|
|
|
Item No.:
03
|
|
Site:
Potable Water-REVIEW OF POTABLE WATER PRODUCTION CHARTS
|
|
Violation:
THE POTABLE WATER PRODUCTION RECORDER CHART DATED 12 JUNE 2005 REGISTERED A PERIOD BETWEEN 8 PM AND 2:30 AM WHERE WATER WAS BEING CHLORINATED TO ONLY 1 PPM FREE CHLORINE RESIDUAL. WHEN THE RESPONSE TO THE ALARM WAS MADE AND THE SYSTEM WAS CORRECTED, THE CHLORINATION WAS ONLY RETURNED TO 2 PPM, RATHER THAN 3 OR HIGHER TO OFFSET THE LOW LEVEL. THE SAME SCENARIO OCCURED ON 23 MAY 2005 FROM 5 PM TO 10 PM.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device. When a low level alarm occurs there should be an immediate response and halogen correction which considers the low value and time. The adjustment to the automated system should clearly demonstrate that the tanks involved received water with a 2 ppm or higher average over the period of filling.
|
|
|
Item No.:
08
|
|
Site:
Galley-DECK 5 CONVOTHERM OVEN - ROAST SECTION
|
|
Violation:
THE BACKFLOW PREVENTER SERVING THE CONVOTHERM OVEN AND SPRAY HOSE WAS LEAKING.
|
|
Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-LOTUS POOL
|
|
Violation:
SEVERAL READINGS OF 0.80 PPM TO 0.86 PPM WERE MADE OF THE WATER IN THE POOL BEFORE A READING OF 1.8 PPM WAS MADE OVER 30 MINUTES LATER. THE POOL WAS OPEN AND AVAILABLE FOR USE DURING THIS PERIOD. THE READINGS MADE FROM THE SHIP'S DULCOTEST METER WERE ALL OVER 1 PPM, BUT THE TEST REAGENT IN USE WAS MADE BY A DIFFERENT MANUFACTURER (HACH PERMACHEM).
|
|
Recommendation:
Ensure that a free residual halogen of >1.0 and <3.0 mg/L (ppm) is maintained in recirculated swimming pools. Ensure that bathers are not allowed to use the pool before a free residual halogen of 1.0 mg/L (ppm) is achieved.
|
|
|
Item No.:
10
|
|
Site:
Other-WHIRLPOOL SPAS
|
|
Violation:
THE SUPER BROMINATION OF ALL THE WHIRLPOOL SPAS IS PART OF AN AUTOMATED PROCESS. THE TIMER SETTING FOR THE SUPER BROMINATION WAS ONLY 30 MINUTES, AND IT WAS DIFFICULT TO CLEARLY DETERMINE THATTHE SPA'S WERE BEING SHOCK BROMINATED TO 10 PPM FOR THE FULL 1 HOUR AS REQUIRED AFTER EACH DAY'S USE.
|
|
Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day. Verify that there is true circulation thru this automated process for 1 hour at 10 ppm bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-TESTING OF HALOGEN RESIDUAL
|
|
Violation:
STAFF WERE USING TOTAL CHLORINE REAGENT FOR TESTING POOL AND SPA HALOGEN RESIDUALS, RATHER THAN FREE HALOGEN REAGENT. THE READINGS FROM THE DULCOTEST KIT WERE NOT ACCURATE WHEN COMPARED TO THE MANUFACTURERS STANDARD SOLUTION AT 4 PPM (KIT MEASURED 3.36 PPM). AFTER CALIBRATION THE DULCOTEST KIT WAS USED IN MEASURING A BUNKER CHLORINATION SAMPLE AND REGISTERED 2.65 PPM FREE CHLORINE, WHILE TWO OTHER KITS MEASURED 2.04 AND 2.07 RESPECTIVELY.
|
|
Recommendation:
Ensure that the proper halogen test reagent is provided and used. Verify the accuracy of the electronic test kit and request manufacturer calibration or repair if needed.
|
|
|
Item No.:
16
|
|
Site:
Buffet-HORIZON COURT TIME AS A PUBLIC HEALTH CONTROL
|
|
Violation:
THE WRITTEN TIME ONLY AS A PUBLIC HEALTH CONTROL PLAN WAS NOT THE SAME AS THE PROCEDURE BEING FOLLOWED IN THE PANTRY AREA. THE PLAN SPECIFICALLY DID NOT DESCRIBE THAT FOODS ONCE TRANSPORTED TO THE PANTRY WOULD BE PLACED IN BACK-UP HOT HOLD UNITS UNDER TIME CONTROL, AND COLD-TOP OR UPRIGHT FIXED OR ROLLING REFRIGERATORS UNDER TIME CONTROL WITH DISCARD LABELS FOR EACH HOLDING UNIT. THE PLAN DID NOT SPECIFY THAT FOODS PLACED DIRECTLY ON THE SERVICE LINE WOULD BE LABELED WITH DISCARD TIMES, GIVEN THE SERVICE PERIOD EXCEEDS 4 HOURS.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-HORIZON COURT - PANTRY
|
|
Violation:
THE PORT SIDE ROLLING REFRIGERATOR WAS FILLED WITH HALF-PINT MILK CONTAINERS. STAFF STATED THE ENTIRE REFRIGERATOR WAS ON A TIME ONLY CONTROL PROGRAM, BUT NEITHER THE MILK OR THE REFRIGERATOR WAS POSTED WITH DISCARD LABELS. THE MILK HAD AN INTERNAL TEMPERATURE OF 39 F.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-HORIZON COURT - BEVERAGE STATIONS
|
|
Violation:
THREE PITCHERS CONTAINING MILK AND CREAM FOR COFFEE WERE PRESENT AT EACH OF THE 4 BEVERAGE STATIONS IN THE HORIZON COURT. STAFF STATED THE STATIONS OPERATE 24 HOURS PER DAY. THE STAFF STATED THAT THESE PITCHERS ARE EMPTIED AT 4 HOURS AND CLEANED FULLY PRIOR TO REFILLING AND REPLACING ON THE SELF-SERVICE LINE. THERE WERE NO REPLACEMENT PITCHERS AND THE PITCHERS USED WERE NOT LABELED WITH DISCARD TIMES. THE DISCARD TIME WAS PRINTED ON A CARD AT EACH STATION. IT MAY BE DIFFICULT TO FOLLOW THIS PROCEDURE DURING BUSY SERVICE PERIODS.
|
|
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.
Suggest providing replacement pitchers which are held in clean storage for each time replacement is needed. A small discard label or color dot system could be employed to better establish the 4 hour discard times for each pitcher. This would ensure there was sufficient time for each pitcher to be fully cleaned prior to filling and replacement at each station.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO - HORIZON COURT PORT AND STARBOARD BUFFET
|
|
Violation:
LONG COLD CUT PLATTERS ON THE STARBOARD BUFFET HAD TWO SETS OF TONGS WITH THE HANDLE IN CONTACT WITH THE FOODS. IN THE PORT SIDE BUFFET THE BREAD AND ROLL TONGS WERE SET IN CONTACT WITH FOOD IN THE LARGE SERVING BASKET. IN EACH CASE THE TONG LENGTH WAS TOO SHORT FOR THE SIZE OF THE SERVING PLATTER OR BASKET, SO THERE WAS NO WAY TO PROPERLY SET IT WITHOUT THE HANDLE CONTACTING THE FOOD.
|
|
Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
28
|
|
Site:
Bar-LAPAT AND OTHER BARS
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED GLASSES WERE STORED IN BAR REFRIGERATORS. THERE WAS CONDENSATE WATER POOLING ON THE LOWEST SHELF CONTAMINATING THAT SURFACE AND THE GLASSWARE STORED THERE. THE CONDENSATE WAS LEAKING FROM IMPROPERLY SEATED DRIP PANS INSIDE THE REFRIGERATORS. ALL GLASSWARE WAS REMOVED AND SENT TO DISHWASH.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
34
|
|
Site:
Bar-LAPAT BAR AND VARIOUS OTHER BARS
|
|
Violation:
SEVERAL BAR REFRIGERATORS WERE FOUND WITH UNSEATED CONDENSATE DRAIN PANS RESULTING IN CONDENSATE CONTAMINATION OF THE UNITS INTERIOR SHELF SURFACE. THE PANS WERE REMOVED, EMPTIED AND STAFF DIRECTED BY THE BAR MANAGER TO ENSURE THE DRIP PANS ARE SEATED PROPERLY.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair. Staff should be trained on the purpose, maintenance and proper installation of the condensate drip pans located in the bar refrigerators.
|
|
|
Item No.:
41
|
|
Site:
Children Area-FUN ZONE CHILD ACTIVITY CENTER
|
|
Violation:
THE BIN AND THE PLASTIC PIECES TO THE POTATO BUILDING TOYS WERE STILL WET FROM THE PREVIOUS EVENINGS CLEANING. THE CHLORINE RESIDUAL WAS CHECKED AND NO REMAINING CHLORINE RESIDUAL WAS FOUND, BUT THESE TOYS SHOULD BE FULLY DRAINED AND AIR DRIED PRIOR TO STORAGE IN THE BIN.
|
|
Recommendation:
Ensure that toys used in the child-activity center are cleaned/disinfected and air-dried prior reuse.
|
|