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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
This pool was open for use and the water level was 100-150 mm above the top level of the skimmer gutters, which were closed, and 100 mm below the beach level skimmers. This condition did not allow water at the top surface to overflow as designed into the skimmers and recirculate through the filtration system.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
18
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Site:
Galley-Cold Room 50
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Violation:
One lexan container of smoked salmon was stored below two lexan containers of raw marinated chicken.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Deli Walk-in Refrigerator
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Violation:
A container of smoked salmon was stored above cooked ham and turkey deli meat.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Other-Deck 0 Changing Room
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Violation:
Inside the engine staff changing room was a permanently installed espresso coffee machine on a counter with coffee supplies stored on the top surface, such as wood stirrers in a soiled cup, coffee, and sugar in cans with spoons inside. Under the counter was a cabinet which contained 4 different clothing pieces, a bottle of metal cleaner, one spoon, three heavily soiled espresso croups, a soiled chef's knife and a clothing hanger. On another undershelf there were 6 boxes of individual sugar packets. On the deck under the changing bench were four more boxes of individual sugar packages.. This room contained a laundry washing section, toilet and center locker area changing.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
A piece of gray foam insulation was in the interior top of the ice making compartment of the Scotsman MV1000 ice machines directly above the ice cuber. In several machines the foam was gouged and scored in a few areas and the edges were an open cell foam design. This was noted in the main galley, crew galley, and bar pantries.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Forward Hot Line
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Violation:
The sealant on the backplate of the deli slicer was loose and peeling. This was corrected.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Cold Buffet
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Violation:
The rubber gasket around the middle support leg for the deli slicer blade was in poor repair.
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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.
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Item No.:
22
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Site:
Pantry-Deck 1 Pantry Fwd.
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Violation:
The undercounter stationary rack dishwash machine was posted out of order from 29 March.
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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.:
22
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Site:
Galley-Warewash
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Violation:
Two final rinse spray nozzles in the rack-type glass wash machine were completely blocked during operation, and another two final rinse spray nozzles were partially blocked which produced an ineffective spray pattern.
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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.:
22
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Site:
Dining Room-Grand Buffet Aft
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Violation:
Six tables on the port side and nine tables on the starboard side were filled with stacks of soiled plates, soiled linen napkins, soiled utensils, and soiled bowls and cups. Passengers were eating breakfast around each of these tables used for soiled staging. Two proper waiter stations were located on each side of the dining room and were completely empty.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Galley-Steakhouse
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Violation:
The top plate on three separate stacks of plates stored on the clean storage shelf were soiled with debris. These plates were removed to be rewashed.
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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.:
26
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Site:
Other-Deck 0 Changing Room
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Violation:
Inside a dirty stainless steel storage cabinet at the espresso machine counter there were three heavily soiled espresso machine croups, a soiled chef's knife, a spoon, a clothing hanger, a bottle of metal cleaner, and four loose pieces of personal clothing. The top surface near the espresso machine had several individual wood stirrer sticks inside a plastic cup that was heavily soiled with a layer of wood 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.:
27
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Site:
Galley-Cold Buffet
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Violation:
A small amount of food debris had accumulated around the rubber gasket that was in poor repair aroudn the middle support leg for the deli slicer blade.
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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:
Other-Deck 0 Changing Room
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Violation:
Inside a dirty stainless steel storage cabinet at the espresso machine counter there were three heavily soiled espresso machine croups, a soiled chef's knife, a spoon, a clothing hanger, and four loose pieces of personal clothing. The top surface near the espresso machine had several individual wood stirrer sticks inside a plastic cup that was heavily soiled with a layer of wood 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-Steakhouse
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Violation:
The stacks of plates on the clean storage shelf were not covered or 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.:
28
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Site:
Galley-Center Lido Grand Buffet
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Violation:
Six wooden bowls used for decoration at the lunch burrito station were stored in the knife locker with one clean knife. Several of the wooden bowls were soiled with debris.
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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.
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Item No.:
28
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Site:
Other-Deck 0 Changing Room
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Violation:
Inside a dirty stainless steel storage cabinet at the espresso machine counter there were three heavily soiled espresso machine croups, a soiled chef's knife, a spoon, a clothing hanger, a bottle of metal cleaner, and four loose pieces of personal clothing. The top surface near the espresso machine had several individual wood stirrer sticks inside a plastic cup that was heavily soiled with a layer of wood debris.
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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.
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Item No.:
29
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Site:
Galley-Aft Dishwash Area
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Violation:
A scrub brush was stored on the edge of the handwashing sink on the soiled end of the dishwash area. The brush was removed immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Other-Lanai Barbeque
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Violation:
No handwash station was installed or available to the crew members who worked at the two portable grills. According to the staff, food items such as chicken, sausage, and vegetables were fully cooked in the main galley and brought up to the Lanai area to be placed on the grills before plating and service to passengers.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
31
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Site:
Other-Deck 0 Changing Room
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Violation:
Inside the engine staff changing room was a permanently installed espresso coffee machine on a counter with coffee supplies stored on the top surface such as wood stirrers in a soiled cup, coffee, and sugar in cans with spoons inside. Under the counter was a cabinet which contained 4 different clothing pieces, a bottle of metal cleaner, one spoon, three heavily soiled espresso croups, a soiled chef's knife and a clothing hanger. On another undershelf there were 6 boxes of individual sugar packets. On the deck under the changing bench were four more boxes of individual sugar packages.. This room contained a laundry washing section, toilet and center locker area changing.
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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:
Buffet-Grand Buffet (Port)
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Violation:
The tops of the four electical outlets on the bulkhead next to the toast station were soiled with dust and debris.
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Recommendation:
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:
Other-Deck 0 Changing Room
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Violation:
Inside the engine staff changing room was a permanently installed espresso coffee machine on a counter with coffee supplies stored on the top surface, such as wood stirrers in a soiled cup, coffee, and sugar in cans with spoons inside. The deck below was not coved at the bulkhead/deck juncture. In the opposite corner of the room there was a single door upright reach-in refrigerator which was mounted at a level only 25 mm above the deck, and there was a three waste bin section in the same corner with food and non-food waste signs for each bin. The deck/bulkhead juncture in this section was also not coved.
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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). Equipment on decks should be either sealed to the deck or mounted on legs at least 150 mm above the deck.
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Item No.:
33
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Site:
Other-Lanai Barbeque
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Violation:
This outdoor venue did not have permanent equipment installed, including a deckhead. Two portable grills were used in the venue and they were covered by two cloth umbrellas while in operation. The umbrellas were stored in the Assistant Food and Beverage Director's office in a plastic cover that was in poor repair and patched with duct tape.
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Recommendation:
Provide a deckhead in all areas where food preparation occurs.
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Item No.:
35
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Site:
Galley-Off The Grill
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Violation:
A large puddle of water was on the deck under the spray wash sink.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Aft Hot Line
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Violation:
Condensation was collected on the underside of the overshelf above the bain marie. Food were in pans below the overshelf, but no condensation was observed dripping. The steam on the bain marie was turned down.
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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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Aft Dishwash Area
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Violation:
A scrub brush was stored on the edge of the handwashing sink on the soiled end of the dishwash area. The brush was removed immediately.
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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.
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Item No.:
38
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Site:
Other-Deck 0 Changing Room
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Violation:
Inside a dirty stainless steel storage cabinet at the espresso machine counter there were three heavily soiled espresso machine croups, a soiled chef's knife, a spoon, a clothing hanger, a bottle of metal cleaner, and four loose pieces of personal clothing. The top surface near the espresso machine had several individual wood stirrer sticks inside a plastic cup that was heavily soiled with a layer of wood debris.
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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:
Galley-Warewash
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Violation:
Six wooden bowls used for decoration at the lunch burrito station were stored in the knife locker with one clean knife. Several of the wooden bowls were soiled with debris.
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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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