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Item No.:
06
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Site:
Potable Water-Monthly Representative Samples
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Violation:
Monthly representative microbiologic sampling locations did not show a good distribution of sampling locations. For example: Deck 10 Forward was sampled in 3 of the past 4 months; Deck 3 Midship was also sampled in 3 of the last 4 months; and Two samples were taken from Deck 10 locations in the same month.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Far Point Analyzer
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Violation:
The far point analyzer had its discharge hose submerged in the drain pipe creating a possible cross connection potential between the ship's waste water system and potable water system.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters / Bather Loads
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Violation:
The flow meter for the main pool was reading 0.0 while the system was recirculation mode. The two adjacent whirlpool had low flow indicated 2.7 and 2.8 -9.0 gpm(?) while the system was running.
Bather loads posted at each of the recreational water facility is still based on the theoretical pump flow rate the hotel engineer reported.
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Recommendation:
Verify the flow meter measuring unit, and maintenance procedures.
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
16
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Site:
Galley-Lido Center Galley - Time Control
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Violation:
There was a bulkhead area in a corridor inside this galley with several posted time as a public health control plans, none of which included the lido center galley. Staff found the plans and posted them later in the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Lido Pantry 1
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Violation:
There was a hotel pan filled with pancake batter set on a tray on a preparation counter with a four hour discard label attached. The written and posted time as a public health control plan did not list potentially hazardous foods on counters as being on time control.
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Recommendation:
Ensure time control plans indicate the locations of food which is on time control. If counters are used then include counters in the written time control plan.
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Item No.:
19
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Site:
Buffet-Lido Buffet Aft Beverage Stations
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Violation:
At both ice dispensers on the port and starboard side beverage stations aft the dispensing lever arm was covered with a plastic shield which came down to the very top edge of the lever. This forced users to place the lip-contact portion of their cups against this lever whenever filling or refilling their drinks. Additionally, there was no sign at either ice dispenser advising against refilling with the same cup. Staff immediately removed the plastic shields from both dispenser lever arms.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware - including single-service articles - soiled by the consumer, to provide second portions or refills. (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
22
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Site:
Galley-Lido Center Galley - Dishwash
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Violation:
There was water pooled on the deck from several leaks coming from the in-use conveyor dishwash machine. Staff repaired the machine during the inspection.
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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.:
26
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Site:
Galley-Main Galley Aft Beverage Station
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Violation:
The middle of three operatiing ice machines was soiled with a green residue along both the drip tube underside and the top of the cuber panel below it. Additionally, there was a crusty blue corrosive powder build-up along the top metal threads for the water supply tube connection in that same upper ice making section. This fitting was wet from water splash and mounted directly over the open water bath of the ice maker. The machine was immediately stopped for a thorough cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Bar-Lido Bar
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Violation:
There was a pink beverage residue visible on the underside center surface of the clear plastic top bowl for the large Vitamix drink blender. Staff could not remove the top bowl to clean the underside, The same blender was found in other bars with a similar, but less significant amount of the same pink beverage soil.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Bar-Lido Bar
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Violation:
The decorative deckhead panels were misaligned leaving difficult to clean gaps between the panels and on the ends. Heavy dust debris was visible in these open crevices.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido Deli
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Violation:
There were significant gaps along the ends of the decorative deckhead strips and at points where the panels joined. There was a heavy mixture of both a dark grease and dust debris present along the metal bracing pieces visible in these gaps.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Main Galley Aft - Hot Service Line
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Violation:
The deckhead panel adjacent to the access hatch 8-5 had a significant build-up of grease debris in the joint between the adjacent two deckhead panels and the grease could be seen at each end of the panel where a gap was present near the canopy hood profile strip and over the bain marie on the other end.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Main Galley Aft - Pot Wash
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Violation:
The deck in the pot wash area, the adjacent hot galley, and the section of tilt braising pans was difficult to clean due to the recessed tile grout, cracked and broken tiles scattered throughout the area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Lido Pantry #4 Forward
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Violation:
There was significant grease debris present between deckhead panels in areas such as the dual rotisserie ovens as well and above the hot service line.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Lido Buffet Aft
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Violation:
The entire section aft of pantries one and two, including beverage stations, buffet counters, deli, and pizzeria had numerous individual small bulbs installed along the decorative deckhead which were not shielded or shatter-resistant. Staff stated that some were shatter-resistant, but also that they were being changed as some bulbs burned out. Further inspection verified that some of the lights were shatter-resistant, but the percentage installed was very small.
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Recommendation:
Ensure 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.
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Item No.:
36
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Site:
Dining Room-Inspiration Dining Room
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Violation:
There were numerous small decorative deckhead light bulbs found over the waiter stations and the long buffet counter in the center of the room which were not shielded or shatter-resistant.
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Recommendation:
Ensure 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.
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Item No.:
37
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Site:
Preparation Room-Provisions Vegetable Preparation
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Violation:
There were two water leaks from the deckhead panel junctures in the center of walk-in refrigerator 3205 in the vegetable preparation room. One leak was dripping down to the deck outside of the actual storage rack so no food was impacted. The second leak was directly over the food storage racks and a small amount of water was standing on top of a box of raw tomatoes. The box lid was removed and discarded immediately and all the boxes near the leak were moved safely away to prevent any further contact.
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Recommendation:
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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