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Item No.:
6
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Site:
Other-Whirlpool Spas
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Violation:
There were a few entries in the log book less than the recommended 4.0 ppm bromine.
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Recommendation:
This vessel complies with the current VSP Operations Manual requirements pertaining to the operation and maintenance of whirlpool spas. As an added measure to protect the health and safety of persons using whirlpool spas, it is recommended that vessels implement the Final Recommendations to Minimize Transmission of Legionnaires' Disease from Whirpool Spas on Cruise Ships, dated March 25, 1997. Bromine levels should be increased to between 4.0 and 10.0 ppm.
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Item No.:
6
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Site:
Other-Whirlpool Spas
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Violation:
Bromine levels (while monitored continuously by an analyzer) were only entered in the log every 4 hours.
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Recommendation:
This vessel complies with the current VSP Operations Manual requirements pertaining to the operation and maintenance of whirlpool spas. As an added measure to protect the health and safety of persons using whirlpool spas, it is recommended that vessels implement the Final Recommendations to Minimize Transmission of Legionnaires' Disease from Whirpool Spas on Cruise Ships, dated March 25, 1997. Bromine levels should be entered in the log hourly.
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Item No.:
11
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Site:
Other-Pastry
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Violation:
The pass-through refrigerator had an internal ambient air temperature of 60oF. No potentially hazardous foods were stored in this refrigerator but it was not posted out-of-service.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
11
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Site:
Other-Flagship Bar
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Violation:
The temperature of the milk for the cappuccino machine was measured at 48oF.
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Recommendation:
To prevent the rapid growth of microorganisms, potentially hazardous foods, including milk, must be stored at temperatures below 45oF. These milk holding units must be included into the temperature monitoring program and routinely measured and recorded in the temperature log.
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Item No.:
14
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Site:
Other-Lido-Beverage Bar
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Violation:
One pan of coffee creamers was sitting in water from melted ice. The ice was in a drained pan but the pan beneath it was too small to hold the water once the ice had melted.
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Recommendation:
Packaged foods, such as coffee creamers, shall not be stored in direct contact with undrained or melted ice. Place a larger pan beneath the container of ice so that it will hold the water once the ice is melted.
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Item No.:
17
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Site:
Other-Flagship Bar
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Violation:
Three ice scoops were found with their handles in contact with the ice in the ice sink.
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Recommendation:
Between uses, ice scoops shall be stored in the ice with the dispensing utensil handle extended out of the ice.
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Item No.:
20
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Site:
Other-Lido Galley
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Violation:
One of the food slicers had an unsealed seam on the backplate where it appeared that the sealant had worn-off from cleaning.
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Recommendation:
Food-contact surfaces must be easily cleanable and free of difficult-to-clean open seams, cracks and crevices.
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Item No.:
20
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Site:
Other-Lido Grill
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Violation:
The rear seal on the shaft to the soft serve ice cream machine was worn allowing ice cream to seep through and drip into the technical cabinet of the machine.
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Recommendation:
Food-contact surfaces of equipment must be easily cleanable and maintained in good repair. Replace worn gaskets and seals on soft serve ice cream and yogurt machines.
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Item No.:
20
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Site:
Other-Lido Central Galley
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Violation:
Corrosion was present in one of the ice bins.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
20
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Site:
Other-Vegetable Preparation
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Violation:
The lid to the salad spinner had a large crack on it making it difficult-to-clean.
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Recommendation:
Food-contact surfaces must be easily cleanable and free of difficult-to-clean cracks and crevices.
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Item No.:
21
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Site:
Other-Pastry
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Violation:
The door handle to the walk-in freezer was missing several screws and it was hanging loose making it difficult-to-clean.
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Recommendation:
Non-food preparation equipment must be easily cleanable and maintained in good repair.
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Item No.:
21
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Site:
Other-Pastry
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Violation:
The proofing cabinet had a split door gasket.
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Recommendation:
Proofer door gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
21
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Site:
Other-Center Galley-Portside-Serving Line
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Violation:
There was an access panel in the exhaust hood over the salamander which had a non-easily cleanable gap.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-Center Galley-Portside-Serving Line
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Violation:
Refrigerator 3-119 had a split door gasket.
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Recommendation:
Refrigerator gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
21
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Site:
Other-Appetizer/Cold Pantry
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|
Violation:
Walk-in refrigerator 3-113 had a split door gasket.
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Recommendation:
Refrigerator gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
21
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|
Site:
Other-Tattoria
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Violation:
Several oven doors were beginning to split leaving an open seam. Also, several oven doors were loose.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-Lido Central Galley
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Violation:
The plastic coating on the pizza oven door handles was peeling in several places.
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Recommendation:
Non-food contact surfaces of equipment must be easily cleanable and maintained in good repair.
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Item No.:
22
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Site:
Other-Lido Scullery
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Violation:
The flite-type dishwashing machine was indicating 218oF on the gauge and 200oF on a maximum registering thermometer for the final sanitizing rinse, resulting in steam instead of hot water from the spray jets.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. The final sanitizing rinse shall be adjusted so that hot water and not steam is sprayed from the jets.
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Item No.:
26
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Site:
Other-Crew Galley
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Violation:
The final rinse temperature of the flite-type dish machine was measured at 150oF. After repair, the final rinse temperature was set too high, live steam could be heard entering the final rinse compartment.
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level. Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. The final sanitizing rinse shall be hot water and not steam.
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Item No.:
28
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Site:
Other-Main Galley-Pot Wash
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Violation:
Numerous previously cleaned pots and pans were found grossly soiled with food residue. Several roasting pans had large pieces of cooked meat still attached.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-Main Galley-Serving Line
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Violation:
The undersides of the shelves over the bain maries were soiled with food splash.
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Recommendation:
To prevent cross-contamination, food-contact surfaces of equipment, including splash zones, shall be thoroughly washed, rinsed and sanitized after use.
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Item No.:
28
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Site:
Other-Center Galley-Portside-Serving Line
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Violation:
Several previously cleaned plate covers were found soiled with food residue.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
29
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|
Site:
Other-Soup Station
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Violation:
The flat shelf area above the soup kettles was soiled with food splash.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
|
|
Site:
Other-Main Galley-Starboard Serving Line
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|
Violation:
There were areas above the grills that were still soiled after cleaning.
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|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
|
|
Site:
Other-Provisions-Dairy Walk-in
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|
Violation:
The condenser coils and the bulkhead around them was soiled with dust. There was also a broken electrical box that needed repair.
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|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
|
|
Site:
Other-Lido-Beverage Bar
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|
Violation:
The technical cabinets beneath the Beverage Bars were extremely soiled with dust and beverage residues.
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|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.
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Item No.:
29
|
|
Site:
Other-Lido-Beverage Bar
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|
Violation:
Fruit juice syrup, grease and mold were present behind the cover of the Vitality juice machine on one of the Beverage Bars. Several other machines had syrup and dust behind the covers.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
|
|
Site:
Other-Lido Central Galley
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|
Violation:
The technical compartments of several ice makers were soiled with mold and slime.
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|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
|
|
Site:
Other-Lido Grill
|
|
Violation:
The technical cabinet of the soft serve ice cream machine was soiled with ice cream residue that had leaked through the rear seal.
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|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
30
|
|
Site:
Other-Lido-Beverage Bar
|
|
Violation:
Plastic cups were found in pooled water in lexan bins on the Beverage Bar.
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|
Recommendation:
After sanitizing, all equipment and utensils shall be air dried. Cleaned and sanitized equipment and utensils shall be handled and stored in a way that protects them from contamination. Do not store cups so that they are in contact with pooled water.
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Item No.:
36
|
|
Site:
Other-Lido-General
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|
Violation:
A few flies were noted in different areas.
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|
Recommendation:
Effective measures intended to minimize the presence of flies shall be utilized.
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Item No.:
38
|
|
Site:
Other-Lido-Beverage Bar
|
|
Violation:
The tile in front of the Beverage Bars has been covered with carpeting.
|
|
Recommendation:
Carpeting is not recommended in front of food service counters where food or beverages may spill and soil the carpeting.
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Item No.:
38
|
|
Site:
Other-Lido Buffet
|
|
Violation:
There was an opening at the base of the bulkhead next to Waiter Station #4 where paper and soil had collected.
|
|
Recommendation:
Bulkheads shall be designed and constructed for easy cleanability, maintained in good repair and kept clean.
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Item No.:
38
|
|
Site:
Other-Lido Galley
|
|
Violation:
There was a 20 foot extension cord from the Lido Galley to the Omelet Station draped over equipment and running across the deck.
|
|
Recommendation:
Extension cords shall be installed in a way that does not obstruct or prevent cleaning of decks, deckheads or bulkheads or that may contaminate food-contact surfaces.
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Item No.:
39
|
|
Site:
Other-Happy Valley
|
|
Violation:
One light shield was missing over the fryers.
|
|
Recommendation:
Light shields shall be provided for lights where food and equipment are exposed.
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Item No.:
39
|
|
Site:
Other-Pizzeria
|
|
Violation:
The light shield in the pizza display cabinet was cracked in several places.
|
|
Recommendation:
Light shields shall be provided for lights where food and equipment are exposed. Replace cracked light shields.
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Item No.:
40
|
|
Site:
Other-Lido Scullery
|
|
Violation:
Excessive steam and heat were present in this area. Condensation was present on bulkheads and deckheads.
|
|
Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
40
|
|
Site:
Other-Happy Valley
|
|
Violation:
Condensation was dripping from an air duct in the deckhead.
|
|
Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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