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Item No.:
08
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Site:
Potable Water-
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Violation:
PRIOR TO JANUARY 15, 2006 THE PRODUCTION WATER FREE CHLORINE RESIDUAL WAS TESTED ONCE PER 4-HOUR SHIFT. IT WAS POSSIBLE TO EXCEED THE 4-HOUR TESTING REQUIREMENT.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE PRESSURE DIFFERENTIALS WERE NOT RECORDED FOR THE TESTS OF THE REDUCED PRESSURE BACKFLOW PROTECTION DEVICES INSTALLED ON THE INTERNATIONAL SHORE CONNECTIONS FOR THE FIRE SUPPRESSION SYSTEM.
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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-
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Violation:
THE ORAS BACKFLOW PROTECTION DEVICE ON THE POTABLE LINE SUPPLYING THE CHLORINE DOSING STATIONS IN THE ENGINE ROOM WAS NOT POINTED DOWN TO DRAIN.
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Recommendation:
Point the backflow protection device down.
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Item No.:
08
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Site:
Potable Water-
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Violation:
POTABLE WATER LINES WERE NOT STRIPED BLUE IN THE GARBAGE ROOM, AND DECK 9 FORWARD POOL/WHIRLPOOL ROOM. THE LINES WERE STRIPED BLUE AFTER THE REDUCED PRESSURE BACKFLOW PROTECTION DEVICES IN THE DECK 11 WHIRLPOOL ROOM, AND DECK 2 CREW WHIRLPOOL ROOM.
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Recommendation:
Remove the blue striping after the reduced pressure backflow devices on deck 11 whirlpool room and deck 2 crew whirlpool room. 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-CHILDREN'S POOL
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Violation:
THE DRAIN COVER WAS NOT STAMPED TO INDICATE THAT IT WAS ANTI-ENTRAPMENT (ANTI-VORTEX). THERE WAS NO DOCUMENTATION FOR THE DRAIN COVER.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-DECK 4 CREW WHIRLPOOLS
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Violation:
THE DRAIN COVERS WERE NOT STAMPED TO INDICATED THAT THEY WERE ANTI-ENTRAPMENT (ANTI-VORTEX). THERE WAS NO DOCUMENTATION FOR THE DRAIN COVERS. ONE SUCTION LINE DRAIN COVER WAS CRACKED AND ONE WAS MISSING IN THE PORT WHIRLPOOL.
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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. Replace the suction line drain covers.
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Item No.:
10
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Site:
Recreational Water Facilities-DECK 10 FORWARD POOL
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Violation:
THE FLOATATION DEVICE WAS NOT IN A PROMINENT LOCATION.
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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)-
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Violation:
THE GRANULAR FILTER MEDIA HAS NOT BEEN CHANGED SINCE NOVEMBER 2005 FOR THE FOLLOWING WHIRLPOOLS: DECK 10 FORWARD; DECK 9 MIDSHIP STARBOARD AND PORT; DECK 9 AFT PORT; DECK 4 FORWARD STARBOARD AND PORT.
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Recommendation:
Ensure that the granular filter media is replaced at least every 6 months and the filter housing is cleaned and sanitized before the new filter media is placed in it.
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Item No.:
15
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Site:
Galley-
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Violation:
HALF GALLON CONTAINERS OF FROZEN WHOLE EGG PRODUCT WERE NOT LABELED TO INDICATE THAT THEY WERE PASTEURIZED. THE CARDBOARD SHIPPING CARTON FOR THE EGGS DID NOT INDICATE THAT THEY WERE PASTEURIZED. THE VESSEL DID NOT HAVE DOCUMENTATION FROM THE PLANT THAT THE EGGS WERE PASTEURIZED.
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Recommendation:
Ensure that eggs and milk products are received as follows: (1) Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized. (2) Fluid and dry milk and milk products complying with Grade A standards as specified in law shall be obtained pasteurized. (3) Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. (4) Cheese shall be obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties. Provide documentation that the frozen eggs product is pasteurized.
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Item No.:
16
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Site:
Galley-
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Violation:
THE TIME CONTROL PLAN DID NOT NOTE THE SET-UP AND DISCARD TIMES FOR THE BUFFETS. THE TIME CONTROL PLAN DID NOT NOTE THE FOODS ON TIME CONTROL. WHILE THE CHEF INDICATED THAT THE FOODS IN HOT AND COLD HOLDING UNDER THE BUFFET LINES WERE ON TIME CONTROL THE PLAN DID NOT INDICATE THIS.
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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.:
16
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Site:
Galley-CREW GALLEY
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Violation:
THE INTERNAL TEMPERATURE OF THE MILK FROM THE BULK MILK DISPENSER MEASURED 51°F AT 1045 AM. A 7 DAY DATE LABEL WAS PRESENT ON THE CARTON AND STAFF STATED THE ITEM WAS ON TEMPERATURE CONTROL . THE AMBIENT TEMPERATURE OF THE UNIT MEASURED 50°F. THE ITEM HAD BEEN IN THE UNIT FOR OVER 4 HOURS AND 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.:
19
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Site:
Buffet-
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Violation:
WHOLE FRUITS SUCH AS PEARS WERE NOT PLACED UNDER A SNEEZE GUARD. SERVING UTENSILS WERE NOT PROVIDED FOR WHOLE FRUIT.
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Recommendation:
Install a sneeze guard and place serving utensils out for each food item or place whole fruits under the current sneeze guard.
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Item No.:
19
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Site:
Other-GRILL PANTRY
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Violation:
THE HOOD CLEANING CABINET WAS MOUNTED OVER A PREPARATION TABLE. THIS CABINET WAS NOT LEAK-PROOF.
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Recommendation:
Ensure the hood cleaning cabinet is leak-proof or remove the cabinet.
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Item No.:
19
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Site:
Other-PIZZERIA
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Violation:
OPEN CONTAINERS OF CONDIMENTS WERE NOT PLACED UNDER A 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-LIDO CENTER GALLEY
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Violation:
SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT AREA OF THE ICE MACHINE UPPER COMPARTMENT, MAKING CLEANING DIFFICULT. THIS UNIT WAS NEAR THE FORWARD PANTRY.
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Recommendation:
Replace the slotted fasteners with smooth, low profile and non corroding fasteners.
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Item No.:
21
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Site:
Galley-LIDO CENTER GALLEY
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Violation:
AN OPEN SEAM WAS NOTED BETWEEN THE TILT PAN AND THE COOKING STATION, 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-CREW GALLEY -HOT GALLEY
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Violation:
EXCESS SEALANT WAS NOTED ON THE TECHNICAL COMPARTMENT OF THE FLAT GRILL, MAKING CLEANING DIFFICULT. A GAP WAS ALSO NOTED IN THIS AREA.
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Recommendation:
Remove excess sealant from the technical compartment and profile the gap.
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Item No.:
21
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Site:
Galley-CREW GALLEY -HOT GALLEY
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Violation:
A GAP WAS NOTED ON THE SIDE OF THE TILTING KETTLE, 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 3 CENTER GALLEY
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Violation:
A HOLE WAS NOTED ON THE FRONT LABEL OF THE BLAST CHILLER, MAKING CLEANING DIFFICULT. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Replace the front label on the blast chiller.
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Item No.:
21
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Site:
Galley-DECK 3 STARBOARD SIDE HOT GALLEY
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Violation:
A LARGE GAP WAS NOTED ON THE TECHNICAL COMPARTMENT OF THE FLAT GRILL NEXT TO REFRIGERATOR 1.107, MAKING CLEANING DIFFICULT. PEELING AND EXCESS SEALANT WAS ALSO NOTED AROUND THE GAP.
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Recommendation:
Remove the excess sealant. 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 3 CENTER GALLEY STARBOARD SIDE
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Violation:
A GAP WAS NOTED ON THE TOP OF THE CTX OVEN, 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 3 CENTER GALLEY
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Violation:
A GAP WAS NOTED ON THE TOP OF THE COMBINATION OVEN, 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 3 CENTER GALLEY
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Violation:
THE FRONT LABEL WAS PEELING ON THE TWO UPRIGHT COMBINATION OVENS, MAKING CLEANING DIFFICULT.
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Recommendation:
Remove the peeling label.
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Item No.:
21
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Site:
Bar-DECK 5
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Violation:
THE ICE MACHINE DOOR GASKET WAS TORN, MAKING CLEANING DIFFICULT.
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Recommendation:
Replace the ice machine gasket.
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Item No.:
22
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Site:
Galley-DECK 3 DISHWASH
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Violation:
THREE FINAL SANITIZING SPRAY NOZZLES WERE PARTIALLY CLOGGED ON THE PORTSIDE DISHWASH MACHINE.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-DISHWASH/GLASSWASH AREA
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Violation:
THE DISHWASH AND GLASSWASH UNITS WERE POSTED OUT OF ORDER. PER THE ENGINEER THE WATER TEMPERATURE WAS TOO LOW. THE ELECTRICIAN WAS WORKING ON THE UNIT.
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Recommendation:
Ensure the dishwash and glasswash units achieve a proper temperature reading of 160°F at the plate/glass surface before being placed back into operation.
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Item No.:
24
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Site:
Buffet-CREW
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Violation:
THE SANITIZING SOLUTION FOR THE THREE BUCKET SYSTEM MEASURED OVER 200 PPM. THE SANITIZING SOLUTION IN THE SPRAY BOTTLE LABELED 150-200 PPM MEASURED OVER 200 PPM.
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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.:
25
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Site:
Bar-COFFEE BAR
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Violation:
A WET WIPING CLOTH WAS NOT STORED IN A SANITIZING SOLUTION. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Bar-COFFEE BAR
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Violation:
THE BLENDER PITCHER WAS USED TO MAKE DRINKS CONTAINING POTENTIALLY HAZARDOUS PRODUCTS. THE PITCHER WAS SAID TO BE CLEANED WHEN THE BAR CLOSED. THE BAR HOURS WERE 7 A.M. TO 4 P.M.
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Recommendation:
7.5.5.1.5 Ensure equipment food-contact surfaces and utensils used on a continuing basis are cleaned throughout the day at least every four hours.
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Item No.:
26
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Site:
Galley-DISHWASH/GLASSWASH AREA
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Violation:
NUMEROUS PLATES WERE SOILED AND STORED IN THE CLEAN STORAGE ROOM. SOME OF THESES PLATES WERE HEAVILY SOILED.
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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:
Galley-DECK 3 POTWASH
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Violation:
A FEW PREVIOUSLY CLEANED PANS WERE SOILED AND STORED AS CLEAN.
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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:
Galley-DECK 3 POTWASH
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Violation:
A FEW WIRE WHISKS WERE SOILED AND STORED AS CLEAN.
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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:
Bar-WINE BAR DECK 5
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Violation:
A FEW GLASSES WERE SOILED AND STORED AS CLEAN.
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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:
Bar-CASINO BAR DECK 5 PANTRY
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Violation:
A FEW GLASSES WERE SOILED AND STORED AS CLEAN.
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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.:
27
|
|
Site:
Buffet-CREW
|
|
Violation:
EXCESSIVE DUST WAS NOTED ON THE TOP OF THE JUICE MACHINE.
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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.:
27
|
|
Site:
Galley-DECK 3
|
|
Violation:
THE UNDERCOUNTER REACH-IN REFRIGERATOR DOOR GASKET WAS SLIGHTLY SOILED NEAR UNIT 2-110.
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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.:
27
|
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Site:
Galley-DECK 3 CENTER GALLEY
|
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Violation:
THE FRONT LABEL WAS SOILED ON THE TWO UPRIGHT COMBINATION OVENS.
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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
|
|
Site:
Pantry-DECK 6 ROOMSERVICE
|
|
Violation:
NUMEROUS PLASTIC CUPS WERE STORED WET STACKED, IMPEDING AIR DRYING.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Buffet-CREW
|
|
Violation:
SEVERAL PLASTIC CUPS WERE WET STACKED AND SET OUT FOR SERVICE.
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|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. 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
|
|
Site:
Bar-LIDO AFT-WORLD BAR
|
|
Violation:
SEVERAL GLASSES WERE WET STACKED AND SET 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. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Bar-CASINO BAR DECK 5
|
|
Violation:
A FEW WET GLASSES WERE SET 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
|
|
Site:
*General Comment-DINING ROOMS
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|
Violation:
TABLES ARE SET UP FOR DINNER SERVICE DURING THE MORNING. ALL ITEMS PLACED ON THE TABLES WERE NOT STORED COVERED OR INVERTED. DURING THE INSPECTION, SEVERAL PASSENGERS WERE NOTED WALKING UNESCORTED THROUGH THE DINING ROOM WITH LUGGAGE.
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|
Recommendation:
Pre set tables less than four hours before service or store clean table items inverted or covered.
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Item No.:
28
|
|
Site:
Buffet-BEVERRAGE STATIONS
|
|
Violation:
PLASTIC CUPS WERE PLACED OUT FOR USE WET.
|
|
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
|
|
Site:
Buffet-LIDO FORWARD PORT COFFEE STATION
|
|
Violation:
PLASTIC CUPS WERE PLACED OUT FOR USE WET.
|
|
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
|
|
Site:
Bar-COFFEE BAR
|
|
Violation:
A 'WASH HANDS OFTEN" SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
|
|
Site:
Other-GARBAGE PROCESSING AREA
|
|
Violation:
A "WASH HANDS OFTEN" SIGN WAS NOT POSTED OVER THE HANDWASH SINK IN THE GARBAGE ROOM.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
|
|
Site:
Pantry-DECK 6 ROOMSERVICE
|
|
Violation:
A LARGE DENT WAS NOTED ON THE BULKHEAD, EXPOSING ROUGH EDGES AND MAKING CLEANING DIFFICULT. THIS WAS NEAR WALK-IN REFRIGERATOR 42.
|
|
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
|
|
Site:
Other-ICE CREAM STATION
|
|
Violation:
THE BULKHEAD-DECK JUNCTURE WAS NOT COVED BEHIND THE ICE CREAM UNITS.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Buffet-BEVERAGE STATIONS
|
|
Violation:
THE PAINTED AREA AROUND THE DECK DRAINS HAD PEELING SURFACES, 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:
Galley-LIDO CENTER GALLEY-COFFEE AREA
|
|
Violation:
THE DECK WAS NOT FINISHED IN THIS AREA, MAKING CLEANING DIFFICULT. THIS AREA WAS LABELED NOT IN USE.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO FORWARD PORT COFFEE STATION
|
|
Violation:
THE TECHNICAL COMPARTMENT WAS VERY WET AND SOILED WITH MOLD ALONG THE COVE BASE AND DECK.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Remove the excess water from the area.
|
|
|
Item No.:
33
|
|
Site:
Galley-LIDO CENTER GALLEY
|
|
Violation:
WATER WAS NOTED ON THE DECK IN THE CORNER OF WALK-IN REFRIGERATOR 48. PLUGS WERE MISSING ALONG THE DOOR FRAME LEAVING DIFFICULT TO CLEAN SURFACES IN THIS UNIT.
|
|
Recommendation:
Replace the missing plugs in the door frame and mop up the water.
|
|
|
Item No.:
33
|
|
Site:
Galley-LIDO CENTER GALLEY
|
|
Violation:
THE GROUT WAS WORN THROUGHOUT THIS AREA, MAKING CLEANING 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.:
33
|
|
Site:
Buffet-MAIN BUFFET
|
|
Violation:
THE COVE BASE AND DECK WERE SOILED UNDER THE BUFFET LINE ON THE SERVICE SIDE. THE GROUT WAS WORN IN THIS AREA, MAKING CLEANING DIFFICULT. THE GROUT USED AS COVING WAS ROUGH IN SEVERAL AREAS, MAKING CLEANING DIFFICULT.
|
|
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. Replace the rough coving with a smooth and easily cleanable material.
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|
|
Item No.:
33
|
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Site:
Buffet-LIDO FORWARD PANTRY
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Violation:
THE DECK WAS SOILED IN THIS AREA.
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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:
Other-PIZZERIA
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Violation:
A GAP WAS NOTED BETWEEN THE METAL COVE STRIP AND THE BULKHEAD AT THE STARBOARD SECTION UNDER THE PIZZA OVEN COUNTER ON THE RIGHT SIDE.
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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:
Bar-COFFEE BAR
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Violation:
THE DECK WAS DUSTY AND LITTERED UNDER THE COUNTER.
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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.:
34
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Site:
Galley-NY DELI
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Violation:
A LEAK WAS NOTED AT THE FRONT VALVE OF THE CORNER BAIN MARIE.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-LIDO FORWARD PORT COFFEE STATION
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Violation:
INADEQUATE LIGHTING WAS NOTED IN THIS AREA.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-LIDO CENTER GALLEY-COFFEE AREA
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Violation:
INADEQUATE LIGHTING WAS NOTED IN THIS AREA. THIS AREA WAS POSTED NOT IN USE.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-PIZZERIA
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Violation:
INADEQUATE LIGHTING WAS NOTED IN THIS AREA.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-COFFEE BAR
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Violation:
TWO BULBS BEHIND THE COFFEE MACHINE WERE NOT SHIELDED.
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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.
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Item No.:
37
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Site:
Pantry-DECK 6 ROOMSERVICE
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Violation:
THE AMBIENT AIR TEMPERATURE MEASURED 107°F IN THE DISHWASHER AREA. THIS AREA WAS IN ACTIVE USE AND EXCESSIVE SWEAT WAS NOTED ON CREW MEMBERS WORKING IN THIS AREA.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Galley-LIDO CENTER GALLEY
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Violation:
SEVEN ROACHES WERE NOTED ALONG THE BULKHEADS NEAR THE KETTLES AND THE RIGHT CORNER BULKHEAD NEAR THE OVEN AND DRY STORES SHELVING. THESE ROACHES WERE ADULT, JUVENILES, AND NYMPHS.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-MAIN BUFFET
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Violation:
FOUR FLIES WERE NOTED IN THIS AREA.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Ventilation-
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Violation:
PER THE REFRIGERATION ENGINEER THE VESSEL DOES NOT HAVE WRITTEN PLANS FOR THE CLEANING AND MAINTENANCE OF THE VENTILATION SYSTEMS. THE CRUISE LINE COMPANY IS CURRENTLY DEVELOPING PLANS.
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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.
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