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Item No.:
*
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Site:
Children Area-
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Violation:
The staff of the child activity center demonstrated knowledge by responding correctly to the inspector's questions as they related to the center's operation. The area was clean and neat.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
Records with the testing results for the testable backflow prevention devices were incomplete for at least seven reduced pressure zone (RPz) assemblies. The fourth pressure differential was needed to be checked and documented, was done for various RPz of the same kind, and was not documented even when the form provided a space for it. The incomplete records were for the RPz in the Gaylord Taco Grill, port and starboard fire shore connections, evaporator 1, midship pool filling, hydro pool filling, and aft pool filling.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Hoses
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Violation:
The previous inspection found the hose used during active bunkering operations to not be clearly labeled 'POTABLE WATER ONLY' on the end connected to the ship's port side aft bunker station. The current inspection found inside the forward/starboard hose locker that the two newer hoses were not clearly labeled 'POTABLE WATER ONLY' either.
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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.
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Item No.:
08
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Site:
Galley-Terrance Grill Hood Cleaning System
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Violation:
The backflow prevention device for the hood cleaning system was continuously leaking from the relief vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response Plan
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Violation:
The plan stated the pH must be maintained between 7.0 and 7.8 during the disinfection process instead of 7.2 and 7.5 as required.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
16
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Site:
Buffet-Taco Buffet
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Violation:
The self-service buffet counter was labeled time control but it was not listed on the corresponding time control plan.
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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.
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Item No.:
19
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Site:
Provisions-Vegetable Provision Walk-In.
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Violation:
Two hotel pans were stored inverted on top of a box of cantaloupe. The hotel pans were wet with an unknown substance that dripped on to several of the cantaloupes stored below. The hotels pans were removed and the box of cantaloupes was discarded.
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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.
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Item No.:
21
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Site:
Buffet-Taco Buffet
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Violation:
The self-service buffet counter had several Mexican themed decorations (e.g. sombreros) on the buffet line that were not easily cleanable. All decorations were removed.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The mechanical pot wash machine was out-of-order since 15 May. Staff stated the replacement parts had been ordered and were expected to arrive on 20 June.
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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.
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Item No.:
26
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Site:
Galley-Deck 2 Main Galley Beverage Station
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Violation:
The underside of the counter-mounted juice machine by the dispensing nozzles was soiled with juice residue. The juice machine was used for the breakfast service but was not cleaned along with the rest of the beverage station after the service period.
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Recommendation:
Ensure 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 2 Main Galley
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Violation:
The technical compartment for the lever housing on the salamander was heavily soiled with food debris and residue.
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Recommendation:
Ensure 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 2 Storeroom L 2.1.02
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Violation:
Several trays of glasses were stored in this locker that had an open deckhead with exposed wires and piping.
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Recommendation:
Do not store food service equipment in lockers that are not constructed for food equipment storage.
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Item No.:
28
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Site:
Galley-Warewashing
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Violation:
The clean plates coming out of the flight-type dish machine were not properly air dried. Several stacks of plates were found wet nesting in plate trollies by the clean storage rack.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Deck 3 Ladies Food Worker Restroom
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Violation:
The self-closing toilet room door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Deck 3 Sous Chef Office
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Violation:
When stepped on, water seeped out from under the new stainless steel deck where it met with the old deck in front of the door for the sous chef's office.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Lido Forward Beverage Station
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Violation:
The light fixtures located on the deckhead behind the juice and coffee machines had an significant accumulation of dust.
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Recommendation:
Ensure dust does not accumulate of the light fixtures.
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Item No.:
33
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Site:
Galley-Drinking Fountain
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Violation:
The deck around the water fountain was not coved which created an area that allowed water to accumulate and pool. Also, the new stainless steel deck in the crew galley was not coved at the deck/bulkhead juncture.
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Recommendation:
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). Ensure water does not pool and accumulate on the deck.
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Item No.:
36
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Site:
Buffet-Lido Aft Beverage Station
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Violation:
The light intensity at the customer self-service tray rail 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-Lido Aft Continential Station
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Violation:
The light intensity at the customer self-service tray rail 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-Lido Port Waffle Station
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Violation:
The light intensity at the customer self-service tray rail 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-Lido Forward Beverage Station
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Violation:
The light intensity at both ends of the self-service counter was less than 220 lux. One end was where the cups and glasses were located and the other end was where the milk and cream was located. This was identified on the previous VSP inspection report. Staff was able to provide documentation that showed this lighting area was in the process of being corrected.
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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-Neptune Lougne
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Violation:
The small light above the back right of the counter-mounted coffee machine was burnt out resulting in the light intensity behind and around the machine to be 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.:
37
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Site:
Provisions-Ice Block/Ice Cream Walk-In
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Violation:
A significant amount of frozen condensation was accumulated on the deckhead throughout the walk-in and on the stainless steel bars that divided the walk-in.
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Recommendation:
Ensure condensation is not allowed to accumulate and freeze on the deckhead and other areas.
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Item No.:
38
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Site:
Preparation Room-Cleaning Locker
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Violation:
The left 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.:
38
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Site:
Medical-Pantry
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Violation:
The undercounter refrigerator was full of blood sugar diagnostic kits.
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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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