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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools - Drain Covers
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Violation:
Whirlpools had drain covers that conformed to the ASME A112.19.8 drain cover standard, but did not have a secondary antientrapment system installed such as a Suction Vacuum Release System (SVRS) or Automatic Pump Shut-Off System (APS). According to the staff, new ASME compliant covers were ordered.
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Recommendation:
For RWFs with suction fittings and a single unblockable drain (per ASME A112.19.8-2007), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Drain Cover - Hydrotherapy
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Violation:
An alarm system was not installed for the hydrotherapy pool that had a drain cover that did not meet ASME A112.19.8 requirements. According to the staff, an alarm system will be installed at the hydrotherapy pool following the September 2012 dry-dock.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads - Flow Rates
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Violation:
Posted bather loads for all recreational water facilities (RWF) were calculate by pump efficiency curves, not by actual recirculation flow rates. According to the staff, flow meters have been ordered and will be installed.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Housekeeping-Individual Hydrotherapy Pool - Records
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Violation:
A notation on the individual hydrotherapy sanitizing records indicated that the documents were to be maintained on-board for only 6-months.
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Recommendation:
Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration and contact time of the disinfectant. Retain records on the vessel for 12 months.
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Item No.:
16
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Site:
Buffet-Deck 7 - Neptune Lounge - Pantry
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Violation:
A plate of cheese stored in a labeled time-control refrigerator had a 7-day discard label, with an expiration of Wednesday, 6/6/2012, affixed to the plate and not a color coded time-control label as outlined in the posted time as a public health control plan. The staff did not know how long the cheese was in the refrigerator.
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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.:
16
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Site:
Other-Pinnacle Grill Menu
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Violation:
The menu for the Pinnacle Grill did not have asterisks at the food items that could be cooked raw or undercooked and a footnote denoting a consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Provisions-Ice Block Room
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Violation:
A container of cooked rack of lamb was left uncovered. This product was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Buffet-Midship Beverage Station
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Violation:
There was exposed insulation on the underside of the counter mounted ice/water machine near the ice chute and water dispenser. The insulation appeared to be black and moldy.
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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. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Aft Beverage Station
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Violation:
The water line to the juice machine was draped on the counter surface making cleaning difficult.
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Recommendation:
Position or permently attach or otherwise affix the water line to prevent it from being draped on the counter.
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Item No.:
21
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Site:
Buffet-Deck 7 - Neptune Lounge - Pantry
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Violation:
A thermometer to measure the ambient air temperature was not placed in the time-control refrigerator.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device's temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
22
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Site:
Galley-Deck - 2 Potwash
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Violation:
The pressure gauge to the hood-type potwash machine was corroded and not easily readable.
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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:
Buffet-Deck 7 - Neptune Lounge - Display
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Violation:
Old grease and sticky brown food residue soiled the plastic cover in the center of the enclosed time-control buffet display.
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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.:
33
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Site:
Bar-Deck 9 - Aft Lido Bar
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Violation:
A porous yellow cloth material was used as a decorative deckhead material immediately above the worker side of the bar. The deckhead material was soiled along the edge immediately above the blender and preparation sink.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Preparation Room-B Deck
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Violation:
Flanges on the electrical and water line penetrations at the bulkhead for the potato peeler were not sealed properly, exposing open seams.
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Recommendation:
Adjust the flanges to eliminate the open seams.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Flanges for the hot and cold water lines at both the hand sink and the prep sink were not sealed to the bulkhead exposing open seams.
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Recommendation:
Adjust the flanges the eliminate the open seams.
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Item No.:
33
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Site:
Buffet-Port Ice Cream Station
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Violation:
There was an open gap where the upper water line penetrated the bulkhead for the ice cream machine.
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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.
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Item No.:
33
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Site:
Buffet-Deck 7 - Neptune Lounge - Pantry
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Violation:
Food debris and grease soiled the deck and food and grease deposits soiled the deck/bulkhead juncture immediately adjacent to the door. In addition, the deck/bulkhead juncture was not coved and the material was a dark green soft linoleum tile-type material that was bulging/tearing at many of the tile junctures.
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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. 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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks throughout the food service areas were pitted and cracked creating a difficult to clean surface. This was especially the case in both the main hot galleys and the crew galley.
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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:
Galley-Deck 3 - Beverage Station
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Violation:
The bottom of the technical compartment next to refrigerator 3.01A had standing water in the drain as well as an accumulation of scale deposits.
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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:
Food Service General-Lighting
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Violation:
There was less than 110 lux of light behind and around many deck and counter mounted equipment throughout food service areas. These areas and equipment included: bakery room dishwash machine, deck mounted mixer in bakery, ice machines in galleys and deck pantries, beverage stations, pastry deck ovens, Pinnacle coffee station, and combination ovens. Also, there was less than 110 lux of light at the Ocean Bar handwash sink. A plan to add additional lighting throughout the food areas was observed.
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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.:
36
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Site:
Buffet-Deck 7 - Neptune Lounge - Pantry
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Violation:
The artificial light intensity inside the pantry was less than 110-lux of light.
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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.:
36
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Site:
Buffet-Midship Beverage Station
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Violation:
The light intensity at the self-service beverage stations was less than the required 220 lux. Light intensity ranged between 70-130 lux of light when measured with the inspectors light meter.
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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.:
38
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Site:
Buffet-Port & Starboard Midship Display Cooking Stations
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Violation:
Two deck mounted rotisserie ovens that have not been used for over two years are installed on the cooking line.
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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.:
39
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
A live fruit fly was observed in the undercounter technical compartment next to refrigerator 3.01A.
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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 3 - Soup Station
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Violation:
An exit door to the outside was left ajar allowing for the potential of pests to enter the galley.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Rat guards were not placed on three mooring lines on the starboard bow. One rat guard was ineffectively placed on a mooring line where the guard was in direct contact with the dock.
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Recommendation:
Ensure rat guards are effectively placed on each mooring line.
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Item No.:
43
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Site:
Ventilation-
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Violation:
Technical water was used as a water source to clean Heating, Ventilation and Cooling components. According to the staff, the water supply to fan rooms will be converted to a potable water supply during the dry dock in September 2012.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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