation:
The technical space under the coffee machine was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Aqua Spa
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Violation:
The galley door was propped open blocking access to the handwash station. This area was in operation.
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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:
Galley-Men's Toilet Room
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Violation:
The toilet room door did not close completely. There were gaps around the doors for both toilet rooms.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
There was recessed grout and damaged tiles in this area.
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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:
Galley-Dry Provisions Store Room
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Violation:
The deck was soiled under the storage racks.
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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-
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Violation:
The deck was soiled at the deck/bulkhead juncture in several of the walk-in refrigeration units and the dry stores room.
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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:
Buffet-Aqua Spa
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Violation:
There was an unsealed pipe penetration under the utility sink in the pastry area.
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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.:
36
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Site:
Buffet-Aqua Spa
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Violation:
There was insufficient lighting in this area.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
This area was very hot and humid. There was condensate on the deckhead above the clean storage rack next to the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
There was condensate dripping from the vent above the 3-compartment sink onto the clean landing.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Children Area-
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Violation:
There were no signs in the toilet rooms instructing providers to wash their hands and the children's hands after assisting them with using the toilet. The left toilet room had a sign on the door indicating that it was for adults. According to the manager, both toilet rooms were for use by children only and the left toilet room was for older children. The toilet room seat did not have a child-sized opening in the left toilet room.
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Recommendation:
Ensure that signs are posted in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children using the toilet. Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan called for disinfecting crew self-service laundry facilities twice per day during level 2.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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