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Item No.:
05
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Site:
Potable Water-Far Point Analyzer
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Violation:
The free halogen residual measured by the halogen analyzer was not accurate to within the required +/- 0.2 ppm. The analyzer showed a reading of 2.01 ppm and the manual readings taken by the inspector's and crew's test kit measured 1.60 ppm and 1.59 ppm respectfully.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
Air gaps were present for backwashing the two mineralizers, however, these were not listed on the cross connection control plan.
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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.:
08
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Site:
Potable Water-Dialysis Machine
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Violation:
Atmospheric vacuum breakers were installed on the potable water supply lines where dialysis machines connect in the medical center. Due to the higher health hazards associated with dialysis, a reduced pressure assembly or a pressure vacuum breaker device is required. No dialysis machines were connected or present during the inspection.
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Recommendation:
Install either a pressure vacuum breaker device or a reduced pressure assembly before the hemodialysis machine or before other related processes such as water treatment in order to protect the potable water system from contamination. Due to other potable water sources (showers, water fountain, etc?) in the medical facility, this protection must be located directly before the dialysis equipment and not just on the water lines to the medical facility.
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Item No.:
08
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Site:
Potable Water-Tank Maintenace
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Violation:
The free halogen residual level was not being documented after the tanks were dechlorinated.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Buffet-Port Ice Cream Parlor
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Violation:
The nonpotable water lines connected to the back of the ice cream machine were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates / Bather Load
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Violation:
Turnover rates and the maximum bather load for the Oasis pool were not calculated.
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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. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Safety Signage
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Violation:
The whirlpool safety signage indicates that children are classified 14 years and younger.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children in regards to the whirlpool safety sign requirements.
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Item No.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
At the Lido omelet stations, there were consumer advisory statements but they were not specific to eggs. At the Lido bistro egg station, there was a consumer advisory statement but it was not specific to eggs; also it was posted more than 1 meter away from the ordering line. At the Lido buffet lines there was cold smoked salmon offered but no consumer advisory posted. In addition, the consumer advisories posted at the buffet lines were posted at waist line level and in small font, making them difficult to read. At the Neptune Lounge buffet dome, there was a consumer advisory posted but it was not specific to the cold smoked salmon offered in that station. At the Pinnacle Grill, the lunch menu had no consumer advisory and beef could be cooked to order; the dinner menu had a consumer advisory but chicken breast was identified as a cook to order item. At Le Cirque, the menu had a consumer advisory but beef and lamb could be cooked to order and they were not identified as such. At the Rotterdam Dining Room, the breakfast menu had a consumer advisory but eggs could be cooked to order and were not identified as such; the lunch menu had a consumer advisory but identified turkey as a cook to order item; the dinner menu had a consumer advisory but identified grilled chicken as a cook to order item. The room service menu had a consumer advisory but the steak was not identified as a cook to order item and the cold smoked salmon was identified as a fully cooked item; the breakfast door hanger had a consumer advisory but eggs were not identified as cook to order items.
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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.:
16
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Site:
Galley-Terrace Grill
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|
Violation:
The time control plan listed hot holding unit C as a time control unit but there was no unit identified as such. There was a hot holding unit 1 in the area.
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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.:
18
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Site:
Galley-Terrace Grill
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|
Violation:
Six whole tomatoes were found decomposing in upright refrigerator 3.71 which was posted out of order since 13 May 2012. After the finding, the staff discarded the tomatoes.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Pantry-Neptune Lounge
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|
Violation:
There was no serving utensil for a self-serving container of cut tomatoes. This was corrected.
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|
Recommendation:
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Item No.:
19
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Site:
Provisions-Walk-In Freezer #14
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|
Violation:
Several ice carvings and ice carving blocks were stored in close proximity to food items. The staff explained that this storage was temporary until the walk-in freezer where the ice carvings and blocks are stored was serviced.
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|
Recommendation:
Remove ice blocks from walk-in freezer.
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Item No.:
20
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Site:
Bar-Explorations Cafe
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|
Violation:
The splash zones above the milk steamers of the espresso machine were open to wires and pipes making these areas difficult to clean. There were also slotted fasteners in direct contact with the ground coffee.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. Materials used in the construction of food contact surfaces of equipment must be: finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Galley-Ice Machine
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|
Violation:
The plastic water curtain cover in the upper technical compartment of the forward ice machine was broken on the right side.
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|
Recommendation:
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.
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Item No.:
20
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Site:
Galley-
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|
Violation:
The right deep fat fryer had two slotted fasteners in direct contact with the oil.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Galley-Terrace Grill
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|
Violation:
The upright refrigerator 3.71 was posted out of order since 13 May 2012.
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|
Recommendation:
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.
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Item No.:
20
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|
Site:
Buffet-Port Omelet Station
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|
Violation:
The cook preparing omelets was not equipped with a food thermometer.
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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.:
21
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|
Site:
Galley-Walk-In Cooler #25
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|
Violation:
The door gasket was broken.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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|
Site:
Pantry-Oceans
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|
Violation:
The technical compartment under the service hatch had excessive sealant around pipe penetrations on the bottom panel, making the area difficult to clean.
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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:
Food Service General-Data Plates
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|
Violation:
Data plates for several dishwashers throughout the food areas specified a minimum acceptable wash temperature of 130F. The dishwashers were located in the following areas: both flight-type dishwashers in the main galley, glasswasher in the main galley, and the rack-type dishwasher in the crew galley.
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|
Recommendation:
Ensure that the data plates list a minimum wash temperature of at least 150F.
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type potwash machine was out of service since July 30.
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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.:
23
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|
Site:
Galley-Dishwash
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|
Violation:
The wash temperature of the in-use flight-type conveyor dishwash machine was measured at 140F.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
|
|
Site:
Galley-Dishwash
|
|
Violation:
During the evaluation of the dishwash machine, the crew members placed the clean end dishwasher curtains on soiled surfaces and were intended to be placed back without cleaning and sanitizing after the evaluation.
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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
|
|
Site:
Galley-Dishwash
|
|
Violation:
During the evaluation of the dishwash machine, the crew members placed the clean end dishwasher curtains on soiled surfaces and were intended to be placed back without cleaning and sanitizing after the evaluation.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Buffet-Port Ice Cream Parlor
|
|
Violation:
Various previously cleaned and out for service plates and bowls were soiled on the food contact surfaces.
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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
|
|
Site:
Buffet-Port Juice Station
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|
Violation:
The hoses and hose connections on the back of the 2 juice machines were heavily soiled with dust.
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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
|
|
Site:
Food Service General-Upright Refrigerators
|
|
Violation:
The technical compartments of the upright refrigerators had braided covers for electrical wiring that were heavily soiled. This was noted in all food areas including Lido galley, main galley, crew galley, and food preparation areas.
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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
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The technical compartment of the proofing cabinet was heavily soiled.
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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
|
|
Site:
Buffet-Starboard Juice Station
|
|
Violation:
The hoses and hose connections on the back of the two juice machines were heavily soiled with dust.
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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
|
|
Site:
Room Service-
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|
Violation:
The grease drip pan housing of the 3 previously cleaned grooved grilles were heavily soiled in some areas.
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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
|
|
Site:
Bar-Dolphin
|
|
Violation:
The technical compartment for refrigerator LI-03 was soiled.
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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
|
|
Site:
Bar-Explorations Cafe
|
|
Violation:
The technical compartment under the cold display was heavily soiled.
|
|
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
|
|
Site:
Galley-Terrace Grill
|
|
Violation:
There were two trays stored soiled inside upright refrigerator 3.71.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The only handwash station in this area was greater than 8 meters away from several food preparation stations.
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|
Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
|
|
Site:
Buffet-Starboard Ice Cream Parlor
|
|
Violation:
There were gaps where pipes penetrated the bulkhead in the technical compartment under the handwash station. Also, there was a broken bulkhead tile next to the door.
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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
|
|
Site:
Pantry-Neptune Lounge
|
|
Violation:
The drain pipes to the undercounter dishwasher and chemical dispenser tubing were lying on the deck making cleaning difficult.
|
|
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.
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Item No.:
33
|
|
Site:
Buffet-Port Bistro
|
|
Violation:
The deckhead mounted sprinkler head was heavily soiled with dust. There was exposed food directly underneath.
|
|
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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|
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Item No.:
33
|
|
Site:
Food Service General-Upright Refrigerators
|
|
Violation:
The technical compartments of the upright refrigerators had gaps where pipes penetrated the bulkhead and deckheads. This was noted in all food areas including Lido galley, Pinnacle galley, main galley, crew galley, and food preparation areas.
|
|
Recommendation:
Close all open gaps.
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Item No.:
33
|
|
Site:
Buffet-Port Ice Cream Parlor
|
|
Violation:
There was a broken deck tile next to the scupper.
|
|
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
|
|
Site:
Galley-Dry Store
|
|
Violation:
The deck under the food storage stands was soiled.
|
|
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
|
|
Site:
Galley-Dishwash
|
|
Violation:
The deck under the dishwash machine was in poor repair.
|
|
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
|
|
Site:
Bar-Beverage Locker
|
|
Violation:
The deck under the food storage stands was soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Lido Dishwash
|
|
Violation:
The deck drain under the food waste trough was not draining.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
36
|
|
Site:
Galley-
|
|
Violation:
The light intensity behind and around the ice machines was less than 110 lux.
|
|
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
|
|
Site:
Buffet-Starboard Juice Station
|
|
Violation:
The light intensity over the handwash station was less than 220 lux. Also, the light intensity behind and around the counter mounted juice machines was less than 110 lux.
|
|
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. 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.:
38
|
|
Site:
Buffet-Starboard Ice Cream Parlor
|
|
Violation:
The ice cream machine was posted out of order since May 2010.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Port Ice Cream Parlor
|
|
Violation:
A heavy liftiing back support belt was stored behind the ice cream machine.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Log
|
|
Violation:
There were no follow-up inspection results for all pest sightings (18) during the month of April 2012.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Hand Sinks
|
|
Violation:
The temperature of the hand sink in the toilet room reached a temperature greater than 120F. Also, the two handsinks in the 3-7 year old room exceeded 120F when measured with the inspector's thermometer.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|