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Item No.:
08
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|
Site:
Galley-Potwash
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|
Violation:
Water was spraying from a small hole on the backflow preventer located on the pre-wash sink with the single spray nozzle. The backflow preventer was replaced.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Pantry-Market Cafe Bar
|
|
Violation:
Water was leaking from the relief vent on both carbonator backflow prevention devices for the multiflow system. The bar was not open during the inspection and the backflow prevention devices were immediately replaced.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Device/Cross Connections Control Log
|
|
Violation:
At each bunkering station, sample cocks were located on the bunkering manifold. Each of these sample cocks had non-continuous pressure backflow devices attached. In the cross connections control log, the location for these devices was listed incorrectly as on the 'Potable Water Tanks.'
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|
Recommendation:
Maintain an accurate cross-connections control log.
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|
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Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Device/Cross Connections Control Log
|
|
Violation:
In the garbage room, two backflow prevention devices were attached to the potable water lines for spray hoses at the sorting tables. These devices were not listed in the cross-connection log.
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|
Recommendation:
Maintain an accurate cross-connections control log.
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|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Device/Cross Connections Control Log
|
|
Violation:
In the garbage room, one atmospheric vacuum breaker backflow prevention devices was attached to the potable water line to the bucket fill station. This device was not listed in the cross-connection log.
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|
Recommendation:
Maintain an accurate cross-connections control log.
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|
|
Item No.:
08
|
|
Site:
Galley-Cagney's Steakhouse
|
|
Violation:
The end of the drain pipe connected to the relief vent of the backflow prevention device in the hood cleaning cabinet was below the flood rim of the floor drain.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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|
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Item No.:
08
|
|
Site:
Potable Water-Distribution Line Analyzer Area
|
|
Violation:
At the eye-wash area, two backflow preventers were installed on the eye-wash line and on the supply line. These devices were not listed on the cross-connections control log.
|
|
Recommendation:
Maintain an accurate cross-connections control log.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Distribution Line Analyzer Area
|
|
Violation:
On both sides of the analyzer unit, two atmospheric vacuum breakers were installed on two hose-bib fixtures, but were not listed in the cross-connection log.
|
|
Recommendation:
Maintain an accurate cross-connections control log.
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|
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Item No.:
08
|
|
Site:
Potable Water-Production Line Analyzer Area
|
|
Violation:
Two atmospheric vacuum breaker backflow prevention devices were on hose-bibs; however, they were not listed in the cross-connection log.
|
|
Recommendation:
Maintain an accurate cross-connections control log.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Line Analyzer Area
|
|
Violation:
One backflow prevention control device was located on the drinking fountain, but was not listed in the cross-control device log.
|
|
Recommendation:
Maintain an accurate cross-connections control log.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
In several areas, backflow prevention devices were on water fountains and on hose-bibs below handwashing sinks; however, they were not listed in the cross-control device log.
|
|
Recommendation:
Maintain an accurate cross-connections control log.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporators#1 and #2
|
|
Violation:
The air gaps from the reduced pressure assembly devices to the drain pan were insufficient. Remediation began immediately.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-High Pressure Line
|
|
Violation:
The air gaps on both the hot and cold high pressure lines did not have a sufficient air gaps. Remediation began immediately.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Line to Potable Water Tank Distribution Junction
|
|
Violation:
On the bunker supply line, where the line split to fill the portside and starboard potable water tanks, a bypass line was placed that connected the bunker line to the distribution tank lines. The way this bypass was configured, when used, the bypass could circumvent the halogen and analyzer probe injection points.
|
|
Recommendation:
Ensure all water directed towards the potable water distribution tank is directed to be halogenated and pH controlled. Remove the bypass that circumvents the injection points.
|
|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Midship Aft Pool
|
|
Violation:
The water level was too low to allow for proper drainage at the skim/gutter level. This was corrected.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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|
|
Item No.:
12
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
A bartender rinsed their hands in a utility sink after handling a refrigerated carton of drink mix.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
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|
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Item No.:
13
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
A bartender rinsed their hands in a utility sink after handling a refrigerated carton of drink mix.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (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; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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|
|
Item No.:
13
|
|
Site:
Other-Incinerator Room
|
|
Violation:
An undercounter refrigerator unit was found resting on the deck under the office/desk area. Additionally, one case of instant noodles was in the unit. The unit was not working, was soiled on the top and bottom with dust, and was resting on the deck. This unit was removed immediately.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (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; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Shellstock Tags
|
|
Violation:
The date of when the last raw oyster was served from the container was not recorded on the tag. The tag was stapled to a form, which listed the issued date. Staff members stated the raw oysters were either consumed or discarded before the start of the next seven day voyage, and that this is how they knew the last possible date of consumption. Staff stated three boxes were consumed every voyage.
|
|
Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Garden Cafe Starboard Forward Line Egg Station
|
|
Violation:
The egg and omelet station had a general consumer advisory sign posted, but the sign stating specifically that eggs could be cooked-to-order was missing.
|
|
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 or 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-Garden Cafe Starboard Aft Line Egg Station
|
|
Violation:
The egg and omelet station had a general consumer advisory sign posted, but the sign stating specifically that eggs could be cooked-to-order was missing.
|
|
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 or 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.:
19
|
|
Site:
Other-Incinerator Room
|
|
Violation:
An undercounter refrigerator unit was found resting on the deck under the office/desk area. Additionally, one case of instant noodles was in the unit. The unit was not working, was soiled on the top and bottom with dust, and was resting on the deck. This unit was removed immediately.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
20
|
|
Site:
Galley-Haven Restaurant
|
|
Violation:
One style of serving plate used in the restaurant had a decorative circle pattern around the edge of the food-contact surface. This decorative circle pattern was slightly raised and difficult to clean.
|
|
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.:
20
|
|
Site:
Galley-Margaritaville Show Galley
|
|
Violation:
The cutting boards attached to the front preparation counter were heavily scratched and scored, making cleaning difficult.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The gasket on the bottom right pull out drawer of time control unit 7 was ripped, making the area difficult to clean. Staff showed the inspector a work order for the replacement of the gasket.
|
|
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.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The sealant was peeling off of the grease chute on the grooved grill. The sealant was removed and the area was resealed.
|
|
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.:
22
|
|
Site:
Galley-Garden Cafe Warewash
|
|
Violation:
At least 6 nozzles on the upper manifold in the prewash compartment of the conveyor dishwash machine were clogged with food debris. In addition, the bottom spray nozzle on the right and left side final rinse manifold and the far left spray nozzle on the upper final rinse manifold were partially blocked and not producing an effective spray pattern. Also, the first spray nozzle on the auxiliary rinse manifold was completely blocked. This machine was in use during the inspection.
|
|
Recommendation:
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe Warewash
|
|
Violation:
The first spray nozzle on the auxiliary rinse manifold in the conveyor glasswash machine was completely blocked. This machine was in use during the inspection.
|
|
Recommendation:
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe Deck 14 Pot Wash
|
|
Violation:
The mechanical potwash machine had been out of order since 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.:
26
|
|
Site:
Other-I-95 Corridor
|
|
Violation:
A piece of food debris was found on one bowl stored upright and unprotected on a rolling cart. The dish was sent to be rewashed.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Deck 3 Corridor
|
|
Violation:
Three previously cleaned large plastic containers were found with food debris on the inside. These were sent to be washed.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-Incinerator Room
|
|
Violation:
An undercounter refrigerator unit was found resting on the deck under the office/desk area. Additionally, one case of instant noodles was in the unit. The unit was not working, was soiled on the outside top, bottom, and inside areas with dust and was resting on the deck. This unit was removed immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The rim around the previously cleaned flat top grill was soiled with debris. This was immediately cleaned.
|
|
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-Garden Cafe Deck 14 Pot Wash
|
|
Violation:
The technical compartment for the pulper system was heavily soiled, which included an old green wiping cloth in the back of the compartment.
|
|
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:
Other-Incinerator Room
|
|
Violation:
An undercounter refrigerator unit was found resting on the deck under the office/desk area. Additionally, one case of instant noodles was in the unit. The unit was not working, soiled on the top and bottom with dust, and resting on the deck. This unit was removed immediately.
|
|
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:
Other-I-95 Corridor
|
|
Violation:
Approximately 25 plates and bowls were stored upright and unprotected on a plate trolley. A crew member stated the dishes were clean and were being transported to the Haven Restaurant. The dishes were sent to be rewashed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 3 Corridor
|
|
Violation:
Three large plastic containers were stored wet nested. These were sent to be washed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Bakery
|
|
Violation:
Five previously cleaned baking sheets were stacked wet on a preparation counter. The sheets were sent to be rewashed.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Garden Cafe Starboard Aft Line
|
|
Violation:
The water temperature of the handwash station by the entrance to the service line measured a maximum 88F. The service line was in operation for breakfast.
|
|
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.:
29
|
|
Site:
Buffet-Garden Cafe Starboard Forward Line
|
|
Violation:
The water temperature of the handwash station by the entrance to the service line measured a maximum 84F. The service line was in operation for breakfast.
|
|
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:
Galley-Garden Cafe Deck 14
|
|
Violation:
The handwash station near the double stacked combination ovens did not have a waste receptacle.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery Walk-In Freezer
|
|
Violation:
There was a large accumulation of ice on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Taste Waiter Station #2
|
|
Violation:
There was a sticky substance on the door to the electrical locker. This was immediately cleaned.
|
|
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:
Other-Incinerator Room
|
|
Violation:
An undercounter refrigerator unit was found resting on the deck under the office/desk area. Additionally, one case of instant noodles was in the unit as well. The unit was not working, was soiled on the outside top, bottom, and inside areas with dust and was resting on the deck. The deck was soiled with dust and a dried brown residue. This unit was removed immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck drain under the pre-wash sink with the single spray nozzle was clogged and causing water to pool in the deck sink. This was immediately corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck drain under the pre-wash sink with the single spray nozzle was clogged and causing water to pool in the deck sink. This was immediately corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Bakery Walk-In Freezer
|
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Violation:
There was a large accumulation of ice in the drip pan of the evaporator. Staff stated the drain from the drip pan was clogged.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
The deck drain under the pre-wash sink with the single spray nozzle was clogged and causing water to pool in the deck sink. This was immediately corrected.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
On the State Room Whirlpool Spa Log, there were three instances where the CT value was not met during disinfection. One listed the time as 0801-0806 for cabin 14742, another listed 0902-0907 for cabin 14736, and another was 0916-0921. The policy for the disinfection of these whirlpool spas stated that they would be circulated with 100ppm chlorine for 6 minutes.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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