|
|
|
Item No.:
03
|
|
Site:
Potable Water-Potable Water - Production
|
|
Violation:
On December 14, 2007 the free halogen residual for the produced water was less than 2.0 ppm for more than 4 hours.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water - Microbiological Testing
|
|
Violation:
The E. coli test results for the water bunkered in San Juan in February were not recorded. Per the engineer, if the results were negative he would not record them.
|
|
Recommendation:
Record all E. coli test results for bunkering operations.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water - Cross-connection Control Program
|
|
Violation:
Not all of the connections to the potable water system were included in the comprehensive cross-connection control program. The connections to the steam generators were not listed.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water - Backflow Prevention
|
|
Violation:
The potable water lines supplying the pedicure tubs were fitted with non-continuous pressure-type backflow prevention devices. These tubs were fitted with hoses that could be submerged in the basins and there were valves at the end of the hoses.
|
|
Recommendation:
Install continuous pressure backflow prevention devices at these locations.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa - Aft Whirlpool
|
|
Violation:
The December 30, 2007 free halogen residual and pH chart was missing for the aft whirlpool.
|
|
Recommendation:
Ensure that halogen analyzer-chart recorder charts are initialed, dated, and changed daily.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas
|
|
Violation:
The length of time that the whirlpools were shock halogenated was not recorded.
|
|
Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Time as a Public Health Control Plan
|
|
Violation:
When questioned, the chef indicated that the asian buffet was open for more than 4 hours (11:30-5). During the date of the inspection it was not. The logs for this station did not indicate that discard labels were to be used. Additionally, on the date of the inspection, cooked chicken was replenished but the log was not filled in to indicate this. It appeared that there could be other food outlets that exceeded 4 hours from the times that foods were placed out for service until the times the foods were discarded. The logs did not indicate that discard labels were to be used. There were no foods out for service at the time of the inspection at these locations.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Preparation - Bakery
|
|
Violation:
Two trays of shells eggs were found inside an undercounter refrigeration unit with an internal product temperature of 45 °F. According to the bakery staff, the eggs were placed inside the refrigeration unit within the hour. The eggs were placed in the blast chiller for rapid cooling.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido Buffet
|
|
Violation:
Side shields were not provided at the buffet. Food items were placed within one meter of where the passengers line up for service.
|
|
Recommendation:
Install side shields at the buffet.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Deck 2 - Garde Manger
|
|
Violation:
Reach-in refrigerators 2:12A & B out of order for the last two weeks.
|
|
Recommendation:
Repair the reach-in refrigerators.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Deck 3 - Pantry
|
|
Violation:
Undercounter refrigeration units 3.07A - C were posted out of order for the past month. The ship is awaiting spare parts.
|
|
Recommendation:
Repair undercounter refrigeration units 3.07A-C.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Deck 2 - Juice Station
|
|
Violation:
A plastic-like material inside the technical compartment of the juice machine was peeling, making cleaning difficult.
|
|
Recommendation:
Remove plastic-like material from technical compartment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Deck 2 - Pastry Area
|
|
Violation:
The coating over the control panel of the tilting pan was peeling, making cleaning difficult.
|
|
Recommendation:
Repair or remove peeling coating on the control panel of the tilting pan.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Deck 2 - Potwash
|
|
Violation:
Excess sealant was noted on the exterior of the potwash machine.
|
|
Recommendation:
remove excess sealant from the exterior of the potwash machine.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Crow's Nest Pantry
|
|
Violation:
The compressor unit to the soda dispenser unit was posted out of order since December 2007. The ship is awaiting spare parts.
|
|
Recommendation:
Repair the compressor unit.
|
|
|
Item No.:
21
|
|
Site:
Other-Main Dining Room - Deck 2
|
|
Violation:
The edges of some of the waiter stations were damaged, making cleaning difficult. The edge of the flambe cart was damaged slightly. This item is due for repair during the upcoming drydock period.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Bistro Starboard
|
|
Violation:
The pipe insulatation was in poor repair on the steam lines of the hot line.
|
|
Recommendation:
Repair pipe insulation.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Deck 2 - Ice Machine
|
|
Violation:
The plastic cover to the ice cuber was soiled (ice machine 2.00). The actuator lever inside the ice bin of ice machine 2.01 was soiled with a black material. The plastic cover to the ice cuber in the same machine was soiled with a black material.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Deck 2 - Service Bar
|
|
Violation:
The interior top panel of the ice bin was soiled with a black material. The ice cuber section was soiled with a black material as well as a pink, slimy material.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Bistro Starboard
|
|
Violation:
The service line food container inserts were stored on the deck. This was corrected.
|
|
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.:
30
|
|
Site:
Galley-Main Galley - Deck 2 - Saucier
|
|
Violation:
There were no paper towels at the handwash station in this area. This item 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:
Galley-Main Galley - Deck 2 - Garde Manger
|
|
Violation:
The salad station sign was loosely attached to the bulkhead, leaving areas where food and debris could collect, making cleaning. This item was corrected during the inspection.
|
|
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:
Other-Crew Mess
|
|
Violation:
Excess sealant was noted on the deck in the corner technical compartment of the buffet station.
|
|
Recommendation:
Remove the excess sealant.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido - Decks
|
|
Violation:
The deck was worn throughout the pantry and galley areas of the Lido.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Food Service General - Decks
|
|
Violation:
The deck coating was pitted or chipped in many areas, including areas around scuppers and thresholds. The decks are scheduled to be repaired during the April-May 2008 drydock period. This is a repeat item from the previous two inspections.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Lido Bar
|
|
Violation:
A cloth material was on the deckhead above the working area of the bar. This material was textured and absorbent.
|
|
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-Buffet
|
|
Violation:
The deckhead was open and deckhead penetrations were not sealed above refrigeration units and the proofer.
|
|
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-Ice Cream Station Starboard
|
|
Violation:
An excessive amount of sealant was noted around the pipe penetrations in the technical compartment under the dipper well.
|
|
Recommendation:
Remove excess sealant.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido - Ice Cream Station
|
|
Violation:
The light level was inadequate at the starboard ice cream station near refrigeration unit 9.22B and at the port ice cream station.
|
|
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.:
41
|
|
Site:
Children Area-Child Activity Center - Club HAL
|
|
Violation:
Disposable gloves were not available in the toilet room. This was corrected.
|
|
Recommendation:
Ensure disposable gloves are available in the toilet room.
|
|