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Item No.:
*
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Site:
Buffet-Biscayne Bay - Deck 16
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|
Violation:
There was a child booster chair which was soiled with a brown substance on the bottom of the cushion seat.
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|
Recommendation:
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
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Item No.:
*
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|
Site:
Children Area-Baby/Under 3 yr. Old Facility
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|
Violation:
Two baby travel seats were located in the baby facility and on the deck. These seats are handed out to passengers that need to use them during the time they were onboard. These seats have a cleanable fabric and staff stated that this material insert is taken and washed every night upon closing. The inspector asked if these seats are sat in during the day by other kids due to their positioning on the deck. Staff stated that they could be, so the inspector advised staff to position these seats out of reach during working hours.
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|
Recommendation:
Keep the travel seats out of reach for kids and have staff allocate the seats to parents appropriately.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
On 23 April 2018, the AGE log noted a nonfood worker with an onset of illness reported at 6:30 am, however the crew member did not report to the medical facility until 8:30 am that day. The inspector asked the medical staff what the procedure is for a crew member getting sick early in the morning when the medical facility is not officially open. Staff stated that there is on-call medical staff and they are always open to sick crew. Due to the late reporting, the crew member did not start their quarantine time at the onset of illness. Staff reprimanded the crew member accordingly.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The medical questionnaire stated that on 23 April 2018, a passenger had an onset of illness of 5:30 pm, however the electronic log stated the onset time as 5:30 am causing an inaccuracy between the two logs. Staff corrected the issue immediately during the inspection.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
06
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|
Site:
Potable Water-Distant Point Charts
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|
Violation:
Charts for every U.S. port recorded chlorine levels for more than 24 hours. Charts for the days prior the U.S. ports had recordings of less than 24 hours. There were about 2 more hours recorded in the charts with more than 24 hours. Staff stated that the reason was that they changed the charts upon arrival to U.S. ports earlier than other days.
|
|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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|
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Item No.:
08
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|
Site:
Potable Water-Production Charts
|
|
Violation:
The chart of 21 April recorded chlorine and pH values for more than 24 hours.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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|
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Item No.:
08
|
|
Site:
Potable Water-Deck 14 Next to Cabin 14060
|
|
Violation:
The reduced pressure zone (RPz) backflow preventers in the technical space of this corridor had labels stating that they were protecting a steward locker; however, staff stated that these RPz were protecting a cabin jacuzzi on the deck above. In addition, pipes were not striped indicating potable water.
|
|
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. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
|
|
Site:
Potable Water-Deck 14 Next to Cabin 14063
|
|
Violation:
The reduced pressure zone (RPz) backflow preventers in the technical space of this corridor could not identify the plumbing component that they were protecting. Staff stated that these RPz were protecting a cabin jacuzzi on the deck above. In addition, pipes were not striped indicating potable water.
|
|
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. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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|
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Item No.:
08
|
|
Site:
Potable Water-Deck 14 Next to Cabin 14211
|
|
Violation:
The reduced pressure zone (RPz) backflow preventers in the technical space of this corridor could not identify the plumbing component that they were protecting. Staff stated that these RPz were protecting a cabin jacuzzi on the deck above. In addition, pipes were not striped indicating potable water.
|
|
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. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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|
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Item No.:
08
|
|
Site:
Galley-Teppanyaki/Sushi/Butcher Cart - Deck 16
|
|
Violation:
The back flow devices installed on both hood cleaning systems did not have a sufficient air gap below the vent. These were installed just inside the entrance from the teppanyaki area and were in side-by-side boxes.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
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Item No.:
08
|
|
Site:
Potable Water-Spa
|
|
Violation:
The Bright and Dark Steam Baths had three spray hoses each. All had backflow prevention devices, but these were not listed on a log for routine inspections.
|
|
Recommendation:
Update the cross-connection control program.
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|
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Item No.:
08
|
|
Site:
Potable Water-Deck 8 Outside Crew Gym
|
|
Violation:
The backflow preventer on the potable water line to the coffee vending machine had a zip tie that was partially blocking the device vents.
|
|
Recommendation:
Remove the zip tie.
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|
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Item No.:
08
|
|
Site:
Galley-Deck 6 Wine Cellar
|
|
Violation:
Both of the carbonator backflow prevention devices in the multiflow cabinet had a plastic tube connected to the relief vent and it was affixed in the upward position. This position made it difficult to determine in the backflow prevention device was leaking.
|
|
Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance. Maintain backflow prevention devices in good repair.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-VIP Pool Shepherd?s Hook
|
|
Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Pool Shepherd?s Hook
|
|
Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 19 Entrance to Slides A, B, C, and D
|
|
Violation:
There was no safety sign at the entrance to all slides. The closest signs were a deck below for the play area. Users of the slides did not have to go the lower deck for using the slides.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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|
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Item No.:
13
|
|
Site:
Galley-Deck 5 Hot Galley Portside
|
|
Violation:
A total of six hotel pans of potentially hazardous foods, such as sliced ham, sliced turkey, cream cheese, cut-tomatoes, were stored in the time control cold basin and undercounter cabinet 510310B at 9:15 am. In addition, approximately 10 plates of smoked salmon were stored on a spider rack in the time control reach-in refrigerator 0510355. The posted time control plan for the garde manger stated that discard time for the breakfast period was at 9:00 am. The food was not discarded until the inspectors prompted the crew members to do so.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
|
Item No.:
13
|
|
Site:
Preparation Room-Poultry Preparation Counter
|
|
Violation:
Water was dripping from the technical deckhead hatch and pooling on the poultry preparation counter. Crew members were actively preparing chicken on the counter, and the pooled water was within one meter of a container of chicken. No splash was observed splashing into the container of chicken. Crew members stated that the water drip had already been reported, but the crew member continued to prepare anyway.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties;
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|
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Item No.:
16
|
|
Site:
Buffet-Beverage Station #1
|
|
Violation:
The right milk container in the bulk milk dispenser was installed for service with the dispensing tube positioned in the dispensing slot but it was not cut open. This allowed for the milk in the dispensing tube to be held without temperature control. The bulk milk dispensing unit was not on time control.
|
|
Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
A total of six hotel pans of potentially hazardous foods, such as sliced ham, sliced turkey, cream cheese and cut tomatoes, were stored in the time control cold basin and undercounter cabinet 510310B at 9:15 am. In addition, approximately 10 plates of smoked salmon were stored on a spider rack in the time control reach-in refrigerator 0510355. The posted time control plan for the garde manger stated that discard time for the breakfast period was at 9:00 am. The food was not discarded until the inspectors prompted the crew members to do so.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
|
Item No.:
18
|
|
Site:
Preparation Room-Meat/Poultry Thawing Room 10
|
|
Violation:
A rolling storage shelf of meat was stored within 50 mm (2-inches) of a rolling storage shelf of poultry. One package of chicken was hanging over the adjacent shelf of meat.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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|
|
Item No.:
19
|
|
Site:
Preparation Room-Poultry Preparation Counter
|
|
Violation:
Water was dripping from the technical deckhead hatch and pooling on the poultry preparation counter. Crew members were actively preparing chicken on the counter, and the pooled water was within one meter of a container of chicken. No splash was observed splashing into the container of chicken.
|
|
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.
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|
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Item No.:
19
|
|
Site:
Buffet-Buffet #3
|
|
Violation:
Two small bowls of barbeque sauce and chili flakes out for customer self-service were stored on a small table at the end of the buffet with no cover, lid, or other protection.
|
|
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.:
20
|
|
Site:
Buffet-Beverage Station #1
|
|
Violation:
The left milk dispensing tube on the bulk milk dispensing machine was not cut on an angle.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Hot Galley Portside
|
|
Violation:
The coating on the grooved grill was heavily chipped and pitted in two different areas.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Aft - Deck 19
|
|
Violation:
The coffee machine in this area had a cord resting on the counter top. This area was clean to sight and touch.
|
|
Recommendation:
Elevate cords above the counter.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 16 Wine/Cocktail
|
|
Violation:
The glasses designed for the coffee bar machine had a silicone tab on the bottom of the outside of the glass. This tab was infused on the bottom of the glass to keep it from sliding off the saucer while being served. The inspector noticed that these tabs were scored and porous making them not durable and not easy 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.:
21
|
|
Site:
Bar-Deck 7 Casino
|
|
Violation:
At the entrance to the bar, the countertop on the right side had a piece of spot weld resting on top making it difficult to clean. Staff immediately polished the stainless steel smooth.
|
|
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:
Buffet-Starboard Side
|
|
Violation:
The brown trolley used for passenger soiled items was chipped, cracked and broken at the far, front left corner. This made the surface difficult to clean. The trolley was clean to sight and touch during the inspection.
|
|
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.:
22
|
|
Site:
Galley-Biscayne Bay - Deck 16
|
|
Violation:
The hood-type pot wash in this area was out of order. Staff stated that it broke the morning of the inspection.
|
|
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:
Galley-Biscayne Bay - Deck 16
|
|
Violation:
The final rinse manifold on the rack type dishwash was not reaching 180F. This machine was not in use during the inspection but the warewash area was 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; (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:
Galley-Flight-Type Dishwash
|
|
Violation:
The final rinse did not reach 180F when measured at the manifold using multiple methods (thermolabel, thermocouple, laser thermometer, lollipop thermometer). The inspector later returned to retest this machine twice during the inspection but the 180F at manifold was not achieved. The surface temperature and wash tank temperatures were both in range.
|
|
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.:
24
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The bucket of sanitizing solution near the bains marie was cloudy and measured less than 50 ppm when tested.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Buffet-Starboard Side
|
|
Violation:
The final rinse did not reach 180F when measured at the manifold using multiple methods (thermolabel, thermocouple, laser thermometer, lollipop thermometer). The inspector later returned to retest this machine twice during the inspection but the 180F at manifold was not achieved. The surface temperature and wash tank temperatures were both in range.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Biscayne Bay - Deck 16
|
|
Violation:
The final rinse manifold on the rack type dishwash was not reaching 180F. This machine was not in use during the inspection but the warewash area was in operation.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Buffet #1
|
|
Violation:
The sanitizing solution concentration in the sanitizing bucket was measured above 200 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Pantry
|
|
Violation:
The sanitizing solution concentration in the sanitizing bucket was measured above 200 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine - Starboard Side
|
|
Violation:
The deflector panel had black debris covering the surface closest to the cuber. This debris could be wiped away with an alcohol swab. Staff properly cleaned and sanitized the ice machine and technical space.
|
|
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:
Galley-Deck 5 Service Line
|
|
Violation:
One plastic plate cover stored on the wait staff service line was soiled with a large piece of food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 7 Champaign
|
|
Violation:
The inside surface of the front panel door covering the evaporator shield, was heavily soiled with a white, oily material. The material looked like residue from the cleaning agent used for the machines. Staff cleaned this 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.:
27
|
|
Site:
Buffet-Waffle & Pancake Station - Portside - Coffee Station
|
|
Violation:
The two pipes covered in white insulation located inside the technical space below the coffee machines had a black substance along the outside surface. The substance could be wiped away with a paper towel. Staff cleaned the area right away.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Biscayne Bay - Deck 16
|
|
Violation:
The soap dispenser on the portside passenger handwash station did not work. The electronic dispenser had a supply of soap inside but was malfunctioning. Staff placed a hand pump bottle on the sink to compensate.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Storage Closet - Portside
|
|
Violation:
There was standing water inside the storage space located to the right of the Wellness Station buffet area. Staff responded and cleaned this right away.
|
|
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:
Preparation Room-Poultry Preparation Counter
|
|
Violation:
Water was dripping from the technical deckhead hatch and pooling on the poultry preparation counter. Crew members were actively preparing chicken on the counter, and the pooled water was within one meter of a container of chicken. No splash was observed splashing into the container of chicken
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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.:
34
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Site:
Galley-Deck 6 Warewash
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Violation:
The cold potable water supply line to the handwash station at the soiled end of the conveyor dishwash machine was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 6 Pot Wash
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Violation:
The light intensity at the handwash station to the right of the three compartment sink was less than 220 lux when in use.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Beverage Station #2
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Violation:
The light intensity between and around the toaster and left juice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 Garde Manger
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Violation:
The light intensity at the handwash station at the center pillar was less than 220 lux when in-use.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The light intensity at the handwash station to the left of the cleaning materials locker was less than 220 lux when in-use.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Galley-Deck 4 Pantry
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Violation:
A mop and mop bucket were stored to the right of a crew member who was slicing food at the deli slicer. This was immediately reviewed.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-Deck 16 Aft/Port Men Toilet Room
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Violation:
Three out of three urinals were out of service. In addition, in order for a hands-free exit, the user had enter back to the toilet room upon exiting to deposit a paper tissue in the trash bin inside the toilet room.
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Recommendation:
Repair the urinals. Provide a trash bin outside the toilets so that users can dispose of the paper tissues used to open the door without entering again the toilet rooms.
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Item No.:
41
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Site:
Housekeeping-Deck 5 Lobby Toilet Rooms
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Violation:
In order for a hands-free exit, users had to enter back to the toilet room upon exiting to deposit a paper tissue in the trash bin inside the toilet room.
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Recommendation:
Provide a trash bin outside the toilets so that users can dispose of the paper tissues used to open the door without entering again the toilet rooms.
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