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Item No.:
03
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Site:
Potable Water-Production
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Violation:
Records documented production of potable water while making way in the Amazon River every day from 31 December 2013 to 5 January 2014. This was written in previous inspections.
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Recommendation:
Do not produce drinking water in the Amazon River.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air gap of the mineralizer backwash drain was not included on the list of cross-connections.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation Records
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Violation:
Records documenting shock halogenations of the whirlpools and the spa pool had values of 10+ ppm of chlorine at start and end of the hour period. Staff from the engineering department stated that he wrote 10+ ppm of chlorine every time because that was the procedure that had to be followed by the deck department at night. There was no record that the deck department was checking the actual concentrations of above 10 ppm at start and end period of the shock halogenations.
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Recommendation:
Ensure that records documenting shock halogenations have chlorine concentrations that are actually verified.
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Item No.:
10
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Site:
Recreational Water Facilities-Filters & Housings / Hair-Lint Strainers & Housings
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Violation:
Records documenting the cleaning and disinfection of cartridge filters and their housings and the hair and lint strainers and their housings had dates but nothing specific to the procedures performed.
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Recommendation:
Ensure that records document clearly the steps followed for cleaning and disinfection of the filters and the filter housings and the hair and lint strainers and the hair and lint strainer housings.
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Item No.:
17
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Site:
Galley-Deck 4 Garde Manger Cooling Logs
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Violation:
A container of fruit salad with cut watermelon and a container of cut cantaloupe were stored in the walk-in refrigerator with labels indicating the preparation date was 25 April but no corresponding cooling log entries were found. An entry of fruit salad and an entry of cantaloupe were on the 24 April cooling log that staff suggested actually belonged to both containers in the walk-in and that they were misdated. The internal temperature of both foods were measured to be below 41F.
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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.
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Item No.:
19
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Site:
Provisions-Fruit Walk-In
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Violation:
The fire sprinkler in the center of the room had water droplets around the sprinkler head but no active drips were observed. A small accumulation of water was on the cardboard cover of a box of mushrooms stored directly below. The boxes of mushrooms stored under the fire sprinkler were relocated.
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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.:
19
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Site:
Galley-Deck 5 Bell Box
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Violation:
Flowers used for room service delivery were stored an upright refrigerator with food items.
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Recommendation:
Do not store flowers in food service areas.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The crew member cooking thin fish filets did not have a tip-sensitive thermometer to measure the internal cooking temperature.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
27
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Site:
Galley-Pizzeria
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Violation:
A heavy layer of dust was on the electrical wires leading to the small electrical box on the back side of the pizza conveyer machine.
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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.:
27
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Site:
Galley-Butcher Walk-In Refrigerator 4.6
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Violation:
Several unused shelf drainer inserts were stored on the top shelves and were soiled with a significant amount of food debris.
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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-Dry Store 434
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Violation:
Several pieces of clean equipment were stored uncovered and not inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
31
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Site:
Pantry-Virox Buckets
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Violation:
A yellow bucket containing and labeled Virox was stored under the handwash station in the lounge bar pantry and in the pool bar pantry.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Lido Hood Cleaning System
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Violation:
The hood cleaning system was located in a locker with an open deckhead and bulkhead that created difficult to clean void spaces. This locker was on the ship's action plan for the May 2014 drydock.
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Recommendation:
Ensure the deckhead and bulkheads are extended to fully enclose the hood cleaning system and eliminate any void spaces.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The coving in the pool bar was heavily soiled and recessed in several area.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Panorama Outdoor Aft Beverage Station
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Violation:
The deck above the beverage station was not enclosed and had exposed pipes and a decorative canvas. Staff stated an enclosure will be added during the May 2014 dry dock.
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Recommendation:
Ensure areas used for food service are constructed properly.
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Item No.:
33
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Site:
Galley-Deck 5 Hood Cleaning System
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Violation:
The storage locker next to the chef's office housing the hood cleaning system had an open deckhead and bulkhead that created difficult to clean void spaces. This locker was on the ship's action plan for the May 2014 drydock.
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Recommendation:
Ensure the deckhead and bulkheads are extended to fully enclose the hood cleaning system and eliminate any void spaces.
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Item No.:
33
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Site:
Food Service General-Coving
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Violation:
Several areas throughout the lido galley/warewashing and the main galley was missing proper coving on 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).
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Several deck tiles in front of the deep fryer was cracked, loose, and had standing water underneath that would splash when stepped on.
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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.:
34
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Site:
Provisions-Fruit Walk-In Refrigerator
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Violation:
The fire sprinkler in the center of the room had water droplets around the sprinkler head but no active drips were observed. A small accumulation of water was on the cardboard cover of a box of mushrooms stored directly below. The boxes of mushrooms stored under the fire sprinkler were relocated.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Sabatini/Steakhouse
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Violation:
The light intensity behind the combination oven 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.:
39
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Site:
Galley-Deck 5 Bellbox
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Violation:
One small fly was noted by the grills.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Galley-Deck 5 Bellbox
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Violation:
Exit door 514 leading to the open deck did not close properly leaving an opening around the door frame.
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Recommendation:
Protect entry points where pests may enter the food areas.
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