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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There were no air gaps below the intermediate atmospheric vents on the two backflow prevention devices for the pedicure foot baths. These devices were located in a technical locker. The vents went into funnels which were connected to a drain line. The drain line was hard plumbed.
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Recommendation:
Provide air gaps where the intermediate atmospheric vents are in the drain line funnels for these two backfow prevention devices.
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Item No.:
08
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Site:
Potable Water-Cabin 9039
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Violation:
The backflow prevention device on the shower hose did not have a vent. This was replaced with an atmospheric vacuum breaker.
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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.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device on the spray hose was not listed on the cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The hot and cold potable water lines to the spray hose were not striped blue.
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Recommendation:
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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Anti-Entrapment Drain Covers
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Violation:
There was no anti-entrapment documentation for most of the drain covers on the side-mounted suction fittings for the whirlpools. On the open deck, this included two fittings on the port forward whirlpool, two fittings on the starboard forward whirlpool, four fittings on the port aft whirlpool and four fittings on the starboard aft whirlpool. In the Solarium, this included the four fittings on each of the two whirlpools. This is a repeat item from the previous inspection. According to the staff, new drain covers were ordered and arrived in August 2010, but were the incorrect size. The correctly sized anti-entrapment drain covers arrived on the date of the inspection, November 20, 2010.
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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:
Galley-Main Galley - Cold Pantry
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Violation:
A plastic bin of whole, peeled honeydew and cantaloupe melons was stored inside walk-in refrigerator #47. The internal temperature of the melons was 43-44 F. They were immediately removed and cut into small pieces and blast-chilled.
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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:
Galley-Main Galley - Pastry
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Violation:
Inside pass-thru refrigerator #130 there were 3 trays of individual servings of cheesecake and 2 trays with individual servings of passion fruit dessert. The servings on the trays neares to the door inboard were 44-45 F, while those on the opposite end of the serving trays were 41 F. Staff removed all the trays and immediately blast-chilled them.
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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:
Galley-Deck 3 Speciality Galley
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Violation:
One hotel pan of cooked vegetables and one hotel pan of cooked celery root puree were found inside reach-in refrigerator #138 with a preparation date label of 18 November. Neither product was listed in the cooling log for this area on 18 November.
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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:
Other-Hamburger Grill - Pantry
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Violation:
Inside reach-in refrigerator #186 the top tray was filled with unopened bags of vanilla yogurt soft-serve liquid. The bags were sitting in standing water on the tray. Two trays below that were filled with unopened bags of strawberry and chocolate flavered yogurt soft serve liquid yet no water was found on the trays or under the bags.
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Recommendation:
Ensure there is an empty tray installed above the topmost tray of food stored inside this reach-in refrigerator to prevent any water leaking from above to reach trays of food below.
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Item No.:
20
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Site:
Buffet-All Messes - Beverage Counters
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Violation:
The Hoshizaki model ice and water dispensers had slot-head screws fastened to the interior of the water dispensing chute. These screws were dirt soiled in the crew mess.
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Recommendation:
Contact the manufacturer about changing the screws to a non-slotted, low profile fastener.
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Item No.:
21
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Site:
Buffet-Aqua Spa Cafe' - Beverage Station
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Violation:
The power cables were draped on the counter top for all the counter mounted machines along the beverage counter, making cleaning beneath difficult.
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Recommendation:
Elevate the power cables so cleaning beneath is easy.
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Item No.:
21
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Site:
Buffet-Seaside Cafe' - Port Beverage Station
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Violation:
The power cable and the water tube for the juice dispenser were draped on the countertop making cleaning difficult.
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Recommendation:
Elevate the power cable to make cleaning below easy.
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Item No.:
22
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Site:
Galley-Deck 3 Speciality Galley - Pot Wash
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Violation:
The pot wash sinks were in use and the mounted thermometer for the hot water sanitizing sink registered 165 F, while a manual measure of the hot water in the sink was 183 F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
There was a half curtain between the pre-wash and wash compartments for the in-use conveyor glasswash machine. There was also no curtain installed between the wash and final rinse compartments, where the half curtain should have been.
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Recommendation:
Ensure that warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine the mounted pre-wash temperature gauge registered 0 F, the wash gauge registered 150 F, and the rinse gauge registered 155 F for the tank temperatures. The water temperatures as measured directly in the tank by the inspector were 135 F for pre-wash, 161 F for wash, and 161 F for the rinse tank.
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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-Main Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwashing machine only one of the three auxiliary rinse upper spray nozzles were spraying any water. The machine was stopped and the spray arm removed to find food particles blocking the two nozzles.
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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-Main Galley - Cold Pantry
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Violation:
There was a yellow food residue present at the seam along the backplate of the slicer where food contacts. There was no activity in the pantry and the slicer was previously cleaned. Staff immediately cleaned the slicer backplate.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-All Messes - Beverage Counters
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Violation:
The Hoshizaki model ice and water dispensers had slot-head screws fastened to the interior of the water dispensing chute. These screws were dirt soiled in the crew mess.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Main Galley - Pastry
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Violation:
The cloth-type dough sheeter belt was visibly soiled with food debris on the surfaces. The dough sheeter was not in use at the time and staff stated it was last used last night.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Seaside Cafe' - Ice Cream Counter
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Violation:
A heavy mold residue was present along the loose pipe covering and ribbed plastic conduit present inside the undercounter technical compartment for the ice cream counter. There was also moisture collecting in this space and soil along the ribbed conduit which all together produced a foul odor.
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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.:
28
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Site:
Galley-Seaside Cafe' Galley - Pantry Aft
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Violation:
The paper towel dispenser at the aft handwash station was positioned near to the adjacent preparation counter. Water drops were noted on that end of the counter only during the inspection.
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Recommendation:
Re-postion the paper towel dispenser or install a shield to prevent contamination of the counter adjacent.
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Item No.:
28
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Site:
Buffet-Crew Mess - Near Door to Dishwash Section
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Violation:
The paper towel dispenser at the handwash station was positioned partly over the adjacent counter and preparation sink, subjecting both to dirty splash or dripping during handwashing.
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Recommendation:
Move the paper towel dispenser away from the counter and sink or install a splash shield to prevent cross-contamination.
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Item No.:
28
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
The paper towel dispenser at the handwash station opposite pass-thru refrigerator #73 was positioned over the adjacent preparation counter. The waste bin for this sink was installed between the preparation counter and edge of the basin shield only 50 mm away. Both conditions subjected the preparation counter to soil or splash during handwashing.
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Recommendation:
Move the paper towel dispenser or provide a shield between the handwash basin and counter. Move the waste bin to a position where waste towels and other items won't contact the counter top.
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Item No.:
28
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
The paper towel dispenser at the starboard handwash station was positioned very close to the clean dish rack adjacent left, potentially subjecting clean items to soiled splash during handwashing.
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Recommendation:
Move the paper towel dispenser to the right of the sink basin.
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Item No.:
33
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Site:
Galley-Main Galley - Bakery
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Violation:
There was a gap present where two deckhead panels were separated over the dough sheeter. Staff welded the panels back together immediately.
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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-Seaside Cafe' - Port and Starboard Buffet's
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Violation:
The adjustable deckhead mounted light fixtures over the buffet lines were heavily soiled with a mixture of dust debris and grease 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:
Buffet-Seaside Cafe' - Beverage Stations
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Violation:
There was a heavy accumulation of dust debris in the 10mm gap present between the deckhead panels over the entire length of the port and starboard side beverage stations.
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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-Hamburger Grill
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Violation:
The painted deckhead panels were pitting and very rough in patches throughout, making cleaning difficult.
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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-Aqua Spa Cafe' - Buffet Counter
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Violation:
The deckhead panels were loose and gaps were present where they did not set together tightly.
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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.:
36
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Site:
Buffet-Pizza Corner - Service Counter
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Violation:
Two of the deckhead mounted lights had no shielding and no visible identification that the bulbs were 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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Item No.:
36
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Site:
Buffet-Seaside Cafe' - Forward Beverage Station
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Violation:
There was less than the minimum 220 lux of artificial light at the port side corner of the counter where clean glasses are stored. One deckhead light near this corner was not working.
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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:
Buffet-Seaside Cafe' - Ice Cream Counter
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Violation:
One live fruit fly was observed in this area. The area was not in active use, but there were clean equipment and utensils out on the counter uncovered during the time of the inspection.
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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-Seaside Cafe' - Forward Beverage Station
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Violation:
One live fruit fly was observed on the forward bulkhead. The area was not in active use at the time, but the dispensers and clean equipment were present and available for use.
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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-Aqua Spa Cafe' - Buffet Counter
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Violation:
One live fruit fly was observed on the deckhead. There was no preparation or service activity at the time of this inspection.
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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:
Galley-Main Galley - Pastry
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Violation:
One live fruit fly was observed on the deckhead between the upright refrigerators at the bulkhead and the pass-thru refrigerators.
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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:
Galley-Main Galley - Ice Cream Counter
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Violation:
One live fruit fly was observed in this area. There was no work activity at the time of the inspection.
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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:
Galley-Main Galley - Dishwash
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Violation:
One live fruit fly was noted in this area during active dishwashing.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Several of the rat guards on the pier end of the forward mooring lines were ineffective. They were made from garbage can lids and had openings that would easily allow a rat to pass through. Additionally, there were no rat guards at the upper end of the lines where they entered the ship.
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Recommendation:
Provide and correctly install proper rat guards on the ships mooring lines at both the pier end and ship end.
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