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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Sea View Pool
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Violation:
The pool water was very cloudy at the time of inspection. The pool was still netted and closed to passengers. Ship staff said they were a day past their normal schedule of emptying the pool, cleaning and refilling. This will be done, as well as changing the cartridge filters before placing it back in service.
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Recommendation:
Monitor and adjust the RWF?s clarity to maintain optimum public health protection and water chemistry.
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Item No.:
16
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Site:
Bar-Deck 3 - Explorations Bar
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Violation:
The transfer carafe of milk in undercounter cooler EC 3.1, that was on temperature control, at the front bar did not have a discard label for 7-days (or the normal HAL standard for 5-days).
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Buffet-Lido - Port Italian Station
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Violation:
The tong for passenger self-service bread was missing. This was corrected.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Lido - Starboard Bistro
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Violation:
A basket of pita and sliced breads was not protected by the sneeze guard. The basket was displayed too close to the edge of the passenger-side of the buffet line. This was corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Dining Room-Pinnacle Grill Station
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Violation:
Approximately one meter along the top edge of the counter was damaged, making cleaning difficult.
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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 smooth material.
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Item No.:
21
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Site:
Galley-Pastry - Deck 2
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Violation:
The lower portion of the door had a gap between the door gasket and the unit on undercounter refrigerator 2.17A
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors and seals are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Food Service General-Hood-Type Potwash Machines
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Violation:
The wash cycle times were not included in the manufacturer's data plates.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The machine had been out of service since 6 November 2014. The job order stated the rinse pump motor was broken. A purchase order indicated a new motor was scheduled to be delivered on 16 February 2015.
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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.
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Item No.:
26
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Site:
Buffet-Crew Mess
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Violation:
The food contact portion of a few clean plates was soiled with food debris.
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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.:
29
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Site:
Other-Dive In
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Violation:
At the entrance to the pantry, the minimum water temperature of the handwash station was 123°F. The minimum water temperature of the other handwash station was 125°F.
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Recommendation:
For handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Galley-Crew Toilet Room - Deck 3
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Violation:
The entrance door did not completely self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors.
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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 was less than 110 lux between the beverage equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around counter-mounted equipment.
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