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Item No.:
02
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|
Site:
Medical-
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|
Violation:
The form filled out by the crew members to identify those crew members with symptoms of gastrointestinal illness had a choice of "don't know". It was not clear what actions was taken when this response was recorded. The medical staff implied that this response was likely to be from crew members who did not understand English.
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|
Recommendation:
Ensure that the form clearly shows only a yes or no response for symptoms related to gastrointestinal illness.
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Item No.:
08
|
|
Site:
Potable Water-
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|
Violation:
The "AC preheating" lines had blue bands with white arrows. The lines had a secondary stripe that was blue. The potable water lines had blue bands with white arrows but no secondary blue stripe. Some of the smaller diameter potable water lines had blue bands only.
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|
Recommendation:
Remove the blue bands with white arrows from the "AC preheating" lines or add a secondary color to these line. Blue cannot be used as the secondary color.
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Item No.:
08
|
|
Site:
Potable Water-
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|
Violation:
The small potable water connections in the swimming pool and whirlpool pump rooms were not listed in the cross-connection control program. The connections were fitted with backflow prevention devices.
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|
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.
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Item No.:
10
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|
Site:
DO NOT USE (whirlpool/spa)-
|
|
Violation:
There were no inspection findings or sedimentation test results for the granular filter media for December or January 2008.
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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)-
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|
Violation:
The letter for the metal drain covers in the whirlpool spas stated' "We herewith certify that drain covers which haven been installed in whirlpools have been designed to conform with ANSI/ASME A112.19.8M and grate area (1014cm2) exceeds 12"x12"". It was not clear whether the drain covers were tested in accordance with the standard.
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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.
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Item No.:
16
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The time control plan was for the buffet and service lines. The plan did not appear to be specific enough to address the flow of foods in this area. Additionally, the start time for the sandwiches on display was from when the foods were placed in the case and not necessarily the last time when it was verified that temperature control was maintained.
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|
Recommendation:
Provide a plan that details the flow of the food in this area. The plan should clearly show the last time temperature control was maintained and verified as well as the start and end of time control.
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|
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Item No.:
17
|
|
Site:
Galley-Deck 4 -Cooling Logs (4-hour Logs)
|
|
Violation:
For the scallop entry on 25 Jan 09, log entries were made for the initial time/temperature (2030/ 140F), however, no entry was made for the 4-hour period.
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|
Recommendation:
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Item No.:
17
|
|
Site:
Galley-Deck 5 Buffet Station Cooling Logs (4-hour)
|
|
Violation:
On 25 Jan 09, there were initial time/temperature recordings on the cooling log, but no 4-hour temperature recording for egg salad and prosciutto. On 24 Jan 09, there were initial time/temperature recordings on the cooling log, but no 4-hour recording for brie cheese.
|
|
Recommendation:
|
|
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Item No.:
21
|
|
Site:
Buffet-Staff/Officer Warewashing Area
|
|
Violation:
Adhesive remnants were found on the exterior surfaces of the conveyor dishwash machine, 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.
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|
|
Item No.:
21
|
|
Site:
Galley-Windjammer Galley
|
|
Violation:
The gaskets were torn on a couple undercounter hot-holding cabinets.
|
|
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
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Adhesive remnants were found on the exterior of the conveyor dishwasher, 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.:
21
|
|
Site:
Galley-Tilting Pan Section
|
|
Violation:
Peeling labels were found on the tilting pan, making cleaning difficult.
|
|
Recommendation:
Reattach or remove the labels.
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|
|
Item No.:
21
|
|
Site:
Galley-Flat-top Grill Section
|
|
Violation:
Adhesive remnants were found on the exterior surface of this unit, 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.
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|
|
Item No.:
21
|
|
Site:
Other-Main Dining Room Waiter Stations
|
|
Violation:
Some of the wooden surfaces of the doors were damaged, 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.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Hot-Holding Cabinets.
|
|
Violation:
Loose, peeling sealant was found at the base of the doors to a few units, making cleaning difficult. Excess sealant was also found on the exterior side panel of one of the units.
|
|
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.:
21
|
|
Site:
Galley-Deck 3 - Combination Oven
|
|
Violation:
An adhesive material was found at the top of the door, 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.:
21
|
|
Site:
Galley-Deck 3 - Combination Oven
|
|
Violation:
Peeling labels (including some safety labels) were found on some of the combination ovens, making cleaning difficult.
|
|
Recommendation:
Reattach or remove the labels.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 -Hot Galley Area
|
|
Violation:
A plastic material was found between the two ribbed grills that impeded proper cleaning.
|
|
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.:
21
|
|
Site:
Galley-Deck 4 -Hot Galley Area
|
|
Violation:
Peeling sealant was noted inside the grease tray housing of ribbed grill 4811.044.1010. The grease tray to this unit was also damaged, leaving gaps, 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.:
21
|
|
Site:
Buffet-Windjammer Jade Buffet
|
|
Violation:
The door hinges inside the technical compartment of the soup station were badly corroded.
|
|
Recommendation:
Replace the hinges.
|
|
|
Item No.:
21
|
|
Site:
Galley-Portofino
|
|
Violation:
The sign on the cleaning locker was separating, making cleaning difficult.
|
|
Recommendation:
Reattach the sign.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Hot-Holding Cabinet
|
|
Violation:
The lower unit on the middle hot-holding cabinet had peeling sealant, 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.:
22
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwasher was clogged. The final rinse temperature was measured at 168F. This was corrected.
|
|
Recommendation:
Ensure that all of the nozzles are spraying.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The mounted final rinse temperature gauge on the in-use conveyor dishwasher had erratic readings. While observing two consecutive dishwasher cycles, the gauge readings ranged from 159 to 186F. The final rinse temperature at the plate surface was measured at 168F and 164F.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Buffet-Staff/Officer Warewashing Area
|
|
Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwasher was clogged.
|
|
Recommendation:
Ensure that all of the nozzles are spraying.
|
|
|
Item No.:
23
|
|
Site:
Pantry-
|
|
Violation:
The warewash machines were tested in four ice pantries. All of the wash temperatures were found to be below the minimum temperature of 150F posted on the data plate. The temperatures ranged from 109-148.8F. There was a log kept in the housekeeping office where the machine wash temperatures were recorded for the entire cruise. All of the temperatures were less than 150F. These machines used hot water for sanitizing.
|
|
Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications. Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
|
|
|
Item No.:
24
|
|
Site:
Pantry-
|
|
Violation:
The final sanitizing rinse temperatures for the ice pantry warewash machines were less than 160F. The temperatures ranged from 148.8-154.8 F. Of the four machines tested two were in active use and the other two had been recently used. The log for the machines showed temperatures of at least 160F for the entire cruise.
|
|
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.
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|
|
Item No.:
26
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
A few previously cleaned small hotel pans were found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Unpacking Room
|
|
Violation:
Five of 11 previously cleaned cutting blades were found soiled and stored on the clean rack.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The previously cleaned stainless steel cover to the deep fat fryer unit was soiled with a white, powdery 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.:
27
|
|
Site:
Buffet-Windjammer Coffee Station (Aft)
|
|
Violation:
The rear legs to the soda dispenser were soiled with greater than one day's accumulation of drink residue. This was corrected.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Wine Cellar
|
|
Violation:
The plastic cover on the previously cleaned Island Oasis mixer was soiled with a black particulate 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.:
27
|
|
Site:
Galley-Deck 4 -Hot Galley Area
|
|
Violation:
The section between the two ribbed grills was heavily soiled with food debris and grease.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
Some of the previously cleaned hotel pans were stacked in a manner that impeded proper air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
The handwash station had a few bottles of condiments stored inside the sink. The area was in active use at the time of the finding.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Staff/Officer Warewashing Area
|
|
Violation:
A jar of olive oil and a scouring pad were found inside the handwash sink.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Windjammer Jade Coffee Station (Starboard)
|
|
Violation:
There were no paper towels at the handwash station. The area was open and active at the time of the finding. This was corrected.
|
|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Coffe Station
|
|
Violation:
The deck and bulkhead behind the coffee station counter was soiled with greater than one day's accumulation of dirt and debris. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Decks
|
|
Violation:
A small amount of recessed grout was noted in some sections.
|
|
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:
Galley-Deck 4 -Dishwash Area Handwashing Station
|
|
Violation:
The "Wash Hands Often" sign on the bulkhead was separating, leaving a gap, making cleaning difficult.
|
|
Recommendation:
Reattach the sign.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Soiled items were found stored directly on the deck.
|
|
Recommendation:
Store items off of the deck to facilitate cleaning of the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Pantry Handwash Station
|
|
Violation:
Broken deck tiles were found near the handwash station.
|
|
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-Windjammer Jade Buffet
|
|
Violation:
The "Wash Hands Often" sign posted at the handwash station was separating from the bulkhead, making cleaning difficult.
|
|
Recommendation:
Reattach the sign.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Bus Station (Aft/Starboard)
|
|
Violation:
There were gaps around the grout material used as coving in this area, making cleaning difficult.
|
|
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-Windjammer Bus Station (Aft/Port)
|
|
Violation:
There were gaps at the bulkhead-deck juncture around the grout material used as coving in this area, making cleaning difficult.
|
|
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-Windjammer Center Buffet (Aft)
|
|
Violation:
A loose profile strip was noted on the bulkhead in this area.
|
|
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:
Preparation Room-Unpacking Room
|
|
Violation:
Cracked deck tiles were found in this area.
|
|
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-Crew Buffet
|
|
Violation:
A deckhead panel above the beverage station was open, making cleaning difficult.
|
|
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:
Galley-Grill Area
|
|
Violation:
Two fasteners were missing from the support column, making cleaning difficult.
|
|
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:
Galley-Walk-in Refrigerator 2.7.26
|
|
Violation:
A loose profile strip was noted at the interior threshold of this unit.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Unpacking Room
|
|
Violation:
Three to four live drain flies were found in this area.
|
|
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.:
39
|
|
Site:
Galley-Deck 5 Potwash/Pulper Area
|
|
Violation:
Two to three live drain flies were noted in this area.
|
|
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.:
41
|
|
Site:
Children Area-
|
|
Violation:
The toilet seat opening was not child-sized.
|
|
Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
|
|