|
|
|
Item No.:
19
|
|
Site:
Bar-Temporary Frozen Drink Bar
|
|
Violation:
The temporary frozen drink bar across from the Waves Bar did not have a hard, easily cleanable deckhead. The bar was located under a canvass awning attached to the ship as well as two large canvass umbrellas. Staff stated this bar was only in operation on embarkation day and sea days to alleviate the crowds for the Waves Bar. The only drinks served were frozen mango and strawberry daiquiris that were dispensed from a frozen drink machine.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
28
|
|
Site:
Galley-Deck 16 Haven Linen Store DF 16-3-06
|
|
Violation:
There were gaps between the deckhead panels that were soiled with dust. There was no coving. Daily linens were stored in this area.
|
|
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.:
25
|
|
Site:
Buffet-Buffet Line
|
|
Violation:
The solution inside two sanitizing buckets was cloudy. The inspector was not able to see the entire wiping cloth inside the soiled solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
22
|
|
Site:
Galley-Chemical Locker
|
|
Violation:
The designated chemical locker had a soiled plate warmer piece of equipment stored next to cleaning materials. It was removed and properly stored during the inspection.
|
|
Recommendation:
Take soiled utensils directly to a proper warewashing area.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log Close Contacts
|
|
Violation:
The review of the AGE log found that it was not always documented whether the symptomatic crew members had immediate contacts or significant others, other than cabin mates. A review of the log found reportable cases, dated 16 March 2018, 7 March 2018, and 29 January 2018, did not have documentation whether the symptomatic crew member was asked about his/her significant others.
|
|
Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts including boyfriend, girlfriend, etc. in the AGE log follow-up.
|
|
|
Item No.:
20
|
|
Site:
Housekeeping-Aft Butler Pantry Deck 14
|
|
Violation:
The splash zone above the right filling compartment of the coffee machine was missing a fastener for the back left-hand corner. Staff stated this machine is not in use.
|
|
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.:
22
|
|
Site:
Housekeeping-Midship Pantry Deck 9
|
|
Violation:
The undercounter glasswash machine was reported out of order on 17 March 2018 at 8:28 AM due to an electrical issue. Staff submitted ticket # 476345 to repair the machine.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Sighting Log
|
|
Violation:
The active sighting log identified a pest was found at the Market Cafe Portside Coffee station on 14 March 2018 at 02:45; however, the log did not list the type of pest found or the action taken and follow-up. Staff stated there were no pests in this area and this was an error with reporting on the log. Additionally, the active sighting log identified a pest was found in Guest Cabin # 10069 on 7 December 2018; however, the log did not list the type of pest found or the action taken and follow-up. Staff stated there were no pests in this area and this was an error with reporting on the log.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-IPM Inspection
|
|
Violation:
A review of the garbage handling area inspection log found this area was not inspected at least weekly for the presence of insects, rodents, and other pests. The main incinerator area/hazardous room/garbage room was inspected on 06 December 2017 from 03:30 to 03:45, but this area was not inspected again until 14 December 2017 from 03:30 to 03:50. Additionally, this area was inspected on 21 December 2017 from 03:30 to 0:345; however, this area was not inspected again until 3 January 2018 from 03:30 to 03:45.
|
|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Cinema
|
|
Violation:
The red chair located to the right of the entrance of the cinema was soiled with debris inside the gap between the chair cushion and the seat back. The inspector rubbed an alcohol wipe in this crevice, and the alcohol wipe became soiled with black residue and a glitter like material.
|
|
Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
|
|
|
Item No.:
*
|
|
Site:
Children Area-Guppie's Playroom Deck 5
|
|
Violation:
The large mat on the floor was visibly soiled with black residue and shoe prints. The inspector rubbed an alcohol wipe over this surface and the wipe became soiled with black residue. Staff stated parents supervise children under three years old on this mat. Additionally, staff stated this room is not a drop off center for children.
|
|
Recommendation:
Ensure surfaces children touch are cleaned and disinfected regularly.
|
|
|
Item No.:
08
|
|
Site:
Galley-Garden Cafe Dishwash
|
|
Violation:
The second prewash hose from the starboard side had a glove that was tied around the vents of the backflow preventer which prevented the vents from working. This was corrected.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Garden Cafe Port Cold Buffet
|
|
Violation:
A food worker was observed placing a paper towel that was soiled with food debris in the waste bin for the handwash station. The waste bin was not leak-proof and did not have a tight-fitting lid.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leak-proof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Cafe Midship Beverage Station
|
|
Violation:
Water had pooled in the technical space under the water fountain and was not directed to a drain. The source of the water was not determined.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Garden Cafe Cold Port Buffet Show Galley
|
|
Violation:
There was one live fly which was killed.
|
|
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.:
22
|
|
Site:
Buffet-Garden Cafe Cold Port Buffet Show Galley
|
|
Violation:
The sanitizing bucket was soiled with floating debris.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Garden Cafe Starboard Forward Beverage Station
|
|
Violation:
There was one live small fly in this area.
|
|
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.:
16
|
|
Site:
Galley-Great Outdoor Pantry Starboard
|
|
Violation:
The time control plan posted in the pantry stated food warmers 1 and 2 were on time control from 05:00-09:00. Food warmer 1 contained one pan of sausages and two trays of eggs with a time control discard sticker of 10:30. At the great outdoor show galley, the time control plan for the area included a service time of 06:30-10:30 but did not list food warmers 1 & 2 as time control units.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 La Cucina
|
|
Violation:
The front loading potwash machine was leaking water which was pooling on the deck.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 14 La Cucina
|
|
Violation:
The front-loading potwash machine was leaking water which was pooling on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 14 La Cucina
|
|
Violation:
The bottom plate of the left wine refrigerator was missing, which exposed the area under the refrigerator. This was a difficult to clean space. There was visible soil in the area. In the corner areas between the deck, the bulkhead, and the refrigerator for all three refrigerators, there was a gap to the void space.
|
|
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. 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.:
08
|
|
Site:
Pantry-Deck 14 La Cucina
|
|
Violation:
Black debris was blocking the vents of the backflow prevention device for the espresso machine.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Deck 14 La Cucina
|
|
Violation:
Three small pieces of brown and black debris were on the ice in the bin. The rest of the machine and evaporator were maintained clean. The machine was taken out of service for cleaning and sanitization.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 16 Haven
|
|
Violation:
Crew were unable to show the inspector a backflow prevention device for the espresso machine. Crew stated it was missing and that they would install one after the four hour sanitization. There was only a check valve installed.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment; Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 Haven
|
|
Violation:
The bottom wash arm of the left hood type warewash machine had an extra hole. This arm was removed to be replaced with a new one.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 Haven Linen Store DF 16-3-06
|
|
Violation:
There were gaps between the deckhead panels that were soiled with dust. There was no coving. Daily linens were stored in this area.
|
|
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. 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). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Spiegel Tent
|
|
Violation:
There was one live fly that was killed between FD 06-3-40 and FD 06-3-20.
|
|
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.:
20
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
Upright refrigerator 10 had been out of service since 24 February 2018. Parts were on order and expected to arrive prior to the crossing to Europe.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
17
|
|
Site:
Galley-O'Sheehan's Cooling Logs
|
|
Violation:
On 27 March 2018, marinated chicken wings were entered on the cooling log at 10:05 at an initial temperature of 52F, but there were no other temperatures listed and there were no notes to explain if the food was cooked or discarded. The same issue occurred on 20 February 2018 at 11:12, on 18 February 2018 at 10:48, and on 16 February 2018 at 10:42.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
22
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
After the completion of two cycles, there was excessive soiled standing water remaining in the front loading potwash machine that did not drain. The upper wash arms were soiled with debris that could be wiped with an alcohol pad.
|
|
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. Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
Seven final rinse nozzles total on both the upper and lower manifolds were blocked on the left in-use hood type warewash machine. Crew began cleaning the wash arm.
|
|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Pantry-O'Sheehan's
|
|
Violation:
One upper and one lower final rinse nozzles in the in-use hood-type warewash machine were blocked with black nonfood debris.
|
|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
08
|
|
Site:
Pantry-O'Sheehan's
|
|
Violation:
The left carbonator backflow prevention device was continuously dripping. Crew reported a work order had been replaced two days prior.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Shanghai
|
|
Violation:
The front-loading warewash machine was placed out of service earlier in the day and a work order was submitted. There was an error message and crew had not yet determined the issue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Manhattan
|
|
Violation:
All eleven wash nozzles of the upper wash arm were blocked with lemon seeds. This arm was removed for cleaning. The machine was not in use and the area was not in operation.
|
|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
21
|
|
Site:
Galley-Moderno
|
|
Violation:
There were gaps around the bottom of the grease chute in both grill presses. The area was maintained clean to sight and touch.
|
|
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.:
39
|
|
Site:
Dining Room-Moderno Dry Store Locker
|
|
Violation:
There was one small live fly.
|
|
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.:
08
|
|
Site:
Galley-Cagney's Show Galley
|
|
Violation:
A thick black debris was blocking the vents of the counter-mounted combination oven.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Coffee Bar FD 5-4-11
|
|
Violation:
Twelve boxes of 15 bottles of water were stored in this room. The room was not constructed for food or disposable utensil storage. The bulkhead was not hard, smooth, and easily cleanable as it was made of plastic over fire retardant material. There were exposed pipes and wires along the deckhead. There was no deck coving.
|
|
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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Coffee Bar FD 5-4-11
|
|
Violation:
Two sealed packages of disposable cups were stored in this room. The room was not constructed for food or disposable utensil storage. The bulkhead was not hard, smooth, and easily cleanable as it was made of plastic over fire retardant material. There were exposed pipes and wires along the deckhead. There was no deck coving.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Coffee Bar FD 5-4-11
|
|
Violation:
Twelve boxes of 15 bottles of water and two sealed packages of disposable cups were stored in this room. The room was not constructed for food or disposable utensil storage. The bulkhead was not hard, smooth, and easily cleanable as it was made of plastic over fire retardant material. There were exposed pipes and wires along the deckhead. There was no deck coving.
|
|
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. 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). Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Le Bistro
|
|
Violation:
The public health advisory was written without any spaces between words or punctuation, which made it difficult to read.
|
|
Recommendation:
Correct the typographical errors in the public health advisory so that it is easily readable.
|
|
|
Item No.:
21
|
|
Site:
Galley-Le Bistro
|
|
Violation:
There was a gap around the bottom of the grease chute of the grooved grill which made the area difficult to clean. It was maintained clean to sight and touch.
|
|
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.:
33
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The deck juncture in front of the coffee station was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Other-Engineering Office Coffee Station
|
|
Violation:
The deck juncture in front of the coffee station was not coved.
|
|
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).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa Pool
|
|
Violation:
Since 1 February 2018, the daily shock halogenation of the spa pool was not documented on 24 different days.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa Pool and Whirlpool Spa
|
|
Violation:
The spa pool and whirlpool spa in the spa area each had two different safety signs that provided conflicting information regarding usage time. The large safety sign for the whirlpool spa stated 'exceeding 15 minutes of exposure is not recommended' and the small safety sign stated 'observe a reasonable time limit in the hot tub to avoid nausea, dizziness and fainting.' The large safety sign for the spa pool did not caution against 15 minutes of use, and the small safety sign also stated 'observe a reasonable time limit in the hot tub to avoid nausea, dizziness and fainting.'
|
|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Courtyard Whirlpool Spas
|
|
Violation:
The port and starboard whirlpool spas each had two safety signs that provided conflicting information regarding usage time. The large safety sign for each whirlpool spa stated 'exceeding 15 minutes of exposure is not recommended' and the small safety sign for each whirlpool spa stated 'observe a reasonable time limit in the hot tub to avoid nausea, dizziness and fainting.'
|
|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
|
|
|
Item No.:
30
|
|
Site:
Other-Deck 15 Garden Cafe Crew Toilet 1610
|
|
Violation:
The food employee toilet room did not have a sign stating 'WASH HANDS AFTER USING THE TOILET.'
|
|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
|
|
|
Item No.:
38
|
|
Site:
Other-Wash Bin Room FD-04-6-18
|
|
Violation:
A mop that was not in-use was stored in a mop bucket in this room.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
41
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
The two crew toilet rooms did not have signs advising users to wash their hands or to use a paper towel to open the door upon exiting.
|
|
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. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Spa #5
|
|
Violation:
The drain cover at the bottom of the open whirlpool spa was missing one of the two required screws. The pool was immediately closed. After the whirlpool spa was drained, it was determined that the drain cover had been painted over when the whirlpool spa tub was last painted.
|
|
Recommendation:
Install antientrapment drain covers according to the manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Bar-Temporary Frozen Drink Bar
|
|
Violation:
The temporary frozen drink bar across from the Waves Bar did not have a hard, easily cleanable deckhead. The bar was located under a canvass awning attached to the ship as well as two large canvass umbrellas. Staff stated this bar was only in operation on embarkation day and sea days to alleviate the crowds for the Waves Bar. The only drinks served were frozen mango and strawberry daiquiris that were dispensed from a frozen drink machine.
|
|
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.:
29
|
|
Site:
Bar-Temporary Frozen Drink Bar
|
|
Violation:
The water temperature at the portable handwash station used at the bar did not reach 100F when measured.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Bar-Temporary Frozen Drink Bar
|
|
Violation:
The portable handwash station used at the bar did not have a hand wash sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Taste Port Side Waiter Station
|
|
Violation:
The portside waiter station lighting was inadequate. The inspector measured a maximum of light intensity of180 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.:
28
|
|
Site:
Dining Room-Taste Port Side Waiter Station
|
|
Violation:
Three stacks of bowls were stored with the top bowl upright and not protected. The area had been closed and was not in use. The bowls were removed and cleaned.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
38
|
|
Site:
Galley-Chemical Locker
|
|
Violation:
The designated chemical locker had a soiled plate warmer piece of equipment stored next to cleaning materials. It was removed and properly stored during the inspection.
|
|
Recommendation:
Do not store items used for food service inside the chemical locker.
|
|
|
Item No.:
26
|
|
Site:
Galley-Clean Utensil Storage Area
|
|
Violation:
Five beverage glasses stored in the clean storage area were stored soiled. The inside and outside of the glass were soiled with a food-like residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Clean Utensil Storage Area
|
|
Violation:
Five beverage glasses stored in the clean storage area were stored soiled with a food residue on the inside and outside of the glass.
|
|
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-Clean Utensil Storage Area
|
|
Violation:
A glass rack full of ramekins was stored in the clean storage area upright. Several of these units were soiled with a film on the outside.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
27
|
|
Site:
Galley-Clean Utensil Storage Area
|
|
Violation:
A glass rack full of ramekins was stored in the clean storage area upright. Several of these units were soiled with a film on the outside. These units were removed and cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The door seals and the upper seam of the door for both juice machines were soiled with dried juice. The area was not in use at the time and had been previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The back plate of most forward juice machine was rusty and rotting. The back area was difficult to clean and soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
27
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The countertop of the beverage station had several areas that were soiled. Under and around the countertop machines had food residue. The area had been previously cleaned. Staff cleaned the area during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Taste Beverage Station
|
|
Violation:
The deck under the beverage station was soiled with food residue on the tiles. The area had been cleaned previously. It was cleaned again during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Counter Area
|
|
Violation:
In several areas, the grouting alongside the undercounter refrigeration units was receding and chipped.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Counter Area
|
|
Violation:
The waiter-side of the hot line had several undercounter cabinets that were soiled with food residue. The area had been previously cleaned. Staff cleaned during the inspection. No dishes were impacted.
|
|
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-Hot Counter Area
|
|
Violation:
The underside of the heat lamps located above the bain marie station were soiled with dried food debris. The area had been cleaned prior to the inspection. Staff had the area cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Counter Area
|
|
Violation:
The technical space under the salamander heating unit had pooled water and a plastic lining that was soiled. Staff had the area cleaned during the inspection. The area was not in service at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The hot water line to the handwash station was leaking causing water to pool onto the deck below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The hot water line to the handwash station was leaking causing water to pool onto the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The backside of the potwash machine, where the machine meets the bulkhead, had a difficult to clean seam.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Manhattan Cold
|
|
Violation:
The plastic plate covers were stacked wet in the undercounter storage compartments. Staff had the plate covers removed and recleaned.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Manhattan Dishwash Area
|
|
Violation:
Several waiter trays were stacked wet in the dry storage area. Staff had the trays removed and cleaned during the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Manhattan Dishwash Area
|
|
Violation:
Several waiter trays had ripped and tattered rubber in-lays. These tattered in-lays made the trays difficult to clean.
|
|
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.:
36
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The light intensity above the beverage station was inadequate. The inspector measured a maximum light intensity of 175 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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Buffet Line
|
|
Violation:
The solution inside two sanitizing buckets was cloudy. The inspector was not able to see the entire wiping cloth inside.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|