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Item No.:
02
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Site:
Medical-
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Violation:
THE VESSEL WAS NOT USING THE LATEST STANDARDIZED GASTROINTESTINAL ILLNESS LOG.
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Recommendation:
Ensure that a standardized gastrointestinal illness log containing all of the data elements that appear in the log in Annex 13.2 is used on the vessel.
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Item No.:
06
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Site:
Potable Water-DECK 13
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Violation:
THE DAILY MANUAL COMPARISON TEST (CALIBRATION), FOR THE FAR POINT ANALYZER, WAS NOT BEING RECORDED ON THE ANALYZER CHART OR IN A LOG BOOK.
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Recommendation:
Ensure that the daily, manual comparison test, or calibration, is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-TSAR PALACE JUICE STATION
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Violation:
A BACKFLOW PROTECTION DEVICE WAS NOT INSTALLED ON THE POTABLE WATER LINE SUPPLYING THE LEFT COFFEE UNIT. THIS WAS CORRECTED DURING THE INSPECTION.
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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-PASSENGER SUITES
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Violation:
BACKFLOW PREVENTERS WERE NOT INSTALLED ON THE FLEXIBLE SPRAY HOSES ON THE SHOWERS. THE SHOWER LINES WERE OF SUFFICIENT LENGTH TO ALLOW THE UNITS TO REACH THE DECK, TOILET AND/OR HAND SINK. THE CONTINUOUS PRESSURE BACKFLOW PREVENTERS WERE ON ORDER AND SCHEDULED TO BE DELIVERED ON 9/29/2005 WHEN THE SHIP ARRIVES IN NEW YORK. BACKFLOW PROTECTION WAS NOTED ON THE POTABLE WATER LINE SUPPLYING THE CABIN.
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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:
Recreational Water Facilities-CHLORINE TEST KIT
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Violation:
THE "DULCOTEST" CHLORINE TEST KIT, UTILIZED BY THE POOL/WHIRLPOOL SPA OPERATOR, HAD A RANGE OF 0 - 6 PPM. ABOVE 6PPM THE METER REGISTERED AN ERROR MESSAGE. WHEN THE OPERATOR GOT THE ERROR MESSAGE HE WOULD SHUT DOWN THE WHIRLPOOL SPA UNIT(S) UNTIL THE FREE CHLORINE RESIDUAL READING DROPPED BELOW 6PPM. THE WHIRLPOOL SPAS CAN BE OPERATED IN A RANGE FROM 3 - 10 PPM FREE CHLORINE.
ADDITIONALLY, THE MANUAL TEST KIT UTILIZED TO CALIBRATE THE ANALYZER FOR THE AUTOMATED CHLORINE INJECTION SYSTEM DOES NOT ANALYZE THE FULL RANGE (0 - 10 PPM) FREE CHLORINE OF THE AUTOMATED CHLORINE INJECTION SYSTEM.
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Recommendation:
Ensure that a halogen test kit, that is capable of analyzing the full range of free disinfection residual utilized in the systems, is provided and used.
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Item No.:
11
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Site:
Preparation Room-BAKERY
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Violation:
A FOOD HANDLER WAS WEARING A BAND-AID, FINGER SLEEVE, AND GLOVE. AS PER THIS INDIVIDUAL HE HAD CUT HIS FINGERS TWO DAYS PRIOR BUT DID NOT SEEK MEDICAL CLEARANCE. HE WAS SENT TO THE INFIRMARY WHERE THE DOCTOR INDICATED THAT HE WAS FREE TO RETURN TO WORK. THE DOCTOR ALSO ADVISED THIS INDIVIDUAL THAT HE SHOULD BE EVALUATED FOR CUTS PRIOR TO RESUMING WORK.
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Recommendation:
Ensure that food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Galley-COLD PANTRY
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Violation:
A FOOD HANDLER WAS WEARING TWO RINGS ON ONE FINGER. NEITHER OF THE RINGS WAS PLAIN IN DESIGN. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
16
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Site:
Galley-COLD PANTRY
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Violation:
CUT WATERMELON WAS TESTED AT 48F IN REFRIGERATION UNIT R 06-546. THE THERMOMETER IN THIS UNIT NOTED 34F. THE WATERMELON WAS DISCARDED.
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Recommendation:
Ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-MAIN GALLEY AFT
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Violation:
THE WHIPPED CREAM FROSTING ON THE BLACK FOREST CAKE WAS TESTED AT 44F IN THE COLD ROOM. THIS ITEM WAS TO BE USED FOR THE NEXT MEAL SERVICE WHICH WAS LESS THAN 2 HOURS LATER. ALL OTHER FOODS IN THIS UNIT WERE 41 OR BELOW.
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Recommendation:
Ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Preparation Room-PASTRY
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Violation:
THE COOLING OF POTENTIALLY HAZARDOUS FOODS WAS NOT DOCUMENTED IN A LOG.
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Recommendation:
7.3.5.2.6 Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained on the vessel for a period of 30 days from the date the food was placed in the cooling process.
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Item No.:
16
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Site:
Galley-SOUP STATION
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Violation:
CREAM WAS TESTED AT 45F IN THE UNDERCOUNTER REFRIGERATION UNIT. THE THERMOMETER IN THE UNIT NOTED 40F. THE CREAM WAS TO BE USED WITHIN THE NEXT HOUR.
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Recommendation:
Ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-GARDEN CAFE DECK 12
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Violation:
THE TONGS AT THE SERVICE LINES WERE TOO SHORT FOR THE TRAYS OF DISPLAYED ITEMS. PASSENGERS WERE OBSERVED PLACING THE TONGS IN THE FOOD PRODUCT AND THE FOOD CONTACT SURFACE OF THE TRAYS AFTER SERVING THEMSELVES.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Bar-PALACE BAR WINE CELLAR
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Violation:
THE COUNTER ICE BIN WAS LEFT OPEN. THIS BAR WAS CLOSED AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
20
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Site:
Galley-COLD PANTRY
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Violation:
TWO FOOD TEMPERATURE MEASURING DEVICES WERE OUT OF CALIBRATION. ONE WAS OUT OF CALIBRATION BY 2F WHILE THE OTHER WAS OUT OF CALIBRATION BY 6F. THESE DEVICES READ 28F AND 40F, RESPECTIVELY.
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Recommendation:
Ensure that food temperature measuring devices are calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
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Item No.:
20
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Site:
Room Service-BELL BOX DECK 8 AND 10
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Violation:
THE INSULATED METAL CREAM PITCHERS HAD AN INNER RIDGE/SEAM THAT WAS NOT EASY TO CLEAN.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Preparation Room-BAKERY
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Violation:
THE DOUGH MOLDER BELT WAS CONSTRUCTED OF A FELT-LIKE MATERIAL THAT WAS DIFFICULT TO CLEAN. SLOTTED FASTENERS WERE NOTED ALONG THE GRAY PLASTIC SCRAPERS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Food Service General-
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Violation:
SEVERAL OF THE HANDLES ON THE COMBINATION OVENS WERE CRACKED, MAKING CLEANING DIFFICULT.
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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:
Food Service General-
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Violation:
THE DECORATIVE STRIPE ON THE HOT HOLD CABINETS WAS CURLED ON MANY OF THE UNITS, MAKING CLEANING DIFFICULT.
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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:
Buffet-OFFICER'S MESS
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Violation:
THE SHELVES AT THE COFFEE STATION WERE WARPED. AN EXCESSIVE AMOUNT OF CONDENSATE WAS NOTED IN THE CABINET. SECTIONS OF LAMINATE WERE MISSING EXPOSING THE COMPRESSED WOOD SURFACES. ALL OF THESE FEATURES MADE CLEANING DIFFICULT.
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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-SOUP STATION
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Violation:
THE THERMOMETER WAS NOT PLACED IN THE WARMEST PART OF THE UNDERCOUNTER REFRIGERATION UNIT
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Recommendation:
In a mechanically refrigerated or hot-food storage unit, ensure that the sensor of a temperature measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
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Item No.:
26
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Site:
Room Service-BELL BOX DECK 8 AND 10
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Violation:
A FEW OF THE INSULATED METAL CREAM PITCHERS WERE SOILED AND STORED AS CLEAN.
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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:
DUST WAS NOTED ON THE CLEAN STORAGE SHELVING UNIT.
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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.:
28
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Site:
Room Service-BELL BOX DECK 8 AND 10
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Violation:
THE INSULATED METAL CREAM PITCHERS WERE STORED UPRIGHT AND COVERED PRIOR TO AIR DRYING.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-CREW MESS
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Violation:
THE PLASTIC GLASSES WERE SLIGHTLY WET WHEN PLACED OUT FOR SERVICE.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Buffet-GARDEN CAFE DECK 12
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Violation:
A SOILED BUTTER KNIFE WAS FOUND IN THE FORWARD GRILL HANDWASH SINK.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-TOPSIDER GRILL
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Violation:
THE PORT SIDE GALLEY HAND SINK HAD LOW WATER PRESSURE. THIS WAS FIXED AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
30
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Site:
Buffet-GARDEN CAFE GRILL DECK 12
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Violation:
THE AFT HAND SINK HAD NO SOAP FLOW WHEN THE ACTUATOR WAS DEPRESSED. THIS WAS CORRECTED AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Provisions-FROZEN FISH ROOM
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Violation:
YELLOW PLASTIC DELIVERY RACKS WERE USED FOR STORAGE, MAKING CLEANING OF THE DECK DIFFICULT.
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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-OFFICER'S MESS
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Violation:
THE AREA IN FRONT OF THE SELF-SERVICE COFFEE STATION WAS CARPETED, MAKING CLEANING DIFFICULT. THE COUNTER DECK JUNCTURE WAS NOT COVED.
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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.:
37
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Site:
Galley-SOUP STATION
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Violation:
SEVERAL HOOD FILTERS WERE MISSING OVER THE TILT PAN.
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Recommendation:
Ensure that 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-
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Violation:
A LIST OF THE PESTICIDES USED ON THE VESSEL WAS NOT INCLUDED IN THE PLAN.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes a record of pesticides used and their effectiveness.
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Item No.:
41
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Site:
Housekeeping-PUBLIC TOILET ROOMS
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Violation:
THE PUBLIC RESTROOMS WERE NOT DESIGNED TO FACILITATE A HANDS FREE EGRESS AND PREVENT RECONTAMINATION OF HANDS.
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Recommendation:
9.1.1.1.3 Ensure that public toilet facilities are equipped so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
THE OUTBREAK PREVENTION PROTOCOL DID NOT HAVE SUFFICIENT DETAIL TO INDICATE WHAT EACH DEPARTMENT WAS RESPONSIBLE FOR DURING AN OUTBREAK OF GASTROINTESTINAL ILLNESS.
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Recommendation:
9.1.1.1.2 Ensure that the Outbreak Prevention and Response Plan includes steps in outbreak management and control and the trigger for each step.
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