|
|
|
Item No.:
28
|
|
Site:
Galley-BREAKFAST STATION
|
|
Violation:
MANY POTS AND PANS WERE STORED ON THE DECK IN THE COMPARTMENT BEHIND THE BULKHEAD ACCESS PANEL. THESE ITEMS APPEARED TO HAVE BEEN PREVIOUSLY CLEANED.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-SOUP STATION
|
|
Violation:
THE PIPE INSULATION IN THE TECHNICAL SPACE BELOW THE BAIN MARIES WAS PEELING, MAKING IT DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
27
|
|
Site:
Galley-GRILL STATION
|
|
Violation:
THE TECHNICAL COMPARTMENT UNDER THE GRILL WAS HEAVILY SOILED.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-ROAST AREA
|
|
Violation:
A LEAK WAS NOTED ON THE PIPE BEHIND THE SECOND COMBINATION OVEN.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-WAREWASH
|
|
Violation:
THE LEFT NOZZLE OF THE FINAL RINSE IN THE DISH WASHING MACHINE APPEARED TO BE CLOGGED, CAUSING AN IRREGULAR SPRAY PATTERN.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-WAREWASH
|
|
Violation:
CONDENSATION WAS COLLECTING ON THE DECKHEAD ABOVE THE RIGHT DISHWASHER, THIS DISHWASHER WAS NOT IN USE.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
26
|
|
Site:
Galley-GARDE MANGER
|
|
Violation:
THE THREADS ON THE TOP OF THE SPINDLE FOR THE BUFFALO CHOPPER WERE SOILED.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
24
|
|
Site:
Galley-POT WASH
|
|
Violation:
THE FINAL RINSE TEMPERATURE GAUGE OF THE IN-USE POT WASH MACHINE REGISTERED GREATER THAN 200 F AND THE INTERNAL TEMPERATURE OF THE POT SURFACE WAS MEASURED AT 190 F.
|
|
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.:
38
|
|
Site:
Galley-
|
|
Violation:
TWO TIRES WERE STORED INSIDE THE TECHNICAL COMPARTMENT UNDER THE VEGETABLE SINK.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
33
|
|
Site:
Provisions-FRUIT/VEGETABLE REFRIGERATOR
|
|
Violation:
THE LOWER EDGE OF THE BULKHEAD PANEL ON THE RIGHT NEAR THE ENTRANCE WAS SEVERELY BENT, 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.:
21
|
|
Site:
Bar-CROW'S NEST
|
|
Violation:
THE UPPER SHELF IN THE LOCKED LIQUOR CABINET WAS MADE OF UNFINISHED WOOD, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-CREW GALLEY HOOD CLEANING CABINET
|
|
Violation:
A DOUBLE CHECK VALVE WAS INSTALLED ON THE HOOD CLEANING SYSTEM IN THE CREW GALLEY.
|
|
Recommendation:
Install a vented backflow prevention device on the hood cleaning systems throughout all galleys.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
DURING THE 6/28/06 - 7/5/06 CRUISE, A CREW MEMBER (NON-FOOD HANDLER) WAS RELEASED FROM ISOLATION AT 7:00 PM ON 7/3/06. THE CREW MEMBER'S MEDICAL RECORD INDICATED THAT THE LAST SYMPTOM WAS AT 11:50 PM ON 7/2/06.
|
|
Recommendation:
Ensure that symptomatic non-food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 24 hours.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
ASYMPTOMATIC CABIN MATES AND CLOSE CONTACTS OF ILL CREW MEMBERS WERE ISOLATED FOR 24 HOURS AND INTERVIEWED UPON RELEASE FROM ISOLATION. THERE WERE NO FURTHER INTERVIEWS WITH THE CLOSE CONTACTS.
|
|
Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Document the initial, 24-hour and 48-hour interviews with asymptomatic cabin mates and close contacts, either in writing or electronically.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
THE DECKS, BULKHEADS AND DECKHEADS HAD DIFFICULT TO CLEAN FEATURES DUE TO PITTED/PEELING DECK MATERIAL, LOOSE/PEELING SOFT SEALANT, AND DENTED SURFACES.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Buffet-PORT ICE CREAM STATION
|
|
Violation:
TWO LIGHT BULBS WERE BURNT OUT ABOVE THE SOFT SERVE ICE CREAM MACHINE. THE LIGHTING IN THIS AREA WAS INADEQUATE.
|
|
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. Replace the light bulbs.
|
|
|
Item No.:
36
|
|
Site:
Buffet-PORT ICE CREAM STATION
|
|
Violation:
ONE LIGHT BULB WAS BURNT OUT ABOVE THE TOPPING BAR.
|
|
Recommendation:
Replace the light bulb.
|
|
|
Item No.:
36
|
|
Site:
Buffet-STARBOARD ICE CREAM STATION
|
|
Violation:
LIGHTING ABOVE THE SOFT SERVE ICE CREAM MACHINE APPEARED TO BE INADEQUATE.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-STARBOARD SALAD BAR
|
|
Violation:
THE PREVIOUSLY CLEANED DOOR HANDLES OF THE CENTER COUNTER WERE SOILED WITH A STICKY MATERIAL.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Buffet-STARBOARD SALAD BAR
|
|
Violation:
THERE WERE NO PAPER TOWELS AT THE HANDWASH SINK. THE AREA WAS NOT IN USE AT THE TIME.
|
|
Recommendation:
Re-stock the paper towels at the handwash sink.
|
|
|
Item No.:
39
|
|
Site:
Buffet-STARBOARD ICE CREAM STATION
|
|
Violation:
THREE SMALL BLACK FLIES WERE NOTED ON THE DECKHEAD ABOVE THE SOFT SERVE ICE CREAM MACHINE.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Bar-OCEAN
|
|
Violation:
SEVERAL DRINK GLASSES WERE STORED INVERTED IN THE ICE CHEST TO CHILL. CONDENSATION IN THE UNIT WAS IN THE BOTTOM OF THE CHEST AND ON THE RIMS OF THE GLASSES.
|
|
Recommendation:
Do not store the glasses in the ice chest or store them on a raised surface to prevent contact with the condensation in the ice chest.
|
|
|
Item No.:
09
|
|
Site:
DO NOT USE (whirlpool/spa)-
|
|
Violation:
ON SEVERAL DAYS DURING THE MONTHS OF MAY AND JUNE, THE CHART RECORDER INDICATED THAT THE FREE BROMINE CONCENTRATION ON ALL THE WHIRLPOOLS WENT BELOW 4.0 PPM FOR THREE TO FOUR HOURS WITH NO RECORD OF ANY ACTION TAKEN. RECORDS PRIOR TO AND SINCE SHOW NO OPERATIONAL PROBLEMS.
|
|
Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm). Record action taken and/or make comments for any abnormal situations.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-SAND FILTERS
|
|
Violation:
THE CORE SAMPLING WAS BEING PERFORMED IMPROPERLY.
|
|
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. One acceptable method is to draw water down to the media surface and inspect the granular filter for cracks, mounds, or holes. Take a sample from the filter core and inspect it for excessive organic/dirt build-up at least monthly. Shake sampled media and water in a clean, stoppered, clear plastic container and observe the settling action. If, after 30 minutes of settling, a measurable layer of sediment is within or on top of the filter media or fine, colored particles are suspended in the water, the organic loading may be excessive, and media replacement should be considered.
|
|
|
Item No.:
20
|
|
Site:
Galley-ICE MACHINE #1
|
|
Violation:
THERE WERE SLOTTED FASTENERS AT THE WATER BATH/CUBER INTERFACE IN THE UPPER COMPARTMENT OF THE ICE MACHINE, MAKING CLEANING DIFFICULT. THIS WAS NOTED ON THE PREVIOUS INSPECTION.
|
|
Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
|
|
|
Item No.:
21
|
|
Site:
Galley-PASTRY/BAKERY
|
|
Violation:
SEVERAL FASTENERS WERE MISSING FROM THE DOUGH ROLLER MACHINE TECHNICAL SPACE COVER, MAKING CLEANING DIFFICULT. THIS WAS NOTED ON THE PREVIOUS INSPECTION.
|
|
Recommendation:
Replace fasteners or seal the holes if fasteners are not needed.
|
|