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Item No.:
*
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Site:
Other-COMMENT
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Violation:
THE DOCUMENTATION FOR THE POTABLE WATER, POOL & SPAS, IPM AND HOUSEKEEPING WAS EXCELLENT.
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Recommendation:
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Item No.:
02
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Site:
Medical-
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Violation:
A STANDARDIZED GASTROINTESTINAL ILLNESS LOG WAS NOT COMPLETED FOR THE 03/09/2005-03/20/2005 CRUISE. AS PER THE DOCTOR IT WAS NOT COMPLETED BECAUSE THERE WERE NO CASES DURING THAT CRUISE.
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Recommendation:
Vessels must fill out a gastrointestianl illness log even if there are no cases of illness.
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Item No.:
16
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Site:
Galley-
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Violation:
PORK LOINS AND COOKED POTATO CUBES WERE PLACED IN THE BLAST CHILLER MORE THAN 2 HOURS PRIOR. ALTHOUGH THE COOLING LOG REQUIRED A 2-HOUR CHECK OF TEMPERATURES THE CHECK WAS NOT CONDUCTED UNTIL 2 HOURS AND 28 MINUTES. THE TEMPERATURE OF THE FOODS WAS BELOW 50°F.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
16
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Site:
Food Service General-
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Violation:
THE TIME AS A CONTROL PLANS DID NOT INDICATE THE SET-UP UP TIMES FOR SERVICE. IN ADDITION, THE PLANS INDICATED INDIVIDUAL FOODS ON TIME CONTROL AND ALL FOODS ON TIME CONTROL. IT WAS NOT CLEAR FROM THE PLAN WHETHER OR NOT ALL POTENTIALLY HAZARDOUS HOT AND COLD FOODS WERE ON TIME CONTROL.
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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.
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Item No.:
20
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Site:
Galley-DECK 5-DISHWASH/GLASSWASH AREA
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Violation:
TWO CRACKED PLATE COVERS WERE IN CLEAN STORAGE. THE CRACKS MADE CLEANING DIFFICULT.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-
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Violation:
SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT SURFACES OF THE UPPER COMPARTMENTS OF THE ICE MACHINES, MAKING CLEANING DIFFICULT.
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Recommendation:
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Item No.:
20
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Site:
Galley-DECK 5 AND 6 GALLEYS
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Violation:
THE ICE MACHINES WITH THE CRUSH FEATURE HAD LARGE OPENINGS BETWEEN THE UPPER COMPARTMENT AND THE BINS. THESE OPENING RESULTED IN DIFFICULT TO CLEAN FEATURES SUCH AS GAPS, SEAMS, EXPOSED SCREW THREADS, AND EXPOSED WIRES DIRECTLY OVER THE BIN.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
THE FOOD DISPENSING SCOOPS WERE CONSTRUCTED OF MULTIPLE PARTS RESULTING IN DIFFICULT TO CLEAN SEAMS.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
22
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Site:
Galley-DECK 5-DISHWASH/GLASSWASH
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Violation:
THE FINAL RINSE NOZZLES WERE NOT SPRAYING PROPERLY. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
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Item No.:
26
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Site:
Galley-HOT GALLEY
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Violation:
THE GROOVED GRILL WAS SLIGHTLY SOILED WITH ENCRUSTED FOOD RESIDUE.
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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.:
26
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Site:
Galley-
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Violation:
THE WAFFLE IRONS WERE ENCRUSTED WITH FOOD RESIDUE.
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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-DECK 6 HOT GALLEY
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Violation:
THE DRAIN HOLE FOR THE COOK TOP WAS SLIGHTLY SOILED WITH FOOD RESIDUE.
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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-DECK 5 BEVERGAGE STATION
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Violation:
THE JUICE DISPENSERS WERE REASSEMBLED PRIOR TO AIR DRYING.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-WINE CELLAR
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Violation:
DECK STANDS WERE PARTIALLY BLOCKING ACCESS TO THE HANDWASH 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:
Galley-DECK 5 GALLEY-FRUIT AND CHEESE AREA
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Violation:
A LONG TABLE WAS PLACED ALONG THE BULKHEAD PARTIALLY BLOCKING ACCESS TO THE HANDWASH SINK ACROSS FROM THE WINE CELLAR.
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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.:
33
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Site:
Galley-DECK 6 HOT GALLEY
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Violation:
LOOSE SEALANT WAS NOTED AT THE DECK-COVE BASE JUNCTURE NEXT TO THE COOK-TOP, MAKING CLEANING DIFFICULT. POOLED WATER WAS NOTED ALONG THE DECK-BULKHEAD JUNCTURE NEXT TO THE COOK-TOP.
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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.:
41
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Site:
Children Area-
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Violation:
THE VINYL COVERING ON SOME OF THE MATS AND OTHER SOFT FEATURES IN THE CENTER WERE WORN IN PLACES, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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