|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
THE GI ILLNESS LOG DID NOT LIST THE ANTIDIARRHEAL MEDICATIONS SOLD TO PASSENGERS OR CREW. THE MEDICAL STAFF WERE MAINTAINING THIS INFORMATION ON A SEPARATE FORM.
THIS IS A NEW REQUIREMENT AS OF THE 2005 VSP MANUAL.
|
|
Recommendation:
Ensure that the gastrointestinal illness log lists the antidiarrheal medication given to passengers.
|
|
|
Item No.:
08
|
|
Site:
Bar-PUB
|
|
Violation:
THE BACKFLOW DEVICE WAS LEAKING ON THE SPRAY ARM IN THE DISHWASH AREA OF THE PUB BAR.
|
|
Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-SOLARIUM SPA POOL
|
|
Violation:
THE SOLARIUM POOL RECORDS INDICATED THAT THE CHLORINE RESIDUAL WAS CONTINUALLY BELOW 3 PPM. THE POOL WAS BEING OPERATED AS A STANDARD POOL. THE 2005 VSP MANUAL CLASSIFIES THIS AS A SPA POOL DUE TO THE SPECIAL WATER FEATURES AND MUST MAINTAIN A 3-10 PPM CHLORINE RESIDUAL.
|
|
Recommendation:
Maintain a 3-10 PPM chlorine residual in the Spa Pool.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-ROMAN SPA POOL
|
|
Violation:
THE FILTER MEDIA FOR THE ROMAN SPA WAS SCHEDULED TO BE CHANGED ON AN ANNUAL BASIS. EVERYTHING EXCEPT THE CHANGING OF THE FILTER MEDIA, HALOGEN RESIDUAL, MONITORING FREQUENCY, ETC. INDICATED THAT THE POOL WAS A WHIRLPOOL SPA. THIS IS CLASSIFIED AS A SPA POOL PER THE 2005 VSP MANUAL.
|
|
Recommendation:
Change the filter media every 6 months in the Spa Pool.
|
|
|
Item No.:
16
|
|
Site:
Buffet-WINDJAMMER
|
|
Violation:
CUT MELON AND PINTS OF MILK ON TIME AS A PUBLIC HEALTH CONTROL WERE NOT LABELED WITH THE FOUR HOUR DISCARD TIME. WHILE IT WAS STATED THAT THESE ITEMS WERE DISCARDED AFTER EACH MEAL SERVICE, WHICH WERE LESS THAN FOUR HOURS, THESE FOODS ARE ON THE MENUS FOR OTHER MEAL SERVICES THE SAME DAY.
|
|
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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
|
|
|
Item No.:
16
|
|
Site:
Galley-JOHNNY ROCKETS
|
|
Violation:
A BAIN MARIE PAN OF RAW CHICKEN BREASTS AND ONE OF RAW HAMBURGERS WERE IN THE REFRIGERATED DRAWERS UNDER THE MARKING GRILLS, IT WAS STATED THAT TIME WAS BEING USED AS THE PUBLIC HEALTH CONTROL IN THESE DRAWERS. THE SERVICE TIME FOR JOHNNY ROCKETS IS GREATER THAN FOUR HOURS BUT THEY WERE NOT LABELED WITH THE FOUR HOUR DISCARD TIME.
|
|
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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
|
|
|
Item No.:
17
|
|
Site:
Galley-DECK 3 PASTRY
|
|
Violation:
THE COOLING PROCESS FOR THE POTENTIALLY HAZARDOUS FOODS IN THE PASTRY WAS NOT BEING MONITORED AND RECORDED.
THIS IS A NEW REQUIREMENT AS OF THE 2005 VSP MANUAL.
|
|
Recommendation:
7.3.5.2.6 Maintain logs for potentially hazardous food. Document cooling temperatures and times from the starting points thru the control points at 2 and 6 hours for a period of 30 days from the date the food was placed in a cooling process.
|
|
|
Item No.:
19
|
|
Site:
Provisions-DECK 2 DAIRY COOLER
|
|
Violation:
CONDENSATE WAS OBSERVED DRIPPING INTO TWO BOXES OF CHEESE. THE BOXES WERE OPENED AND THE CHEESE WAS FOUND TO BE SEALED IN PLASTIC.
THE BOXES WERE MOVED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 5 HOT GALLEY
|
|
Violation:
THE SEALS ON THREE ALTOSHAAM DOOR UNITS WERE TORN OR OTHERWISE LOOSE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3, 4, 5
|
|
Violation:
NUMEROUS SOUP BOWL DRAWERS WOULD NOT CLOSE PROPERLY, WERE OFF THE ROLLER TRACKS, OR OTHERWISE NOT FUNCTIONING PROPERLY.
THE STAFF STATED THAT A WORK ORDER HAD BEEN PUT IN FOR THESE UNITS.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3, 4, 5 AND CREW MESS
|
|
Violation:
NUMEROUS REACH-IN AND UNDER COUNTER REFRIGERATOR UNIT DOORS WOULD NOT STAY CLOSED. IT APPEARED THAT THE MAGNETS HAD FAILED IN THESE UNITS.
STAFF STATED THAT A WORK ORDER HAD BEEN PUT IN FOR THESE UNITS.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure that non-food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 5
|
|
Violation:
SEVERAL SERVICE TRAYS WERE NOTED WITH PEELING OR CHIPPED EDGES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-PROMENADE CAFE
|
|
Violation:
THE WATER SERVICE COUNTER HAD CHIPPED LAMINATE MAKING IT DIFFICULT TO CLEAN.
|
|
Recommendation:
Repair or replace the damaged laminate.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3, 4, 5, DINING ROOM WAIT STATION
|
|
Violation:
NUMEROUS STATION DOORS WERE MISSING. THE EXTERIOR SURFACE OF THE UNITS HAD PEELING OR CHIPPED LAMINATE MATERIAL MAKING THE SURFACES DIFFICULT TO CLEAN. STAFF STATED THAT THIS WAS SCHEDULED TO BE REPAIRED.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-WINDJAMMER BUFFET COUNTERS
|
|
Violation:
THE BUFFET COUNTERS AT THE HOT SERVICE AREAS WERE CRACKED, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-ISLAND GRILL
|
|
Violation:
THE WHEELED STAND FOR THE CONVEYOR PIZZA OVEN WAS MISSING AT LEAST ON PLUG ON THE FRONT RIGHT LEG MAKING CLEANING DIFFICULT AND POTENTIALLY PROVIDING HARBORAGE FOR INSECTS.
|
|
Recommendation:
Seal the open channel on the leg or the wheeled stand.
|
|
|
Item No.:
21
|
|
Site:
Buffet-ISLAND GRILL
|
|
Violation:
A SECTION OF STAINLESS STEEL PROFILE WAS MISSING BETWEEN THE STAINLESS STEEL CABINET AND THE DECORATIVE COUNTER TOP AT HOT HOLDING UNIT 7124 MAKING THE AREA DIFFICULT TO CLEAN.
|
|
Recommendation:
Replace the missing profile.
|
|
|
Item No.:
24
|
|
Site:
Galley-DECK 5 HOT GALLEY
|
|
Violation:
THE SANITIZER CONCENTRATION IN THE BUCKET WAS GREATER THAN 200 PPM.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-WINDJAMMER
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED SERVING PANS WERE FOUND SOILED WITH FOOD RESIDUE ON A TROLLEY BY THE ICE MACHINES.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Bar-PUB
|
|
Violation:
SEVERAL DRINK SHAKERS WERE NOT ADEQUATELY DRAINED AND AIR DRIED BEFORE BEING STORED IN THE PUB BAR DISHWASH AREA. THESE SHAKERS WERE BEING STORED INVERTED AND STACKED TOGETHER.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
33
|
|
Site:
Bar-POOL BAR
|
|
Violation:
THE PROFILE STRIP WAS SEPARATED FROM THE BULKHEAD IN THE ENTRANCE.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-DECK 2 MIXED FROZEN STORAGE
|
|
Violation:
THE SEALANT WAS MISSING AND/OR PEELING FROM SEVERAL SEAMS IN THE DECKHEAD, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-DECK 2 DAIRY COOLER
|
|
Violation:
CONDENSATE WAS NOTED IN THE DECKHEAD SEAM AT THE REAR OF THE UNIT. MOLD GROWTH WAS ALSO NOTED IN ALL THE DECKHEAD SEAMS.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Provisions-DECK 2 FISH THAW ROOM
|
|
Violation:
WATER WAS NOTED POOLING ON THE DECK. THE SOURCE WAS TRACED BACK TO THE PREPARATION SINK WHERE A LEAK WAS NOTED. IT COULD NOT BE DETERMINED IF THE LEAK WAS FROM THE JOINT AT THE BACKFLOW PREVENTER OR THAT THE BACKFLOW PREVENTER HAD FAILED.
A WORK ORDER HAD BEEN SUBMITTED FOR REPAIRS.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-DIZZIES
|
|
Violation:
A LIGHT ABOVE THE BAR COUNTER TOP WAS NOT SHIELDED OR SHATTER RESISTANT.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Buffet-ISLAND GRILL
|
|
Violation:
AN EXTENSION CORD WAS NOTED DRAPED OVER THE BACK COUNTER AND OVER THE HOT DOG WARMER NEAR THE CONVEYOR PIZZA OVEN. THE EXTENSION CORD WAS POWERING TWO PORTABLE COOK TOPS AT THE OMELET STATION. THE OMELET STATION HAD ELECTRICAL PLUGS FOR 6 PORTABLE COOK TOPS BUT TWO ADDITIONAL COOK TOPS WERE IN USE.
|
|
Recommendation:
Install additional electrical outlets or discontinue the use of the extra portable cook tops.
|
|