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Item No.:
*
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Site:
Other-Laundry
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Violation:
During active cleaning of a variety of linen by more than six staff in the main laundry, the large, empty rolling bins labeled as clean were soiled with a variety of loose waste debris along the bottom interior surface and dirt debris. All the bins were set near the dryers with staff waiting to load the freshly dried clothes into the bins.
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Recommendation:
Ensure that the bins used to store clean laundry are maintained clean.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The inspection of non-testable backflow preventers was only recorded for the passenger cabin toilets. There was no inspection information recorded for any of the air-gaps or other non-testable backflow preventers installed throughout the ship, although staff stated that they were inspected in 2010.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The listing of backflow prevention devices onboard did not include the flexible shower hoses in the cabins for the Chief Engineer or the Master, and the two ward room showers in the medical center were not on the list either. The two chemical dispensing lockers for the housekeeping department on decks 8 and 10 had backflow preventers installed at the water connection. These preventers were not on the list. The pressure atmospheric vacuum breaker installed on the medical center dialysis hose connection (Watts 289) was listed as a Watts 9D.
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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:
Pantry-Multi-Flow Cabinets
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Violation:
There was no backflow prevention device for the potable water line to the multi-flow cabinets. There was a potable water line that went directly to the spray guns in the bar.
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Recommendation:
Install a continuous pressure type backflow prevention device on the potable water line.
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Item No.:
16
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Site:
Buffet-Service Line
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Violation:
There was one tray of individually wrapped cream cheese packages in the undercounter refrigerator. Per the time as a public health control plan, the under counter refrigeration units were on time control. The closing time was 0830. The tray of cream cheese packages was found at 0945.
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Recommendation:
Ensure that all potentially hazardous food maintained under time control is discarded after 4 hours.
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Item No.:
19
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Site:
Provisions-Ice Block Room
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Violation:
Two cases of bottled water were stored on the deck.
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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:
Preparation Room-Poultry - Walk-in Refrigerator
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Violation:
There was condensate running down the bulkhead below the vent. There were food containers stored below. No condensation was observed on the food containers.
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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.:
21
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Site:
Buffet-Pizza Station
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Violation:
There was a seam at the juncture between the pasta cooker cabinet and the bulkhead.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Beverage Stations
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Violation:
There was a seam around the drip tray for the ice dispenser between the tray and the counter surface.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Deck 3 Starboard/Aft Wait Station
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Violation:
One of the lower storage area double door decorative panels (left side) was missing.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 Port Beverage Station Bread Warmers
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Violation:
The interior heat deflector/shield was corroded.
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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.
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Item No.:
21
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Site:
Food Service General-Under-Counter Refrigerator Technical Compartment
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Violation:
The gray insulation material in many of the undercounter refrigerator technical compartments is shriveling. This was causing the sections to separate in some areas and the surfaces are difficult to clean. The food and beverage manager stated that the ship has submitted a warranty claim to repair this insulation.
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Recommendation:
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.:
21
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Site:
Galley-Deck 4 Hot Line
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Violation:
There were open seams around the grooved and flat grill grease drain in the grease chute. It appeared that the metal profiles were removed.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
24
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Site:
Buffet-Service Line
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Violation:
The sanitizer bucket had no free halogen residual. This was corrected.
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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.:
26
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|
Site:
Galley-Potwash - Clean Storage
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|
Violation:
A few hotel pans were soiled and stored as clean.
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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:
Galley-Pantry Section
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|
Violation:
The underside of the under counter refrigeration unit 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.:
27
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Site:
Preparation Room-Bandsaw
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|
Violation:
The railing for the sliding meat tray 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-Deck 3 Port Hot Line
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Violation:
The underside of the flat and grooved grill lips were soiled with old grease.
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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-Deck 3 Carbonator Cabinet
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|
Violation:
There was liquid pooled on the floor.
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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:
Bar-Destinations
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|
Violation:
In the technical compartment below the speed rail, the pipe insulation was soiled, including the multi-flow hoses.
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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-Pizza Station
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|
Violation:
In the technical compartment below the pasta cooker, there was a piece of metal in the back floor of the compartment. When the piece of metal was removed, the floor of the compartment below 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.:
27
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|
Site:
Buffet-Ice Cream Station
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|
Violation:
In the technical compartment to the right of the ice cream display, the back area of the compartment 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.:
28
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|
Site:
Dining Room-Deck 3 Starboard/Forward Wait Station
|
|
Violation:
There were three clean carafes stored upright with water pooled inside.
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|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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|
Site:
Pantry-Ensemble Lounge
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|
Violation:
There was a roll of audio visual cables on top of a glass rack on the clean storage area. The racks below were empty.
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Recommendation:
Ensure only cleaned utensils are stored on the storage racks.
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Item No.:
29
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|
Site:
Bar-Pool Bar
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|
Violation:
The drain line for the Oasis machine was in the handwash sink. It was moved to a utility sink.
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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:
Preparation Room-Fish
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|
Violation:
The water temperature at the handwash sink was 87.5F. The area was not in active use.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
|
|
Site:
Galley-Potwash
|
|
Violation:
The water temperature at the handwash sink nearest the tilting kettles was 85F.
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|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
|
|
Site:
Galley-Pantry Section
|
|
Violation:
The water temperature at the handwash sink was 75F. The area was not in active use.
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|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
|
|
Site:
Provisions-Red Wine Stores
|
|
Violation:
The deck was soiled below the deck stands.
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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
|
|
Site:
Galley-Potwash
|
|
Violation:
The interior surface of the hood and the tack welds were corroded.
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|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
|
|
Site:
Provisions-General
|
|
Violation:
There was plastic film protruding between the deckhead and the profile strips throughout the storage areas, making cleaning 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
|
|
Site:
Food Service General-Food Lifts
|
|
Violation:
The door tracks were soiled with food and other debris.
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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
|
|
Site:
Provisions-Beer/Soda Room
|
|
Violation:
The deck was soiled below the deck stands.
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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
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
There was a brown substance in the first deckhead seam just inside the walk-in refrigerator.
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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
|
|
Site:
Galley-Deck12 Lido Galley
|
|
Violation:
There was a broken deck tile in front of the fryer #126232.
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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
|
|
Site:
Buffet-Pizza Station
|
|
Violation:
The deck below the pasta cooker was soiled between the bulkhead and the deck drain.
|
|
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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|
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Item No.:
36
|
|
Site:
Preparation Room-Poultry - Walk-in Freezer
|
|
Violation:
One center deckhead mounted light and one deckhead mounted light to the right of the entry door were not functioning.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
|
|
Site:
Provisions-Fruit Room
|
|
Violation:
One deckhead mounted light was not functioning.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
|
|
Site:
Buffet-Beverage Station - Yellow Line Carving Station
|
|
Violation:
One of the heating lamp bulbs was not shatter-resistant and protruded below the rim of the lamp shield.
|
|
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. Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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Item No.:
37
|
|
Site:
Preparation Room-Poultry - Walk-in Refrigerator
|
|
Violation:
There was condensate running down the bulkhead below the vent. There were food containers stored below. No condensation was observed on the food containers.
|
|
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.:
39
|
|
Site:
Buffet-Beverage Station - Red Line
|
|
Violation:
There was one filth fly and one small fly observed.
|
|
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
|
|
Site:
Galley-Deck 4 Garde Manger
|
|
Violation:
There were 15-20 small flies on the deckhead, bulkhead, equipment surfaces and on a covered hotel pan of bread crumbs.
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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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
There were 5-6 small flies on the front exterior door panel of the reach-in refrigerator.
|
|
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
|
|
Site:
Galley-Deck 4 Bell Box Office
|
|
Violation:
There were 2 small flies on the deckhead just outside the office door near the reach-in refrigerators.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Laundry
|
|
Violation:
There was a heavy filth fly infestation in the main laundry during heavy cleaning and folding of linens. More than 20 flies were circulating around the area and inside bins of soiled laundry.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Destinations
|
|
Violation:
There were 2-3 small black flies around the coffee machine.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
In the past three months, only one inspection was recorded at night for the housekeeping pantries. The integrated pest management plan indicates that night inspections should occur once a month.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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