|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Coating
|
|
Violation:
Touch-up painting took place on potable water tank interiors for tanks 3 port, 7 and 8 starboard, and 4 starboard between December 2010 and March 2011. In reviewing the record of the painting there was no comment that the application was done in accordance with the specifications of the manufacturer (International Paint), and there was no comment on time or temperature of the curing or drying, so it was unclear if the manufacturer's specifications for those steps were followed.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
|
|
Violation:
A review of the previous 5 voyages in GI illness reporting among crew revealed 6 total reportable cases. One bar utility staff developed GI illness symptoms at 1 am on 7 April and only reported to the ship's medical center at 7:53 pm on that day. A casino dealer had GI illness onset at 2 am on 3 April and reported to medical at 4:36 pm. A cook had GI illness onset at 9 am on 3 April and reported to medical at 9:04 pm. Another dealer had GI illness symptoms beginning on 5 April at 11 pm and reported to the medical center at 4:30 pm on 6 April.
|
|
Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours. 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. Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
Three bowls of apples were out for service but not placed under a sneeze shield.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
There was no side sneeze shield on one small portable sneeze guard placed near the handwash of the starboard/center island.
|
|
Recommendation:
Install a side shield on the small portable sneeze guard.
|
|
|
Item No.:
20
|
|
Site:
Galley-Chops
|
|
Violation:
On the potwash clean storage rack, there was one pan with non-stick coating that was scratched and worn in several places. The pan was discarded.
|
|
Recommendation:
Ensure that multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating are used with nonscoring or nonscratching utensils and cleaning aids.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
Inside the potato peeler, there were three missing fasteners above the chute, making cleaning difficult.
|
|
Recommendation:
Replace the fasteners.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 10 Concierge Club
|
|
Violation:
There was bare wood and pressed wood panels on the interior underside of the wood cabinet beneath the double sink basin. There were also open penetrations where the power cable and water tube passed thru.
|
|
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. Bare wood must be sanded smooth and treated or varnished to be smooth and non-absorbent.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Frozen Poultry
|
|
Violation:
The heating coil was not operating and the drip pan below the cooling unit was completely full of ice. There was food stored below the cooling unit, but there was no ice on the items.
|
|
Recommendation:
Remove the ice and repair the heating coil.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
In the technical space below the speed rail of the service bar, the penetration for the multi-flow hoses was not sealed.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Port and Starboard Cold Lines
|
|
Violation:
At the small islands with no crew side, there was a large gap between the interior of the technical compartment and the decorative cabinet of the buffet. It was open to the area below the technical compartment with no means to clean or inspect the area below.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse plate-level temperature was measured at 178F, but the final rinse machine display temperature never indicated above 168F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Cold Pantry
|
|
Violation:
There was no data plate on the undercounter dishwash machine.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
25
|
|
Site:
Pantry-Deck 9 Aft Pantry
|
|
Violation:
A wet wiping cloth was tied in a knot around the outside metal handle of the full bucket of chlorine sanitizing solution between uses.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 10 Concierge Club
|
|
Violation:
Some of the previously cleaned drink glasses stored over the sink were soiled with drink residue. This was especially true in the martini glasses.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The surface directly above the outer chute of the ice dispensing machine was soiled.
|
|
Recommendation:
Clean the surface above the chute.
|
|
|
Item No.:
26
|
|
Site:
Bar-Solarium Bar
|
|
Violation:
The inside of the left beer tap was soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-
|
|
Violation:
At the starboard/aft desert station, inside technical compartment R-11-22/B, the pipes in the front of the compartment were soiled with a black material. There was also a large amount of black material on the lower edge of the back left panel of the compartment.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
In the technical space below the speed rail of the service bar, the insulated pipes were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Portofino
|
|
Violation:
At the char-grill, the underside of the grill plates and the stainless steel mesh electrical conduit were soiled with a black carbonized material.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
On the coffee machine, the lower edge of the frame of the milk refrigerator compartment was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-
|
|
Violation:
The back panel was soiled in the undercounter refrigeration technical compartments R-02-03/A & /B.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
There were pans stacked on the clean landing table of the potwash machine. The pans were wet and not positioned to allow for air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Other-Deck 10 Concierge Club
|
|
Violation:
A double basin handwash station is installed at the counter where alcoholic drinks are prepared by staff and served to guests. There was no utility sink installed and the handwash sink can only be used for handwashing.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Ice Cream Freezer
|
|
Violation:
On the right side of the entrance, the vertical door gasket was torn in many places.
|
|
Recommendation:
Replace the gasket.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy Products
|
|
Violation:
At the walk-through between the front and back areas of the room, the lower right and left were damaged causing gaps and seams between bulkhead panels.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
On the inside of the entrance door frame, there was a seam where the profile was not flush with the bulkhead. At the lower left of the threshold, the door frame panel was bent and this caused a large gap.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
Inside the undercounter refrigeration technical compartments R-02-03/A & /B, the bulkhead pipe penetrations were not completely sealed. There was a space between the technical compartment and the bulkhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
At the handwash station by the walk-in refrigerator, the lower edge of the corner profile was loose from the mount of the handwash station to the coved deck tile.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Chops
|
|
Violation:
There was soft sealant used for coving at the deck/counter juncture of the waiter stations.
|
|
Recommendation:
Remove the soft sealant and replace with a hard, durable coving material.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 5 - Main Dining
|
|
Violation:
Soft sealant was used for coving at the deck/counter juncture at the waiter stations.
|
|
Recommendation:
Remove the soft sealant and replace with a hard, durable coving material.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a gap between a deckhead panel and a profile strip above the handwash station by the tilting kettle.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The door handle to the cold room was very loose and the profile plate around the inside handle was missing.
|
|
Recommendation:
Repair the door handle and replace the profile plate on the inside of the door.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 10 Concierge Lounge
|
|
Violation:
There was no coving at the deck/counter juncture in the bar area.
|
|
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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
There was a leak at the front valve in the technical compartment of the center bain marie.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|