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Item No.:
36
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Site:
Buffet-Deck 10 - Mongolian fruit serving area
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Violation:
The lighting measured 195 lux in this area.
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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 and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 10 - Dishwash
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Violation:
Very heavy condensate was observed on the deckhead above the entire dishwash area. The condensate was dripping to the deck and at least 1/4 inch of water was pooled on the deck in the area, which required constant squeegeeing. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
33
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Site:
Buffet-Deck 10
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Violation:
The varnish coating on the wood deckhead above the food service and buffet area was peeling off in a way that it could fall into food.
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Recommendation:
Ensure deckheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Deck 10 - Garden Deli
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Violation:
Discolored standing water and a dirty cleaning brush were under the back counter.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation are cleaned as often as necessary.
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Item No.:
36
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Site:
Dining Room-Deck 8 - Forward Dining Room
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Violation:
The lighting in the Elation Dining room starboard pantries 6 and 7 was below minimum requirements.
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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 pantries.
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Item No.:
37
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Site:
Galley-Deck 8 - Dishwash Area
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Violation:
The deckhead in an area approximately 3 meters from the dishwasher area was leaking water. Staff explained that this problem resulted from the condensate from the dishwash area operations and a work order was in place.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure all food preparation areas have sufficient ventilation to keep them free of excessive heat, steam and condensation.
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Item No.:
20
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Site:
Galley-Deck 8 - Outside Potwash Area
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Violation:
The silver soft food grade silicone sealant around the main blade shaft on the food slicer was peeling off.
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Recommendation:
Food contact equipment must be maintained in good repair. Parts must be kept to minimize the creation of fragments that can contaminate food.
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Item No.:
37
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Site:
Galley-Deck 8 - Pastry Walk in Refridgerator
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Violation:
Water was dripping from the deckhead and there was a small puddle on the deck below the drip.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing area are designed to prevent condensation from draining or dripping onto food. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
19
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Site:
Galley-Deck 8 - Crushed Ice Machine
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Violation:
An ice scoop was buried at the bottom of the ice bin under about 10 inches of ice.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
08
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Site:
Galley-Deck 8 - Water Dispenser
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Violation:
The backflow prevention device on this piece of equipment was leaking. The device was wiped and continued to leak water with a noticeable amount remaining on top of the water dispenser.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
36
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Site:
Buffet-Deck 3 - Buffet Line
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Violation:
The lighting on the serving area of the buffet line was 81 lux.
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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, and consumer self-service areas.
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Item No.:
20
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Site:
Preparation Room-Deck 0 - Meat Preperation Area
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Violation:
The meat slicer in this area had a food grade soft silver silicone sealant around the main shaft that was peeling off.
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Recommendation:
Food contact equipment must be maintained in good repair. Parts must be kept to minimize the creation of fragments that can contaminate food.
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Item No.:
35
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Site:
Bar-Deck 9 - Rotterdam
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Violation:
A clogged drain with standing water was noted under this bar. Work was in progress to repair.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
40
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Site:
Bar-Deck 9 - Rotterdam
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Violation:
Three fruit flies were observed in this area adjacent to the standing water on the deck.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel.
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Item No.:
18
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Site:
Galley-Deck 8 - Crushed Ice Machine
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Violation:
The ice in this machine was discolored yellow.
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Recommendation:
Protect food from cross-contamination or other sources of contamination. Discard a food that is unsafe or adulterated.
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Item No.:
26
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Site:
Bar-Deck 10 - Aft Bar
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Violation:
Several dirty glasses were found in the clean dish area. The glasses were removed to be rewashed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Bar-Deck 9 - Rex/Nightclub
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Violation:
Carpet was on the deckhead above the entire bar area. The same carpet was on the columns and bulkhead around the bottle display on the back bar. The carpet around the back bar bottle display was soiled.
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Recommendation:
Ensure bulkheads and deckheads in food areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
19
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Site:
Other-Engine Changing Room
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Violation:
Six boxes of sugar and artificial sweetener packets were stored on the top shelf of the uniform storage shelving unit. The uniforms were clean, but a soiled rag was stored on the shelf directly below the boxes. In addition, cleaning supplies such as a mop and broom were stored in front of the shelving unit. The boxes were removed immediately.
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Recommendation:
Do not store foods in mechanical rooms. In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination by storing the food: (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
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Site:
Other-Engine Workshop
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Violation:
A coffee station was in the corner of the engine workshop directly adjacent to the landing at the entrance door. Espresso machine supplies such as boxes of tea, a container of ground coffee, and packets of sugar and artificial sweetener were stored at this station. The engine workshop was not constructed for storage of food. Many pieces of workshop machinery were in this room, including directly in front of the coffee station. The counter for the station was installed in such a way that the espresso machine supplies was level with the entrance landing and therefore at foot level of all persons entering the workshop. A small rag was stored on the counter next to the espresso machine and it was not determined if this rag was soiled or clean. The station was taken out of service immediately until a more suitable location could be found.
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Recommendation:
Protect food from contamination by storing the food: (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. Do not store foods in mechanical rooms or in areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
28
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Site:
Other-Engine Workshop
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Violation:
At the coffee station, an espresso machine and coffee cups were found stored at this station. The engine workshop was not constructed for storage of food or food equipment. Many pieces of workshop machinery were in this room, including directly in front of the coffee station. The counter for the station was installed in such a way that the espresso machine was level with the entrance landing and therefore at foot level of all persons entering the workshop. A small rag was stored on the counter next to the espresso machine and it was not determined if this rag was soiled or clean. The station was taken out of service immediately until a more suitable location could be found.
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Recommendation:
Store cleaned equipment and utensils, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Other-Engine Workshop
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Violation:
A coffee station was in the corner of the engine workshop directly adjacent to the landing at the entrance door. The engine workshop was not constructed for storage of food or food equipment or the preparation of beverages. The counter for the station was installed in such a way that the espresso machine was level with the entrance landing and therefore at foot level of all persons entering the workshop. The deckhead and bulkhead had wires and other difficult to clean features. No coving was installed at the deck/bulkhead level below the coffee station. The station was taken out of service immediately until a more suitable location could be found.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, and food and equipment storage areas are constructed and maintained for easy cleaning. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures.
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Item No.:
35
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Site:
Other-Engine Workshop
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Violation:
At the coffee station was in the corner of the engine workshop, no drain was installed for the espresso machine and the machine drained to a bucket below the coffee station. The station was taken out of service immediately until a more suitable location could be found.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system.
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Item No.:
*
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Site:
*General Comments-Records
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Violation:
The records for potable water, recreational water, medical, housekeeping, and pest management were thorough and complete. Staff in these same areas, as well as ventilation and the children's center, were knowledgeable about their responsibilities related to public health.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
At each of the chlorination stations for potable water bunkering, production, and distribution, an eyewash on a hose with a valve was installed, but no backflow prevention devices installed on the potable water lines. The hoses were not fixed and were long enough to reach into the bilge and adjacent chemical drums.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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