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Item No.:
*
|
|
Site:
Buffet-Beverage Station Port and Starboard
|
|
Violation:
There was no drip tray installed at the counter level for the newly installed Fetco model hot water dispensers on the thirst quencher beverage counters.
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|
Recommendation:
Install a drip tray for the hot water dispensers.
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
For the cruise of 3 March 2012 to 8 March 2012 a guest with 12 diarrhea, muscle aches, and fever was placed as non-reportable case on the log. The medical staff stated that the guest had withdrawal symptoms for a controlled prescription medication but that information was not documented in any medical record.
|
|
Recommendation:
Ensure if an underlying illness is the cause of AGE-like symptoms, that information is documented in the AGE log.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Ice Skating Rink
|
|
Violation:
There were no backflow prevention devices on the hot and cold potable water hose connections located in the backstage area of the ice skating rink.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The backflow prevention devices between the carbonators and the brass pumps on the muiltiflow soda units were not on the list of backflow prevention devices.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
The chill water lines to ice machines were not uniquely identified. Staff showed a work order for chill water striped tape.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby Only Splash Zone
|
|
Violation:
The variance for the baby only splash zone indicates that there will be a digital data logger/recorder to monitor the pH and free chlorine residual on a continuous basis, but this device is not installed and the monitoring occurred once an hour..
|
|
Recommendation:
Install a digital data logger as described in the approved variance.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Analyzer Chart Recorders
|
|
Violation:
There were no analyzer chart recorders or electronic data loggers installed for the monitoring of the halogen and pH in the recreational water facilities.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Drain Covers
|
|
Violation:
There drains for the swimming pools (multiple, greater than 3 feet apart) were of a standard design and there were no alarms installed for draining of the pools. It was unclear if the drain covers for the current pool met antientrapment standards.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. Ensure that all RWF drains meet antientrapment standards.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
Several RWF turnover rates were too high: pool #1 was 6.5; the flowrider was 3.93; whirlpools #1 & #2 were 0.65; and whirlpools #3-5 were 0.58.
|
|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
Safety signs for the RWFs did not include all of the information required in the 2011 VSP Operations Manual.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last month revealed that there were six different crew members who experienced AGE symptoms and did not report to medical in a timely manner. Two continued to work part or all of a work shift after the symptoms began. A spa & salon hairdresser had an onset of AGE symptoms on 2 April at 0700, reported to medical on 3 April at 0903 and did not work between onset and reporting. A stateroom attendant had an onset of AGE symptoms on 28 March at 1000, reported to medical on 28 March at 1824 and reported to have worked in the morning and going to the crew mess twice before reporting. A casino dealer had an onset of AGE symptoms on 29 March at 0200, reported to the medical center on 19 March at 1758 and did not work between onset and reporting and there was no information for activities in the 72-hour questionnaire. A waiter had an onset of AGE symptoms on 19 March at 0700, reported to the medical center on 19 March at 1654 and did not work between onset and reporting but reported going to the crew mess twice. A waiter had an onset of AGE symptoms on 2 March at 1800, reported to the medical center on 3 March at 1625 and worked his full work shift on 2 March (the crew member and his supervisor explained the inspector that the date of symptom onset was a mistake). A retail sales associate had an onset of AGE symptoms on 4 March at 1000, reported to the medical center on 4 March at 1729 and did not appear to have worked between onset and reporting but reported going to the staff mess twice.
|
|
Recommendation:
Ensure that crew members report to medical upon the onset of AGE symptoms.
|
|
|
Item No.:
13
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last month revealed that there was a waiter and a stateroom attendant who experienced AGE symptoms and continued to work part or all of a work shift after those symptoms began.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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|
|
Item No.:
16
|
|
Site:
Dining Room-Portofino and Chops Dining Rooms
|
|
Violation:
The menus for these restaurants had consumer advisory statements regarding the animal-derived foods served in a raw or undercooked form, but the various undercooked meat and fish menu items were not identified with an asterisk to connect them to that advisory statement.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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|
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Item No.:
16
|
|
Site:
Provisions-Parasite Destruction
|
|
Violation:
Containers of marinated herring were in the walk-in refrigerators. There was no letter confirming either the freezing of these to a safe time and temperature kill parasites or a letter confirming these were aquaculture raised fish with feed containing no parasites.
|
|
Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller.
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|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Cold Pantry
|
|
Violation:
The ambient temperature inside undercounter refrigerator 3005B was measured at 45F as indicated by the internal thermometer and the inspector's thermometer. The internal temperature of one container of milk in the front of the unit was measured at 45.8F and the internal temperature of one container of milk from the back of the unit was measured at 38F. All of the milk containers were moved to the walk-in cold room. After a period of time, the internal temperature of a container of milk was measured at 40.8F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
|
Item No.:
19
|
|
Site:
Buffet-Beverage Station Starboard
|
|
Violation:
The artificial plant on the overshelf at the thirst quenchers beverage counter was heavily soiled with dust. Directly below this plant were uncovered cups filled with soft drinks. Staff immediately removed the plant.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
Loaves of bread on the top shelf of four portable storage racks were not protected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Housekeeping-Deck 10 Forward Guest Lobby Food Locker
|
|
Violation:
A case of bottled water was stored directly on the deck. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 5 Officer/Staff Mess
|
|
Violation:
The dispensing tube on the bulk milk container was greater than 25 millimeters (1 inch) in length. The tube was cut to an appropriate length.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Beverage Station Port and Starboard
|
|
Violation:
At the port and starboard thirst quenchers beverage stations, the water supply tubes to the counter model ice maker and ice/water dispensers were draped on the counter, making the counter top difficult to clean. On the starboard side, this water supply tube was in contact with standing water.
|
|
Recommendation:
Shorten the water supply tubes and/or secure them above the counter surface.
|
|
|
Item No.:
21
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The ribbed plastic conduit was open on the ends inside the undercounter technical compartment for the port coffee counter. This would allow for insects to use the conduit to enter the technical compartment from the void behind this compartment.
|
|
Recommendation:
Ensure 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:
Other-Chops Grill Service Area
|
|
Violation:
The narrow channel for the grooved grill grease pan housing was difficult to clean.
|
|
Recommendation:
Ensure 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-Beverage Station Port
|
|
Violation:
In the technical compartment below the handwash station, there was a gap where the sprinkler flush valve pipe penetrated the aft panel.
|
|
Recommendation:
Ensure 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-Windjammer Dishwash
|
|
Violation:
There was a weak water spray from all upper arm rinse nozzles for the in-use flight-type conveyor dishwash machine.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash Area
|
|
Violation:
The final rinse temperature gauge on the potwash machine indicated 50C and 52C during two separate cycles and did not move when the machine was in operation. The manufacturer's data plate indicated the final rinse temperature should be 82-90C. The measured utensil surface temperature was acceptable.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse temperature gauge on the potwash machine indicated 70C and did not move when the machine was in operation. The manufacturer's data plate indicated the final rinse temperature should be 82-90C. The measured utensil surface temperature was acceptable.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
In the hot galley outside the walk-in cold room, a bucket of chemical sanitizing solution was soiled with lettuce particles. The solution was remade.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pool
|
|
Violation:
In the upper compartment of the two ice machines, there were dark and pink colored spots that appeared to be mold on inside of the plastic cover over the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Champagne
|
|
Violation:
In the upper compartment of the ice machine, there were dark colored spots that appeared to be mold on the inside of the plastic cover over the cuber panel and on top of the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Champagne
|
|
Violation:
In the upper compartment of the ice machine, there were dark colored spots that appeared to be mold on the inside of the plastic cover over the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 9 Opposite to Cabin # 9598
|
|
Violation:
In the upper compartment of the ice machine, there was a dark colored material that appeared to be mold on the stainless steel strip attached to the outside bottom side of the plastic cover over the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Pub
|
|
Violation:
On the outside panel just under the upper compartment of the ice machine, there was a buildup of dark colored material that appeared to be mold.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Chops Grill Service Area
|
|
Violation:
The grooved grill grease pan housing was soiled with grease and food residue. The area and the grill were cleaned after service the previous night.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Other-Deck 10 Concierge Lounge
|
|
Violation:
According to staff, the counter beside the handwash sink was used by a bartender to make and serve drinks. By examination of the type of glasses and the various liquor bottles stored in the cabinets, it was clear some of these were mixed drinks. The only sink for use in drink preparation and discard was the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Room Service Preparation
|
|
Violation:
The water temperature at the handwash sink was measured at 136F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The water temperature at the handwash sink in the hot galley outside the walk-in cold room was measured at 126F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 Main Service Line
|
|
Violation:
The water temperature at the handwash sink was measured at 130F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 Entrance
|
|
Violation:
The water temperature at the handwash sink to the right of the entrance was measured at 129F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The water temperature at the handwash sink was measured at 133F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Bar-Champagne
|
|
Violation:
The hot water of the handwashing station was measured at 125F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool
|
|
Violation:
The power cables to the rolling frozen mixers were draped on the deck making the deck difficult to clean.
|
|
Recommendation:
Secure the power cables above the deck surface.
|
|
|
Item No.:
33
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The beverage station foundation/deck juncture was not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-All Galleys
|
|
Violation:
There were gaps around the pipes penetrating the upper panel of all hood cleaning cabinets throughout the ship.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 10 Concierge Lounge
|
|
Violation:
The light intensity was less than 110 lux behind the coffee machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The light intensity was less than 110 lux behind the port side coffee counter in the front service area.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Sorrento's Pizzeria
|
|
Violation:
The light intensity was less than 220 lux on the port counter at the soda dispensing guns.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Windjammer - Jade Section
|
|
Violation:
The light intensity was less than 110 lux around and behind the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 Room Service Beverage Station
|
|
Violation:
The light intensity was less than 110 lux between the beverage station machines.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Warewash Area
|
|
Violation:
Condensation was collected on the two exhaust vents above the soiled end of the in-use warewash machine. The condensation was not dripping.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Windjammer Dishwash
|
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Violation:
The entire warewash area was extremely hot and humid, especially the soiled end of the two conveyor machines. Employees working in the area were perspiring profusely and condensate was dripping heavily from the exhaust hood over the soiled section and to a lesser extent along the side panels.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was excess condensation on the deckhead and the exhaust hood overhang above the two in-use tilting kettles. Condensation was observed dripping from the front of the exhaust hood overhang onto the deck. Staff closed the lids of the tilting kettles and wiped off all of the condensation. After a period of time, condensation began to form on the deckhead.
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Recommendation:
Ensure 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.:
40
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Site:
Integrated Pest Management-Garbage Room Inspections
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Violation:
The incinerator/garbage room was not inspected weekly for pests.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures to minimize respiratory and dermal exposures to passengers during sanitation of cabins and public areas with the fogging mist.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Housekeeping-Deck 3 Aft Guest Lobby
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Violation:
A sign advising users to wash hands was posted on the back of the door but not at the handwashing station.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-
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Violation:
There was accumulated debris on the sides of the cushion seats and the carpet of the pirate ship play area. The cushion seats stitching was loose and exposed the foam padding inside, making this difficult to clean. In addition, the mushroom top of the aquanaut area had accumulated dust.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Vacuum carpets daily and clean periodically when visibly soiled. Wash and disinfect decks when soiled or at least daily.
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