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Item No.:
08
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Site:
Potable Water-Deck 8 Spa
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Violation:
The cross-connection control log indicated an Oras backflow prevention device was located in the ladies sauna, but upon inspection no water connection in this area was found and the location of the device was unknown.
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Recommendation:
Update the cross-connection control log.
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Item No.:
16
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Site:
Galley-Hot Galley Soup Station
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Violation:
One skillet of cooked corn massala was set off the edge of the range top. The internal food temperature was only 108-112F as measured by the inspector. Staff removed the pan and immediately reheated it.
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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.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans indicated that only when the set-up to end of service period exceeded four hours would foods be labeled to indicate the four hour discard time. However, during the breakfast period staff described pans of potentially hazardous foods on counters without discard labels because the service period was from 6:30 a.m. to 9:00 a.m. Also, there was a very deep plastic bin filled with cut swiss chard set on a deck stand that did not have a discard label in the Entremetier station.
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Recommendation:
Ensure the time control plan includes that containers of potentially hazardous foods under time control and not placed in a hot or cold unit, but set out on either preparation counters, deck stands or other locations are labled with the four hour discard time even if the food outlet is open for less than four hours.
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Item No.:
26
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Site:
Pantry-Deck 3 SP 16
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Violation:
One of the previously cleaned drinking glasses in the clean storage rack had food residue on the food contact surface.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Center Ice Machine
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Violation:
The single in-use ice machine had brown and black debris in each of the five individual water bath reservoirs for the cuber panels.
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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.:
30
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Site:
Buffet-Lido Juice and Ice Cream Stations
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Violation:
The handwash sinks in these areas were in disrepair and would not produce water when the sensor was activated during active service. Staff immediately repaired both handwash sinks.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Lido Buffet Decks
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Violation:
The red deck covering was broken along the edge that joined at the gutters throughout the buffet area, making cleaning difficult.
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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
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Site:
Food Service General-Lido and Main Galleys
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Violation:
The deck covering was broken along the gutters in most of the areas of the lido and main galleys. A test product was used to try and smooth the deck transition into the gutters in some areas and stainless steel profile strips were used in other areas.
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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
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Site:
Galley-Pot Wash
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Violation:
Some of the deckhead panels in the pot wash area were soiled.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido Port/Forward Bistro Station
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Violation:
There was a brown liquid along the deckhead over the dual conveyor toaster ovens in the bistro station.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Explorations Cafe
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Violation:
There was a layer of dust debris hanging on the inside surfaces of the waffle type deckhead panels in various sections over the front bar area.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Lido Pool Bar
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Violation:
There was no coving at the junctures where the deck joined the back bar counter foundation or where the deck joined the bulkhead on the worker's side of the front bar.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
34
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Site:
Galley-Fish Preparation Room
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Violation:
There was a water leak at a deckhead profile strip in the back left corner of the walk-in refrigerator. No food was impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Pot Wash
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Violation:
There were approximately 15 live fruit flies on the deckhead in the pot wash area. Many flies were observed in the crevice between the soiled deckhead panels.
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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:
Buffet-Lido Buffet Starters Port/Aft
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Violation:
One live fruit fly was observed on the deckhead over the starters buffet line. No food was present at the time of inspection.
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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 8 Spa
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Violation:
The exit door in the women's changing room across from the towel holder was not hands-free and there was no sign advising users to use a paper towel or tissue to exit.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include a procedure to minimize respiratory and dermal exposures to disinfectants for passengers. This was written on the previous inspection. Procedures to minimize respiratory and dermal exposures to disinfectants for crew had been added to the OPRP since the last inspection.
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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: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The norovirus matrix in the OPRP stated Byotrol G32 N49, a surface disinfectant, was used in a 1:32 dilution for five minutes in public areas during code red indicating at least two percent of passengers or crew had acute gastroenteritis. There was documentation stating this product had been tested by both CDC and EPA, but there was no specific scientific evidence the concentration and contact time used was effective against norovirus or an acceptable surrogate. This was written on the previous inspection, but additional documentation that was not available during the previous inspection was provided.
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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. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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