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Item No.:
08
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Site:
Potable Water-SALON
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Violation:
THE VENT HOLES WERE PLUGGED ON THE BACKFLOW PROTECTION DEVICES FOR THE PEDICURE UNITS.
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Recommendation:
Remove the plugs from the vent holes.
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Item No.:
08
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Site:
Potable Water-CALIGULA STEAM GENERATOR
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Violation:
THE AIR GAP AT THE WASTE LINE CONNECTED TO THE VENT OF THE BACKFLOW PROTECTION DEVICE WAS NOT TWO TIMES THE DELIVERY PIPE DIAMETER.
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Recommendation:
Cut the line so that an air gap of the proper distance is provided.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE CONNECTIONS TO THE POTABLE WATER SYSTEM IN THE BEAUTY SALON AND SPA WERE NOT ON THE COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems. Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE POTABLE WATER LINES WERE NOT STRIPED BLUE AT THE HANDWASH SINKS AND WATER FOUNTAINS IN THE ENGINE ROOM AND GARBAGE ROOM.
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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-LOTUS POOL
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Violation:
THE FLOATATION DEVICE AND SHEPHERD'S HOOK WERE NOT IN PROMINENT LOCATIONS.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Recreational Water Facilities-CALYPSO POOL
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Violation:
THE SHEPHERD'S HOOK WAS PARTIALLY BLOCKED BY A PLANT AND A PILLAR.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-DECK 16 PORT WHIRLPOOL
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Violation:
THE WHIRPOOL WAS NOT PROVIDED WITH AN ANTI-ENTRAPMENT (ANTI-VORTEX) DRAIN COVER. THE DRAIN COVER WAS MISSING.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
14
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Site:
Other-ICE CREAM STATION
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Violation:
THE FOOD EMPLOYEE IN THIS AREA WAS WEARING A WATCH.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
16
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Site:
Galley-
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Violation:
THE 7-DAY DISCARD LABELS WERE LEFT ON FOOD PANS THAT WERE PLACED ON TIME CONTROL. THE DISCARD DATE WAS 6 DAYS AWAY. LABELS ON THE BULKHEAD NEAR THE FOOD PANS NOTED A 4-HOUR DISCARD TIME.
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Recommendation:
Remove the 7-day labels when foods are placed on time control.
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Item No.:
16
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Site:
Other-TRIDENT GRILL
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Violation:
ONE OF FOUR HAMBURGERS WAS COOKED TO AN INTERNAL TEMPERATURE OF 138 F AND PLATED FOR A CUSTOMER. THE BURGER WAS REMOVED IMMEDIATELY FROM THE BUN AND COOKED FURTHER BASED ON THE INSPECTOR'S TEMPERATURE FINDING. STAFF WERE NOT ROUTINELY CHECKING THE COOKING TEMPERATURES OF BURGERS EVEN THOUGH EACH WORE A STEM THERMOMETER ON THEIR UNIFORM.
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Recommendation:
Ensure that raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (2) 68C (155F) for 15 seconds or equivalent temperature-time combination for ratites and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program; and raw eggs that are not prepared for immediate service.
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Item No.:
17
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
BLAST CHILLER 5625 HAD A LARGE HOTEL PAN OF COOKED GARBANZO BEANS INSIDE. WHEN OPENED THE UNIT DID NOT APPEAR TO BE IN ACTIVE BLAST CHILL MODE. THE FOOD TEMPERATURE RANGED FROM 37-64 F WHEN DEEP PROBED IN VARIOUS AREAS OF THE PAN. THE COOLING LOG NOTED THE FOOD WAS PLACED IN THE UNIT AT 6 A.M. AT A TEMPERATURE OF 140 F AND THE 2-HOUR CONTROL POINT TEMPERATURE WAS 80 F. STAFF IMMEDIATELY TRANSFERRED THE FOOD TO TWO SHALLOW PANS AND RETURNED THEM TO THE BLAST CHILLER.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods.
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Item No.:
18
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Site:
Preparation Room-FISH
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Violation:
A COVERED PAN OF COOKED CRAWFISH TAILS WAS SET ON THE UPPER SHELF OF THE UNDERCOUNTER REACH-IN REFRIGERATOR BESIDE A COVERED PAN OF RAW FISH FILLETS. THE COOKED CRAWFISH WAS REMOVED AND STORED WHERE IT WAS NOT SUBJECT TO CONTAMINATION FROM RAW FOOD.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Galley-
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Violation:
WATER WAS SPLASHING FROM THE DRAIN AREA ON THE WATER FOUNTAIN ON TO THE TILT KETTLE STATION.
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Recommendation:
Install a splash shield.
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Item No.:
19
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Site:
Buffet-
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Violation:
THE COATING WAS PEELING ON THE BULBS OVER THE BUFFET.
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Recommendation:
Replace the bulbs.
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Item No.:
19
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Site:
Buffet-
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Violation:
THE HANDLE OF THE TONGS WAS IN CONTACT WITH THE ROLLS IN A LARGE BIN USED BY THE SERVICE STAFF.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are frequently cleaned and sanitized at least every four hours.
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Item No.:
19
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Site:
Galley-
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Violation:
CONDENSATE WAS NOTED ON THE SHELF ABOVE THE BAIN MARIE. ONLY THE PAN OF BUTTER WAS IN THIS UNIT.
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Recommendation:
Ensure that condensate does not collect on the shelf above the food pans.
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Item No.:
20
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Site:
Galley-
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Violation:
THE LID OF THE BULK RICE BIN WAS CRACKED, MAKING CLEANING DIFFICULT.
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Recommendation:
Replace the lid.
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Item No.:
20
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Site:
Galley-
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Violation:
SOFT SEALANT WAS NOTED ON THE SLOTTED FASTENERS IN THE ICE/WATER CONTACT AREA OF THE ICE MACHINES, MAKING CLEANING DIFFICULT.
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Recommendation:
Replaced the slotted fasteners with fasteners that are smooth, low-profile and non-corroding.
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Item No.:
20
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Site:
Galley-
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Violation:
BUTTER IN THE BAIN MARIE WAS TESTED AT 120 F. THE STEAM TABLE WAS BEING USED TO MELT AND HEAT THE BUTTER.
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Recommendation:
Do not use this unit to reheat foods.
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Item No.:
22
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Site:
Galley-
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Violation:
THERE WAS A WEAK SPRAY PATTERN FROM THE FRONT SET OF SPRAY NOZZLES IN THE RINSE ARM OF THE IN-USE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE. THERE WAS ONLY A STEADY WATER STREAM WHICH CONTACTED JUST THE DISHWARE LOCATED DIRECTLY BELOW EACH SPRAY NOZZLE.
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Recommendation:
Ensure that each nozzle has an effective spray pattern while the unit is in use.
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Item No.:
22
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Site:
Galley-DECK 6 PORT
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Violation:
THE FAR LEFT UPPER SPRAY ARM SPRAY NOZZLE WAS PARTIALLY CLOGGED ON THE IN-USE, FLIGHT-TYPE CONVEYOR DISHWASH MACHINE. THE SPRAY NOZZLE WAS UNCLOGGED DURING THE INSPECTION.
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Recommendation:
Ensure that all of the nozzles are providing an effective spray pattern while the unit is in use.
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Item No.:
22
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Site:
Galley-DECK 6 POTWASH
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Violation:
ALL OF THE DIRTY POT LANDING TABLES AND RACKS WERE FILLED AND STACKED WITH SOILED ITEMS, AND NUMEROUS ITEMS WERE REMOVED FROM THE CLEAN POT RACKS AND STACKED A METER HIGH ON A PORTABLE TABLE WHICH WAS SET AT THE WORKING AREA OF THE 3-COMPARTMENT SINK, MAKING IT VERY DIFFICULT TO PROPERLY USE THIS AREA.
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Recommendation:
Ensure that drain boards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Bar-LOBBY BAR
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Violation:
THE SANITIZING BUCKET AT THE DECK WAS FULL AND CONTAINED TWO WIPING CLOTHS. THE FREE CHLORINE RESIDUAL OF THE SOLUTION WAS BELOW 5 PPM. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-CALYPSO BAR
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Violation:
TWO PREVIOUSLY CLEANED PLASTIC CUPS WERE FOUND SOILED WITH DRINK RESIDUE AT THE FRONT BAR COUNTER.
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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.:
26
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Site:
Buffet-
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Violation:
THE TRAVEL SODA CUPS WERE NOT WASHED PRIOR TO DISTRIBUTION TO PASSENGERS.
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Recommendation:
Ensure that new items are run through a warewash unit prior to distribution to passengers.
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Item No.:
27
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Site:
Galley-
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Violation:
MOLD WAS NOTED ON THE LEGS OF THE UNDERCOUNTER REFRIGERATION UNIT NEAR THE COOK-TOP STATION.
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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.:
28
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Site:
Galley-CLEANING LOCKER
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Violation:
THE SANITIZE COMPARTMENT BASKET WAS STORED IN THE MOP SINK. THE STAFF STATED THAT THIS BASKET WAS USED TO BOIL EQUIPMENT DURING CLEANING.
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Recommendation:
Do not store the basket in the mop sink or on the deck.
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Item No.:
33
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Site:
Galley-
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Violation:
AN EXCESSIVE AMOUNT OF WATER WAS NOTED ON THE DECK.
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Recommendation:
Remove water from the deck after cleaning the deck.
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Item No.:
33
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Site:
Galley-LIDO GALLEY AND BUFFET
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Violation:
THE GROUT WAS WORN AND SOILED.
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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. 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:
Other-PIZZERIA
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Violation:
THERE WERE 4-6 CRACKED TILES NOTED IMMEDIATELY IN FRONT OF THE STACK PIZZA OVEN IN THE FRONT SERVICE COUNTER.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
TWO OF THE STAFF NOTED IN THE MONTHLY IPM LOGS FOR CONDUCTING INSPECTIONS, PLACING TRAPS, AND OTHER PEST MANAGEMENT FUNCTIONS WERE NOT INCLUDED IN THE PEST MANAGEMENT TRAINING LISTS. TRAINING CERTIFICATES WERE NOT PROVIDED FOR THESE INDIVIDUALS.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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Item No.:
41
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Site:
Housekeeping-WOMEN'S SPA
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Violation:
THE EXIT FROM THE TOILET AREA REQUIRED THE USE OF BARE HANDS TO OPEN THE DOOR. ALTHOUGH PAPER TOWELS WERE AVAILABLE A WASTE RECEPTACLE WAS NOT LOCATED NEAR THE EXIT DOOR.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
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Site:
Children Area-
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Violation:
THE EXCLUSION POLICY FOR CHILDREN WHO BECOME ILL WHILE AT THE CENTER WAS NOT COMPLETE AND ENDED AT THE ATTEMPT TO NOTIFIY THE PARENTS. THE CENTER DIRECTOR WAS ABLE TO EXPLAIN THE POLICY IN DETAIL VERBALLY. GLOVES AND SANITARY WIPES WERE NOT AVAILABLE IN THE TOILET ROOM. THE SANITARY WIPES THAT WERE IN THE TOILET ROOM WERE DRY.
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Recommendation:
Ensure that the child-activity center has a written policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center.
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