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Item No.:
40
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Site:
Integrated Pest Management-Integrated Pest Management (IPM) Plan
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Violation:
The IPM plan does not specify where pest sightings are to be recorded. Staff write response and treatment activities in the risk management log.
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Recommendation:
Modify the IPM plan to specify where pest sightings should be recorded.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Midship Whirlpool Spa
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Violation:
The spa was said to be dumped, shocked and cleaned over last night, but the upper tub and lower had significant sand debris on the surfaces, suggesting that the tub was not cleaned. Staff cleaned the spa tub immediately.
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Recommendation:
Review the cleaning schedule and verify what may be causing this debris.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The hot and cold potable water feed lines to the clothes washing machine in the engine changing room was a non-continuous pressure NLF9 model backflow preventer. At the beverage counter, there was an ORAS backflow preventer installed on the potable water supply pipe to the ice/water dispenser, which is a continuous pressure type application.
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Recommendation:
Replace the backflow preventers with approved continuous pressure models.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The hose connected to the spigot at the bottom of the handwash sink in the garbage room subjected the handwash sink to backflow. There was no backflow prevention device installed on the hose connection and it had a spray nozzle attached.
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Recommendation:
Replace the backflow preventer with an approved continuous pressure model.
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Item No.:
08
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Site:
Potable Water-Crew, Staff, and Petty Officers Mess
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Violation:
Staff stated that they inspect a backflow prevention device installed on the potable water supply connection for the counter model coffee machines in the three messes. The backflow preventer installed is an ORAS model which is only approved for non-continuous pressure applications.
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Recommendation:
Replace the backflow preventer with an approved continuous pressure model.
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Item No.:
*
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Site:
Potable Water-Coffee and Cappuccino Machines
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Violation:
It was unclear how some of the counter model coffee makers and cappuccino machines were cleaned and sanitized. Suggest a review of the manufacturer or technicians requirements, and if chemicals are added in a position where the potable water supply occurs (cross-connection) that the existing ORAS backflow prevention devices be replaced with models which are approved for continuous pressure applications.
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Recommendation:
Verify how each make and model coffee or cappuccino machine is maintained and ensure when backflow prevention is required to protect either adjacent equipment or the main potable water feed pipe that a continuous pressure type backflow preventer is used.
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Item No.:
33
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Site:
Buffet-Lido Aft Beverage and Soft Ice Cream Stations
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Violation:
The deckhead panels above the aft port/starboard beverage stations and the soft serve ice cream station were soiled with dust.
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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-Midship Center Beverage Station
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Violation:
There was a heavy accumulation of dust debris on the deckhead panels directly above the coffee station midship in the lido area.
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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.:
25
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Site:
Buffet-Coffee Counter
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Violation:
There was a wet wiping cloth folded neatly and set on the counter between uses. There was no sanitizing bucket present. The staff member working the counter stated that she was wiping areas with the cloth and rinsing it off in the handwash station.
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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.:
29
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Site:
Buffet-Coffee Counter
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Violation:
There was a wet wiping cloth folded neatly and set on the counter between uses. There was no sanitizing bucket present. The staff member working the counter stated that she was wiping areas with the cloth and rinsing it off in the handwash station.
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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.:
22
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Site:
Galley-Lido Galley - Potwash
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Violation:
The hot water sanitizing sink was used for final sanitizing of smaller items, according to staff. When tested, the water temperature was 170F, but the mounted hot water sink thermometer registered a water temperature of 176 F.
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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.
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Item No.:
28
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Site:
Galley-Lido Galley - Dishwash
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Violation:
A single gray utensil holder was filled with clean utensils on the clean counter. The utensil holder surfaces were soiled with loose dirt debris which contacted the various utensils stored inside. The utensils and holder were removed immediately for washing.
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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.:
34
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Site:
Galley-Lido Galley - Potwash
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Violation:
There was a water accumulation inside the deckhead light covers located near the handwashing sink at the potwash. Water was dripping from one of the lights to the deck below.
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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.:
08
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Site:
Bar-Supper Club Bar
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Violation:
The potable water feed line to the ice/water dispenser unit at the counter had an ORAS model backflow preventer installed, which is not approved for continuous pressure applications.
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Recommendation:
Replace the backflow preventer with an approved continuous pressure model.
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Item No.:
21
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Site:
Bar-Supper Club Bar
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Violation:
The undercounter technical compartment beneath the coffee machine had a large hole present where the utility connections penetrated the back panel.
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Recommendation:
Profile the hole in the undercounter technical compartment to prevent insect entry and make the area easy to clean.
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Item No.:
11
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Site:
Medical-Camp Carnival
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Violation:
In reviewing the sickness logs maintained for children with gastrointestinal illness symptoms, there were episodes of either loose stools (diarrhea) or vomiting incidents reported at the children's center on three cruises with no documented follow-up by medical to determine if the children involved were or were not gastrointestinal illness cases.
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Recommendation:
Ensure when notified of events such as vomiting or diarrhea in the children's center that some medical interview and documentation is made to identify actual gastrointestinal cases and appropriate response and treatment can be made.
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Item No.:
33
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Site:
Galley-Main Galley - Center Galley
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Violation:
Recessed and missing grout was noted between deck tiles in front of the steam kettles, tilting pans and handwash station. The ship has an ongiong program to repair grouting. Broken deck tiles were noted betwen the starboard side steam tables. Broken tile coving was noted between the starboard side steam tables.
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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.:
20
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Site:
Galley-Main Galley - Fish Station
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Violation:
The interior of the top cover of the buffalo chopper was scored and pitted.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Main Galley - Potwash
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Violation:
A previously cleaned strainer was found with glue remnants on the handle surface, making cleaning difficult.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) 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.:
33
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Site:
Provisions-Provisions - Dairy Cooler (A1-16)
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Violation:
The stainless steel panel on the interior of the door was separating, leaving an opening, 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:
Pantry-Main Dining Room Pantry (Port)
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Violation:
A broken deck tile was noted in front of the coffee station.
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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.:
21
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Site:
Other-Main Dining Room Waiter Station (STBD)
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Violation:
The door to a few of the undercounter cabinets were missing or damaged.
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Recommendation:
Replace missing doors and repair damage.
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Item No.:
37
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Site:
Pantry-Room Service Pantry
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Violation:
Heavy condensate was noted on the soiled side of the conveyor dishwasher.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
24
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Site:
Galley-Crew Galley - Potwash
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Violation:
The clean side potwash operator was observed sometimes saniitizing pans for approximately 20 seconds vice 30 seconds. The operator was using hot water to sanitize the pots and pans. The hot water temperature was measured at greater the 171 F.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Galley-Crew Galley - Dishwash Area
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Violation:
One previously cleaned bowl was found slighty soiled with food debris. This item was corrected during the inspection.
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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.:
33
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Site:
Galley-Crew Galley
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Violation:
Some recessed tile grout was noted in this area.
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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-Crew Mess
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Violation:
The bulkhead beneath the handwash station was damaged, 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.:
22
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Site:
Preparation Room-Provisions - Vegetable Preparation Room (A1-04)
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Violation:
The undercounter dishwasher was posted out of order for the past two weeks. This unit is the only one in the work area. The ship is awaiting spare parts.
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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.
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Item No.:
33
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Site:
Bar-Beauties Disco
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Violation:
The tiled step leading from the service area to the pantry was damaged, making cleaning difficult. Broken deck tiles were noted on the bar foot rest area. The surfacing material at the base of the service counter area was damaged, 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.:
21
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Site:
Bar-Casino Bar
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Violation:
The doors to two undercounter refrigerators were slightly damaged around the handle areas, making cleaning difficult.
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Recommendation:
Repair the doors or replace them.
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Item No.:
33
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Site:
Pantry-Casino Bar Pantry
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Violation:
A small amount of recessed tile grout was noted in this area.
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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.:
21
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Site:
Bar-Sports Bar
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Violation:
The technical compartment 4811.025.003 surface coating at the rear of the space was peeling, leaving a rough surface, making cleaning difficult.
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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.:
24
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Site:
Pantry-Starry Night Pantry
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Violation:
A sanitizer bucket was measured at greater than 200 ppm. This item was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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