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Item No.:
03
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Site:
Bar-Production
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Violation:
A review of the engineering logs noted that on February 27, 2008 the vessel left the port of Puerta Vallarta at 2200 hours. The production log showed that the vessel was making water at 2000 hours.
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Recommendation:
Ensure that a reverse osmosis, distillation plant or other process that supplies water to the vessel's potable water system does not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Engine Changing Room
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Violation:
Non-continuous pressure backflow prevention devices were installed on the potable water lines supplying the laundry machines.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Deck B Crew Launderette
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Violation:
Non-continuous pressure backflow prevention devices were installed on the potable water lines supplying the laundry machines.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Health Spa
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Violation:
The steam generator connections in the spa were not listed in the cross-connection control program.
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Recommendation:
Ensure that the spa steam generators are included in the listing of cross-connections.
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Item No.:
08
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Site:
Potable Water-Beauty Salon
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Violation:
Non-continuous pressure backflow prevention devices were installed on the potable water lines supplying the pedicure station.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Staff Mess
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Violation:
A non-continuous pressure backflow prevention device was installed on the potable water line supplying the ice machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Other-Upper Starboard Normandie Pantry
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Violation:
A non-continuous pressure backflow prevention device was installed on the potable water line supplying the ice machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Bar-Sports Bar Pantry
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Violation:
A non-continuous pressure backflow prevention device was installed on the potable water line supplying the ice machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Center Aft Beverage Station and Forward Beverage Station
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Violation:
Non-continuous pressure backflow prevention devices were installed on the potable water lines supplying the hot chocolate machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Beverage Stations General
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Violation:
Non-continuous pressure backflow prevention devices were installed on the potable water lines supplying the ice machines.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Other-Fecal Accident Plan
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Violation:
The chlorine residual and contact time table for loose stools reflected a CT value of 9600. The CDC recently updated the CT value for the inactivation of cryptosporidium to 15,300.
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Recommendation:
Adjust the chlorine residual and contact times for loose stool in the fecal accident plan to reflect a CT value of 15,300.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The sedimentation test media samples for the whirlpool granular filters were collected from the media surface and not the core.
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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.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Forward Whirlpool
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Violation:
Three out of five drain/suction fitting covers were cracked. It was not clear from the stamp on the cover that these were certified anti-entrapment drain covers.
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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. Ensure that damaged drain and suction fitting covers are replaced as often as necessary.
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Item No.:
13
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Site:
Galley-Roast Section
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Violation:
The combination oven was set at 86F. Turkey breasts were being cooked in this oven. The turkey breasts had been placed in the oven 1 hour prior and were at 120F. The oven temperature was increased.
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Recommendation:
Ensure that employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated.
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Item No.:
18
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Site:
Galley-Refrigeration Unit 4811.0A4.054
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Violation:
Butter was stored under raw fish. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-
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Violation:
The sides of the buffet display where the crew line up for service were not adequately shielded. The bread dispenser was not under a sneeze shield.
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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.:
19
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Site:
Provisions-Dry Stores Deck B
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Violation:
The open containers and bags of flaked coconut and buckwheat flour were not sealed after dispensing.
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Recommendation:
Ensure bags and containers of bulk food items are resealed after dispensing.
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Item No.:
19
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Site:
Provisions-Dry Stores Deck B
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Violation:
Cases of syrup and whiskey were stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Dry Stores Deck B
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Violation:
The raisin scoop was stored on the box. The box was soiled.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
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Item No.:
19
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Site:
Other-Chinese Buffet
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Violation:
A set of tongs were too short for the pan and were in the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-
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Violation:
Slotted fasteners were noted in the ice/water contact area of the upper compartment of the ice machine.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Appetizer Pantry
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Violation:
The slicer was not easily moveable for cleaning underneath.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Galley-Buffet Pantry
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Violation:
The slicer was not easily moveable for cleaning underneath.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Galley-Soup Area
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Violation:
The gasket to the second kettle on the left was loose.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Provisions-Dry Stores Deck B
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Violation:
The temporary threshold ramp and the door stop were made of wood.
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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.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The edges of the dough roller belt were frayed.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
The interior finish of the technical compartment under the buffet at the pillar was peeling.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Mess Rooms
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Violation:
The wicker bread baskets were damaged and difficult to clean.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Buffet Galley - Middle Steam Kettle
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Violation:
The electrical control panel cover was missing.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Buffet Galley
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Violation:
Several waiter trays were chipped.
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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.
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Item No.:
21
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Site:
Buffet-Aft Beverage Station
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Violation:
A gap was noted at the bottom of the coffee machine.
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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.:
25
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Site:
Galley-Locker near FSD 1.1.10
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Violation:
Soiled rags were stored in this locker as well as numerous miscellaneous items.
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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:
Galley-Buffet Galley-Potwash
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Violation:
A few pans were soiled and stored as clean.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Aft Beverage Station
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Violation:
The gap under the coffee machine was soiled.
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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:
Bar-Starry Night
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Violation:
Water was noted in the technical compartment of the dump sink. It was not clear where this water was from.
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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:
Buffet-Rotisserie Station
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Violation:
The technical compartment under the handwash station was soiled.
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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-Buffet Galley
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Violation:
The blast chiller technical compartment was soiled.
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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:
Other-Salad Bar Service Side
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Violation:
The insulation and control boxes of refrigeration unit 213 were heavily soiled.
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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-Buffet Galley
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Violation:
The technical space of refrigeration unit 503 was soiled.
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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:
Provisions-Dry Stores Deck B
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Violation:
The soup bases box was soiled.
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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:
Buffet-Mess Rooms
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Violation:
The wicker bread baskets were soiled.
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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:
Preparation Room-
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Violation:
The area under dough roller belt was wet and the undersurface of the belt was stained.
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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:
Provisions-Wine Store Room
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Violation:
Cases of glasses were stored on the deck.
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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.:
31
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Site:
Provisions-Fish Defrost Room
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Violation:
A jug of dishwash detergent was stored on a container of fish. This was corrected.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
The door track at the entrance to the galley was soiled and wet.
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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:
Buffet-
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Violation:
The deck grout along the buffet at the plate pick-up station was loose.
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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:
Preparation Room-
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Violation:
The bulkhead penetrations were not sealed in the technical compartment of the refrigeration unit near the entrance.
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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:
Buffet-Officers Mess
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Violation:
The deck tiles were higher then the cove base.
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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:
Buffet-Mess Rooms
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Violation:
The grout was worn/missing in sections along the buffets and waiter stations.
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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:
Galley-Buffet Galley
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Violation:
There was recessed grout in front of the undercounter refrigeration unit near the tilt pans.
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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:
Other-Rotisserie Station
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Violation:
There was a gap at the top of the stainless steel column at the right fire door frame.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Buffet Galley
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Violation:
The blast chiller technical compartment bulkhead penetration was not sealed.
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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-Starry Night
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Violation:
Tile grout was missing along the front of the keg cooler. Water seeped out from under the tiles when stepped on.
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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:
Other-Taste of Nations
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Violation:
Cables were draped on the floor of the service side heating cabinet technical compartment.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Buffet Galley
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Violation:
Tile grout was missing under the conveyor oven.
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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.:
34
|
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Site:
Preparation Room-
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Violation:
The handwash sink near the entrance was out of order. This was corrected.
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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.:
34
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Site:
Other-Salad Bar Pantry and Chinese Buffet
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Violation:
The service side handwash sinks were out of order at each of these locations.
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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:
Bar-Sport Bar and Waiter Station
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Violation:
The light level could not be raised to 220 lux for cleaning.
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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-Sushi Bar
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Violation:
The light level could not be raised to 220 lux during cleaning.
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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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