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Item No.:
02
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Site:
Medical-Clinical Specimen Containers
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Violation:
The clinical specimen collection containers for bacteriological agents were expired. New media had been ordered.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Potable Water-Crew Galley Dishwash
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Violation:
The backflow preventer under the left side of the handwash sink was not listed on the cross-connection control program.
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Recommendation:
Add this backflow preventer to the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines to the handwash sink bucket fill station did not have a backflow preventer and the faucet was threaded for a hose connection.
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Recommendation:
Install a backflow preventer to the bucket fill faucet or remove the threads.
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Item No.:
08
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Site:
Potable Water-Deck 7 Guest Suites
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Violation:
There was no backflow prevention devices for the hoses to the jetted tubs in guest suites 7-171, 7-194, and 7-198. The plumber was notified and he immediately began installing the correct backflow preventers.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Machinery Rooms
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Violation:
There was no way to view the backwash of the granular filters in the deck 9 forward and deck 8 aft whirlpool machinery rooms. There was no sight glass in the deck 9 forward room and in the deck 8 aft room, the drain pipes were not clear enough to determine the water's clarity during backwashing.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing. Install a sight glass or a clear piece of tube on the discharge line to view the water during backwashing.
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Item No.:
20
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Site:
Food Service General-Coffee Stations
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Violation:
There were slotted fasteners on the underside of the Scharf espresso machine dispensing head (opposite the scoop).
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Dining Room-Deck 3 - Universe Waiter Station #2
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Violation:
The exterior surface of the two counter-model soup kettles was difficult to clean due to a rough surface with damaged and peeling paint.
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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:
Buffet-Starboard Forward Grill
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Violation:
In technical compartment 98, there was loose fiberglass insulation.
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Recommendation:
Repair the insulation.
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Item No.:
21
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Site:
Buffet-Grand Buffet
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Violation:
In the technical compartment below induction cooker E9-51, there was an unsealed hose penetration in the back right panel of the compartment.
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Recommendation:
Seal the penetration.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The handle to the heavy pan lid was missing on tilt braising pan E3-27.
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Recommendation:
Replace the handle.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
The power cables for the two panini counter-model grills were draped on the counter. The power cable for the juice dispenser was also draped on the counter at the beverage area.
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Recommendation:
Shorten the power cables or secure them above the counter surface to allow for cleaning.
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Item No.:
21
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
Power cables for the counter mounted juice machine and the two milk dispensers were draped on the counter beneath the machines making cleaning difficult.
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Recommendation:
Shorten the power cables or secure them above the counter surface to allow for cleaning.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The in-use hot-water sanitizing sink water temperature was measured at 181 F, but the mounted gauge thermometer indicated 165 F.
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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.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The concentration of chlorine in the sanitizing sink was measured at 1,000 ppm, following a five times dilution test. There were no pots in this sink at the time of the inspection, although there were pots in the other filled sinks. Staff immediately added potable water to bring the concentration down to the range of 50-200 ppm, which was also printed on the sign posted on the bulkhead behind the sink.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Dining Room-Deck 3 - Universe Waiter Station #2
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Violation:
Two wet wiping cloths were on the basin of the utility sink between uses.
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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.
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Item No.:
25
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Site:
Galley-Center Galley
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Violation:
A wet wiping cloth was on the top shelf of the spice/condiment rack.
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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.
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Item No.:
26
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Site:
Dining Room-Deck 3 - Universe Waiter Station #6
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Violation:
Several previously cleaned clear plastic water serving pitchers were stored inverted and dry on top of several dishware racks on the upper clean shelf. A row of 6-10 water pitchers stored in the front position on these racks were also inverted, but dripping wet and ice cold to the touch. The cold, wet pitchers were returned to the dishwash immediately.
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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:
Dining Room-Deck 3 - Universe Port Waiter Station #4
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Violation:
The end of the ice maker dispenser tube was soiled with a pink and black mold 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.:
26
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Site:
Pantry-All Star
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Violation:
There was a build-up of pink and black mold residue along the panel in the upper interior of the ice machine, just over the left cuber panel and below the drip tube.
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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.
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Item No.:
26
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Site:
Pantry-Destiny
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Violation:
A heavy layer of pink slime mold was along the interior of the left cuber shield panel. Additionally, there was a heavy layer of black and pink mold along the panel behind the upper drip tube for both cubers and on the ends of both the drip tubes and the cuber lower panel. The machine was immediately stopped for draining and cleaning. All ice in the front bar chests was also removed and the chests were cleaned.
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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.
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Item No.:
26
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Site:
Galley-Appetizer Pantry
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Violation:
One four-plate trolley of stacked, previously cleaned main course plates contained several plates with food particles and food residue on the plate surfaces, including stickers on the bottom surface which stated, "Made in Thailand". Two more trolleys of previously cleaned appetizer plates had similar food particles and food residue, as well as the same stickers on their surfaces. All of the plates were immediately returned to the dishwash area for re-washing.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Show Lounge Service Bar - Port
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Violation:
An unknown granular material was accumulating inside the water bath under the right cuber panel inside the ice machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Potwash
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Violation:
Water was squirting from above the deckhead through the exhaust vent directly over the pot wash machine nearest to the sanitizing sink. The water was dripping onto the top exterior surface of the pot wash machine and splashing down onto the clean counter between both pot wash machines. The second machine was not operating and no pans were on the clean counter.
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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:
Dining Room-Deck 3 - Universe Waiter Station #4
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Violation:
There was a layer of dust on the top of the counter juice dispenser.
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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.:
33
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Site:
Galley-Grand Buffet Pantry
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Violation:
On the port entrance door just forward of the grand buffet, there was an opening below the door handle where the lock mechanism had been removed.
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Recommendation:
Replace the lock mechanism or close the opening.
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Item No.:
33
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Site:
Galley-Pizzeria
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Violation:
Below technical compartment #63, there was no deck grout on either side of the small tile at the bulkhead. The areas of missing grout were filled with dirty water.
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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. 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:
Buffet-Starboard Forward Grill
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Violation:
In technical compartment 98, there was an unsealed deck penetration.
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Recommendation:
Seal the deck penetration.
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Item No.:
33
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Site:
Dining Room-Deck 3 - Universe Waiter Stations
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Violation:
There was a heavy build-up of dust in the gaps between the deckhead panels over clean counters at all of the dining room waiter stations.
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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-Deck 3 - Universe Waiter Stations
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Violation:
There was no coving at the deck junctures below the waiter stations throughout the dining room. Additionally, a number of the deck tiles beneath the waiter station counters had recessed grout.
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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, 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:
Dining Room-Deck 3 - Universe Waiter Stations #2 and #4
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Violation:
There was a hole in the deckhead directly over the WMF coffee machine at waiter stations #2 and #4. Lights had been removed.
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Recommendation:
Replace the lights or close the holes.
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Item No.:
33
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Site:
Room Service-Deck 6 Pantry
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Violation:
The deckhead throughout this pantry was soiled with dirt, dust and other residue along the surfaces, especially at the juncture of each deckhead panel.
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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:
Bar-All Star
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Violation:
The deck below the front center bar counter had several missing tiles.
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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:
Buffet-Buffets and Beverage Counters
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Violation:
The deck junctures were not coved under the buffet and beverage counters in mess areas.
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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-Corridor to Officer and Petty Officers Messes
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Violation:
The deck was not coved at the deck/bulkhead juncture in the food corridor between the crew galley and petty officer and officer messes.
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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.:
36
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Site:
Room Service-Deck 6 Pantry
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Violation:
There was less than 220 lux of light over the deli counter.
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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:
Dining Room-Deck 3 - Universe Side Stands
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Violation:
The side stands throughout the dining room were used as waiter stations for staging clean items, including dishware and food. In both the port and starboard forward dining room sections, the light level at the side stands was less than 220 lux. Both had clean equipment on them.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
36
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Site:
Dining Room-Deck 3 - Universe Waiter Station #1
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Violation:
The light level could not be raised to 220 lux at the soiled section of the waiter station.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Water was squirting from above the deckhead through the exhaust vent directly over the pot wash machine nearest to the sanitizing sink. The water was dripping onto the top exterior surface of the pot wash machine and splashing down onto the clean counter between both pot wash machines.
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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.
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Item No.:
37
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Site:
Galley-Center Galley
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Violation:
The supply air diffuser was wet and condensate was dripping from the diffuser to the deck.
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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.
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Item No.:
37
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Site:
Pantry-Stella
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Violation:
An excessive amount of condensate was along the bulkheads and deckheads inside the service bar, primarily in the dishwash section. Water drops were falling on the deck. Clean racks of various glassware were stored directly below. Additionally, there was a puddle of water on the sliding top door to the wine and beer chest cooler on the clean counter.
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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.
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Item No.:
39
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Site:
Room Service-Deck 6 Pantry
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Violation:
At least 10 live small black flies were on the deckhead or flying around this pantry. The pantry was not in active use at the time of the inspection.
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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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