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Item No.:
08
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Site:
Potable Water-
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Violation:
STAFF DID NOT RECORD THE PRESSURE DIFFERENCES FOR THE BACKFLOW PREVENTION DEVICES THAT REQUIRE TESTING. STAFF DID DOCUMENT THAT THE DEVICES WERE TESTED.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-DECK 8
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Violation:
BACKFLOW PREVENTION DEVICES WERE NOT INSTALLED ON THE SHOWER HOSES IN CABINS 8528, 8532, 8544, 8520, AND 8522. THE SHOWER HOSE COULD REACH THE DECK IN ALL LOCATIONS.
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Recommendation:
Install the appropriate backflow prevention devices on the shower hoses in all cabins or shorten the hoses so they do not reach the deck.
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Item No.:
08
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Site:
Potable Water-DECK 8
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Violation:
THE POTABLE WATER LINES IN THE FORWARD-STARBOARD SWIMMING POOL AND JACUZZI ROOM WERE NOT STRIPED BLUE. STAFF STATED THAT THE LINES IN THE ROOM WERE RECENTLY CHANGED.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
THE BACKWASHING FOR THE POOL SAND FILTER WAS NOT DOCUMENTED. STAFF STATED THAT BACKWASHING OCCURS EVERY 3 DAYS FOR BOTH POOLS, HOWEVER RECORDS WERE NOT KEPT.
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Recommendation:
Ensure that filter pressure differential is monitored, the filter is backwashed as recommended by the manufacturer, and a written or elecronic record of the backwashing is available for review during inspections.
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Item No.:
16
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Site:
Bar-POOL BAR
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Violation:
ONE HALF GALLON CONTAINER OF MILK WAS MEASURED WITH AN INTERNAL TEMPERATURE OF 48°F AT 12:45 PM. THIS MILK WAS PLACED INTO THE UNDERCOUNTER REACH-IN REFRIGERATOR AT 8 AM. THE AMBIENT TEMPERATURE OF THE UNIT MEASURED 50°F AT 12:45 PM. THE ITEM WAS DISCARDED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-WINDJAMMER
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Violation:
WRITTEN PROCEDURES FOR THE USE OF TIME AS A PUBLIC HEALTH CONTROL ON THE LIDO BUFFET WAS NOT MAINTAINED ON THE VESSEL. WRITTEN DOCUMENTATION WAS NOT PROVIDED STATING WHICH ITEMS WERE ON TIME CONTROL VERSUS THE ITEMS ON TEMPERATURE CONTROL.
FOOD PLACED ON TIME CONTROL WAS NOT MARKED WITH THE 4 HOUR DISCARD TIME.
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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. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
19
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Site:
Buffet-CREW BUFFET SERVICE LINE
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Violation:
COLD FOOD ITEMS WERE PLACED TOO CLOSE TO THE FRONT EDGE OF THE COLD TOP WHERE THEY WERE NOT ADEQUATELY PROTECTED BY THE SNEEZE GUARD.
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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.
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Item No.:
20
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Site:
Galley-
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Violation:
THE FLOOR MIXER HAD NOT BEEN USED FOR OVER SIX MONTHS.
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Recommendation:
Remove the mixer if there are no plans for future use.
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Item No.:
20
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Site:
Galley-DECK 5 - BAKERY
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Violation:
THE BELTS ON THE DOUGH ROLLER WERE FRAYED ALONG THE EDGES, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-DECK 5 - DISHWASH AREA
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Violation:
NUMEROUS WAITER SERVICE TRAYS WERE CHIPPED ALONG THE EDGE EXPOSING THE METAL FRAME, MAKING CLEANING DIFFICULT.
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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.
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Item No.:
21
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Site:
Galley-DECK 4 - PANTRY
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Violation:
SEVERAL GASKETS ON UNDERCOUNER REFRIGERATION DOORS WERE LOOSE.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-DECK 5 - DISHWASH AREA
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Violation:
THE SANITIZING SOLUTION WAS VERY CLOUDY.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-DECK 5 - DISHWASH
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Violation:
THE FINAL RINSE FOR THE FLIGHT TYPE DISHWASHING MACHINE WAS BELOW 160°F AT THE DISH SURFACE. THIS UNIT WAS IN ACTIVE USE.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-WINDJAMMER DECK 9 SERVICE STATION
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Violation:
THE INSIDE OF THE ICE MACHINE DOOR WAS SOILED WITH FOOD RESIDUE.
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Recommendation:
Ensure that 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:
Pantry-POOL BAR
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Violation:
SOILED ASH TRAYS WERE STORED NEXT TO CLEAN GLASSES IN THE BAR PANTRY CLEAN GLASS STORAGE.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Bar-OASIS BAR
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Violation:
SEVERAL RACKS OF WET PLASTIC CUPS WERE PLACED OUT FOR SERVICE.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-WINDJAMMER PORT SIDE AND STARBOARD SIDE DECK 9
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Violation:
WET PLASTIC CUPS WERE PLACED OUT FOR SERVICE AT THE BEVERAGE STATIONS. THESE CUPS WERE STORED INVERTED AND WERE NOT STACKED TOGETHER.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Buffet-CENTER BUFFET CARVING STATION
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Violation:
THE HANDWASHING STATION WAS POSTED OUT OF ORDER. STAFF STATED THAT THE STATION WAS POSTED OUT OF ORDER FOR SEVERAL DAYS AND THAT THE CARVING STATION HAS BEEN IN OPERATION. A SECOND HANDWASH STATION WAS LOCATED ON THE BACK SIDE OF THE HOT LINE. THIS STATION WAS OVER 25 FEET OF THE CARVING STATION. STAFF STATED THAT THE HANDWASHING STATION WAS NOT BROKEN, HOWEVER THE SOAP DISPENSER WAS NOT WORKING.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-WINDJAMMER DECK 9
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Violation:
RECESSED GROUT WAS NOTED THROUGHOUT THE GALLEY, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-WINDJAMMER PORT SIDE DECK 9
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Violation:
DUST WAS NOTED ON THE DECKHEAD ABOVE THE BUFFET SERVICE LINE.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-DECK 5 -PASTRY SERVICE AREA
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Violation:
RECESSED GROUT WAS NOTED ON THE DECK.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 4 - PANTRY
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Violation:
RECESSED GROUT WAS NOTED ON THE DECK.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-WINE - BEER BOX
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Violation:
THE BULKHEAD PROFILE STRIP LOCATED ON THE LEFT JUST AS YOU ENTER WAS BENT BACK
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Recommendation:
Repair the bent profile strip.
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Item No.:
33
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Site:
Bar-SCHOONER BAR
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Violation:
WATER WAS NOTED UNDER THE VINYL DECK AT THE ENTRANCE TO THE SCHOONER BAR PANTRY.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-PROVISIONS - VEGETABLE
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Violation:
THE WATER FEED FAUCET TO THE POTATO PEELER WAS LEAKING.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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