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Item No.:
02
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|
Site:
Medical-
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|
Violation:
STANDARDIZED GASTROINTESTINAL ILLNESS LOGS WERE NOT MAINTAINED FOR THE 2 INAUGURAL CRUISES FOLLOWING THE REMODEL OF THE VESSEL. THESE CRUISES WERE 07/03-5/05 AND 07/05-7/05. AS PER THE MEDICAL STAFF THERE WERE NO CASES DURING THESE CRUISES.
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|
Recommendation:
Ensure that a standardized gastrointestinal illness surveillance log for each cruise is maintained daily by the master of the vessel, the medical staff, or other designated staff.
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|
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Item No.:
03
|
|
Site:
Potable Water-
|
|
Violation:
A REVIEW OF THE BUNKERING RECORDS NOTED THAT ON SEVERAL DAYS IN JULY 2005, FREE CHLORINE RESIDUALS WERE RECORDED AT LEVELS BELOW 2 PPM. ENTRIES WERE MADE INDICATING ACTION WAS TAKEN TO INCREASE THE FREE CHLORINE RESIDUALS , BUT SUBSECUENT SAMPLES WERE TAKEN 30 MINUTES TO ONE HOUR LATER.
|
|
Recommendation:
If the free chlorine residual drops below 2 ppm action should be taken and tests conducted every 5 minutes to ensure that the level increases to 2 ppm quickly.
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Item No.:
03
|
|
Site:
Potable Water-
|
|
Violation:
A REVIEW OF THE BUNKERING RECORDS NOTED THAT ON 07/24/05 FREE CHLORINE RESIDUALS WERE RECORED AT BELOW 2 PPM FOR ALL SAMPLES EXCEPT FOR THE ONE TAKEN AT 1500.
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|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device.
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Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
ALTHOUGH THE NUMBER OF SAMPLES TAKEN IS IN EXCESS OF THE REQUIRED 4 SAMPLES A MONTH, THE MONTHLY WATER SAMPLES FOR E. COLI TESTING ARE BEING TAKEN AT THE SAME LOCATIONS EACH MONTH.
|
|
Recommendation:
Ensure that the sample locations are changed each month such that an adequate representation of the distribution system is tested.
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|
|
Item No.:
08
|
|
Site:
Food Service General-
|
|
Violation:
NUMEROUS NON-CONTINUOUS PRESSURE BACKFLOW PROTECTION DEVICES WERE NOTED ON THE POTABLE WATER LINES SUPPLYING JUICE MACHINES, COFFEE MACHINES, AND ICE MACHINES IN THE MESS ROOMS. THIS WAS ALSO NOTED IN THE CHAMPAGNE BAR PANTRY. A SIMILAR DEVICE WAS NOTED IN THE CREW GALLEY, NEAR THE WATER FOUNTAIN, WHERE A HOSE WITH A VALVE DOWNSTREAM WAS ATTACHED.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THERE WAS NO INDICATION OF THE CONTACT TIME FOR THE DISINFECTION OF THE POTABLE WATER TANKS FOLLOWING TANK MAINTENANCE. THERE WAS ALSO NO INDICATION THAT THE TANKS WERE FLUSHED AND TESTED AT 5 PPM OR BELOW BEFORE PLACING THEM BACK IN SERVICE.
|
|
Recommendation:
Ensure that the tank maintenance records include a record of the contact time during disinfection. The records should also indicate that the tanks were flushed to 5 ppm or less prior to putting them back in to service.
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|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THE COMPREHENSIVE CROSS CONNECTION CONTROL PLAN DID NOT INCLUDE CONNECTIONS PROTECTED BY AIR GAPS.
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|
Recommendation:
Ensure that all of the connections to the potable water system are addressed in the comprehensive cross-connection control program including those protected by air gaps.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
AN AIR-GAP OR BACKFLOW PROTECTION DEVICE WAS NOT PROVIDED ON THE POTABLE WATER LINES SUPPLYING THE MAKE-UP TANKS FOR THE WHIRLPOOLS AND POOLS.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-WHIRLPOOL
|
|
Violation:
MONTHLY SEDIMENTATION TESTS WERE NOT CONDUCTED ON THE GRANULAR FILTERS.
|
|
Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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|
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Item No.:
16
|
|
Site:
Food Service General-
|
|
Violation:
THE SET-UP TIME FOR THE BUFFET AND DISCARD TIMES FOR THE FOODS WERE NOT INDICATED ON THE TIME CONTROL PLAN.
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|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures that ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request. Ensure that the set-up times for the buffets and the discard times for the foods are included on the time control plans.
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Item No.:
16
|
|
Site:
Food Service General-
|
|
Violation:
COOLING LOGS WERE NOT KEPT FOR 30 DAYS.
|
|
Recommendation:
Ensure that cooling logs are maintained for 30 days.
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|
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Item No.:
16
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
PINEAPPLE PIES WERE TESTED AT 77F. THESES PIES WERE STORED IN A TROLLEY AT ROOM TEMPERATURE. THE PIES WERE MADE FROM FRESH PINEAPPLES. THE PIES WERE DISCARDED.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
VANILLA SAUCE WAS TESTED AT 52F IN WALK-IN REFRIGERATION UNIT 46-20. THE THERMOMETER IN THIS UNIT NOTED 40F. THE SAUCE WAS DISCARDED.
|
|
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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|
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Item No.:
16
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
THE VANILLA SAUCE WAS PLACED IN AN EIGHT INCH PLASTIC CONTAINER TO COOL. THE SAUCE DEPTH WAS 6.5 INCHES. THE PAN WAS PLASTIC AND WAS STORED COVERED TO COOL. THERE WAS NO INDICATION THAT THE COOLING PROCESS WAS MONITORED.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less. Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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|
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Item No.:
16
|
|
Site:
Galley-DECK 4 GALLEY PANTRY
|
|
Violation:
TRAYS OF POTENTIALLY HAZARDOUS FOODS IN THE DAY STORES REFRIGERATION UNITS WERE NOT PROPERLY LABELED WITH THE 24-HOUR DISCARD DATE AND TIME. ONE TRAY HAD A DATE THAT WAS FOR THE DAY PRIOR TO THE INSPECTION. THIS WAS SAID TO BE AN INCORRECT DATE. ONE TRAY HAD A LABEL WITH AUGUST 8 AND NO TIME. ONE TRAY HAD NO LABEL. STACKED PLATED FOODS HAD SPORADIC LABELS WITH MOST PLATES HAVING NO LABELS.
|
|
Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food is held at 7C (45F) up to 24 hours in existing short term holding refrigeration equipment provided: (1) The equipment is designated by a permanent label affixed to it indicating the maximum allowable product temperature is 7C (45F) and the maximum allowable storage time is 24 hours; (2) All containers of potentially hazardous foods placed in the unit must be labeled with a date and time by which food is to be used or discarded; (3) Potentially hazardous foods when placed in the equipment is to be at 5C (41F) or less; and (4) When the equipment is upgraded or replaced, it is to be with equipment that can maintain the potentially hazardous food at 5C (41F) or less.
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|
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Item No.:
19
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
BULK BINS OF FLOUR AND POWDERED SUGAR WERE NOT LABELED.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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|
|
Item No.:
19
|
|
Site:
Galley-DECK 4 OLD CREW BAR
|
|
Violation:
CANS OF FOOD WERE STORED IN THIS AREA WITH OTHER MISCELLANEOUS ITEMS NOTED ABOVE.
|
|
Recommendation:
Do not store food in this area.
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|
|
Item No.:
19
|
|
Site:
Other-DECK 6 DINING ROOM
|
|
Violation:
CASES AND BOTTLES OF BEVERAGES WERE STORED ON THE DECK OR LESS THAN 6 INCHES FROM THE DECK IN THE STORAGE LOCKER.
|
|
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.:
20
|
|
Site:
Other-
|
|
Violation:
SLOTTED FASTENERS WERE NOTED IN THE FOOD SPLASH ZONE OF THE FRYER, MAKING CLEANING DIFFICULT.
|
|
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
|
|
Site:
Food Service General-
|
|
Violation:
SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT SURFACES OF THE ICE MACHINES, MAKING CLEANING DIFFICULT.
|
|
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. Replace these fasteners with smooth, low profile, non-corroding fasteners.
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|
|
Item No.:
20
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
THE FOOD CONTACT SURFACES OF THE KETTLE WERE PITTED, MAKING CLEANING DIFFICULT. THE AREA INSIDE THE DRAIN OF THE KETTLE WAS SEVERELY PITTED.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-DECK 4 SOUP STATION
|
|
Violation:
THE MIXER LID WAS CRACKED, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-DECK 5 POTWASH
|
|
Violation:
DEEP NICKS WERE NOTED IN THE CHOPPER BOWL, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-DECK 4 GALLEY
|
|
Violation:
TWO FOOD TEMPERATURE THERMOMETERS WERE OUT OF CALIBRATION. ONE WAS OUT OF CALIBRATION BY MORE THAN 50F WHILE THE OTHER WAS OUT OF CALIBRATION BY 12F. THESE THERMOMETERS WERE IN THE PANTRY AND PASTRY AREAS OF THE GALLEY.
|
|
Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
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|
|
Item No.:
20
|
|
Site:
Galley-DECK 4 GALLEY PANTRY
|
|
Violation:
THE CHOPPER LID WAS CRACKED, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 4 GALLEY
|
|
Violation:
SEVERAL OF THE HOT HOLD UNITS WERE NOTED TO HAVE REFRIGERATION UNIT THERMOMETERS. SEVERAL OF THE HOT HOLD UNITS HAD OVEN THERMOMETERS THAT HAD 200F AS THE LOWEST TEMPERATURE AND THE TEMPERATURES OF THE UNITS WERE BELOW THE MEASURING RANGE OF THESE OVEN THERMOMETERS.
|
|
Recommendation:
Provide hot hold thermometers in hot hold units.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 4 GALLEY PANTRY
|
|
Violation:
ELECTRICAL CORDS AND WATER LINES DRAPED THE COUNTER, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
THE LABELS ON HOT HOLD UNITS AND TILT PANS WERE PEELING, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 4 HOT GALLEY
|
|
Violation:
LOOSE SEALANT WAS NOTED UNDER THE TILT PAN (4811-046-010), MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
AN EXCESSIVE AMOUNT OF SEALANT WAS NOTED UNDER AND AROUND THE GRILLS AND OTHER PIECES OF EQUIPMENT, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-CHOPS GRILL STATION
|
|
Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED ALONG THE SIDE OF THE FRYER.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-DECK 4 OLD CREW BAR
|
|
Violation:
SOILED DRINK GLASSES WERE STORED IN THIS AREA.
|
|
Recommendation:
Do not store soiled or clean items in this area.
|
|
|
Item No.:
22
|
|
Site:
Galley-DECK 4 DISHWASH
|
|
Violation:
A CURTAIN WAS MISSING BETWEEN THE RINSE AND FINAL RINSE COMPARTMENTS AT THE DISHWASH UNIT.
|
|
Recommendation:
Ensure that all required curtains are in place during active use of the warewash unit.
|
|
|
Item No.:
26
|
|
Site:
Galley-DECK 4 DISHWASH
|
|
Violation:
A FEW PLATE COVERS WERE SLIGHTLY SOILED WITH FOOD DEBRIS AND STORED AS CLEAN.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 4 GALLEY PANTRY
|
|
Violation:
THE NON-FOOD CONTACT SURFACE OF THE CHOPPER LID WAS STICKY.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 4 HOT GALLEY
|
|
Violation:
GREASE RESIDUE WAS NOTED UNDER THE PROFILE STRIP UNDER THE TWO GRILLS.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 5 HOT GALLEY
|
|
Violation:
GREASE RESIDUE WAS NOTED UNDER THE GRILLS.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 4 DINING ROOM
|
|
Violation:
WATER WAS NOTED IN METAL PITCHERS THAT WERE STORED UPRIGHT IN THE AFT PORT WAIT STATION. AS PER THE STAFF THIS STATION HAD NOT BEEN USED ON THE DAY OF THE INSPECTION.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-DECK 4 WINE STAND
|
|
Violation:
THE LOVING CORDIAL CUPS WERE NOT STORED INVERTED TO DRAIN.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-DECK 4 GALLEY DISHWASH
|
|
Violation:
NUMEROUS PLATES WERE NOT STORED COVERED OR INVERTED ON THE STAGING TABLES.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
THE ALUMINUM PIE TINS WERE NOT STORED COVERED OR INVERTED IN THE STORAGE ROOM.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 4 SOUP AREA
|
|
Violation:
THE BULKHEAD WAS SOILED UNDER THE DEEP TILT PAN.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-WINDJAMMER EXTENSION
|
|
Violation:
THERE WAS STANDING WATER IN THE TECHNICAL SPACE BELOW THE JUICE STATION.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-
|
|
Violation:
THE DECK IN THE CLEANING LOCKER WAS CORRODED AND HAD A PEELING FINISH, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-CREW MESS
|
|
Violation:
THE BULKHEAD BY THE SOILED DROP-OFF WAS DAMAGED, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
THE HANDWASH SINK NEAR THE ENTRANCE TO THE CREW MESS WAS OUT OF ORDER.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-DECK 5 BUFFET PANTRY
|
|
Violation:
THE WATER PRESSURE WAS INSUFFICIENT AT THE WATER FOUNTAIN.
|
|
Recommendation:
Increase the water pressure at this fountain such that the water stream clears the sanitary guard.
|
|
|
Item No.:
34
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
LEAKS WERE NOTED AT BOTH THE SUPPLY LINE AND THE WASTE LINE OF THE DIPPER WELL.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-CHOPS GRILL STATION
|
|
Violation:
THE BULBS AT THE INFRARED STATION EXTENDED BEYOND THE METAL SLEEVE AND WERE NOT SHIELDED OR SHATTER-RESISTANT.
|
|
Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Buffet-OFFICER'S MESS
|
|
Violation:
TWO LIGHT BULBS BEHIND THE BUFFET LINE WERE NOT SHIELDED OR SHATTER-RESISTANT.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Bar-CREW BAR
|
|
Violation:
THE OVERHEAD LIGHT BULBS WERE NOT SHIELDED OR SHATTER-RESISTANT.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Other-DECK 6 DINING ROOM
|
|
Violation:
A DUST WAND WAS STORED ON A CONTAINER OF SUGAR PACKETS.
|
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Other-DECK 6 DINING ROOM
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Violation:
A 3-BUCKET SET-UP WAS STORED IN THE LOCKER WITH FOOD AND BEVERAGES.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Galley-DECK 4 GALLEY
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Violation:
A MOP WAS STORED IN A BUCKET AND NOT HUNG TO DRY. THE BUCKET WAS VERY HEAVILY SOILED.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-DECK 4 OLD CREW BAR
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Violation:
NUMEROUS REFRIGERATOR RACKS AND PANS WERE STORED IN THIS AREA. THIS WAS AN OUTSIDE AREA THAT WAS SAID NOT TO BE IN USE.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
WHILE THE VESSEL WAS MAINTAINING RECORDS ON THE INSPECTIONS OF INCOMING SHIPMENTS THERE WERE NO RECORDS FOR JANUARY AND FEBRUARY 2005.
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Recommendation:
Ensure that the records on the inspections of incoming shipments are kept in the integrated pest management plan.
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