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Item No.:
06
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Site:
Potable Water-Microbiological Sampling
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Violation:
The Colisure directions for the incubator stated that the incubation temperature should be 35C +/- 0.5C. The thermometer was reading 55C and there were samples in the incubator. According to the staff, the unit has not been able to maintain consistent temperatures. A new unit had been ordered.
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Recommendation:
Ensure that samples are analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure that the incubator used for the samples is able maintain a temperature of 35C +/- 0.5C.
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Item No.:
08
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Site:
Buffet-Starboard Beverage Station
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Violation:
There was one backflow prevention device on the potable water line serving both the juice machine and the coffee machine.
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Recommendation:
Provide a backflow prevention device for each of the juice and coffee machines.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit
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Violation:
The vessel's halogen test kit used for sampling the main pool and Solarium whirlpool was not in calibration. For the main pool, the vessel's test kit measured 4.5 ppm chlorine and the inspector's test kit measured 3.66 ppm chlorine. For the Solarium whirlpool, the vessel's test kit measured 6.0 ppm chlorine and the inspector's test kit measured 4.85 ppm chlorine. The vessel had the calibration standards for the test kit. When the vessel's halogen test kit was checked, the first standard was measured at 0.5 ppm chlorine instead of 0.18 +/- 0.09 ppm chlorine. The second standard measured 2.5 ppm chlorine, instead of 0.81 +/- 0.10 ppm chlorine. The third standard measured 3.7 ppm chlorine instead of 1.52 +/- 0.14 ppm chlorine. According to the staff, this test kit was used to calibrate the analyzer chart recorder for the main swimming pool. The analyzer for this pool was checked and found to be in calibration.
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Recommendation:
Ensure that the test kit used for measuring the pools, whirlpools and for checking the analyzer chart recorder is in calibration.
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Item No.:
11
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Site:
Medical-Asymptomatic Close Contacts
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Violation:
An asymptomatic close contact of a crew member with acute gastroenteritis was interviewed on September 19, 2010, according to the records in electronic database. This was the same date that the ill crew member presented to medical. In the electronic database, the 24-hour follow-up with the close contact was recorded on September 22, 2010. The 48-hour follow-up was blank. There was no information in the paper medical files for the ill crew member or close contact indicating when the 24-hour and 48-hour contacts were conducted. According to the staff, they had recently been having trouble entering information into electronic database.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-
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Violation:
The time as a public health control plan did not list the hours of operation for service.
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Recommendation:
Ensure that the hours of operation are listed on the time control plan.
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Item No.:
19
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Site:
Dining Room-Officer's Mess
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Violation:
The sneeze shield at the soup station was installed so that it did not fully protect the hotel pans of soup below.
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Recommendation:
Reposition the sneeze shield to protect the displayed soups.
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Item No.:
19
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Site:
Provisions-Ice Block Room/Chef's Food Locker
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Violation:
Frozen packages of food were stored in contact with a block of ice.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-
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Violation:
The older hot holding cabinets had excessive sealant and old adhesive residue on the front exterior surfaces, making clearing difficult.
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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:
Bar-Casino
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Violation:
There was an open void space along the back left side of the technical compartment below the speed rail.
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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:
Provisions-Liquor Stores
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Violation:
Absorbent, difficult to clean string and rope were used to secure boxes on the shelves.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 4 and 5 - Beverage Station
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Violation:
There were exposed, slotted fasteners in the food splash zone below the dispensing heads at the two soda dispensing units.
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Recommendation:
Install the templates to cover the exposed slotted fasteners.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The wash temperature gauge reading was 195F and the plate surface temperature in the wash compartment was 175F. The rinse temperature gauge reading was 190F and the plate surface temperature reading was 175F. There was an audible sound of steam coming from the spray nozzles when the machine was in operation, and there was steam coming from the soiled end chute and side panels. There was condensate on the interior surfaces of the exhaust hood at the soiled end. The condensate was dripping onto the soiled end of the machine and the surrounding deck surface.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The water in the sanitizing rinse sink was cloudy and had a light film of grease on the surface.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
28
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Site:
Dining Room-Deck 4
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Violation:
There were five coffee carafes stored in the upright position at two of the waiter stations. There was pooled water on the bottom of the carafes.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 5 - Potwash
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Violation:
The clean hotel pans were stacked wet, impeding air-drying.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
The bottom shelf of the knife locker was lightly soiled. Two clean knives were stored on the shelf.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Sauce Station
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Violation:
The water temperature at the handwash station was in excess of 125F. The user could not adjust the temperature.
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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:
Preparation Room-
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Violation:
There was a seam in the aft bulkhead to the left of the potato peeler where a utility line passed through.
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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:
Provisions-Dry Store - Beer Box
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Violation:
The deck below the deck stands was soiled.
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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:
Galley-Deck 4 - Dry Store
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Violation:
The deck was soiled with food debris below the shelves.
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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:
Dining Room-Officer's Mess
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Violation:
The utility housing column below technical space R-2.2 was not coved at the deck juncture. There was mold in the sharp angle at this 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). 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:
Food Service General-Decks
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Violation:
There was missing and recessed grout in many of the food preparation, service and storage areas.
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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-Dry Store - Beer Box
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Violation:
The deck coating material was loose and peeling at the juncture with the stainless steel floor plates.
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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:
Provisions-Show Piece Room/Chef's Store
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Violation:
The deck was soiled.
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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.:
36
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Site:
Provisions-Fresh Fruit Room
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Violation:
The light along the left side of the room was not functioning resulting in insufficient lighting in the area.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Provisions-Fish Freezer
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Violation:
There were three light bulbs not functioning resulting in insufficient lighting.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Dishwash Machine
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Violation:
The wash temperature gauge reading was 195F and the plate surface temperature in the wash compartment was 175F. The rinse temperature gauge reading was 190F and the plate surface temperature reading was 175F. There was an audible sound of steam coming from the spray nozzles when the machine was in operation, and there was steam coming from the soiled end chute and side panels. There was condensate on the interior surfaces of the exhaust hood at the soiled end. The condensate was dripping onto the soiled end of the machine and the surrounding deck surface.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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:
Other-Spa
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Violation:
There were no waste containers near the exits of the men's and women's changing rooms to dispose of paper towels used to open the doors. There were toilet rooms inside the changing rooms. This was corrected.
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Recommendation:
Provide waste containers at the exits of the changing rooms.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
According to the written outbreak prevention and response plan, the public areas, including corridors and staircases, would be sanitized continuously between 6 am and midnight when Level 2 of the plan is in effect. There were venues, such as the casino, that were open later than midnight. According to the staff, there were night cleaners that sanitized the public areas after midnight, however this information was not in the plan.
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Recommendation:
Ensure that the written outbreak prevention and response plan for Level 2 covers the sanitizing of all areas when venues are open later than midnight.
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