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Item No.:
08
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Site:
Potable Water-Lido Galley Dishwash Area
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Violation:
The lower backflow prevention device on the potable water line below the clean landing counter was dripping continuously from the atmospheric vent. The device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
Absorbent foam padding was on the outside of the deflector panel in the ice machines checked in the Neptune Lounge pantry, deck 2 main galley, and deck 6 midship ice pantry. A similar violation was written on the previous inspection. Staff stated that new deflector panels without the foam padding had been ordered and approximately 25% of them had been replaced. Staff was waiting for the next shipment of panels, which were expected to arrive on the day of the inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
An absorbent foam padding was in the top of the ice making compartment. This was found in the deck 2 main galley and deck 6 midship ice pantry ice machines. In the deck 2 main galley, there was moisture accumulating on the padding above the cuber panels in both machines.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Buffet-Forward and Aft Beverage Stations
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Violation:
The new coffee machines at each beverage station had three separate units and were installed in such a way that it was difficult to clean between them. The areas between the units were soiled with dust, moisture, and coffee debris.
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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. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
22
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Site:
Galley-Pinnacle Grill Dishwash Area
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Violation:
The screen on the electronic display for the dishwash machine had a buildup of condensate on the inside, making it difficult to read. This screen displayed operating information for the machine, including alarms. This was corrected.
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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:
Galley-Dishwash Area
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Violation:
The final rinse temperature gauge read 220F to 230F while the machine was in operation. The temperature at the utensil surface was 176F and no steam was coming from the final rinse nozzles, indicating that the gauge was faulty.
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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.:
27
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Site:
Buffet-Forward and Aft Beverage Stations
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Violation:
The new coffee machines at each beverage station had three separate units and were installed in such a way that it was difficult to clean between them. The areas between the units were soiled with dust, moisture, and coffee debris.
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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.:
28
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Site:
Galley-Dishwash Area
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Violation:
Racks of clean items in the sorting area were directly adjacent to racks of soiled items. Supervisors immediately instructed the crew members to wash all of the clean items again.
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Recommendation:
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.:
33
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Site:
Galley-Deck 2 Pastry
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Violation:
The deck paint was chipped in pathway of the trolleys.
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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-Canaletto Pantry
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Violation:
The deck was pitted and rough in a few locations where the paint had peeled. The vessel had an ongoing deck maintenance plan.
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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.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the bottom side of the horizontal profile strip above the clean exit of the dishwash machine. No condensate was observed dripping to the sanitized items as the exited the machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 3 Cold Room 30
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Violation:
Condensate was dripping from the deckhead to the deck outside the cold room. Staff stated that this was from condensate on the refrigeration brine line insulation and that a team would be joining the ship in December to replace the insulation.
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Recommendation:
Ensure condensate does not drip to the deck.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Condensate was dripping from the deckhead damper hatch to the deck in front of the half-height combination oven. Staff stated that this was from condensate on the refrigeration brine line insulation and that a team would be joining the ship in December to replace the insulation.
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Recommendation:
Ensure condensate does not drip to the deck.
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Item No.:
37
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Site:
Galley-Deck 2 Dishwash Area
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Violation:
Condensate was collected inside the extraction hood over the clean end of the dishwash machine. Condensate was observed dripping, but no clean items were impacted. Staff stated that the motor was supposed to be able to operate on two settings, but currently it would only operate on the lower setting. A replacement motor had been ordered.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Canaletto Pantry
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Violation:
The drinking fountain was not working. Staff stated it had been out of order for a couple of months and that a new one had been ordered.
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Recommendation:
Repair or replace the drinking fountain.
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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 newly revised OPRP stated that public areas, including handrails and restrooms, would be disinfected on a continuous basis when the vessel reached level 3. Level 3 would be triggered when the 'cumulative proportion of cases (e.g., passenger or crew) is greater than 2% AND there is an observed daily attack rate of greater than 0.45%.' The VSP requirement is that continuous disinfection of public areas must be implemented when the cumulative proportion of cases of AGE among passengers or crew members greater than or equal to 2%.
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Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
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Item No.:
42
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Site:
Children Area-Diaper Changing Station
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Violation:
The sign at the diaper changing station advised handwashing 'after changing diapers' instead of after each diaper change.
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Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change.
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