|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Treatment Room
|
|
Violation:
The vent on the reduced pressure assembly backflow prevention device to technical water was leaking continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Automated Monitoring Records
|
|
Violation:
The automated monitoring records from the electronic data logging system had many errors in the pH and free chlorine residual readings from October to December 2013. The pH readings were as low as 6.43 and as high as 8.1. The chlorine readings were as high as 14 and as low as 0. This was observed in the records for the Adult Pool, Goofy Pool, Whirlpool 1 and Whirlpool 3. A review of the records from January and February indicated that there were fewer errors for these four systems. The vessel was aware of the monitoring problem and several technicians from the data logger manufacturer had been onboard, including three times in January. The vessel was conducting manual monitoring of all the recreational water facilities and these values were all in the proper ranges. Another manufacturer's technician was scheduled to spend one week on the vessel starting 21 February to repair the problems with the system.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A crew member (Wiper) had an initial onset of AGE symptoms on 2 February at 21:00, but did not report to the medical center until 3 February at 07:30. A review of his time card indicated that he clocked out of work on 2 February at 22:02, and then clocked back in to work on 3 February at 06:52. The crew member was given a written disciplinary notice.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
|
|
|
Item No.:
13
|
|
Site:
Galley-Animator's - Warewash Area
|
|
Violation:
The inspector asked to be directed to the wash tank to take a temperature. The responsible crew member directed the inspector to a tank, and temperatures were taken by the inspector and crew member. After the temperatures were found to be low for the wash tank, it was determined that the crew member had directed the inspector to the prewash compartment and tank. The conveyor dishwash machine was installed during the recent dry dock and commissioned on 2 February.
|
|
Recommendation:
Ensure the supervisor or person in charge of the warewash area is knowledgeable in the operation and compartments of the machines.
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-
|
|
Violation:
The crew member working in this area was placing lettuce into some bowls that were heavily wet. When asked where the bowls came from, he stated they were taken from the clean storage area. The inspector checked this area and all similar bowls were dry. The crew member then explained he sprayed the bowls with water and wiped them with a cloth from the sanitizing solution. The inspector checked the sanitizing solution and there was no cloth inside, nor was a clean cloth available or shown to the inspector.
|
|
Recommendation:
Ensure the supervisor or person in charge of the Buffet Preparation Room is knowledgeable in food safety, including allowing food equipment and utensils to thoroughly air dry before contact with food.
|
|
|
Item No.:
13
|
|
Site:
Galley-Animator's - Warewash Area
|
|
Violation:
The crew members responsible for this new conveyor dishwash machine were not aware that the electrical gauge and the tank temperatures had such a large temperature difference. When directed to the wash tank of the dishwash machine, the inspector and crew member received wash tank temperatures of 193F and the electrical gauge indicated 178F. Upon re-inspection of the dishwash machine, the inspector measured the wash tank at 186.4F and the gauge indicated 161F. Then thermometers were placed on the conveyor from the entrance of the machine through the wash compartments. Wash temperatures obtained were 143.8F by the inspector and 134F by the crew member. The electrical gauge indicated the wash temperature of 155F. At least 4 electricians explained to the inspector the mechanics of this machine and posed the idea of this large temperature difference between the wash tank and the gauge was because the machine was calibrated in Celsius, whereas the gauge had read-outs in Fahrenheit.
|
|
Recommendation:
Ensure the supervisor or person in charge of the warewash area is knowledgeable in the machine's operations and gauges.
|
|
|
Item No.:
13
|
|
Site:
Galley-Triton's - Warewash Area
|
|
Violation:
The crew member handling clean items as they came out of the dishwash and glasswash machines was observed handling his phone and the squeegee along with clean items without washing his hands between tasks.
|
|
Recommendation:
Ensure the supervisor or person in charge of the warewash area monitors their employees with effective handwashing and employees understand the importance of washing their hands when they become contaminated.
|
|
|
Item No.:
16
|
|
Site:
Galley-Parrot Cay - Cold Galley
|
|
Violation:
At 10:45, a plate of cut melons was in the middle glass reach-in time control refrigerator. The time control plan stated the breakfast service was 06:00 - 10:00. The plate of fruit was immediately discarded.
|
|
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 (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pluto's, Pinocchio's, and Crew Galley Time Control Plans
|
|
Violation:
The time control plans for these areas stated that mise en place foods on preparation counters would be labeled with a discard label instead of the four hour discard time.
|
|
Recommendation:
Ensure the time control plan states that the food on the counters will be labeled with the four hour discard time.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-
|
|
Violation:
A trolley of rolls was stored below the ventilation exhaust. The top tray of rolls was not covered from possible contamination.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Parrot Cay - Warewash Area
|
|
Violation:
On the rack-type glasswash machine, the final rinse temperature gauge indicated 205-210F during active use. A manual final rinse temperature at the plate surface was 170F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Animator's - Warewash Area
|
|
Violation:
When directed to the wash tank of the new conveyor dishwash machine, the inspector and crew member received wash tank temperatures of 193F and the electrical gauge indicated 178F. After much discussion and confusion, the inspector left the area and returned more than 1.5 hours later. Upon re-inspection of the dishwash machine, the inspector measured the wash tank at 186.4F and the gauge indicated 161F. Then thermometers were placed on the conveyor from the entrance of the machine through the wash compartments. Wash temperatures obtained were 143.8F by the inspector and 134F by the crew member. The electrical gauge indicated the wash temperature of 155F. At least 4 electricians explained to the inspector the mechanics of this machine and posed the idea of this large temperature difference between the wash tank and the gauge was because the machine was calibrated in Celsius, whereas the gauge had read-outs in Fahrenheit.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.:
22
|
|
Site:
Galley-Beach Blanket - Warewash Area
|
|
Violation:
When viewed from the clean exit of the dishwash machine, the second from the right upper final rinse spray nozzle of the second spray arm was misaligned, resulting in an ineffective spray pattern. This spray arm was removed and it was determined the nozzle was turned lengthwise so water sprayed parallel to the machine. This nozzle was corrected and the spray pattern was effective.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Beach Blanket - Warewash Area
|
|
Violation:
During active use of the dishwash machine, the wash temperatures obtained by the inspector and crew member were 144.3-145F. The wash temperature gauge indicated 140F. The manufacturer's data plate indicated a minimum temperature of 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
26
|
|
Site:
Galley-Animator's - Warewash Area
|
|
Violation:
The crew member working in this area was placing lettuce into some bowls that were heavily wet. When asked where the bowls came from, he stated they were taken from the clean storage area. The inspector checked this area and all similar bowls were dry. The crew member then explained he sprayed the bowls with water and wiped them with a cloth from the sanitizing solution. The inspector checked the sanitizing solution and there was no cloth inside, nor was a clean cloth available or shown to the inspector.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Parrot Cay - Hot Galley
|
|
Violation:
The steam lines for the three soup kettles were heavily soiled with grease and rust.
|
|
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:
Galley-Parrot Cay - Dining Room Attendant Station
|
|
Violation:
The splash panels of the previously cleaned soda dispensing machines were soiled with residue. A crew member immediately came to wash and sanitize the panels.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Triton's - Warewash Area
|
|
Violation:
In the clean storage area, two baskets of previously cleaned silverware were stored upright next to the storage shelves and on the top shelf. All of the silverware was not inverted or covered.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Triton's - Warewash Area
|
|
Violation:
At the clean end of the dishwash machine, when the user washed their hands and reached for a paper towel, water would drip onto the clean storage table. Clean plate covers and bowls were stored on this table.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination. Move the paper towel dispenser so it is above or to the right of the handwash sink.
|
|
|
Item No.:
28
|
|
Site:
Other-Stairwell from Animator's Galley to Parrot Cay Galley
|
|
Violation:
Four large stacks of boxes of cups and tumblers were stored directly on the deck in this area.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Signals
|
|
Violation:
There was a continuous drip on to the clean storage counter from the deckhead hatch in front of the ice machine. A clean ice bin was stored on the counter but the bin was not directly impacted.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Corridor from Beach Blanket Soiled Drop-Off to Buffet Area
|
|
Violation:
The horizontal plastic/rubber bulkhead/deck coving panel was loose in a few areas and was not secure to the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks in Food Areas
|
|
Violation:
The decks in most of the food preparation areas were severely damaged and difficult to clean. This was written on the last inspection. Staff stated new deck material would be installed during the ship's renovation in September/October 2016.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
Behind the wall-mounted clock, there was a large hole in the bulkhead.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Triton's - Beverage Station
|
|
Violation:
The light intensity was less than 110 lux to the right and behind the right soda dispensing machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Beach Blanket - Port Beverage Station
|
|
Violation:
The light intensity was less than 110 lux between the beverage equipment and less than 220 lux where mugs and creamers were stored.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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:
Buffet-Beach Blanket - Dessert Line
|
|
Violation:
The light intensity was less than 220 lux at the consumer side of the line.
|
|
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:
Buffet-Beach Blanket - Center Station
|
|
Violation:
The light intensity was less than 220 lux at the food preparation areas.
|
|
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.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Upon entering the area, the room was very warm. Also, condensation was built up on the deckhead above the soiled end of the glasswash machine. No condensation was observed dripping.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Preparation Room-
|
|
Violation:
There was a continuous drip from deckhead hatch 'Loop 1B' onto the deck and alongside the bulkhead. The area was not in operation during the inspection.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Pantry-Signals
|
|
Violation:
There was a continuous drip on to the clean storage counter from the deckhead hatch in front of the ice machine. A clean ice bin was stored on the counter but the bin was not directly impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Parrot Cay - Warewash Area
|
|
Violation:
A squeegee was stored in the clean storage area, and less than one meter away from the cleaning locker.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
38
|
|
Site:
Galley-Triton's - Warewash Area
|
|
Violation:
A squeegee was stored beside the clean end of the in-use dishwash machine.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
40
|
|
Site:
Galley-
|
|
Violation:
Behind the wall-mounted clock, there was a large hole in the bulkhead.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Oceaneer's Club
|
|
Violation:
Several foam blocks with gouges and other markings were out for children's use. The sides of the blocks were also made of a soft material that was not durable and appeared to be absorbent. The blocks were removed.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
A toy truck in the area for children 3 years and under had dust and other debris in the crevices. A nap mat in the Oceaneer's Club was soiled on the surface with a white dried material and a black tacky material. The top center piece on the play stove in the Captain's Closet was soiled with dust and other debris.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Captain's Closet
|
|
Violation:
A trunk with children's dress up clothes/costumes was in this area. According to the staff, the costumes were sprayed with a disinfectant after each use and were sent shore side to a special dry cleaner when needed. After speaking with the staff, they indicated that the costumes could be laundered onboard after each use.
|
|
Recommendation:
Launder the costumes after each use.
|
|