|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
THE VESSEL ONLY HAD 7 CONTAINERS FOR COLLECTING STOOL SPECIMENS FOR BACTERIAL TESTING. THIS IS A NEW ITEM IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
THE FOUR MONTHLY RANDOM E-COLI TESTS WERE CONDUCTED AT THE SAME LOCATION ON THE VESSEL FROM DECEMBER 2005 TO MARCH 2006.
|
|
Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
|
|
|
Item No.:
14
|
|
Site:
Galley-
|
|
Violation:
ONE FOOD HANDLER WAS WEARING A WATCH AND ANOTHER WAS WEARING A RUBBER BRACELET. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
THE TIME CONTROL LOGS FOR HOT LUNCH ITEMS STATED "DISCARD AFTER EXCEEDING MORE THAN 4 HOURS".
|
|
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.:
19
|
|
Site:
Provisions-DRY STORES
|
|
Violation:
BAGS OF BEANS, PEAS, BARLEY, AND LENTILS WERE NOT TIGHTLY RESEALED.
|
|
Recommendation:
Ensure previously opened containers of food are tightly re-sealed after each use.
|
|
|
Item No.:
19
|
|
Site:
Buffet-CREW MESS
|
|
Violation:
THE BACK OF THE SIDE BUFFET WAS NOT PROTECTED. CREW AT THE END OF THE BUFFET LINE FACED THE BACK OF THIS SIDE BUFFET.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-CREW, STAFF, AND CAPTAIN'S DINING ROOM
|
|
Violation:
THERE WERE A FEW ITEMS AT EACH BUFFET STATION THAT WERE NOT PROVIDED WITH SERVING UTENSILS.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-OFFICER'S MESS
|
|
Violation:
THE BOWL OF APPLES WAS NOT FULLY UNDER THE SNEEZE GUARD. THIS WAS CORRECTED.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-MESS ROOMS
|
|
Violation:
COVERED PANS WERE STATIONED NEAR THE TOASTERS FOR SERVICE. A SNEEZE GUARD WAS NOT PROVIDED AT THIS AREA. THE SERVING UTENSILS WERE NOT PROTECTED FROM CONTAMINATION.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
|
|
|
Item No.:
19
|
|
Site:
Galley-CENTER GALLEY
|
|
Violation:
A PAN OF BEANS AND A PAN OF HERBS WERE NOT STORED COVERED.
|
|
Recommendation:
Ensure that food items are stored covered.
|
|
|
Item No.:
20
|
|
Site:
Pantry-PORT TRUFFLES COFFEE PANTRY
|
|
Violation:
THE MILK DISPENSING TUBE AT THE RIGHT BULK MILK DISPENSER WAS GREATER THAN 2 INCHES LONG.
|
|
Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Pantry-STARBOARD TRUFFLES COFFEE PANTRY
|
|
Violation:
THE ICE PANEL WAS MISSING INSIDE THE ICE MACHINE. WHEN THE BIN WAS OPENED A LARGE AMOUNT OF ICE TUMBLED OUT ON TO THE DECK.
|
|
Recommendation:
Replace the ice panel inside of the ice machine.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
THE GASKET AT THE RIGHT POTATO PEELER WAS DAMAGED, 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-SOUP AREA
|
|
Violation:
A LONG ELECTRICAL LINE WAS NOTED BETWEEN THE CONTROL AND THE BOTTOM OF THE LEFT KETTLE NEAR THE WINDOW. THE LINE DRAPED THE DECK MAKING CLEANING DIFFICULT.
|
|
Recommendation:
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:
Galley-SOUP AREA
|
|
Violation:
THE LABEL WAS PEELING AT THE RIGHT KETTLE NEAR THE TILT PAN, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
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:
Food Service General-
|
|
Violation:
PEELING SEALANT WAS NOTED ALONG EDGES OF SEVERAL KETTLES AND TILT PANS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
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.:
22
|
|
Site:
Bar-LIDO POOL BAR
|
|
Violation:
THE SANITIZING SOLUTION FOR THE THREE BUCKET SYSTEM IN THE PANTRY WAS VERY CLOUDY.
|
|
Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-SUPPER CLUB WAREWASH
|
|
Violation:
A DATA PLATE WAS NOT PROVIDED AT THE GLASSWASH UNIT.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
26
|
|
Site:
Bar-CASINO BAR PANTRY DECK 2
|
|
Violation:
SEVERAL PREVIOUSLY CLEANED GLASSES WERE SOILED AND STORED AS CLEAN.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-CLEAN POT STORAGE
|
|
Violation:
ONE PREVIOUSLY CLEANED LARGE MIXING BOWL WAS EXCESSIVELY SOILED WITH FOOD RESIDUE AND STORED AS CLEAN.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-CENTER GALLEY
|
|
Violation:
A PLASTIC CONTAINER WITH SOILED OMELET PANS WAS NOTED ON THE SHELF. CLEAN PAPER TOWELS WERE NOTED BETWEEN EACH PAN. IT APPEARED THAT THE PANS WERE STORED HERE FOR USE AND WERE NOT IDENTIFIED AS SOILED. THIS STATION WAS CLOSED.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure soiled items are placed in the soiled dish area.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 9 AFT
|
|
Violation:
THE TOP OF THE CONVEYER OVEN IN THE PIZZA AREA WAS SOILED WITH FOOD DEBRIS. THIS AREA HAD NOT BEEN IN USE THE DAY OF THE INSPECTION.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-LIDO DECK 9 AFT
|
|
Violation:
TWO TRAYS OF PLASTIC GLASSES WERE STORED WET, STACKED TOGETHER AND INVERTED, NOT ALLOWING PROPER AIR DRYING. THESE GLASSES WERE SET OUT FOR SERVICE NEAR THE COFFEE STATION.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Food Service General-LIDO DECK 9 AFT
|
|
Violation:
PLATES AND BOWELS WERE NOT STORED COVERED OR INVERTED. THIS WAS NOTED IN SEVERAL AREAS IN THE LIDO THAT WERE NOT IN SERVICE FOR THE BREAKFAST BUFFET SUCH AS THE SALAD BAR COUNTER, DESSERT AREA, AND COLD COUNTER.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-MEN'S AND WOMEN'S TOILET ROOMS
|
|
Violation:
ELECTRIC HAND DRYING DEVICES WERE NOTED IN THESE ROOMS.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Galley-TOILET ROOM
|
|
Violation:
A "WASH HANDS AFTER USING THE TOILET" SIGN WAS NOT POSTED IN THE TOILET ROOM. PER THE F&B MANAGER THIS TOILET ROOM WAS FOR THE USE OF GALLEY STAFF ONLY.
|
|
Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
|
|
|
Item No.:
30
|
|
Site:
Galley-BUFFET PANTRY
|
|
Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Galley-ROAST AREA
|
|
Violation:
DISH RACKS WERE USED TO STORE DISPLAY ITEMS ON THE DECK, MAKING CLEANING OF THE DECK DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Pantry-STARBOARD TRUFFLES COFFEE PANTRY
|
|
Violation:
A LEAK WAS NOTED AT THE TOP OF THE WATER PITCHER FILL STATION.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-POTWASH AREA
|
|
Violation:
THE HANDWASH SINK WAS NOT WORKING.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-PASTRY
|
|
Violation:
THE DRAIN FOR THE DIPPER WELL WAS CLOGGED.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-AREA NEAR ASST. F&B MANAGER'S OFFICE
|
|
Violation:
A CAN OF CLEANSER WAS STORED IN THE TECHNICAL SPACE UNDER THE COUNTER AND NOT IN A DESIGNATED LOCKER. A PAIR OF RUBBER BOOTS WAS ALSO NOTED IN THIS AREA. THIS WAS CORRECTED.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-AREA NEAR ASST. F&B MANAGER'S OFFICE
|
|
Violation:
A LARGE AMOUNT OF DAMAGED TRAYS AND OTHER ITEMS WERE STORED IN AN ALCOVE. THERE WAS NO INDICATION THAT THESE ITEMS WERE NOT TO BE USED. PER THE F&B MANAGER THESE ITEMS WERE STORED HERE FOR LATER REMOVAL.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-
|
|
Violation:
A WRITTEN PLAN FOR THE INSPECTION, CLEANING, AND MAINTENANCE FOR THE HEATING, VENTILATION, AND AIR CONDITIONING SYSTEM WAS NOT MAINTAINED ON THE VESSEL. STAFF STATED THAT THE AIR CONDITIONING UNITS ARE CLEANED ON A MONTHLY BASIS, HOWEVER, IT IS NOT RECORDED.
|
|
Recommendation:
Ensure that vessels have a written plan to inspect, clean, and maintain the heating, ventilation, and air conditioning systems in accordance with manufactures recommendations and industry standards. Ensure that the plan is available for review during inspections.
|
|