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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of cross-connections did not always have the plumbing system component and location for backflow preventers. Also, there were four locations having no description of the backflow preventers installed: crew galley faucet bain marie, deck 3 galley, deck 3 galley ovens, and palace port. In addition, the list stated that an atmospheric vacuum breaker was installed for the 'shower dialysis' but actually there was a reduced pressure assembly for the dialysis connection next to a shower in medical ward #4.
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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.:
09
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Site:
Recreational Water Facilities-Wading Pool and Slide
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|
Violation:
The record review of the halogen and pH levels for the area with the wading pool and slide revealed that the halogen levels were consistently above 5 ppm. The wading pool had a waterfall. The area was not open during the inspection. The staff stated that they were treating these systems with whirlpool spa levels of 3-10 ppm chlorine and not 2-5 ppm for interactive water facilities. Staff also stated that they could warm the water of these facilities from 24-28C.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Pool
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|
Violation:
The turnover rate for the children's pool with jetting features was more than the required 0.5 hours. The staff calculated the turnover rate at 1.9 hours.
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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: (3) children's pool: 0.5 hours.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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|
Violation:
According to the acute gastroenteritis (AGE) surveillance log, a Facilities Cleaner had an onset of AGE symptoms on 2 January at 11:00, but did not report to the medical center until 17:47. According to her time card, she worked from 17:03 - 17:58.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Pantry-Johnny Rockets Time Control Plans
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|
Violation:
The hot unit used for desserts was labeled for time control, but was not on the time control plan. Also, the time control plan did not indicate the discard times for the foods on time control.
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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).
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Item No.:
16
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Site:
Buffet-Windjammer B/L/D Time Control Plans
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Violation:
The self-service lines #3 and #4 were open greater than four hours, but there was no instruction on the time control plans to label the potentially hazardous foods with the discard time. Also, the plan did not indicate what foods were on time control unless the food was in a time control refrigerator. For example, the self-service counters were not indicated as being on time control. Also, the hot plan for these areas indicated the 'hot cupboards' were on time control, but these units were not labeled as being on time control. According to staff, these units were undercounter hot cabinets used in certain areas. There were also the same type of cabinets on temperature control in the galley for this area. Finally, on preparation counters there were containers of potentially hazardous foods on time control that were labeled with their discard time, but these containers were not identified on the time control plans. The time control plans for the port and starboard lines and the beverage stations were only posted in one area on the starboard side of the Windjammer and not in close proximity to the port lines or the beverage stations.
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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): (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. Refer to the Clarifications Page of the 2011 Operations Manual for section 7.3.5.3.6 which states "containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours."
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Item No.:
16
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Site:
Buffet-Line #4
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|
Violation:
Cartons of fat free and vitamin D milk were not labeled with the discard time on the Sweet Dreams line and the potentially hazardous food on main line #4, such as sausage were not labeled with the discard time. These lines were open more than four hours, but during the inspection none of the food items had been out for service for greater than four hours.
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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 the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
16
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Site:
Pantry-Deck 5 Caf Promenade
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|
Violation:
The time control plans for the galley and service line were not posted at or near the outlet. Also, the time control plan for the pastry items were made and transported from the deck 4 main galley, but this was not stated on the time control plan.
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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): (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-Deck 5 Caf Promenade
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|
Violation:
The time control plan for the beverage station did not state the set-up and discard times.
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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.
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Item No.:
16
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Site:
Galley-Portofino
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|
Violation:
The time control plan stated hot potentially hazardous foods cooked to order would be labeled with a 4-hour discard time. Hot foods that were not cooked to order were also served at this outlet.
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Recommendation:
Update the time control plan and ensure it describes the food service operation.
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Item No.:
16
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|
Site:
Other-Johnny Rockets
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|
Violation:
There was a hot holding unit on time control that was labeled for time, but it was not on the time control plan. Also, the time control plan did not indicate the discard times.
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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).
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Item No.:
19
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Site:
Other-Deck 5 Caf Promenade
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|
Violation:
A fly trap was over the beverage station under two containers of bagged tea.
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|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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|
Violation:
Plates out for crew self service were not inverted or covered. This was immediately corrected.
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|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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|
Site:
Buffet-Sweet Dreams Line #4
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|
Violation:
There was no serving utensil for the container of cantaloupe.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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|
Site:
Buffet-Windjammer Island Grill Line #2
|
|
Violation:
There was no serving utensil for the container of bread.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
|
|
Site:
Galley-Deck 3 - Outside Hot Section
|
|
Violation:
On the right hot holding unit, the door gasket was missing on the upper and right side of the lower unit.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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|
Site:
Galley-Deck 3 - Vegetable Station
|
|
Violation:
Between the two tilting kettles, excess sealant was loose and peeling along the left and right sides of the front panel.
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|
Recommendation:
Remove the excess sealant.
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Item No.:
21
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|
Site:
Bar-Deck 11 Pool Bar
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|
Violation:
Above the back bar counter, the lower front of the most right removable green panel (lighted box) in front of the bulkhead was broken, creating a hole.
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|
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.
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Item No.:
21
|
|
Site:
Dining Room-Portofino Coffee Station
|
|
Violation:
Under the coffee machine, there was a large hole in the back of the technical cabinet leading to void space.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Windjammer - Glasswash Machine
|
|
Violation:
The data plate for the conveyor glasswash machine indicated the maximum conveyor speed was 120 racks per hour.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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|
Site:
Galley-Deck 5 - Glasswash Machine
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|
Violation:
On the conveyor glasswash machine, the manufacturer's data plate stated conveyor speeds 1 and 2 in feet per minute and the maximum conveyor speed in racks per hour.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
On the hood-type potwash machine, the pressure gauge did not work while the machine was in operation. Later during the inspection, the crew reported the gauge had been replaced, but this was not verified by the inspector.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
27
|
|
Site:
Bar-Deck 11 Pool Bar
|
|
Violation:
Inside the multi-flow cabinet, the plastic tubes containing different types of juice were soiled with a sticky substance.
|
|
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.:
28
|
|
Site:
Pantry-Deck 5 Caf Promenade
|
|
Violation:
Four previously cleaned coffee pitchers were stored upright and wet on a clean trolley.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Galley-Windjammer - Warewashing Clean Storage Area
|
|
Violation:
There was a soiled tray and bowl stored on top of a clean tray of inverted clean pitchers. The tray and bowl were removed.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
|
|
Site:
Galley-Deck 5 - Across From Glass Refrigerators
|
|
Violation:
Six baskets of previously cleaned silverware were stored upright on the counter tray rail and were not inverted or covered. No crew member was actively sorting the silverware.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Galley-Deck 3 - Vegetable Station
|
|
Violation:
Above the preparation counter utility sink, condensation dripped from the outside of the deckhead ventilation unit onto the counter. No food or clean items were impacted.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, 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.:
28
|
|
Site:
Galley-Deck 3 - Outside Dishwash Area
|
|
Violation:
Inside the locker labeled 'Please Wash Before Use,' numerous previously cleaned bowls were tightly stacked inside a rack. Numerous bowls were still wet. Also, inside another rack were numerous previously cleaned soup lids that were still wet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
|
|
Site:
Galley-Windjammer - Warewashing Area
|
|
Violation:
At the soiled end of the conveyor warewash machine, a buffet sign holder was in the bottom of the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
|
Site:
Galley-Deck 4 - Entrance
|
|
Violation:
Next to the drinking fountain, the handwash station did not have a waste receptacle. This was immediately corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
Soft sealant was used as coving at the counter/deck juncture.
|
|
Recommendation:
Remove the soft sealant. Install coving that is hard or semi-hard, and is durable, easily cleanable, and can withstand normal wear and cleaning procedures.
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Item No.:
33
|
|
Site:
Buffet-Windjammer Omelet Station Line #2
|
|
Violation:
The deck tile grout was missing or recessed in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Galley-Fire Door 2.7.16
|
|
Violation:
The locking mechanism was missing, exposing a hole on the inside of the door. A piece of masking tape covered the hole.
|
|
Recommendation:
Remove the masking tape. Replace the locking mechanism or cover the hole with a material that is durable and easily cleanable.
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Item No.:
33
|
|
Site:
Dining Room-Portofino Coffee Station
|
|
Violation:
Soft sealant was used as coving at the counter/deck juncture for the coffee station and the waiter pick-up station.
|
|
Recommendation:
Remove the soft sealant. Install coving that is hard or semi-hard, and is durable, easily cleanable, and can withstand normal wear and cleaning procedures.
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Item No.:
33
|
|
Site:
Other-Deck 5 Caf Promenade
|
|
Violation:
There was no coving in some areas and soft sealant was used as coving at the counter/deck juncture.
|
|
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). Remove the soft sealant. Install coving that is hard or semi-hard, and is durable, easily cleanable, and can withstand normal wear and cleaning procedures.
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Item No.:
34
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The faucet of the dipper well was continuously leaking. This was immediately corrected by the repairman.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Staff/Officer's Mess
|
|
Violation:
The light intensity was less than 110 lux between the ice/water machine and the juice 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:
Buffet-Cold Preperation Buffet Line
|
|
Violation:
The light intensity was less than 220 lux along most areas of the self-service line and preparation counter.
|
|
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.
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|
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Item No.:
36
|
|
Site:
Buffet-Windjammer Starboard Line #4
|
|
Violation:
The light intensity was less than 220 lux along a few areas on the worker side of the buffet line.
|
|
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.
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|
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Item No.:
36
|
|
Site:
Buffet-Windjammer Port Line #1
|
|
Violation:
The light intensity was less than 220 lux along some areas on the worker side of the buffet line.
|
|
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.
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|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer Omelet Station Line #2
|
|
Violation:
The light intensity was less than 220 lux on the worker side of the line.
|
|
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.
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|
|
Item No.:
36
|
|
Site:
Other-Deck 5 Caf Promenade
|
|
Violation:
The light intensity was less than 220 lux at the self-service water dispensing machine.
|
|
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.:
37
|
|
Site:
Galley-Windjammer - Warewashing Area
|
|
Violation:
At the soiled end of the warewash machine, there was excess condensation on the deckhead and on the outside of the exhaust hood.
|
|
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-Deck 3 - Vegetable Station
|
|
Violation:
Above the preparation counter utility sink, condensation dripped from the outside of the deckhead ventilation unit onto the counter. No food or clean items were impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Dishwash Area
|
|
Violation:
There was excess condensation on the deckhead above the soiled end of the conveyor dishwash machine. Condensation was observed dripping onto the deck.
|
|
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 exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 - Hot Section
|
|
Violation:
A broom and dustpan were stored behind the waste receptacles at the end of the counter.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 - Outside Dishwash Area
|
|
Violation:
Inside the locker labeled 'Please Wash Before Use,' a broom and ladder were stored alongside previously cleaned food equipment.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Potwash Area
|
|
Violation:
A box of disposable gloves was stored in the soiled area. The box was removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Room Service-Deck 5
|
|
Violation:
One live fly was in the area. The fly was immediately destroyed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Toys
|
|
Violation:
There were three large toys that were soiled with a heavy dirt debris. According to the staff, these toys were previously cleaned. The toys included a piano, a round object, and a Dora the Explorer item.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Toilet Room
|
|
Violation:
The handwashing sink was more than 560 millimeters (22 inches) from the deck and there was no step stool.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-AC Unit 211
|
|
Violation:
The condensation drip pan had a large amount of debris deposits and water.
|
|
Recommendation:
Keep air handling units clean.
|
|