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|
Item No.:
*
|
|
Site:
Medical-Underlying Illness Column
|
|
Violation:
Additional information was listed in the underlying illness column on the AGE log for the voyage from 9/1-9/8 without first addressing the presence of an underlying illness. The underlying illness column was left blank for a case on the AGE log for the voyage from 8/25-9/1.
|
|
Recommendation:
Ensure the underlying illness column is always filled out on the AGE log. If there is not underlying illness write "none" or equivalent term. Any additional information can be added to the column once the underlying illness question is addressed.
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|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The total numbers of passengers and crew for the voyage from 9/1-9/8 were not listed on the printed AGE log.
|
|
Recommendation:
Ensure the AGE log is completely filled out for each voyage.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The 24 hour report submitted on 8/31 listed 2 reportable cases for passengers and 1 reportable case for crew. The corresponding AGE log listed the number of reportable passengers cases as 0 and reportable crew cases as 1. This printed AGE log also did not include the total number of passengers and crew on the voyage (8/25-9/1). Upon further investigation it was determined that actual reportable case numbers were 1 passengers and 1 crew.
|
|
Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. Ensure the information listed in the 24 hour report is correct.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hose
|
|
Violation:
The water hose used for bunkering during the inspection was not clearly labeled as 'POTABLE WATER ONLY' on the end connected to the ship's portside aft bunker station.
|
|
Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hose and Fitting Storage Lockers
|
|
Violation:
The bottoms of all four storage lockers were soiled with an accumulation of dirt and debris.
|
|
Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Ensure the potable water hose and fitting storage lockers are maintained cleaned.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainer Housing
|
|
Violation:
The weekly sanitation records did not list the hair and lint strainer housing as being sanitized. When asked staff indicated they were sanitizing the hair and lint strainer housing but not recording it on the log.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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|
|
Item No.:
16
|
|
Site:
Buffet-Starboard Ice Cream Station
|
|
Violation:
There were no time control labels for a large lexan box of cut melon and other fruits and for a small hotel pan of wrapped butter. The staff explained the food was about to be discarded due to end of time control period.
|
|
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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
|
Item No.:
16
|
|
Site:
Buffet-Port & Starboard Milk and Juice Displays
|
|
Violation:
The time control plans for these areas indicated a breakfast discard time of 11:30 AM but the actual discard time was around 10:40 AM. The staff explained that the 11:30 AM discard time was mostly for sea days but not for port days.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. The food operation must follow the exact procedures specified in the time control plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 - Vegetable Preparation Station
|
|
Violation:
At 12:45 PM, the temperatures recorded with the inspector's thermocouple were 50-51F for one large lexan box of escarole, three large lexan boxes of Napa cabbage, and one large lexan box of bokchoy lettuce stored on the racks of the walk-in cooler. The cooling log had the following recordings at the time of the inspection: escarole at 8:30 am was 59F, Napa cabbage at 8:37 AM was 65F, and bokchoy lettuce at 8:41 AM was 62F. There were no recordings for four hours after the beginning of the cooling cycles. The staff discarded the cut leafy greens.
|
|
Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Explorations Bar
|
|
Violation:
Inside the walk-in refrigerator, the temperature of a large bottle of milk was 46F, the temperature of two small milk containers was 45F, and the temperature of canned whipped cream was 51F. The milk and the whipped cream were discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 3 - Vegetable Preparation Station
|
|
Violation:
At 12:45 PM, the temperatures recorded with the inspector's thermocouple were 50-51F for one large lexan box of escarole, three large lexan boxes of Napa cabbage, and one large lexan box of bokchoy lettuce stored on the racks of the walk-in cooler. The cooling log had the following recordings at the time of the inspection: escarole at 8:30 AM was 59F, Napa cabbage at 8:37 AM was 65F, and bokchoy lettuce at 8:41 AM was 62F. There were no recordings for four hours after the beginning of the cooling cycles. The staff discarded the cut leafy greens.
|
|
Recommendation:
Ensure 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 from the date the food was placed in the cooling process.
Ensure 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Bistro Sandwich Counter
|
|
Violation:
There were no serving utensils for a prepared sandwich and bread slices displayed under a sneeze guard. The staff explained that the counter is not self-service but passengers had free access to the food from the passenger side.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit Walk-In Refrigerator
|
|
Violation:
The two ethylene filters hanging from the evaporative condensers were about 2 inches away from boxes of fruit. In addition, there was a continuous water leak from the deckhead that was falling on top of orange boxes.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Food Preparation Area
|
|
Violation:
The water fountain waste drain pipe was not properly connected to the waste water system. This was corrected.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Explorations Bar
|
|
Violation:
The ambient temperature of the upright refrigerator containing the milk and whipped cream was 45F.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Bar-Explorations Bar
|
|
Violation:
The undercounter refrigerator was out of order since 19 August.
|
|
Recommendation:
Repair or replace the undercounter refrigerator.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Fruit Walk-In Refrigerator
|
|
Violation:
There were two ethylene filters hanging from the evaporative condensers. They were of a cloth-like material that was not easy to clean.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Explorations Bar
|
|
Violation:
The power and data cables to the POS and power cables and pipes to the two espresso machines were draped on the counters, making cleaning difficult.
|
|
Recommendation:
Ensure electrical cords are suspended above the counter to facilitate cleaning.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Ocean Bar
|
|
Violation:
There was a gap where a pipes penetrated the left panel of the technical compartment of the ice bin.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Port Ice Cream Station
|
|
Violation:
The door hinge of the upright refrigerator 9.12B was broken for weeks.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Lido Preparation Room
|
|
Violation:
The pipe insulation in the technical compartment of the upright refrigerator was in very bad state of repair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Lido Preparation Room
|
|
Violation:
The pipe insulations in the technical compartments of upright refrigerators A.04, A.05, and A.06 were in very bad state of repair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Lido Preparation Room
|
|
Violation:
The door hinge of upright refrigerator A.04A was broken since 28 July.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
The pipe insulation in the technical compartment of the upright refrigerator was in very bad state of repair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
The counter-mounted refrigerator was not easily movable and was not sealed to the counter or elevated on legs. In addition, the power cable and data line to the POS and the power cable to the refrigerator were draped on the counter, making cleaning difficult. The refrigerator was removed by the staff.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead. Ensure electrical cords are suspended above the counter to facilitate cleaning.
|
|
|
Item No.:
21
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
A piece of wood with exposed raw wood edges was under the self-service dome.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The pipe insulation in the technical compartment of upright refrigerator A.12 was in very bad state of repair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The front loading potwash machine was posted out of service since 25 August. Staff explained that spare parts were expected to arrive in two more weeks or less.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
23
|
|
Site:
Galley-Scullery
|
|
Violation:
The temperature of the wash tank of the in-use flight-type dishwash machine was 144F. The temperature of the wash tank of the in-use flight-type glasswash machine was 140F. The wash temperature gauges of both machines indicated low temperatures alarms of 141F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Other-Neptune Lounge Pantry
|
|
Violation:
The sanitizing bucket with a wiping cloth had no measurable free chlorine level. The staff instructed a crew member to change the solution.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
|
|
|
Item No.:
25
|
|
Site:
Other-Neptune Lounge Pantry
|
|
Violation:
The wiping cloth inside the sanitizer bucket was not stored in a freshly made sanitizing solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The food splash zone of the previously cleaned espresso machine next to milk fridge #1 was heavily soiled with coffee residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Garde Manger
|
|
Violation:
The previously cleaned food slicer was heavily soiled with a dry build-up of food remnants under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The technical compartment of upright refrigerator A.12 was heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The soda vending machine was heavily soiled with dust under the door and where the cans were dispensed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
The counter-top under the refrigerator and under the cables was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
The technical compartment of the upright refrigerator was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Lido Preparation Room
|
|
Violation:
The pipe insulations in the technical compartments of upright refrigerators A.04, A.05, and A.06 were heavily soiled with a white material that appeared to be mold.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-
|
|
Violation:
The technical compartment of the proofing cabinet was heavily soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Fruit Walk-In Refrigerator
|
|
Violation:
There were two ethylene filters hanging from the evaporative condensers. They were heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Bar-Ocean Bar
|
|
Violation:
The soap dispenser of the handwashing station was not working properly.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Ocean Bar
|
|
Violation:
There was a gap where a cable penetrated the back bulkhead of the technical compartment of the ice bin.
|
|
Recommendation:
Seal the penetration in the technical compartment of the ice bin from the cable.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Walk-In Refrigerator
|
|
Violation:
The deckhead over the orange boxes had ice and water. In addition, the junctures where the deckhead panels met were heavily soiled with a dark material that appeared to be mold.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deck under the pallets at the center of the room was heavily soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
The deck under the wine locker was heavily soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck under the soda vending machine was heavily soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deckhead was heavily soiled with a dark material where the deckhead panels met around the deckhead ventilation vents.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
The deck under the self-service dome was heavily soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
There was carpet on the deck up to the self-service counter and the deck/counter juncture was not coved.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Galley Storage Locker
|
|
Violation:
The deck corners under the cabinet and racks were heavily soiled with food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Food Preparation Area
|
|
Violation:
There was pooled waste water on the deck around water fountain. This was corrected.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Bar-
|
|
Violation:
The light intensity in front of the cleaning locker was less than 220 lux.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
The light intensity at the handwashing station was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Lido Preparation Room
|
|
Violation:
The light intensity at the handwash station next to walk-in refrigerator #31 was less than 220 lux.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
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Site:
Bar-Explorations Bar
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Violation:
The light intensity in front of the two espresso machines was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Ice Machines
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Violation:
The light intensity to the left and right of the ice machines was less than 110 lux.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Other-Neptune Lounge
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Violation:
The light intensity at the self-service counter was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Other-Neptune Lounge Pantry
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Violation:
The light intensity in front of the rack with clean cutlery was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity at the handwashing station on the workers side of the buffet line was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Terrace Grill
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Violation:
One deckhead light fixture was not working and as a result the light intensity in front of the clean utensils rack was less than 220 lux. The light intensity in front of upright refrigerators 9.19 and 9.20 was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Forward Beverage Station
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Violation:
The light intensity along the length of the self-service counter was less than 220 lux. The light intensity behind the ice machine was less than 110 lux.
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Recommendation:
Ensure 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. Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Port & Starboard Ice Cream Stations
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Violation:
The light intensity at the handwashing station and in front of upright refrigerator 9.14 AB was less than 220 lux. The light intensity behind and around the ice cream machine was less than 110 lux.
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Recommendation:
Ensure 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. Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Bistro Starboard Pantry
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Violation:
The light intensity behind the ice cream machine was less than 110 lux.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Behind Bistro Line
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Violation:
The light intensity along the length of the working tables placed against the bulkhead was less than 220 lux. The tables were labeled as time control tops.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Port Italian Line
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Violation:
The light intensity over the food preparation counter was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Aft Beverage Station
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Violation:
The light intensity was less than 110 lux behind and around the ice machine.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Combination Ovens
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Violation:
The light intensity behind the combination ovens was less than 110 lux.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Galley-Garde Manger
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Violation:
The salad washer labeled as 'not in use' was not used for months according to the staff.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-
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Violation:
The cleaning locker was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
43
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Site:
Ventilation-AS 4.6.10
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Violation:
A significant amount of dirt and other debris was accumulated in the far end of the condensate collection pan.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The log for the crew cabin non-service rooms did not list the sanitizer concentration and contact time.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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