|
|
|
Item No.:
2
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE FREE CHLORINE RESIDUAL WAS TESTED AT 0.13 PPM, 0.14 PPM, 0.09 PPM, AND 0.17 PPM.
|
|
Recommendation:
The potable water distribution system must contain at least 0.2 ppm but must not exceed 5.0 ppm free chlorine or bromine residual. The measurement shall be taken at a distant point in the distribution system.
It is recommended that the ship purchase a Secondary Standards Kit.
|
|
|
Item No.:
3
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE ANALYZER/RECORDER NOTED A FREE CHLORINE RESIDUAL OF 0.62 PARTS PER MILLION WHILE A MANUAL TEST NOTED A FREE CHLORINE RESIDUAL OF 0.13 PARTS PER MILLION. THIS WAS A DIFFERENCE OF 0.49 PARTS PER MILLION.
|
|
Recommendation:
The ship must have a chlorine or bromine analyzer-recorder, which must be installed at a distant point in the potable water distribution system where a significant water flow exists. The free halogen residual measured by the analyzer must compare within 0.2 ppm of the actual halogen level.
|
|
|
Item No.:
4
|
|
Site:
Other-SPAS
|
|
Violation:
A SUITABLE AIR-GAP WAS NOT PROVIDED BETWEEN THE FORWARD SPA EQUALIZER TANK AND THE POTABLE WATER FILL LINE.
|
|
Recommendation:
Air gaps must be at least twice the diameter of the delivery-fixture opening.
|
|
|
Item No.:
6
|
|
Site:
Other-SPAS
|
|
Violation:
THE FREE HALOGEN RESIDUAL TESTS WERE CONDUCTED EVERY FOUR HOURS RATHER THAN HOURLY.
|
|
Recommendation:
Except as may be noted above, 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.
|
|
|
Item No.:
7
|
|
Site:
Other-LIDO PANTRY 2
|
|
Violation:
A LEAK WAS NOTED AT THE UTILITY SINK WASTE LINE.
|
|
Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
|
|
|
Item No.:
11
|
|
Site:
Other-LIDO PANTRY 3 & 4
|
|
Violation:
COOKED MUSHROOMS WERE TESTED AT 92F. SAUTEED ONIONS AND PEPPERS WERE TESTED AT 89F. THESE ITEMS WERE AT THE OMELET STATION AND HAD BEEN COOKED LESS THAN FOUR HOURS EARLIER.
|
|
Recommendation:
Maintain cooked foods of plant origin at or below 45F or at or above 140F.
|
|
|
Item No.:
12
|
|
Site:
Other-LIDO-CENTER GALLEY
|
|
Violation:
THE ALTO-SHAAM WARMING CABINETS WERE NOT PROVIDED WITH THERMOMETERS.
|
|
Recommendation:
All hot carts or similar equipment shall have a thermometer to measure the ambient air temperature of the unit.
|
|
|
Item No.:
12
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
THE REFRIGERATION UNIT THERMOMETER WAS BROKEN.
|
|
Recommendation:
All refrigeration units shall have an accurate thermometer located so as to measure the air temperature in the warmest part of the unit.
|
|
|
Item No.:
14
|
|
Site:
Other-LIDO-CENTER GALLEY
|
|
Violation:
CREAM CHEESE PACKETS WERE IN A WATER AND ICE MIXTURE IN THE COLD-HOLD CABINET.
|
|
Recommendation:
Place these items in a drainable container.
|
|
|
Item No.:
14
|
|
Site:
Other-SPECIALITY CORNER-LIDO
|
|
Violation:
BUTTER AND MARGARINE PACKETS WERE MIXED WITH ICE IN A NON-DRAINABLE CONTAINER.
|
|
Recommendation:
Place these items in a drainable container.
|
|
|
Item No.:
14
|
|
Site:
Other-LIDO PANTRY 3 & 4
|
|
Violation:
THE OMELET STATION INGREDIENTS WERE NOT PLACED BEHIND A SUITABLE SNEEZE GUARD.
|
|
Recommendation:
Display tables or buffet lines for service of unpackaged foods must be effectively shielded so as to intercept any source of contamination from the consumer. Appropriate food shielding (sneeze guards) should be provided.
|
|
|
Item No.:
14
|
|
Site:
Other-LIDO SERVICE
|
|
Violation:
THE PORTABLE SNEEZE GUARDS DID NOT APPEAR TO BE ADEQUATE TO PROTECT THE FOODS PLACED BENEATH THEM.
|
|
Recommendation:
Ensure that foods placed beneath the portable sneeze guards are adequately protected from contamination.
|
|
|
Item No.:
18
|
|
Site:
Other-MEDICAL
|
|
Violation:
A WAITER REPORTED TO THE MEDICAL FACILITY WITH DIARRHEAL ILLNESS AND WAS EXCLUDED FROM DUTY. THERE WAS NO RECORD EITHER IN THE LOG OR THE PATIENT'S MEDCIAL RECORD THAT THIS INDIVIDUAL WAS CLEARED TO RETURN TO WORK.
|
|
Recommendation:
Any person known or suspected to be infected with any communicable disease that can be transmitted via food or liquids must not work in any food service area. This applies to known carriers of communicable diseases as well as to persons with related signs or symptoms, such as boils, sores, infected wounds, diarrhea, jaundice, and abnormal discharge from the nose or mouth. Such persons shall be excluded from working in the total food service operation until they have recovered and are no longer carriers.
|
|
|
Item No.:
20
|
|
Site:
Other-MAIN GALLEY-POT WASH
|
|
Violation:
SEVERAL COLLANDERS WERE SEVERLY DAMAGED MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
Food preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-FOODSERVICE GENERAL
|
|
Violation:
THE TECHNICAL SPACES INSIDE THE FRONT COVERS OF THE VITALITY JUICE MACHINES WERE DIFFICULT TO CLEAN.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY-PASTRY
|
|
Violation:
THE COUNTER-TOP BREAD SLICER HAD 1-INCH LEG SUPPORTS MAKING THE COUNTER UNDERNEATH IT DIFFICULT TO CLEAN.
|
|
Recommendation:
Equipment that is placed on tables or counters, unless portable, shall be sealed to the table or counter or elevated on legs to provide at least a 4-inch clearance between the table or counter and shall be installed to facilitate the cleaning of the equipment and adjacent areas.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO AND BAR ICE MACHINES
|
|
Violation:
THE UPPER COMPARTMENT GASKETS WERE CONSTRUCTED OF A POROUS MATERIAL.
|
|
Recommendation:
Replace the gaskets with non-porous and easy-to-clean materials.
|
|
|
Item No.:
21
|
|
Site:
Other-BEVERAGE STATION (PANTRY 3 & 4)
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE MACHINE WAS DIFFICULT TO CLEAN.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-STAFF MESS
|
|
Violation:
THERE WAS A DIFFICULT TO CLEAN SEAM ALONG THE SIDE STATION WHERE IT JOINS THE BULKHEAD.
|
|
Recommendation:
Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment and adjacent bulkheads or deckheads shall be not more than 1/32-inch. If exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent bulkheads or deckheads.
|
|
|
Item No.:
21
|
|
Site:
Other-CREW GALLEY AND MESS-GENERAL
|
|
Violation:
EXCESS LENGTHS OF POWER CORDS CONNECTED TO COUNTER-TOP EQUIPMENT WERE DRAPED ALONG THE COUNTER MAKING THIS AREA DIFFICULT TO CLEAN.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Other-LIDO-DISHWASHER
|
|
Violation:
THE INNER SURFACES OF THE DISHWASHER PRE-WASH COMPARTMENT WERE SOILED WITH A COATING OF FOOD RESIDUE.
|
|
Recommendation:
Dismantle and clean the inner surfaces of the dishwasher at least once per day.
|
|
|
Item No.:
22
|
|
Site:
Other-DESITINY DISHWASH
|
|
Violation:
THE RINSE SPRAY IN THE CONVEYOR DISHWASH MACHINE WAS POOR DUE TO INADEQUATE PRESSURE.
|
|
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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
22
|
|
Site:
Other-POOL BAR PANTRY
|
|
Violation:
THE FINAL RINSE PRESSURE WAS 34 PSI WHICH WAS ABOVE THE MANUFACTURER'S RECOMMENDED OPERATING RANGE.
|
|
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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
22
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
PROVIDE A THREE-BUCKET SYSTEM FOR CLEANING FOOD CONTACT SURFACES.
|
|
Recommendation:
|
|
|
Item No.:
23
|
|
Site:
Other-MAIN GALLEY-POT WASH
|
|
Violation:
THE MOUNTED THERMOMETER ON THE FINAL RINSE COMPARTMENT REGISTERED 6-8 DEGREES BELOW THE ACTUAL TEMPERATURE OF THE RINSE WATER.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
|
|
|
Item No.:
26
|
|
Site:
Other-DESTINY DISHWASH
|
|
Violation:
THE FINAL RINSE WATER TEMPERATURE IN THE CONVEYOR DISHWASH MACHINE WAS TESTED AT 145-158F DURING ACTIVE USE. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
In automatic dishwashing machines, utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufactures' specifications for time and concentration.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY-POT WASH
|
|
Violation:
THE TEMPERATURE OF THE SANITIZING SINK WATER WAS TESTED AT 162F DURING ACTIVE USE. THIS WAS CORRECTED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Maintain the final rinse water temperature at or above 170F.
|
|
|
Item No.:
27
|
|
Site:
Other-BEVERAGE STATION (PANTRY 3 & 4)
|
|
Violation:
SOILED RAGS WERE NOTED UNDERNEATH THE BEVERAGE STATION.
|
|
Recommendation:
Wiping cloths and sponges shall be stored in a sanitizing solution between uses.
|
|
|
Item No.:
27
|
|
Site:
Other-BEVERAGE STATION-STARBOARD
|
|
Violation:
SOILED RAGS WERE NOTED UNDERNEATH THE BEVERAGE STATION.
|
|
Recommendation:
Cloths used for wiping food spills on tableware, such as plates or bowls served to the consumer, shall be clean, dry and used for no other purpose.
|
|
|
Item No.:
28
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
THE HEAD OF THE MILK FROTHING TUBE WAS SOILED.
|
|
Recommendation:
The food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
|
|
|
Item No.:
28
|
|
Site:
Other-LIDO PANTRY 3 & 4
|
|
Violation:
A FEW SOILED UTENSILS WERE STORED WITH CLEAN ITEMS IN A PLASTIC STORAGE BIN.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-PIZZA AREA
|
|
Violation:
THE EXTERIOR SURFACES OF THE ROUND PIZZA PANS WERE FOOD ENCRUSTED.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-BEVERAGE STATION (PANTRY 3 & 4)
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE MACHINE WAS SOILED.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-STAFF MESS
|
|
Violation:
THE SEAM ALONG THE SIDE STATION PERIMETER WAS SOILED WITH FOOD DEBRIS.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-LIDO PANTRY 2
|
|
Violation:
THE AREA UNDERNEATH THE UTILITY SINK WAS SOILED.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-MAIN GALLEY-PASTRY
|
|
Violation:
THE COUNTER SURFACE UNDERNEATH THE BREAD SLICER WAS SOILED WITH FOOD DEBRIS.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-LIDO AND BAR ICE MACHINES
|
|
Violation:
THE OUTER SURFACES OF THE UPPER ICE COMPARTMENT PLASTIC COVERS WERE SOILED ON SEVERAL OF THE ICE CUBER UNITS.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-LIDO AND BAR ICE MACHINES
|
|
Violation:
THE GASKETS ON THE UPPER COMPARTMENT COVERS WERE SOILED WITH MOLD ON SEVERAL OF THE ICE MACHINE UNITS.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Other-LIDO PANTRY 3 & 4
|
|
Violation:
THE PLASTIC BIN USED TO STORE CLEAN COOKING AND SERVING UTENSILS WAS SOILED.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Other-LIDO PANTRY 3 & 4
|
|
Violation:
THE GRILL SCRAPER WAS STORED IN THE CLEAN UTENSIL BIN.
|
|
Recommendation:
Store cleaning equipment separately from clean utensils.
|
|
|
Item No.:
33
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
FOOD WASTE WAS NOTED IN AN OPEN WASTE RECEPTACLE.
|
|
Recommendation:
It is required that garbage and refuse storage containers be provided with tight fitting lids, doors, or covers and that they be kept covered when not in use.
|
|
|
Item No.:
35
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH STATION.
|
|
Recommendation:
It is required that easily cleanable waste receptacles be provided for each handwashing station.
|
|
|
Item No.:
38
|
|
Site:
Other-POOL BAR-STARBOARD
|
|
Violation:
THE DECK NEAR THE DECK DRAIN WAS HEAVILY SOILED WITH MOLD.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-CREW GALLEY-HOT GALLEY
|
|
Violation:
THE BULKHEAD ALONG THE DECK AT THE TILTING SOUP KETTLES WAS SOILED WITH DIRT AND FOOD DEBRIS.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-CREW GALLEY-HOT GALLEY
|
|
Violation:
THE BULKHEAD ALONG THE DECK BENEATH THE TILT AND BRAISING PANS WAS SOILED WITH MOLD.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
THE SCUPPER AROUND THE DECK DRAIN WAS CRACKED.
|
|
Recommendation:
Replace or refinish the scupper.
|
|
|
Item No.:
38
|
|
Site:
Other-STAFF MESS
|
|
Violation:
A SEAM WAS NOTED ON THE LINOLEUM DECK COVERING AT THE BUFFET WHERE TWO OF THE DECK PIECES WERE JOINED.
|
|
Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
|
|
|
Item No.:
38
|
|
Site:
Other-BEVERAGE STATION (PANTRY 3 & 4)
|
|
Violation:
THE DECK AREA AND DECK DRAIN UNDERNEATH THE BEVERAGE STATION WERE SOILED.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-BEVERAGE STATION-STARBOARD
|
|
Violation:
THE DECK AND DECK DRAIN UNDERNEATH THE BEVERAGE STATION WERE SOILED.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
39
|
|
Site:
Other-LIDO BUFFET
|
|
Violation:
THE LIDO HOT HOLDING DISPLAY UNIT LIGHT BULBS WERE NOT ADEQUATELY SHIELDED AGAINST BREAKAGE.
|
|
Recommendation:
Light shields shall be provided for lights where food and equipment are exposed.
|
|
|
Item No.:
39
|
|
Site:
Other-STAFF MESS
|
|
Violation:
THE LIGHTS IN THE HOT BUFFET WERE NOT SHIELDED OR SHATTERPROOF.
|
|
Recommendation:
Light shields shall be provided for lights where food and equipment are exposed.
|
|
|
Item No.:
40
|
|
Site:
Other-LIDO-DISHWASH AREA
|
|
Violation:
CONDENSATE WAS DRIPPING FROM THE DISHWASHER HOOD TO THE SURFACES BELOW ON THE SOILED END OF THE STATION.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Other-BRIDGE PANTRY
|
|
Violation:
CLEANING SUPPLIES WERE STORED ON THE DECK BEHIND THE ICE MACHINE.
|
|
Recommendation:
Provided a suitable storage locker for cleaning equipment and supplies.
|
|