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Item No.:
10
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Site:
Other-WHIRLPOOL SPAS
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Violation:
THE SPAS WERE BEING MONITORED EVERY TWO HOURS. THIS WAS BEING PERFORMED FOR SEVERAL MONTHS.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
08
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Site:
Potable Water-BUNKER MONITORING
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Violation:
MANUAL SAMPLES DURING BUNKERING WERE PERFORMED EVERY TWO HOURS. THIS WAS BEING PERFORMED FOR SEVERAL MONTHS.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
21
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Site:
Galley-HOT GALLEY
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Violation:
TAPE WAS NOTED IN THE AREA WERE THE RIBBED ELECTRICAL CONDUIT WAS IN POOR REPAIR MAKING THE AREAS DIFFICULT TO CLEAN. THIS WAS NOTED UNDERNEATH THE LARGE KETTLE IN THE HOT GALLEY AREA.
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Recommendation:
Ensure that 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. Ensure that 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.:
25
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Site:
Bar-COVA CAFE
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Violation:
ONE WIPING CLOTH WAS NOTED ON THE COUNTER AT THE HANDWASHING SINK.
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Recommendation:
Ensure that wiping 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.
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Item No.:
27
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Site:
Galley-HOT GALLEY
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Violation:
A GREASY FOOD RESIDUE WAS NOTED ON THE RIBBED ELECTRICAL CONDUIT UNDERNEATH THE KETTLE IN THE HOT GALLEY AREA.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
*
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Site:
Food Service General-
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Violation:
THE FOOD SAFETY PLAN FOR THE VESSEL WAS OUTSTANDING. ALL FOOD PRODUCT TEMPERATURES HOT AND COLD, TIME MANAGEMENT WRITTEN PROGRAM AND FOOD TEMPERATURE LOGS WERE EXCELLENT.
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Recommendation:
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Item No.:
27
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Site:
Buffet-BUFFET SUERVICE LINES
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Violation:
IN SOME TECHNICAL SPACES UNDERNEATH THE BAIN MARIES THE RIBBED ELECTRICAL LINES WERE SOILED WITH A GREASY FOOD RESIDUE.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
21
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Site:
Buffet-BUFFET SUERVICE LINES
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Violation:
THE RIBBED EXTERIOR OF THE ELECTRICAL LINE MAKE CLEANING DIFFICULT.
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Recommendation:
Ensure that 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. Ensure that 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.:
41
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Site:
Children Area-FUN FACTORY
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Violation:
THERE WAS NO SUPPLY OF DISPOSABLE DIAPERS AND BABY WIPES OR AN AIRTIGHT WASTE RECEPTACLE.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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