|
Item No.:
*
|
Site:
Medical-Crew GI Illness Case Management
|
Violation:
A waitress who experienced 2 episodes of diarrhea within 24 hours and had no other symptoms was isolated and issued anti-diarrheal medication, but was listed as non-reportable.
|
Recommendation:
Ensure non-reportable cases are not masking symptoms with medications to suppress symptoms for non-medical reasons.
|
|
Item No.:
02
|
Site:
Medical-Electronic Medical Log
|
Violation:
The electronic medical data management system would not allow medical personnel to mark a patient as reportable if the patient experienced less than 3 diarrhea episodes in 24 hours, but more than what is normal for the individual if no other symptoms were present. The system would only allow a patient to be reportable if they had less than 3 loose stools and was accompanied by either a fever and/or vomiting.
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms).
|
|
Item No.:
08
|
Site:
Potable Water-International Shore Connection
|
Violation:
The international shore connection backflow prevention assembly had not been included on the list of the backflow prevention devices. The testing was a part of the ship's maintenance records.
|
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.
|
|
Item No.:
08
|
Site:
Buffet-Mongolian Port Fwd
|
Violation:
The chilled water lines for the right ice cream machine were not labeled.
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
Item No.:
16
|
Site:
Bar-Plaza Cafe
|
Violation:
Undercounter refrigerator PC-4 was labeled as being on time control but was not listed on the time control plan.
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
Item No.:
16
|
Site:
Bar-Plaza Bites
|
Violation:
The time control plan listed undercounter refrigerators TBUF2 and TBUF1 as being on time control, but the units were not labeled.
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
Item No.:
16
|
Site:
Buffet-Mongolian
|
Violation:
The set-up and discard times for the omelet station for the Port B late breakfast was noon for both on the time control plan. According to the chef, the set-up time was 11:15 a.m. and the discard time was 12:30 p.m. Also, the time control plan for this area was not posted.
|
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.
|
|
Item No.:
16
|
Site:
Buffet-Mongolian Port Fwd Beverage Station
|
Violation:
There was no time control plan posted at the beverage station for the pitchers of milk and cream. Also, the milk and cream was not labeled with the discard times and the area was open more than 4 hours
|
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.
|
|
Item No.:
16
|
Site:
Other-Lido Aft Port Coffee Station
|
Violation:
There was no time control plan for the milk and cream out for service and the milk and cream were not labeled with the discard times.
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
Item No.:
16
|
Site:
Buffet-Deli and Omelete Stations
|
Violation:
Smoked salmon and eggs cooked to order were identified on signs posted at the buffet, but the consumer advisories did not included 'especially if you have certain medical conditions'.
|
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 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.
|
|
Item No.:
16
|
Site:
Galley-Room Service
|
Violation:
The person in charge gave the inspector the breakfast menu with smoked salmon as a breakfast item, but the item was not identified as served undercooked and there was no consumer advisory on the menu. At a later time, the inspector was presented with a different breakfast menu that was correct.
|
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.
|
|
Item No.:
19
|
Site:
Provisions-Dry Storage
|
Violation:
There were 8 unlabeled white hotel pans containing different types of beans. The beans were no longer in their original container.
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel are identified with the common name of the food.
|
|
Item No.:
20
|
Site:
Galley-Potwash
|
Violation:
Three metal colanders were observed in poor condition. The colanders were dented and had many sharp projections that made cleaning difficult. The colanders were sent to be recycled.
|
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.
|
|
Item No.:
20
|
Site:
Pantry-Deck 1 Port Ice Machine
|
Violation:
The gasket on the inside of the lid for the upper compartment was loose and peeling in several areas.
|
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.
|
|
Item No.:
20
|
Site:
Room Service-Ice Machine
|
Violation:
Several pieces of the gasket were noted on the inside lid for the upper compartment of the ice machine that were peeling and coming apart in several areas.
|
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.
|
|
Item No.:
20
|
Site:
Pantry-Deck 11 Across from Cabin 11-253
|
Violation:
The gasket on the inside of the ice machine was loose and peeling in several areas.
|
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.is opened.
|
|
Item No.:
20
|
Site:
Pantry-Deck 10 Across from Cabin 10-265
|
Violation:
The gasket on the inside lid for the upper compartment of the ice machine was loose and peeling in several areas.
|
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.
|
|
Item No.:
20
|
Site:
Buffet-Mongolian Port Fwd
|
Violation:
Two blue plastic ice cream dishes were pitted and chipped in several areas along the lip contact surface. The dishes were discarded.
|
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.
|
|
Item No.:
20
|
Site:
Bar-Plaza Cafe
|
Violation:
The splash panel above where coffee is made was open to exposed wires and hardware from the Scharf coffee machine. According to the staff, a protective splash panel has been ordered.
|
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.
|
|
Item No.:
22
|
Site:
Galley-Warewashing
|
Violation:
The data plate for the glasswash machine indicated the maximum conveyor speed in racks per hour. According to the staff, there was a work order in place for the new data plates.
|
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) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
Item No.:
22
|
Site:
Room Service-Warewashing
|
Violation:
The data plate for the glasswash machine indicated the maximum conveyor speed in racks per hour. According to the staff, there was a work order in place for the new data plates.
|
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) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
Item No.:
22
|
Site:
Galley-Warewashing
|
Violation:
The right two final rinse spray nozzles from the clean side of the machine were not creating an effective spray pattern.
|
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.
|
|
Item No.:
22
|
Site:
Galley-Dishwash
|
Violation:
Approximately, 5 white plastic hotel containers were observed on the deck in this location. The containers were soiled and placed back on a soiled storage shelf.
|
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.
|
|
Item No.:
22
|
Site:
Galley-Dishwash
|
Violation:
The main galley conveyor potwash and the Crimson glasswasher were both out of order. An exceptionally large amount of soiled pots and pans were stacked around the potwash area with only the manual 3-compartment potwash in operation. Soiled pots and pans were being transferred to the Lido and Crew potwash locations. The main galley potwash was out of order since the morning and was being serviced during the inspection.
|
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.
|
|
Item No.:
24
|
Site:
Galley-Warewashing
|
Violation:
The temperature of the final rinse manifold measured by the inspector was less than 180 degrees Fahrenheit. The surface temperature measured 158 degrees Fahrenheit by the inspector running their thermometer through the machine. The wash compartment measured 171 degrees Fahrenheit by the inspector. The ship and USPH team worked on this assessment for over 20 minutes without achieving the minimum sanitizing temperature in the manifold of at ware surface.
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
Item No.:
25
|
Site:
Galley-Dishwash
|
Violation:
Two previously used and soiled wiping cloths were observed laying on top of soiled dishware.
|
Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
Item No.:
26
|
Site:
Galley-Dishwash
|
Violation:
A previously cleaned and sanitized white coffee mug and a plastic bowl had dried food residue on the food contact areas.
|
Recommendation:
|
|
Item No.:
26
|
Site:
Pantry-Deck 1 Port Ice Machine
|
Violation:
There were several pieces of loose gray sediment in many areas of the water bath compartment. Also, the inside of the lid for the upper compartment was heavily soiled with dirt.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Buffet-Pasta
|
Violation:
Several soiled previously clean white pasta bowls were noted next to the handwashing sink with red and brown food residue on the outside of the bowls in two large white clean bins. The bowls were taken to be re-washed and sanitized.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Buffet-Staff Mess
|
Violation:
The splash area immediately above the dispensing nozzle of the counter mounted espresso machine was soiled with old coffee residue of more than a day's accumulation.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Galley-Deli
|
Violation:
There were large pieces of yellow food debris on the left side of the cast iron grill. According to the staff, the grill had been cleaned and was not used.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Buffet-Deli
|
Violation:
The previously cleaned left deli slicer had a large piece of yellow food debris on the food contact portion of the slicer.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Galley-Mongolain Aft locker
|
Violation:
There was a soiled fork with a brown residue stored among wrapped single service items, toothpicks, gloves, alcohol swabs, and other times in the locker labeled 'plastics and paper'
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Store 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.
|
|
Item No.:
26
|
Site:
Pantry-Deck 10 Across from Cabin 10-265
|
Violation:
A large amount of grey sediment was noted in the water bath. Also, the inside of the lid for the upper compartment of the ice machine was dirty and had loose and peeling glue.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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.
|
|
Item No.:
26
|
Site:
Pantry-Deck 11 Across from Cabin 11-253
|
Violation:
A large amount of grey sediment was found in the water bath. Also, the inside of the lid for the upper compartment of the ice machine was dirty and had loose and peeling glue.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Room Service-Ice Machine
|
Violation:
The inside of the lid for the upper compartment for the ice machine was soiled with dirt in several areas. There were loose pieces of insulation on inside the upper compartment above the ice cubes.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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. Protect food from contamination by storing the food: (3) Where it is not exposed to contamination.
|
|
Item No.:
27
|
Site:
Room Service-Ice Machine
|
Violation:
A layer of dirt was found on the top of the outside of the upper ice compartment.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Pantry-Deck 11 Across from Cabin 11-253
|
Violation:
A layer of dirt was found on the outside top of the lower compartment of the ice machine.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Pantry-Deck 10 Across from Cabin 10-265
|
Violation:
A layer of dirt on was found on the outside top of the lower compartment of the ice machine.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Pantry-Deck 1 Port Ice Machine
|
Violation:
There was a layer of dirt on the upper outside portion of the lower ice compartment.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Buffet-Pasta
|
Violation:
Food debris and a pool of water were noted on the lower left shelf of the undercounter storage area.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Buffet-Crew Mess
|
Violation:
The water and electrical lines to the ice cream machine were heavily covered in dust. These areas were cleaned during the inspection.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Buffet-Crew Mess
|
Violation:
The sides of the coin operated soda machines were also soiled with a heavy dust accumulation. It appeared that the machines are not often pulled away from the walls in order to be cleaned.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
28
|
Site:
Dining Room-Steakhouse Linen Locker
|
Violation:
There was a bag of clothes, including a neck tie, shirts, etc. stored with clean linens. The bag was removed.
|
Recommendation:
Store cleaned laundered linens: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
Item No.:
29
|
Site:
Buffet-Mongolian
|
Violation:
The port handwashing sink was 81 degrees Fahrenheit measured by the inspector. The faucet was adjustable.
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of 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).
|
|
Item No.:
29
|
Site:
Buffet-Pasta
|
Violation:
The handwashing sink next to the beverage station had several brown liquid droplets in the basin of the sink.
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
Item No.:
30
|
Site:
Galley-Port Side Crimson Entrance
|
Violation:
The handwash station at this location did not have a trash receptacle.
|
Recommendation:
Ensure a handwashing facility includes a waste receptacle.
|
|
Item No.:
33
|
Site:
Dining Room-Crimson Deck 4 Fwd Coffee Station
|
Violation:
There were two open bulkhead penetrations immediately behind the espresso machine.
|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
|
|
Item No.:
33
|
Site:
Provisions-Central Dry Storage
|
Violation:
The deck in the liquor hotel storage room had areas of dirt and cardboard debris. This area was cleaned during the inspection.
|
Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Preparation Room-Room 15
|
Violation:
The bulkhead flanges for the hot and cold water lines to the handwash sink were loose, exposing open gaps.
|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
|
|
Item No.:
33
|
Site:
Buffet-Crew Mess
|
Violation:
The deck below two coin operated soda machines were soiled with a brown sticky residue and dirt debris.
|
Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Other-Food Lifts
|
Violation:
There were large amounts of food debris in both tracks of food lift H and in all four corners of the lift. Also, the light cover attached to the deckhead in food lift G was cracked.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Galley-Hot Line Center
|
Violation:
There was a hanging wire that was corroding in some areas hanging from two different light covers attached to the deckhead above the right fryer and a working table between two steam kettles. No food was stored in this area at the time of the inspection.
|
Recommendation:
Ensure eckheads in food preparation areas are maintained in good repair.
|
|
Item No.:
33
|
Site:
Galley-Steakhouse Display
|
Violation:
There was peeling sealant in several areas between the hood and the fire shutter door.
|
Recommendation:
Ensure bulkheads, and deckheads in food preparation areas are maintained in good repair. Ensure bulkheads, and deckheads in food preparation areas are maintained in good repair.
|
|
Item No.:
33
|
Site:
Bar-Steakhouse
|
Violation:
There was a coating of dust and debris on several of the light bulbs over the deckhead area of the bar, including directly over approximately 40 clean glasses on the bar. This was noted on the previous inspection.
|
Recommendation:
Ensure deckheads, and attached equipment in food preparation areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Other-Lido Aft Port Coffee Station
|
Violation:
The red paint above the counter/deck juncture was peeling in a few areas.
|
Recommendation:
Ensure decks and bulkheads in food preparation areas are maintained in good repair.
|
|
Item No.:
36
|
Site:
Room Service-
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted coffee machines and toaster oven next to the ice machine.
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
Item No.:
36
|
Site:
Galley-Center
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted bulk milk dispenser and the toaster oven.
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
Item No.:
36
|
Site:
Galley-Pastry and Bakery
|
Violation:
The lighting to the left of pastry oven # 6 as well as between both bakery ovens and to the side of the right bakery oven could not be raised to the required 110 lux of light. Deckhead light fixtures had been added to these locations but light bulbs were yet to be installed.
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
Item No.:
36
|
Site:
Dining Room-Crimson Deck 4 Fwd Coffee Station
|
Violation:
The lighting was less than the required 220 lux at the service area of the counter mounted espresso machine. Also, the lighting to the left of this machine could not be raised to the required 110 lux of light.
|
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. 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.
|
|
Item No.:
37
|
Site:
Preparation Room-Room 15
|
Violation:
Heavy condensate was collecting on the deckhead cold air supply vent near the entrance. The room was not in active use at the time of the observation.
|
Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive condensation.
|
|
Item No.:
37
|
Site:
Galley-Center Hot Line
|
Violation:
There was excess condensation collecting on the deckhead above and adjacent to the auto sham #1. No food items were impacted.
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on deckheads.
|
|
Item No.:
39
|
Site:
Buffet-Deli
|
Violation:
There was one small live fly over the deli slicers on the worker side of the counter.
|
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.
|
|
Item No.:
41
|
Site:
Housekeeping-Outbreak Prevention and Response Program (OPRP)
|
Violation:
The OPRP did not include the concentration of Vital Oxide used during fogging and did not include how the passengers would be protected from disinfectants used around the ship. Many areas of the OPRP were corrected since the last inspection.
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
|
|
Item No.:
42
|
Site:
Children Area-
|
Violation:
The handwashing sink in the ADA restroom for children less than six years old was more than 23 inches from the deck and step stool available.
|
Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|
Item No.:
43
|
Site:
Ventilation-Fan Rooms
|
Violation:
Two fan rooms were checked and the condensate drain pans were not easily accessible. On one unit, the panel could not be removed because the screw heads were stripped out and the screws could not be removed. On the other unit, two or three screws on the panel could not be removed and the engineer had to forcibly remove the panel with the screws still tight in the mounting frame. The condensate pan was clean.
|
Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
|
|