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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow prevention devices indicated an ORAS device as protection for the wash basin in the photo shop, but a Watts N9 was installed on the hot and cold lines to the faucet.
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Recommendation:
Update the cross-connection control plan to match the backflow protection devices installed at this location.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was an unprotected potable water hose connection by the sink in the sewage room with the vacuum toilet holding tank 5221.401.
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Recommendation:
Remove the potable water hose connection in this location to prevent any cross-connection with the sewage system components.
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Item No.:
08
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Site:
Potable Water-Deck 14 Pool/Whirlpool Machinery Room
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Violation:
The horizontal potable water line above the halogenation treatment tanks for Whirlpool #9 was not striped to indicate potable water.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Galley-Chops
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Violation:
There was no air gap between the vent of the reduced pressure backflow prevention device and the cleanser container.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Deck 2 - Garden Crew Hot Galley
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Violation:
A hatch to potable water tank number 1 was located in the technical space of the Garden Crew Galley. It was not labeled with the words "POTABLE WATER."
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Recommendation:
Ensure that potable water tanks are identified with a number and the words "POTABLE WATER" in letters 13 mm (0.5 inch) high.
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Item No.:
08
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Site:
Food Service General-Pulper
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Violation:
There were technical water lines going to pulpers in the food service areas. Water lines in the galley are normally assumed to be potable.
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Recommendation:
Label or use unique striping to identify technical water supply lines to differentiate them from potable water lines.
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Item No.:
11
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Site:
Medical-
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Violation:
There was a close contact for a crew member who was classified as a case of gastrointestinal illness. The close contact for this individual had three interviews that were all recorded as June 1 at 18:30. There were two close contacts for two different crew members who were classified as cases of gastrointestinal illness. The close contacts for these ill crew members did not have daily interviews recorded. One was missing the 48-hour interview and the other was missing the daily interviews after the initial interview.
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Recommendation:
Ensure that the initial, and daily interviews for 48-hours for close contacts of crew members with gastrointestinal illness are recorded. The interviews should occur within 8 hours of the ill crew member reporting to Medical, then approximately 24 and 48 hours later.
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Item No.:
11
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Site:
Medical-
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Violation:
A crew member with gastrointestinal illness (Commissary 2 position) had a follow-up on June 3. The notation for that visit stated that the crew member still had symptoms. The block for last symptoms was filled in with June 2 at 12:00. There was no follow-up for this individual on June 4. It was not clear that this individual was symptom free for 24 hours prior to returning to work.
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Recommendation:
Ensure that symptomatic non-food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
16
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Site:
Bar-Cafe Mondo
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Violation:
According to the time as a public health control plan, foods that were on time control for Cafe Mondo were placed in an upright refrigeration unit in the Bolero pantry. This unit was not labeled as time control and staff stated the unit was used for temperature control. The outlet specific time as a public health control plan for Cafe Mondo did not require 4-hour discard labels but did mention this unit for placement of food on time control. The outlet was open for more than 4 hours.
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Recommendation:
Ensure that the time as a public health control plan corresponds to the operations in Cafe Mondo. If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plans
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Violation:
There was a 2-page general time as a public health control plan at each food outlet, as well as an outlet specific plan. The general plan stated that foods on buffets were on time control but most of the outlets in Central Park, Royal Promenade and the Boardwalk did not have buffets. In these areas, hot hold drawers, hot hold cabinets, and induction warmers were on time control. These units were listed in the outlet specific plans. Additionally, in the outlets that were open for more than 4 hours, the outlet specific plan did not require the use of 4-hour discard labels. The general plan did mention this requirement for outlets open for more than 4 hours. It was not clear that the time as a public health control plans in all areas included these two different plans.
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Recommendation:
Ensure that each food outlet has a time as a public health control plan that indicates the operations for that outlet. Ensure that the plans for outlets open longer than 4 hours indicate the use of 4-hour discard labels.
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Item No.:
17
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Site:
Other-Vintages Pantry
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Violation:
The cooling logs showed several entries for grilled vegetables where the start temperature was as low as 115F. These foods were all in small portions and were below 70F less than one hour later. Some of these grilled vegetables were still on the vessel at the time of 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 from the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Buffet-Solarium Center Island
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Violation:
There were no serving utensils for the container of apples or container of pears. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Solarium Center Island
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Violation:
The location of several bowls of food required excessive reaching. Passengers could potentially contaminate food on display with their arms, clothing or jewelry. This was corrected.
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Recommendation:
Ensure that passengers do not need to excessively reach for food on display for self-service.
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Item No.:
22
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Site:
Galley-Deck 4 - Warewashing
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Violation:
The two vertical rubber strips located in the flight-type warewash machine, located after the final rinse were severely cracked and lightly soiled with a black substance.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours. 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.:
26
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
There was an accumulation of a red substance on the plastic sensor piece in the upper compartment of the ice machine. The sensor was located in the food contact zone. This item was corrected.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Chops
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Violation:
The grooved grill was slightly soiled with carbonized food residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Chops
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Violation:
There was mold in the technical compartment for the refrigerated drawers. There was mold and standing water in the technical compartment under the grooved grill.
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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.:
32
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Site:
Buffet-Solarium Service Line
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Violation:
There was food waste in the waste receptacle at the handwash station. This container had no lid.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
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Item No.:
33
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Site:
Galley-Windjammer Cold Pantry
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Violation:
There was corrosion on the deck where the legs of the chopper met the stainless steel deck.
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Recommendation:
Provide a suitable finish on all surfaces of the chopper legs to prevent corrosion on the deck.
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Item No.:
33
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Site:
Buffet-Windjammer Starboard Condiment Counter
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Violation:
There was no coving at the deck/cabinet juncture.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was a stainless steel profile strip that was buckled along the bulkhead/equipment juncture near the tilting kettles and pans. The bent strip created a small opening that could allow splash to enter a void space, and it was difficult to clean.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Cold Storage
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Violation:
In a few locations soft sealant was peeling from the deckhead panels in the walk-in refrigerators and freezers.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
36
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Site:
Room Service-Hot Galley
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Violation:
The lighting was less than 220 lux at the countertop between the combination oven and the steam table.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Sorrento's
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Violation:
The light above the waiter station was not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Bar-Cafe Mondo
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Violation:
The deckhead mounted lights were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 3 - Hot Station
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Violation:
Condensate was accumulating along the bulkhead and inside the ventilation hood, immediately above the combination ovens.
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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.:
39
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Site:
Buffet-Deck 2 - Garden Crew Buffet, Sorting Stations
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Violation:
Three small flies were inside the waste sorting station. The crew contacted the horticulturist.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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