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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Chart Recorder
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Violation:
The paper disks for the chart recorders for the 6 Jacuzzis and 3 pools were scaled 0-14, but did not have 0-10ppm scaling for chlorine. Crew explained they previously used 0-10ppm charts that did not have 0-14 scaling and had been instructed to use 0-14 charts at a previous inspection; therefore, they changed charts. The current charts were scaled 0-14, but lacked the 0-10ppm. The inspector and crew discussed the need for charts that had both 0-10ppm and 0-14pH scales. Crew had recently received charts that had both 0-10ppm and 0-14pH scaling on them. Crew stated they would recalibrate the analyzers and replace the charts.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Ensure chart recorder paper disks include both scales of 0-10ppm for halogen and 0-14 for pH.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Jacuzzi 2 Starboard Forward
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Violation:
There was one small crack on the top of one of the round antientrapment drain covers on the side of the Jacuzzi below the last step. Crew stated they would replace the cover.
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Recommendation:
Maintain ASME A112.19.8 compliant antientrapment/antientanglement drain covers in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The rope for the life ring was difficult to pull apart and would not have been easily used during an emergency. Crew immediately called for assistance to fix the rope.
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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 approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
16
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Site:
Galley-Pastry
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Violation:
A restaurant pan of milk and gelato mix on temperature control was stored next to the gelato machine. The milk temperature measured 46F, 48F, and 45F. The pan of milk was discarded during the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Other-Engine Control Room
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Violation:
Multiple cases of water and boxes of single use cups were stored directly on the deck. Crew stated they would be moved immediately.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Deck 9 Aft
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Violation:
The rubber gasket below the cuber and above the recirculating ice bath was loose, and created a difficult to clean area. The gasket was soiled with a black and brown debris that the inspector could wipe with an alcohol pad.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
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Site:
Buffet-Ocean View Mid-Ship Coffee Station Forward
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Violation:
The counter adjacent to the coffee machine had a 25 x 25 mm hole filled with caulking that was filled in a manner that made the area difficult to clean. The area was kept clean. Staff stated that the ship had contracted an outside company to come fix all counter top holes and cracks.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Galley Area
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Violation:
The ice machine had two missing screws and a silicone bead on the left side of the evaporator in a nonfood contact area that was chipping. The ice machine was not in service at the time.
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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.
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Item No.:
22
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Site:
Galley-Plate Wash
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Violation:
The right final rinse nozzle of the plate wash machine did not have a consistent spray pattern. Staff stated that the O ring was bad which caused a loss in pressure in the final rinse spray nozzles. The O ring was replaced during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. Ensure the final rinse nozzles provide a uniform spray pattern.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The potwash final rinse temperature gauge consistently measured temperatures about 200F; however the plate temperature was in range. Staff determined there was a problem with the gauge and corrected the issue during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Ocean View
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Violation:
The dishwasher had paper and some food debris in the wash tank. It was cleaned during the inspection.
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Recommendation:
Ensure warewashing machines, drain boards, 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). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Pantry-Pool Bar
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Violation:
The hood-type glasswash was out of service since the morning and was not used the day of the inspection. One of the wash nozzles was partially blocked by a clear plastic straw. Crew were able to use a glasswash in a nearby pantry.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure warewashing machines, drain boards, 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).
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Item No.:
26
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Site:
Buffet-Ocean View Pizza Cafe
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Violation:
The heat lamp frame and light above the pizza serving counter was soiled with more than a days' worth of debris. The buffet was not in service at the time and no food was present.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Tucson
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Violation:
The heat lamp frame and light above the counter was soiled with more than a days' worth of debris. The area was not in service at the time and no food was present.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 9 Aft
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Violation:
The rubber gasket below the cuber and above the recirculating ice bath was loose, and created a difficult to clean area. The gasket was soiled with a black and brown debris that the inspector could wipe with an alcohol pad.
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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.
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Item No.:
28
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Site:
Other-Engine Control Room
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Violation:
Multiple cases of water and boxes of single use cups were stored directly on the deck. Crew stated they would be moved immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Ocean View
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Violation:
The handwash sink adjacent to the dishwash and waiter station had ice and food debris inside the sink. The sink was cleaned during the inspection.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Pantry-Deck 9 Aft
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Violation:
The handwash station water temperature measured 126F. The user could not make adjustments to the temperature. Crew immediately fixed the issue.
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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).
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Item No.:
33
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Site:
Buffet-Ocean View Aft Grill
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Violation:
The deckhead panel above the grill was dislodged which exposed the plenum. The plenum was kept clean. The panel was fixed during the inspection.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Escalator Area
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Violation:
The landing area of the escalator had a piece of metal missing on the deck which created an area where water and food debris pooled and collected. Water from cleaning collected in this area.
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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.
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Item No.:
37
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Site:
Galley-Blue
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Violation:
Excessive condensation accumulated on the shelves above the bains-marie units. The units were being prepared for use and no food was present.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Hot Line
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Violation:
Excessive condensation accumulated on the shelves above the bains-marie units. The units were being prepared for use and no food was present.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Ocean View Mid-Ship Coffee Station Forward
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Violation:
One fruit fly was observed.
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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.
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