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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool - Recordkeeping
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Violation:
On 22 August 2006, the Kid's Pool, Main Pool and Solarium Pool did not have a 4-hour manual reading for halogen residual for the 1600 (4:00 pm) entry. In addition, manual tests were conducted at 0600 and 1200, an increment of 6 hours (Kid's Pool).
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded every 4 hours during operation.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa #2 and #3 - Maximum Temperature (Recordkeeping)
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Violation:
On several days since the last inspection, whirlpool spa personnel recorded temperatures in the whirlpool spas that exceeded 40 C (104F). Some readings were at 41C and 42C. In some cases the recorded temperatures were for several consecutive hours.
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Recommendation:
Ensure that a temperature control mechanism to prevent the temperature from exceeding 40C (104F) is provided on whirlpool spas.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa - Recordkeeping
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Violation:
On some days since the last inspection, there were no entries for shock chlorination, backwashing and draining of the whirlpool spas.
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Recommendation:
Ensure entries for shock halogenation, backwashing and draining of the whirlpool spas are recorded in the logs.
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Item No.:
11
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Site:
Galley-Lido Dishwash
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Violation:
Crew was observed working with a small open wound on their left hand. This crew member was handling clean dishware as the items came off the conveyor. Gloves were not worn and a bandage was not present on the wound. The crew member stated that the cut occurred earlier in the day and that it burned when water contacted it. This crew member was escorted to the infirmary during the inspection.
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Recommendation:
Ensure that food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Bar-Pool Bar
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Violation:
A one half gallon container of half-and-half was measured with an internal product temperature of 49F in a pull out refrigeration unit. This item was on temperature control and a seven day date label was affixed to the item. The ambient temperature of the unit measured 41F. This item was discarded during the inspection.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 4 Pastry Area
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Violation:
Logs documenting the cooling of all potentially hazardous foods in the pasty area are not being maintained. Staff is documenting the cooling of foods from 70F to 41F, however the cooling of foods from 140F to 70F is not documented. Staff stated that hot items are placed in the freezer until the temperature reaches 70F and then the items are placed into the blast chiller. The logs only record the second half of the cooling process regarding the four hour cooling from 70F to 41F.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer Port Buffet Line
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Violation:
The serving utensil for the hamburger buns was not placed under the sneeze guard. This item was corrected during the inspection.
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Recommendation:
Place serving utensils under properly constructed sneeze guards.
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Item No.:
20
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Site:
Galley-Deck 4 Hot Galley
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Violation:
Slight corrosion was noted on the port side aft grooved grill.
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Recommendation:
Ensure that food-contact surfaces are free of corrosion.
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Item No.:
22
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Site:
Galley-Deck 4 Starboard Side Dishwash
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Violation:
The electronic temperature gauge for the wash cycle was not readable. This item was corrected during the inspection.
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Recommendation:
Ensure the mounted temperature gauges are readable.
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Item No.:
26
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Site:
Galley-Deck 4 Clean Glass Storage
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Violation:
A few previously cleaned glasses were soiled and stored as clean. All racks were re-washed.
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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 4 Pantry
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Violation:
A small piece of paper towel was noted on the inside wall of ice machine IC-04-08.
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Recommendation:
Remove paper towel debris.
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Item No.:
27
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The top of the salamander was soiled with greater than one day's accumulation of grease and food debris.
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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-Deck 5 Galley
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Violation:
Two trolleys of plate covers were wet stacked, impeding proper 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
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Site:
Galley-Deck 4 Potwash
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Violation:
Several large plastic bins were wet stacked, impeding proper 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
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Site:
Galley-Deck 4 Starboard Side dishwash
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Violation:
Staff was observed drying wet plate covers with a wet cloth. This item was corrected during the inspection and the covers were re-washed.
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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
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Site:
Housekeeping-Housekeeping - Deck 9 - Ice Pantry (near 9534)
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Violation:
Soiled glasses were stored above clean glasses and ice buckets on the clean storage rack.
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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:
Galley-Deck 4
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Violation:
Numerous plastic plate covers were wet stacked, impeding proper air drying. This was only noted on one model of plate covers in which a spacer is not provided.
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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
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Site:
Buffet-Deck 11 Windjammer Port Beverage Station
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Violation:
Several glasses were placed out for service while wet.
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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.:
29
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Site:
Galley-Deck 5 Starboard Dishwash
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Violation:
The handwash station was blocked by a large plastic bin used to soak plates. This item was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 4 Potwash
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Violation:
The handwash station was blocked by a large rolling trolley. This item was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 4 Starboard Side Dishwash
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Violation:
A waste receptacle was not provided for the dishwash area handwash station. This item was corrected during the inspection.
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Recommendation:
Provide a proper waste receptacle at the handwash station.
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Item No.:
32
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Site:
Galley-Deck 4 Hot Galley
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Violation:
A cover was not installed on a large trash bin containing food debris. This area was not in use during the inspection and this item was corrected.
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Recommendation:
Ensure that receptacles and waste-handling containers are kept covered when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Housekeeping-Housekeeping - Deck 10 - Ice Pantry
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Violation:
A large amount of standing water was noted on the deck. The source of the water may be from a leak in the plumbing system of the undercounter dishwasher.
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Recommendation:
Remove standing water from the decks.
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Item No.:
33
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Site:
Housekeeping-Housekeeping - Deck 8 - Ice Pantry (near 8544)
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Violation:
A large amount of standing water was noted on the deck. There did not appear to be a plumbing leak in this area.
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Recommendation:
Remove standing water from the decks.
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Item No.:
37
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Site:
Galley-Deck 5 Starboard Dishwash
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Violation:
Heavy condensate accumulation was noted on the deckhead at the soiled end of the dishwash machine. Condensate accumulation was not present on the clean end.
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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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