|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-WHIRLPOOL SPA - EXAMINATION OF FILTER MEDIA
|
|
Violation:
EXAMINATION OF THE GRANULAR FILTER MEDIA FOR CRACKS, MOUNDS OR HOLES IS NOT CONDUCTED AT LEAST MONTHLY.
|
|
Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-HOUSEKEEPING - PRIVATE JACUZZI RECORDKEEPING
|
|
Violation:
RECORDS INDICATE THE SHIP'S PERSONNEL ARE CLEANING AND SANITIZING THE PRIVATE CABIN JACUZZIS EVERY TURNAROUND DAY (EVERY VOYAGE) AND BETWEEN CHANGES IN OCCUPANCY. HOWEVER, THE SHIP IS CURRENTLY ON A 9-DAY ITINERARY AND THERE ARE NO RECORDS INDICATING CLEANING AND SANITIZING BETWEEN THE 7-DAY (WEEKLY) PERIODS.
|
|
Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-LOTUS SWIMMING POOL
|
|
Violation:
THE DEPTH MARKERS WERE UNREADABLE DUE TO THE LETTERING BEING WORN.
|
|
Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool. Ensure that depth markers are labeled in feet or meters, or both,. Additionally, ensure that depth markers are installed for every 1 m (3 feet) in change of depth.
|
|
|
Item No.:
19
|
|
Site:
Buffet-HORIZON COURT
|
|
Violation:
THERE WERE A FEW CONTAINERS OF CHOPPED VEGETABLES FOR THE SALAD BAR THAT DID NOT HAVE A SERVING UTENSIL. ONE BOWL OF WHOLE FRUIT DID NOT HAVE A SERVING UTENSIL.
|
|
Recommendation:
Ensure that condiments are protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
|
|
|
Item No.:
24
|
|
Site:
Galley-DECK 6 PORT, FORWARD DISHWASH
|
|
Violation:
THE PLATE SURFACE WAS MEASURED AT 185F AND THE TEMPERATURE GAUGE INDICATED 210F, EXCEEDING THE MAXIMUM OF 194F. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
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 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), 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.
|
|
|
Item No.:
24
|
|
Site:
Other-BELLBOX
|
|
Violation:
ONE BUCKET OF SANITIZING SOLUTION WAS MEASURED AT GREATER THAN 200 PPM. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
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.:
25
|
|
Site:
Galley-
|
|
Violation:
ONE BUCKET OF SANITIZING SOLUTION WAS CLOUDY AND HAD A SHEEN ON THE SURFACE.
|
|
Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Other-THE SANCTUARY
|
|
Violation:
ONE OF THE LARGE STAINLESS STEEL DRINKING WATER DISPENSERS WAS SOILED ON THE INTERIOR. THE ITEM WAS EMPTY AND NO ONE WAS IN THE AREA AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Other-MICHAELANGELO DINING ROOM, PORT SIDE
|
|
Violation:
IN THE WAITER STATION NEAREST THE GALLEY ENTRANCE, THERE WERE TWO COFFEE URNS WITH WATER INSIDE. THE URNS WERE NOT INVERTED TO DRAIN.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Bar-MERMAIDS
|
|
Violation:
THERE WAS NO WASTE RECEPTACLE AT THE FAR HANDWASH STATION. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Provisions-SPIRITS ROOM
|
|
Violation:
CARBON DIOXIDE CANISTERS WERE STORED ON THE DECK.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 5 GALLEY - STBD SIDE
|
|
Violation:
THERE WAS DEBRIS ON THE DECK UNDER THE CABINETS TO THE LEFT OF THE ICE MACHINES.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|