|
|
|
Item No.:
41
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
The toilet in the children's restroom of the child activity center was an appropriate height for small children. However, the seat was not sized appropriate for small children
|
|
Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Comprehensive Cross-connection Control Program
|
|
Violation:
The air gaps on the compensation tanks in the swimming pool and whirlpool spa technical spaces were not listed in the written cross-connection control program. The backflow prevention devices in the passenger and crew cabins were not listed in the written cross-connection control program.
|
|
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-Bunker Stations
|
|
Violation:
There were no appropriate backflow prevention devices installed on the threaded test cocks.
|
|
Recommendation:
Install appropriate backflow prevention devices at the bunker stations.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Stations
|
|
Violation:
On 12/24/2008, free halogen and pH test measurements were not recorded on the shoreside water supply. On 12/23/2008, there was no chlorine measurement recorded for the 11:50 am period.
|
|
Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have availalbe for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Accident Response (Kid's Pool)
|
|
Violation:
A diarrhea fecal accident was recorded in the ship's fecal accident log. The log indicated the contact time was 12 hours. According to the ship's Facilities Management staff, the concentration of chlorine used was 10 ppm. The calculated concentration-time (CT) value of 7200 was less than the required 9600 CT value for proper disinfection for loose (diarrheal) fecal accidents.
|
|
Recommendation:
Ensure that a fecal accident response procedure, which meets or exceeds the procedure provided in annex 13.11, is documented and available for review during inspections.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The drain and floor of technical space #111-16/B were soiled with food debris. It appeared that the area drain had been backing up and over-flowing onto the floor rim.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer - Starboard and Port Hot Line Service Counters
|
|
Violation:
There were difficult to access spaces behind the Alto-Sham insets in the technical spaces below the service counters.
|
|
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.:
16
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The Time as a Public Health Control Plan did not list the hours of operation for the breakfast, lunch or dinner services. The only hours of operation available were for embarkation days.
|
|
Recommendation:
Ensure the hours of operation are listed on the Time as a Public Health Control Plan.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer - Starboard Hot Line
|
|
Violation:
There was one non-functioning deckhead mounted light above the counter. There was a work order to repair the light.
|
|
Recommendation:
Repair the deckhead-mounted light.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer - Port Beverage Service Line
|
|
Violation:
There was one non-functioning deckhead mounted light above the counter. There was a work order to repair the light.
|
|
Recommendation:
Repair the deckhead-mounted light.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Windjammer - Gill Line
|
|
Violation:
The water temperature at the handwash station was less than 110 F.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
Several of the Alto-Sham unit sensor probes were missing, exposing the connecting wires and frayed wire coating.
|
|
Recommendation:
Replace the missing sensor probes.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
There were a few Alto-Sham units with peeling or missing labels, exposing the adhesive material below.
|
|
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.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was a weak spray pattern (drizzle) in the final rinse spray nozzles of the glasswash machine. The final rinse temperature at the plate surface was 163F.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The pressure gauge for the glasswash machine read 5 psi during the final rinse cycle.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
36
|
|
Site:
Other-SeaView Cafe
|
|
Violation:
There was one non-functioning deckhead mounted light above the counter. There was a work order to repair the light.
|
|
Recommendation:
Repair the deckhead-mounted light.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 4 and 5 Dining Room
|
|
Violation:
There were open seams between the decorative trim panels and the cove tiles at each of the wait stations.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Deck 5 Pantry
|
|
Violation:
One of the upper toaster leg pads was missing exposing the threaded insert.
|
|
Recommendation:
Replace the missing toaster leg.
|
|
|
Item No.:
34
|
|
Site:
Room Service-Deck 5 Pantry
|
|
Violation:
There was a small leak in the continuous pressure type backflow prevention device on the water line to the juice machine. Liquid was pooling on the work counter below. This was corrected at the time.
|
|
Recommendation:
Repair the leak.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Proofing Oven
|
|
Violation:
The door seals were damaged.
|
|
Recommendation:
Replace the damaged door seals.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
The in-use glasswash machine pressure gauge was reading 0 psi during the wash, rinses and final rinse cycles. This was corrected.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
There was very little discharge from the final rinse spray nozzles of the of the in-use glasswash machine. This was corrected.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
The final rinse temperature of the in-use glasswash machine, measured at the plate surface, was 150F. This was corrected.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portofino's
|
|
Violation:
The deck under center work counter was heavily soiled.
|
|
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-Chops
|
|
Violation:
The deck under the salamander was soiled.
|
|
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.:
38
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
Per staff, the medium-size Hobart mixer was excess equipment and was being used for parts.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Tilting Kettle Area
|
|
Violation:
One probe of the Alto-Sham unit sensor probes was missing, exposing the connecting wires and frayed wire coating.
|
|
Recommendation:
Replace the missing probe.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Deck 3 - Port and Starboard Hot Service Lines
|
|
Violation:
There was excessive steam generating from the bain-maries and condensate was forming on the underside of the overshelf above. No liquid was observed dripping in the food items below.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Three final rinse spray nozzles of the in-use conveyor type dishwash machine had limited spray patterns. The final rinse temperature at the plate surface was 170.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Two pieces of tape were used to hold the activation button in place on the potwash machine.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 3 - Crew Toilets (Ladies)
|
|
Violation:
There were no paper towels in the dispenser, requiring crew members to open the toilet room door using bare-hand contact. This was corrected.
|
|
Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-
|
|
Violation:
The previously cleaned work counter surface under the hamburger machine was soiled.
|
|
Recommendation:
Clean the counter surface under the hamburger machine.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Dry Stores
|
|
Violation:
The deck beneath the deck stands was soiled.
|
|
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.:
34
|
|
Site:
Bar-Deck 6 - Safari
|
|
Violation:
There was a leak in the potable water line in technical space (IPM 61).
|
|
Recommendation:
Repair the leak.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 6 - Safari
|
|
Violation:
Electrical lines were draped along the floor shelf in the technical space below the speedrail.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 6 - Casino Bar
|
|
Violation:
The lower shelf of the center bottle display had recessed sealant at the juncture of the side walls. The recessed areas, especially in the corners, was corroded and soiled.
|
|
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. 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.:
33
|
|
Site:
Pantry-Deck 6 - Schooner
|
|
Violation:
The decorative material above the bar (sail cloth) was not smooth and easily cleanable.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|