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Item No.:
08
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Site:
Buffet-Portside Beverage Station Aft
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Violation:
The backflow prevention device for the juice machine was leaking.
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Recommendation:
Replace the backflow prevention device for the juice machine.
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Item No.:
08
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Site:
DO NOT USE (whirlpool/spa)-Machinery Rooms
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Violation:
The potable water pipes for the jacuzzis were not striped or painted blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped 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:
DO NOT USE (whirlpool/spa)-Spa Pool
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Violation:
The depth of the spa pool was greater than 1 meter and there were no depth markers.
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Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool. Ensure that depth markers are labeled in feet or meters, or both,. Additionally, ensure that depth markers are installed for every 1 m (3 feet) in change of depth.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Records
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Violation:
Per staff, shock chlorination occurs at greater than 10 ppm for at least one hour and manual readings were taken. The whirlpool halogenation charts were stamped with "shock chlorination performed at > 10 ppm". However, there was no indication that the manual readings or contact times were recorded. Also, there were no records of the daily backwashing.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Jacuzzi Slide
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Violation:
The jacuzzi slide was superchlorinated daily and was cleaned on a monthly basis. The superchlorination was recorded on the halogenation charts everday except on the day of the monthly cleanings.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Slide Pool
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Violation:
The shepherd's hook was not located 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.:
16
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Site:
Galley-Pastry
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Violation:
The written and posted time as a public health control plan listed the service period for lunch as 12 noon to 4:30, but also stated that all foods would be discarded within 4 hours. There was no specification of food discard time labels. Staff stated that lunch service is actually from 12 to 2 pm for the main dining rooms and 12 to 2:30 pm for the lido buffet, both of which receive pastry items.
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Recommendation:
Ensure the correct service times are reflected in the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The written and posted time as a public health control plan for hot foods had an arrow directing hot foods to go immediately from cooking to time control in either a walk-in or reach-in refrigerator. The other option was to direct the hot food to a hot hold alto-shaam oven under temperature control. Staff stated that the cooked food either goes out to the buffet service line on time control or is maintained in back-up units under temperature control. In addition to the one oven type listed, hot foods were also found in bain marie units, tilt braising pans, and tilt soup kettles. Staff stated these galley holding units were on time control.
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Recommendation:
Ensure the time as a public health control plan states the flow of food and the areas where time as a public health control is used.
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Item No.:
16
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Site:
Other-Petty Officers Mess - Coffee Station
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Violation:
The coffee/cappuccino machine's milk compartment was said to be on time control and a time plan/log was produced. However, there was no entry made for the lunch service for either when the milk was placed in the unit or the time of discard. There was no service period given in this plan/log for the petty officers mess either.
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Recommendation:
Ensure the logs are filled out correctly with the time the milk is placed on time control and the discard time.
Ensure the service times are posted on the time as a public health control plan.
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Item No.:
17
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Site:
Galley-Saucier
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Violation:
One large hotel pan of chicken glaze was posted with a preparation date of 13 June in walk-in refrigerator #33, but there was no notation in the cooling log for this chicken glaze.
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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.:
20
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Site:
Galley-Pastry
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Violation:
The surface of the dough sheeter belt was damaged throughout with what appeared to be long cuts from a knife. The cut areas had fibers protruding from the belt. These conditions made cleaning difficult.
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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:
Other-Deck 6 Room Service Pantry
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Violation:
The two sliding door gaskets on the glass pass-through reach-in refrigerator were split and ripped beyond repair, making cleaning difficult.
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Recommendation:
Replace the gaskets.
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Item No.:
21
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Site:
Buffet-Taste of the Nations
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Violation:
The cabinet door under the fruit display had a broken hinge.
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Recommendation:
Repair the hinge.
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Item No.:
21
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Site:
Galley-Lido Center Galley
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Violation:
Water was dripping from the bottom of the technical compartment between the round tilting kettles.
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Recommendation:
Repair the bottom of the technical compartment.
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Item No.:
22
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Site:
Other-Deck 6 Room Service Pantry
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Violation:
The soiled dish landing was filled with 13 large gray bins of soiled pizza pans. Staff stated these were being staged in this dishwash area until there was room available in the lido potwash, where they were to be cleaned.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Other-Silver Dining Room - Starboard Beverage Station
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Violation:
The 4 openings where the juice dispenser concentrate bottles inserted were soiled with old juice residue.
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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
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Site:
Galley-Lido Center Galley
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Violation:
The potable water supply pipes for the tilting kettles 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.:
29
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Site:
Other-Silver Dining Room - Starboard/Forward Pantry
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Violation:
As the inspector arrived at the starboard/forward dining room pantry, an employee was observed pouring milk into the handwash sink basin. There was spilled milk on the front edge of the basin and on the deck beside the handwash sink deck sink.
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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.:
33
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Site:
Buffet-Deli Station
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Violation:
The deck drain under the preparation sink was soiled.
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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-Taste of the Nations
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Violation:
The deckhead lights above the buffet were dusty.
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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:
Galley-Lido Center Galley
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Violation:
The bulkhead pipe penetration under the right square tilting kettle was not sealed, making cleaning difficult.
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Recommendation:
Seal the pipe penetration.
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Item No.:
33
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Site:
Buffet-Grand Buffet Aft
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Violation:
The covers for the deck drains were missing. There was food debris in the deck drains.
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Recommendation:
Replace the deck drain covers. 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:
Galley-Buffet Pantry
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Violation:
There were 2 broken deck tiles inside technical compartment R9-13. Water was pooled on the deck.
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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-Pizzeria
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Violation:
There was a hole in the rubber threshold leading into the Pizzeria, making cleaning difficult.
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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-Walk-in Coolers
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Violation:
There was missing and recessed deck grout, making cleaning difficult. Water was coming up from the deck tiles when anyone stood on top of the deck tiles. This was in the process of being corrected.
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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-Decks General
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Violation:
There was recessed deck tile grout between tiles, leaving a difficult to clean gap, which in some cases was filled with water. This was more pronounced near deck sinks for tilting equipment or deck mounted equipment foundations. The areas where decking was repaired/replaced appeared to be of better quality and the deck grout was evenly applied at the tile level. This item was noted in the previous VSP inspection and repairs appear to be in progress.
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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-Petty Officers Mess and Officers Mess
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Violation:
The deck juncture with the bulkhead and lower waiter station cabinets was not coved in either the petty officer or officers mess.
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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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