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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Aft Jacuzzi
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Violation:
The sight glass was not viewed to ensure the water runs clear following backwashing for the aft jacuzzi. The backwashing for the jacuzzis is automatic and the aft jacuzzi backwashing occurs after the technicians are off duty.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
11
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Site:
Medical-
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Violation:
The 48 hour interview of asymptomatic cabin mates of ill crew members was not performed on three crew members during the current cruise. A 24 hour interview was performed on two of these cases, however neither a 24 hour or a 48 hour interview was performed on one case. A note was made stating that the cabin mate was unable to be located for the 24 and 48 hour interview. The 48 hour interview was due on all three cases on December 11 2006.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Center Galley
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Violation:
French onion soup was noted in the blast chiller at 0900. The cooling log stated that the item was placed in the unit at 0600. A two hour temperature check was not recorded in the log and staff stated that it was not performed to monitor the cooling from 140F to 70F. A temperature was taken at 0900 by the inspector and the item measured a temperature of 41F after three hours of cooling.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Buffet Pantry
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Violation:
In the walk-in refrigerator nearest the buffet entrance, two small containers of chopped eggs were measured at 51F. A small bowl of cottage cheese was measured at 44 F. All out of temperature items were discarded. The refrigerator was in defrost mode and it was later determined that the unit would not cycle out of defrost mode.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Pizzeria and Grill
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Violation:
The time control plan did not mention labeling of the potentially hazardous foods. Staff stated that these food service areas are open greater than 4 hours. Four-hour discard labels were noted on containers of food in these areas.
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Recommendation:
Change the time control plan to reflect the use of 4-hour discard labels.
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Item No.:
17
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Site:
Galley-Center Galley
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Violation:
One pan of chili was noted in the blast chiller at 0900. The cooling of this item was not documented on the blast chiller log. Staff stated that temperature checks were made, but were not recorded in the log. The item was measured at 32F during the inspection.
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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.
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Item No.:
19
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Site:
Galley-Buffet Pantry
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Violation:
There was an unopened can of anchovies in the technical space under the center preparation counter.
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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.:
20
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Site:
Buffet-Lido Galley
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Violation:
At the starboard side entrance to the galley, the dispenser tube to the half-and-half was about 2 inches in length.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Buffet Pantry
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Violation:
The walk-in refrigerator nearest the buffet entrance was stuck in defrost mode, with the thermometer indicating 56F. All food items were removed to other refrigeration units and potentially hazardous foods out of temperature were discarded.
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Recommendation:
Repair the refrigeration unit.
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Item No.:
21
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Site:
Galley-Center Clean Storage
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Violation:
Numerous waiter trays were severely chipped and cracked, creating a rough surface and making cleaning difficult. Exposed metal and fiberglass was noted on several trays. Staff stated that new trays had been ordered.
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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. 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-Lido
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Violation:
There were numerous trays with chipped edges noted in clean dish storage and on the serving line. The rough brown material under the laminate surface was exposed, making cleaning difficult.
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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. 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.:
22
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Site:
Galley-Deck 3 Golden Dining Room Glasswash
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Violation:
The pressure gauge on the glasswash machine read 30 PSI. The data plate recommended 20 PSI of pressure.
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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. Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The mounted temperature gauge for the sanitizing compartment read 180F. The water temperature was measured at 171F with the inspector's and crew's thermometer, indicating that the temperature gauge was inaccurate. This was corrected during the inspection.
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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.:
26
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Site:
Buffet-Pizzeria
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Violation:
There were two cutting boards on the counter that were soiled. This area was not in use at the time of the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 3 Center Galley
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Violation:
The right tilting pan was slightly soiled with food debris. This area had been previously cleaned.
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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:
Buffet-Aft Hot Service Line - Starboard Side
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Violation:
There were two pair of tongs found on the insulated pipes in the technical space below the hot line.
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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.:
28
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Site:
Buffet-Beverage Stations
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Violation:
There were a few lightly wet plastic glasses placed out for service. The wet glasses that were on the bottom row were placed directly on the flat surface of trays where they could not air dry.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Center Dishwash
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Violation:
The handwash station was blocked by one rolling trolley of soiled dishes. This was corrected during the inspection.
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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
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Violation:
There was a soft rough material around the drain area below the back counter, making cleaning difficult.
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Recommendation:
Remove the rough material and replace, as necessary with a hard, durable sealant.
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Item No.:
33
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Site:
Buffet-Pizzeria
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Violation:
There was food debris under the counter to the left of the handwash station.
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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:
Pantry-Room Service Deck 8
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Violation:
A large cabinet was stored on four pieces of wood in the room service pantry. Staff stated that this item was recently installed. Food items were stored adjacent to this cabinet.
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Recommendation:
Properly mount the cabinet to the deck.
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Item No.:
41
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Site:
Ventilation-A.C. Station 3.1
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Violation:
The drain for the condensation tray was clogged at unit #3.01.02. When the cover to the condensation collection pan area was removed, water poured out of the unit.
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Recommendation:
Repair or un-clog the drain so that it drains freely.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There were door tissues on the toilet stalls in the restroom/locker room. There was no means for a person to exit the area after washing their hands without touching the door handles.
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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. Move the door tissue dispensers from the toilet stalls to the door exiting the restroom/locker room.
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