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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
On 28 April portside #17 potable water tank was recoated with epoxy paint, but there was no information in that record detailing the application, drying and curing, and there was no statement that the tank coating was applied, dried, and cured according to the manufacturer's specifications.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Multiflow Cabinets
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|
Violation:
The multiflow cabinets did not have a backflow prevention device for the non-carbonated water connection to the multi-flow spray heads in the bars.
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Recommendation:
Install an appropriate continuous pressure backflow prevention device for this cross-connection.
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Item No.:
10
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Site:
Recreational Water Facilities-All Recreational Water Facilities Records
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|
Violation:
There was a data logging system used to record all pH and chlorine residual readings from each of the Recreational Water Facilities (RWF's) on board, but in reviewing the manufacturer's documentation on this data system there was nothing to verify that it had certified data security features. Staff were able to copy the data down to a computer file and produce an Excel spreadsheet of the information.
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|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
An assistant pastry cook had onset of GI illness symptoms at 2 am on 26 April and did not notify the medical center until 10:40 am the same day. A cadet engine staff had onset of GI illness symptoms at 6 pm on 3 May and did not notify the medical center until 9:35 am on 4 May. A youth counselor had onset of GI illness symptoms at 12 noon on 4 April and did not report to the medical center until 5:25 pm the same day. An assistant waiter had onset of GI illness symptoms at 10:45 am on 22 March and did not report to the medical center until 6 pm that day. The review of work history indicated that none of the above employees worked during their illness, but there is always a medical staff member on duty at the medical center and all employees are expected to notify medical when GI illness symptoms occur.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Garden Cafe Scullery
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|
Violation:
The curtains of the final sanitizing rinse step of the in-use flight-type dishwasher were placed by a food employee in contact with the food waste trough of the soiled landing table. This was corrected.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Staff/Officer Mess Beverage Station
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|
Violation:
The milk iniside the refrigeration compartment of the WMF capuccino machine was on time control and did not have a discard label. The time control plan indicated that the milk is continuously restocked from 05:30 to 21:00.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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|
Site:
Buffet-Staff/Officer Mess Beverage Station
|
|
Violation:
There were five containers of milk with temperatures of 53F to 56F inside the bulk milk dispenser fridge.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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|
Site:
Buffet-Staff/Officer Mess Beverage Station
|
|
Violation:
The bulk milk dispenser fridge had an ambient temperature of 60F as measured by the two thermometers of the unit.
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|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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|
Site:
Galley-Topsiders Potwash
|
|
Violation:
There were 5 out of 5 cutting boards on the soiled shelves and soiled landing that were heavily scored, making cleaning difficult.
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|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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|
Site:
Bar-Topsiders
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|
Violation:
There were multiple slotted fasteners in the food splash zone of the WMF capuccino machine.
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|
Recommendation:
Contact the manufacturer to replace the slot-head screws with low-profile hex-head fasteners.
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Item No.:
20
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|
Site:
Galley-Beverage Stations
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|
Violation:
There were multiple slotted fasteners in the food splash zone of both WMF coffee machines with dispensing units. Also, the WMF capuccino machines had multiple slotted fasteners in the food splash zones and staff stated there were around 10 of these units onboard.
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|
Recommendation:
Contact the manufacturer to replace the slot-head screws with low-profile hex-head fasteners.
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Item No.:
20
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|
Site:
Galley-Moderno
|
|
Violation:
There were multiple slotted fasteners in the food splash zone of the Ellangrill. Also, the upper back panel was corroded in several areas.
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|
Recommendation:
Contact the manufacturer to replace the slot-head screws with low-profile hex-head fasteners. Repair corroded sections on the back panel or replace.
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Item No.:
20
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|
Site:
Bar-Java
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|
Violation:
There were multiple slotted fasteners in the food plash zones of the Nuova Simonelli espresso machine and grinder, and the Ceado mizer. There were also gaps exposing internal components in the upper panel of the food splash zone of the Nuova Simonelli espresso machine.
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|
Recommendation:
Contact the manufacturer to replace the slot-head screws with low-profile hex-head fasteners. Repair gaps using profile strips.
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Item No.:
21
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|
Site:
Galley-La Cucina Pizza Counter
|
|
Violation:
The wine refrigerators had about 2 inches clearance from the units to the back bulkhead and about 1 inch clearance from the right side of the right unit to the side bulkhead. The spaces were not enough to facilitate cleaning.
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|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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|
Site:
Buffet-Garden Cafe Store Room 038
|
|
Violation:
A trolley used for the collection of soiled dishes had rough surfaces, crevices, and exposed raw wood, making cleaning difficult.
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|
Recommendation:
Repair or replace the soiled dish trolley with a type which is free of crevices, raw wood, and is easy to clean.
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|
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Item No.:
22
|
|
Site:
Galley-Great Outdoors Scullery
|
|
Violation:
The in-use rack-type warewasher had a temperature of 170F in the wash tank but the wash tank gauge measured 164F. Also, the final sanitizing rinse temperature measured consistently below 156F but the final rinse gauge measured consistently 188F. This temperature difference suggested that the gauges were not working properly.
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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:
Food Service General-Rack-Type Warewasher Data Plates
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|
Violation:
The data plates of the rack-type warewashers racks per hour and not rack minimum transit times. There were eight of these machines on the ship.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (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.
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Item No.:
22
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|
Site:
Galley-Scullery
|
|
Violation:
The in-use rack-type warewash machine had 3 out of 4 left side final rinse sanitizing nozzles clogged and 1 out of 4 right side final rinse sanitizing nozzles clogged. This was corrected during the inspection.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
24
|
|
Site:
Galley-Great Outdoors Scullery
|
|
Violation:
The in-use rack-type warewasher had a final sanitazing temperature of 146F, 134F, 148F, and 156F measured several times with the thermometers of the inspector and staff.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
|
|
Site:
Buffet-Garden Cafe Store Room 038
|
|
Violation:
An out of service toaster was stored soiled on the shelves.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Moderno
|
|
Violation:
The large slotted fastener on the left panel of the food splash zone of the previously cleaned Ellangrill was heavily soiled with food residues.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-La Cucina Pizza Counter
|
|
Violation:
Behind the wine refrigerators was heavily soiled with dust.
|
|
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-La Cucina Pizza Counter
|
|
Violation:
The top of the counter-mounted pizza oven was soiled with dust beyond one day's accumulation. The area was not in operation and previously cleaned.
|
|
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-Garden Cafe Main Beverage Station
|
|
Violation:
The tubes from the coffee machines in the technical compartment below the machine were soiled with dust and a sticky residue.
|
|
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-Great Outdoors Beverage Station
|
|
Violation:
The cable and pipe chute in the technical compartment under the juice dispenser was soiled with a dark material. Also, the tubes from the coffee machines in the technical compartments below the machines were soiled with dust and a sticky residue.
|
|
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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|
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Item No.:
29
|
|
Site:
Galley-Great Outdoors Scullery
|
|
Violation:
The handwashing station at the soiled end of the flight-type dishwasher was blocked by several buckets with utensils and cleaning squeegees. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
29
|
|
Site:
Galley-Teppenyaki Grill
|
|
Violation:
The handwashing stations at the teppenyaki stations were 24 inches above the deck.
|
|
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:
Galley-La Cucina Pizza Counter
|
|
Violation:
The brick bulkhead in front and around the pizza oven was rough and difficult to clean.
|
|
Recommendation:
The brick surface should be either smooth polished and sealed or replaced fully to comply with the Operations Manual. 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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|
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Item No.:
33
|
|
Site:
Galley-Indigo Hot Section
|
|
Violation:
There was a seam below the stainless steel profile strip at the deckhead/canopy juncture to the left of the canopy.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Cafe Hot Galley
|
|
Violation:
The smoke detectors were heavily soiled with dust and grease.
|
|
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-Garden Cafe Scullery
|
|
Violation:
There was a gap on the deckhead next to the smoke detector located between the warewashers.
|
|
Recommendation:
Profile the deckhead gap.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Cafe Hot Galley
|
|
Violation:
There was a seam around the back splash panel of the handwashing station.
|
|
Recommendation:
Seal or profile the handwash station seam.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Cafe Store Room 038
|
|
Violation:
The deck/bulkhead junctures were not coved and food was stored in this room.
|
|
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).
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|
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Item No.:
36
|
|
Site:
Buffet-Garden Cafe Center Buffet Station
|
|
Violation:
The light intensity at the worker and passenger sides of the fresh fruit displays was less than 220 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.
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|
|
Item No.:
36
|
|
Site:
Buffet-Great Outdoors Beverage Station
|
|
Violation:
The light intensity was less than 220 lux along the counter of the passenger side of the self-service beverage station.
|
|
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.:
36
|
|
Site:
Buffet-Garden Cafe Kids Corner Beverage Station
|
|
Violation:
The light intensity behind and around both coffee 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:
Galley-Great Outdoors
|
|
Violation:
The light intensity behind and around the ice machine 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Garden Cafe Hot Galley
|
|
Violation:
The light intensity behind the ovens 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Garden Cafe Hot Galley
|
|
Violation:
The light intensity behind and around both 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-La Cucina Beverage Station
|
|
Violation:
The light intensity behind the counter-mounted equipment 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Lighting
|
|
Violation:
The light intensity behind and around the combination ovens was less than 110 lux. Also, the light intensity over the handwashing station in front of the flat grill was less than 220 lux; a deckhead light was not working.
|
|
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. 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.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Pastry
|
|
Violation:
The artificial light level behind the large stack oven was below the minimum 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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew and Staff/Officer Messes - Beverage Stations
|
|
Violation:
The light intensity behind and around the counter-mounted equipment 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Indigo Beverage Station
|
|
Violation:
The light intensity behind and around counter-mounted equipment 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Room Service
|
|
Violation:
The light intensity behind and around the deck-mounted oven 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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Varsity
|
|
Violation:
The light intensity behind and around the ice machine 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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Sake Bar
|
|
Violation:
The light intensity at the handwashing station was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Aft/Port Beverage Station
|
|
Violation:
The light intensity behind and around the counter-mounted equipment 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Indigo Cold Pantry
|
|
Violation:
The light intensity behind and around the deck-mounted oven was less than 110 lux.
|
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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:
Galley-La Cucina Pizza Counter
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Violation:
The light intensity behind and around the pizza oven was less than 110 lux.
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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:
Other-Cagney's Steakhouse
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Violation:
The light intensity could not be raised to 220 lux at the waiter stations during cleaning operations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Pantry-Sky High
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Violation:
The light intensity behind and around the ice machine was less than 110 lux.
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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:
Galley-Blue Lagoon
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Violation:
At the beverage station, the light intensity behind the coffee machine was less than 110 lux and less than 220 lux in front of the machine and over parts of the self-service counter.
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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. 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.:
37
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Site:
Galley-Indigo Hot Section
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Violation:
There was excessive condensation over the entire canopy covering the in-use left oven and the not in-use right oven. There was heavy dripping from the deckhead.
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Recommendation:
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.:
39
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Site:
Galley-
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Violation:
The outside of the deckhead light cover over the handwashing station in front of the flat grill had a number of dead small black flies.
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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.:
39
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Site:
Preparation Room-Vegetable Preparation
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Violation:
There were two live fruit flies observed on the top loading edge of the out of order potato peeler.
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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.:
39
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Site:
Provisions-Fish Preparation Room
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Violation:
One live fruit fly was observed on the food preparation counter.
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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.:
39
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Site:
Preparation Room-Buffet Preparation Room
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Violation:
One small black crawling insect was observed on the door handle of an undercounter reach-in refrigerator. Three more of the same juvenile black insect was observed crawling on the deckhead near the combination oven hood.
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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.:
41
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Site:
Housekeeping-Deck 7 Public Toilet - Bliss Lounge Entry
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Violation:
There was no sign at the handwash stations for the men's toilet room near the Bliss Lounge advising users to wash their hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-Splash Academy
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Violation:
The large and small size Lego blocks were stored in bins after cleaning and some of the pieces in each container were still connected to one or several others, so all the pieces were not fully cleaned.
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Recommendation:
Separate the block type toys before cleaning.
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Item No.:
42
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Site:
Children Area-Splash Academy
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Violation:
The handwash sink in the boys toilet room reached a hot water temperature of 132 F, while the girls toilet room handwash station reached a hot water temperature of 126 F. This violation for both toilet room sinks was also noted in the previous VSP inspection of July 2012.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
42
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Site:
Children Area-Splash Academy
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Violation:
There was no supply of sanitary wipes in either the boys or girls toilet rooms.
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Recommendation:
Provide a supply of toilet tissue, disposable gloves, and sanitary wipes in each child's toilet facility.
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