|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering Halogen Levels
|
|
Violation:
On 18 March 2018, the ship began bunkering potable water into tank # 2 at 07:35. The inspector observed the potable water bunkering analyzer identifying the chlorine residual at 1.45 ppm at 11:20. The inspector returned to the area at 11:39 and sampled the chlorine residual at 1.25 ppm. A staff member sampled the chlorine residual at 1.26 ppm. The analyzer displayed a chlorine residual of 1.47 ppm. An additional sample was taken at 11:44 and the inspector measured the chlorine residual at 1.44 ppm and the staff member measured 1.23 ppm. The analyzer displayed a chlorine residual of 1.47 ppm. Another sample was taken at 11:48 and the inspector measured the chlorine residual at 1.35 ppm and the staff member measured 1.23 ppm. The analyzer displayed a chlorine residual of 1.46 ppm. Neither the inspector nor the staff member were able to take a measurement from tank # 2 due to a low water level inside the tank. An additional staff member measured the chlorine residual of the water inside the tank at 1.7 ppm approximately one hour later. Staff stated the analyzer displayed a chlorine of 2.2 ppm at 12:33.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
On 20 February 2018, the bunkering process was stopped between 13:50 and 15:40. When bunkering resumed at 15:40, the halogen residual and pH level were recorded as 2.3 ppm and 7.4, respectively. It was unclear if bunkering started exactly 15:40, or if this was the time the halogen residual reached above 2.0 ppm and the pH level below 7.8. A similar violation was written on the previous inspection report.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
On 16 March 2018, potable water production began at 22:30. A test was conducted at 00:05 on 17 March 2018 identifying a halogen residual of 2.31 ppm and a pH level of 7.3. The next test was not conducted until 05:00 on 17 March 2018 - a time period of approximately four and a half hours. On 15 March 2018, potable water production began at 21:59. A test was conducted at 00:30 on 16 March 2018 identifying a halogen residual of 2.3 ppm and a pH level of 7.3. The next test was not conducted until 05:00 on 16 March 2018 - a time period of approximately four and a half hours. On 12 March 2018, potable water production began at 20:30. A test was conducted at 01:00 on 13 March 2018 identifying a halogen residual of 2.2 ppm and a pH level of 7.4. The next test was not conducted until 05:30 on 13 March 2018 - a time period of approximately four and a half hours. On 9 March 2018, potable water production began at 18:30. A test was conducted at 13:00 on 10 March 2018 identifying a halogen residual of 2.5 ppm and a pH level of 7.2. The next test was not conducted until 17:30 on 10 March 2018 - a time period of approximately four and a half hours. On 2 March 2018, potable water production began at 23:20. A test was conducted at 01:00 on 3 March 2018 identifying a halogen residual of 2.3 ppm and a pH level of 7.4. The next test was not conducted until 05:30 on 3 March 2018 - a time period of approximately four and a half hours.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Medical Center - Laboratory
|
|
Violation:
The atmospheric vacuum breaker installed on the bucket fill faucet under the handwashing sink in the laboratory was not listed on the ship's cross connection control log.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Changing Room - Deck 3
|
|
Violation:
The backflow prevention device for the toilets located in the engine changing room across from A/C station # 12 was not listed on the ship's cross connection control log.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Portside Bunker Station
|
|
Violation:
The lower potable water filling line in the portside bunker station was observed without a cap. A staff member located the cap resting on the deck below the filling line. This cap was not fastened to the metal attachment chain. Staff reattached the cap to the metal attachment chain and placed the cap over the lower potable water filling line.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
|
|
|
Item No.:
09
|
|
Site:
Potable Water-Swimming Pool Analyzer
|
|
Violation:
The data logger record for the swimming pool on 28 February 2018 measured a pH level above 8.0 for the entire time the pool was in operation from 08:00 until 19:00. The data logger record for the swimming pool on 27 February 2018 measured a pH level above 8.0 for the entire time the pool was in operation from 08:00 until 20:00, except for two brief spikes below 8.0 at 10:00 and 10:30. Staff stated there were no manual pH checks aside from the opening check on either of these days. Staff reported the pH analyzer probe was malfunctioning.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
09
|
|
Site:
Potable Water-Swimming Pool Analyzer
|
|
Violation:
On 28 February 2018, the data logger record identified the chlorine residual level of the swimming dropped below 1.0 ppm at 09:30 and did not rise above 1.0 ppm until 13:45. The pool was open from 08:00 until 19:00. On 23 February 2018, the data logger record identified the chlorine residual of the swimming pool dropped below 1.0 ppm from 11:00 until 12:00. The pool was in operation from 8:40 until 18:30. On 3 February 2018, the data logger record identified the chlorine residual of the swimming pool dropped below 1.0 ppm from 12:30 until 15:00. The pool was in operation from 08:00 until 18:30.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool Records
|
|
Violation:
No notations were made on a log that detailed what actions were taken to correct the low chlorine values in the swimming pool on 28 February 2018, 23 February 2018, and 3 February 2018. Also, the pH probe was malfunctioning and not working according to the manufacturer's specifications on 27 February 2018 and 28 February 2018.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. 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. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Drystore
|
|
Violation:
Ten different cans of food that were dented in various locations around the top, bottom, and side seams were stored on the canned food rack.
|
|
Recommendation:
Ensure food is safe and unadulterated.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-La Dame Menu
|
|
Violation:
The dinner menu from the previous night had a consumer advisory on the bottom of the menu but none of the potentially hazardous foods that were served raw, undercooked, or cooked-to-order, such as caviar, goose liver, and beef filet, were marked with an asterisks.
|
|
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.:
16
|
|
Site:
Buffet-La Terraza
|
|
Violation:
No consumer advisory was present at the center of the buffet line where passengers were able to request cooked-to-order eggs.
|
|
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.:
16
|
|
Site:
Galley-La Terraza
|
|
Violation:
Loose, individual containers of cut tomatoes, fresh eggs, and hollandaise sauce on time control were on the back preparation counter and were not each labeled with a discard time. In addition, the ship's 4-day discard label was still attached to the container of cut tomatoes.
|
|
Recommendation:
Mark loose, individual containers of potentially hazardous foods even if the outlet is open 4-hours or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-La Terraza
|
|
Violation:
Four separate large hotel pans of potentially hazardous foods were stored out of temperature in the undercounter refrigerator across from the blast chiller. The internal temperature of duck ragu was measured at 55F by both the inspector and crew member. According to the cooling log, the duck ragu was cooked and cooled the previous day (17 March) and reached 36F at 1315.The internal temperature of the tomato sauce was measured at 57F by both the inspector and crew member. According to the cooling log, the tomato sauce was cooked and cooled the previous day (17 March) and reached 37F at 1315.The internal temperatures of peeled and cut mix fruits, including watermelon, cantaloupe, and honeydew, were measured between 48F and 51F by both the inspector and crew member. According to the cooling log, the peeled and cut mixed fruits were prepared and cooled the previous day (17 March) and reached 38F at 1940 and 2145, respectively. All four hotel pans were immediately discarded.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-La Terraza
|
|
Violation:
Small containers of cinnamon, brown sugar, and raisins were stored uncovered and out from under the sneeze shield on the tray ledge. Three different tongs for the various pastry and bread items were also stored uncovered and out from under the sneeze shield on the tray ledge.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Galley-La Dame Pantry
|
|
Violation:
Water was dripping from the right and left condenser unit inside reach-in refrigerator MGB-1 onto food stored below. However, the food was stored in clear plastic containers with lids that provided protection from the dripping water. It was later determined that the right condenser unit had a significant amount of accumulated ice that was melting. The food was immediately relocated to a different refrigerator.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
Several food items and pieces of food service equipment were found stored inside various crew member lockers inside the engine changing room across from A/C station # 12. One container of peanut butter, five oranges, four bananas, five uncovered bread rolls, and two partially consumed bottles of water were stored inside four different employee clothing lockers. Seven single-use drinking cups stored upright were also stored inside one of the lockers. These lockers were constructed out of non-food grade metal and visible oxidation was observed on this metal. Additionally, one container of peanut butter, one plastic cup, and one coffee mug were observed stored inside of this room. An employee toilet room was located immediately in front of these four lockers. The inspector observed two fruit flies flying inside of this room.
|
|
Recommendation:
Do not store foods: (1) In locker rooms.
|
|
|
Item No.:
20
|
|
Site:
Galley-La Terraza Potwash
|
|
Violation:
A cutting board was stored on the clean storage rack had 6 small holes on one side. Staff stated these holes were for rubber grippers that when installed would hold the cutting board in place during use. The rubber grippers for this cutting board could not be found, and it appeared that the cutting board had been used on both sides
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Pool Grill Show Galley
|
|
Violation:
There was a difficult to clean gap around the grease chute opening under both grills.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-La Dame Pantry
|
|
Violation:
Water was dripping from the right and left condenser unit inside reach-in refrigerator MGB-1 onto food stored below. However, the food was stored in clear plastic containers with lids that provided protection from the dripping water. A significant amount of pooled water was also observed on two shelves and on the bottom of the unit. It was later determined that the right condenser unit had a significant amount of accumulated ice that was melting. The food was immediately relocated to a different refrigerator.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The soiled storage area in the potwash was overwhelmed during the inspection. Three deck stands filled with soiled pots, pans, and clear plastic containers were stored to the left of the mechanical potwash machine. The back deck stand had a stack of soiled, clear plastic containers that were stored within 15 inches of a clean 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-Warewash
|
|
Violation:
The far right two and far left two spray nozzles on the upper final rinse manifold inside the rack-type dishwash machine were partially blocked with food debris and were producing an ineffective spray pattern. Also, the curtain used to separate the wash compartment from the final rinse compartment was not installed. This machine was in operation
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-La Terraza Potwash
|
|
Violation:
The three compartment sink was being used to wash and sanitize large pieces of equipment, such as large hotel pans and cutting boards, that did not fit and could not be fully submerged in each compartment.
|
|
Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
|
|
|
Item No.:
26
|
|
Site:
Galley-La Terraza Warewash
|
|
Violation:
Two previously cleaned small food service cups were stored soiled with food debris on the clean storage shelf.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-La Terraza Potwash
|
|
Violation:
The previously cleaned cutting board stored on the clean storage rack was still soiled with food debris and was sticky to the touch. Food debris was also present in the 6 small holes for the rubber grippers.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Housekeeping-Deck 6 Housekeeping Pantry
|
|
Violation:
The food contact surface of the white deflector panel was soiled an orange colored residue. The inspector rubbed an alcohol wipe along this surface and the wipe became soiled with an orange colored residue. The deflector panel was removed for recleaning.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Housekeeping-Deck 6 Housekeeping Pantry
|
|
Violation:
The crevice between the inside wall of the ice machine and the metal deflector panel inside the ice bin was soiled with brown colored debris. The inspector rubbed this crevice with an alcohol wipe and the alcohol wipe became soiled with visible chunks of brown debris. Water was observed dripping from this crevice and the bottom of the metal deflector panel onto the ice below.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-La Terraza
|
|
Violation:
The prewash hose was soiled with more than a day's worth of debris accumulation.
|
|
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-Pool Grill Show Galley
|
|
Violation:
The underside of the left grill around the grease chute was soiled with grease residue. This area had not been in-use the day of the inspection and was cleaned the previous night.
|
|
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:
Galley-Warewash
|
|
Violation:
The lower end of the pulper motor was heavily soiled with debris sludge. Staff stated this debris sludge would drip from the motor every time the pulper was used because of the leak that needed to be repaired.
|
|
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:
Galley-La Dame Pantry
|
|
Violation:
Water was dripping from the right and left condenser unit inside reach-in refrigerator MGB-1 onto food stored below. A significant amount of pooled water was observed on two shelves and on the bottom of the unit. It was later determined that the right condenser unit had a significant amount of accumulated ice that was melting.
|
|
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:
Galley-Potwash
|
|
Violation:
Clean pots and pans on the clean storage shelf were within 15 inches of a stack of soiled clear plastic containers.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
Several food items and pieces of food service equipment were found stored inside various crew member lockers inside the engine changing room across from A/C station # 12. One container of peanut butter, five oranges, four bananas, five uncovered bread rolls, and two partially consumed bottles of water were stored inside four different employee clothing lockers. Seven single-use drinking cups stored upright were also stored inside one of the lockers. These lockers were constructed out of non-food grade metal and visible oxidation was observed on this metal. Additionally, one container of peanut butter, one plastic cup, and one coffee mug were observed stored inside of this room. An employee toilet room was located immediately in front of these four lockers. The inspector observed two fruit flies flying inside of this room.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Potwash
|
|
Violation:
The soap dispenser at the handwash station by the entrance to the potwash area was not working while the area was in operation.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck and bulkheads under the prewash counter were heavily soiled with more than a day's worth of accumulation.
|
|
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:
Dining Room-La Terraza
|
|
Violation:
The deckhead above the newly installed outdoor port and starboard waiter stations was made of a canvass material and was not hard. This item was written on the previous two inspection reports.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Buffet-La Terraza
|
|
Violation:
The deckhead near the bulkheads behind the employee side of the buffet was slotted and open to the plenum. The plenum had exposed pipes and wires that were heavily soiled with a significant amount of dust in several areas. The opening to the plenum was directly above the beverage station and toaster station on the employee side of the buffet.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Deck 6 Housekeeping Pantry
|
|
Violation:
Tiles were in poor repair and a visible gap was observed between the deck and the deck mounted front right leg of the glasswash machine. Visible green and blue fungus-like substance was observed surrounding the leg and inside the gap between the leg and the deck. The inspector rubbed an alcohol wipe along this gap and the wipe became soiled with a fluorescent green residue. The visible green and blue fungus-like substance was observed between the deck and the other three deck mounted legs of this machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Deck 6 Housekeeping Pantry
|
|
Violation:
The coving between the deck and the bulkhead to the right of the refrigerator was in disrepair and created an approximate 1/2 inch gap between the coving the metal profile strip above. This gap created a difficult to clean open space above.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Deck 6 Housekeeping Pantry
|
|
Violation:
The coving between the bulkhead and the deck behind the refrigerator was not flush with the deck below it. A black like residue was observed on the bottom of the coving. Water was observed along the junction between the deck and the coving. This area was in operation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Warewash
|
|
Violation:
A plastic container was stored on the deck under the pulper motor and was used to catch water dripping for the pulper motor. Staff stated the pulper motor had been malfunctioning since January 2018. Spare parts required to repair the motor were ordered on 29 January 2018 per the requisition request provided to the inspector.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Crew Bar
|
|
Violation:
More than an inch of water was standing around the drain cover inside the berm under the prewash sink.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck drain under the prewash counter was clogged and had over an inch of soiled, standing water inside the berm.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The light covers on the right and left side lights inside the middle and bottom compartment of the deck oven were missing. The exposed light bulbs were not shatter-resistant.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
At least three fruit flies were observed under the prewash counter around the pulper machine. This area was in operation during the inspection.
|
|
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.:
39
|
|
Site:
Galley-Warewash
|
|
Violation:
At least three fruit flies were observed under the prewash counter by the pulper machine.
|
|
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.:
39
|
|
Site:
Galley-La Terraza
|
|
Violation:
At least 10 fruit flies were observed between the right side of the pizza oven and the bulkhead while the galley was in operation.
|
|
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.:
39
|
|
Site:
Galley-La Terraza
|
|
Violation:
Three fruit flies were observed behind and around the ice machine.
|
|
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.:
39
|
|
Site:
Galley-Pool Grill
|
|
Violation:
Two fruit flies were observed by the clean storage rack and ice machine.
|
|
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.:
39
|
|
Site:
Housekeeping-Deck 6 Housekeeping Pantry
|
|
Violation:
One small fruit fly was observed flying to the right of the refrigerator. This area was in operation.
|
|
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.:
40
|
|
Site:
Buffet-Pool Grill Show Galley
|
|
Violation:
A few dead flies and insects were found in each light fixture above the pool grill show galley.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
40
|
|
Site:
Galley-La Terraza Warewash
|
|
Violation:
The door to the outside deck by the entrance to the warewash area was closed tight but still had outside light entering from a gap on the left side of the door.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|