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Item No.:
08
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Site:
Potable Water-Spa - Persian Gardens
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Violation:
There were no air gaps below the pressure relief valves on the two reduced pressure assembly devices in the technical room next to the Grotto steam room, or on the two reduced pressure assembly devices in the technical locker next to the Lanionium steam room.
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Recommendation:
Ensure the pressure relief vents for a backflow preventer drains to the atmosphere or through an air gap to allow visual inspection of the backflow preventer to sure proper operation.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Hydropool
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Violation:
For a few months prior to May 28, 2010, the free halogen residual measurements were recorded on a worksheet every two hours. But, the worksheet did not have the times recorded with the measurements. After May 28, 2010, the measurements were taken hourly, but the times corresponding to the measurements were not noted.
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Recommendation:
Ensure that logs are accurate and maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Anti-Entrapment Drain Covers
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Violation:
There was no documentation that the single drain covers in the hydro pool and two swimming pools were anti-entrapment.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Bar-Cafe Bar
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Violation:
There was an open container of half-and-half that did not have a seven-day discard label. It was unclear when the half-and-half was opened. According to the staff, the refrigerators in this area were on temperature control.
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Recommendation:
Ensure that potentially hazardous foods that are in ready-to-eat form, such as half-and-half, are labeled and discarded within 7-calendar days from the date the product was opened.
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Item No.:
16
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Site:
Buffet-Ocean Cafe - Buffet Line - Near Bread Station
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Violation:
There were a few food items that did not have 4-hour discard labels that were in undercounter refrigerators listed as on time control in the time as a public health control plan. The food items included soy milk, milk and yogurt. According to the plan, the area was open for greater than 4-hours.
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Recommendation:
Ensure that foods that are held in refrigerator units that are labeled and identified on the time as public health control plan are marked or otherwise identified to indicate the appropriate discard time of 4-hours or less past the point when the food is removed from temperature control.
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Item No.:
16
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Site:
Buffet-Mini Galley
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Violation:
There was a container of raw whole eggs in an ice bath next to the hot prepration line with a 4-hour discard label. The time as a public health control plan did not include any stations or food items in the mini galley on time as a public health control.
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Recommendation:
Ensure that a ready-to-eat or raw potentially hazardous food held under time as a public health control--such as raw eggs on an ice bath, intended for use as a supply to create cooked, ready-to-eat foods, such as omelets--are listed on the time as a public health control plan.
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Item No.:
19
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Site:
Dining Room-Crew Mess
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Violation:
The waste line for the small ice/water machine located in the dining area had a direct plumbing connection to the waste-water system.
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Recommendation:
Ensure that drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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Site:
Buffet-Ocean Cafe - Bread Station
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Violation:
There were three baskets of bread that had no serving utensils provided. A basket of bread at the back of the serving station had a short serving utensil that did not provide adequate reach.
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Recommendation:
Ensure that each unpackaged, ready-to-eat food item out for service in a consumer self-service operation are provided with a suitable utensil or effective means of dispensing that protects the food from contamination. Also, ensure that the consumer self-service operation is monitored by a food service employee trained in safe serving procedures and operations.
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Item No.:
21
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Site:
Buffet-Ocean Cafe - Beverage Stations
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Violation:
The insulation around some pipes in technical spaces was coming undone, and had rough absorbant material that was difficult to clean.
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Recommendation:
Ensure that non-food contact surfaces of equipment and components of equipment--such as in technical spaces--are maintained in good repair. Ensure the material is durable and easily cleanable.
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Item No.:
21
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Site:
Food Service General-Milk Machines
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Violation:
The juncture between the bottom of plate of the milk dispensers and the stainless steel sides were corroding, especially along the screws and legs. There was evidence of dried milk along the junctures where the dissimilar metals met. The bottom plate of the machines appeared to be galvanized metal.
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Recommendation:
Ensure the non-food contact surfaces of food equipment that can be exposed to splash, spillage or other food contamination and soiling, that may require frequent cleaning are constructed of a durable material that is corrosion-resistant, non-absorant and smooth material.
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Item No.:
27
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Site:
Galley-The Olympic - Hot Line
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Violation:
The underside of the fryer was lightly 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.:
27
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Site:
Galley-Warewashing
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Violation:
There were two clean-plate trolleys that were lightly soiled with food debris.
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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.:
33
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Site:
Buffet-Ocean Cafe - Bread Station
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Violation:
The door-jamb between the galley and the buffet line had several holes and gaps. In addition, there was a gap behind the locking pin insert.
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Recommendation:
Ensure that gaps, seams and void spaces in food preparation and storage areas are closed and minimized to facilitate proper cleaning techniques, minimize dust and debris accumulation and prevent pest harborage.
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Item No.:
33
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Site:
Galley-Ocean Cafe - Galley
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Violation:
In several locations where equipment and counters adjoined the bulkhead on the hot line, there were large gaps, holes and seams.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-The Olympic
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Violation:
The tiles around the deep fat fryer were broken. The area behind the fryer was not coved.
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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 bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Passageway between Olympic Galley and Main Galley
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Violation:
The locking pin insert had an opening that led to a void space. There were several wine bottle corks inside the void space.
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Recommendation:
Void spaces--especially along door locking pin inserts--should be closed to facilitate proper cleaning and eliminate pest harborage.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
According to the outbreak prevention and response plan, once the vessel reaches 2%, which corresponds to Level 2, the public areas such as corridors were to be continuously sanitized between 6 am and midnight. The Cova Cafe closes at midnight, and the Cosmos Bar is open past midnight. There was no provision in the plan for how frequently the public areas would be sanitized after midnight and before 6 am. According to the staff, when the vessel is in Level 2, the public areas are continuously sanitized until these venues are closed, and then are given a final cleaning once all passengers are cleared from the areas. In addition, there is a night cleaner on duty to sanitize public areas such as restrooms and elevators.
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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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