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Item No.:
03
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Site:
Potable Water-Production
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Violation:
The records indicated that there was more than 30 minutes between the start of production and the first recorded free halogen level. Per staff, the start time recorded was when the evaporators were turned on. The evaporators ran for 45 minutes to one hour before production begins.
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Recommendation:
Ensure the free halogen level is recorded within 30 minutes from the start of production.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The testable devices did not have the connection they protected listed in the cross-connection control program. It only listed the device type and location.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Chlorine Bunker Station
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Violation:
The hose connection by the chlorine bunker station was not protected by a backflow prevention device. This was corrected.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Housekeeping Chemical Dispensing Locker
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Violation:
The potable water line supplying the chemical dispenser was protected with a non-continuous backflow prevention device. The dispensing unit was down stream from the device and acted as a valve. This was corrected.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Test Kit
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Violation:
The range for the test kit for the whirlpools was 0.0 to 6.0 ppm free residual halogen. All the records indicated that the highest level was 6.0 ppm. When tested during the inspection, several whirlpools were above 6.0 ppm.
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Recommendation:
Ensure the test kit used is capable of reading the maximum allowable free residual halogen used in the whirlpools.
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Item No.:
11
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Site:
Medical-Logs
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Violation:
For the last two cruises, close contacts were not interviewed immediately. They were interviewed more than 24 hours after their cabin mate presented to the medical facility.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
16
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Site:
Galley-Cooling Logs
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Violation:
Per staff, the pasta was cooked to above 140 F. The logs indicated that the pasta was placed inside the blast chiller at less than 140 F.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
18
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Site:
Provisions-Meat Thawing Room
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Violation:
A container of hotdogs was stored under containers of raw hamburger inside the walk-in cooler. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The condiments at the buffet station were not located under a sneeze guard. This was corrected.
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Recommendation:
Ensure that condiments are protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The container of bagels and the tongs were not located under a sneeze guard. This was corrected.
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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. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Galley-Buffet Pantry
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Violation:
The sliced radishes were stored in direct contact with undrained ice inside the walk-in cooler.
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Recommendation:
Ensure that unpackaged food is not stored in direct contact with undrained ice.
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Item No.:
21
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Site:
Buffet-Taste of the Nations
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Violation:
The laminate panel at the passenger side of the buffet station was loose.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Hamburger Grill
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Violation:
There was a gap around the drain in the drip pan housing for the grills.
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Recommendation:
Close the gap.
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Item No.:
21
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Site:
Medical-Pantry
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Violation:
The insulation in the technical space below the sink was damaged and peeling.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Bar-Cafe
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Violation:
The technical space behind the back bar was difficult to clean due to the confined space, water lines and gaps along the back of the space.
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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.:
21
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Site:
Galley-Steakhouse
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Violation:
There were holes in technical space 4811.103.008.
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Recommendation:
Close the holes.
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Item No.:
21
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Site:
Other-Steakhouse Service Line
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Violation:
There was a gap around the drain in the drip pan housing for the grooved grill.
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Recommendation:
Close the gap.
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Item No.:
22
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Site:
Galley-Aft Portside Warewash
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Violation:
The final rinse curtain for the dishwash machine was soiled.
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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.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
There was a soapy residue on the inspector's thermometer at the completion of the glasswash cycle.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The final rinse curtain for the potwash machine was soiled.
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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.
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Item No.:
27
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Site:
Galley-Potwash
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Violation:
The drain pipe under the 2nd sink was heavily soiled.
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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.:
27
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Site:
Bar-Cafe
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Violation:
The bottom of the technical space was soiled with old dried coffee grounds.
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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.:
29
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Site:
Buffet-Coffee Shop
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Violation:
The maximum temperature of the water through a mixing valve was 73 F at the handwash sink. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was recessed and missing deck grout.
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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-Steakhouse Service Line
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Violation:
There was an opening in the bulkhead under the handwash sink.
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Recommendation:
Close the opening.
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Item No.:
33
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Site:
Galley-Pizzeria
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Violation:
The stainless panel on the bottom of the swing door was damaged.
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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:
Galley-Steakhouse
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Violation:
There was an avocado and a tomato on the deck under the preparation table next to the double sink. This area had previously been cleaned.
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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:
Medical-Pantry
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Violation:
There was a hole in the bulkhead in the technical space below the sink.
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Recommendation:
Close the hole.
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Item No.:
33
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Site:
Pantry-Cafe & Lobby
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Violation:
There were open voids in the door frame where the latching pin and lock inserted.
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Recommendation:
Close the voids.
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Item No.:
33
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Site:
Other-Hamburger Grill
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Violation:
The light cover above the hot food line was not flush with the deckhead.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Other-Ice Cream Station
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Violation:
The metal strip at the bottom of the bulkhead behind the ice cream machine was loose.
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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.:
34
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Site:
Other-Room Service
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Violation:
There was a leak at the drain line under the clean end of the dishwash machine.
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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.:
34
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Site:
Galley-Potwash
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Violation:
There was a leak at the drain line at the soiled end of the potwash machine.
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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.:
34
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Site:
Buffet-Midship Coffee Station
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Violation:
There was a leak at the drain line for the coffee ground containers.
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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.:
34
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Site:
Provisions-Dairy Store
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Violation:
There was water dripping from the deckhead sprinkler onto boxes of milk. This was corrected.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak at the drain line for the right combination oven.
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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.:
37
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Site:
Galley-Warewash
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Violation:
There was an excessive amount of condensate on the deckhead above the soiled end of the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Children Area-Toilet Room
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Violation:
The waste receptacle for the handwash station was not airtight.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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