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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rate was 0.7 hours for the kid's interactive swimming pool. The turnover rate for the current interactive swimming pool was 3.5 hours. The turnover rate for the flow rider was 4 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: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas
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Violation:
There was no SVRS or APS installed on the therapy pumps. According to the staff, these devices have been ordered.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone Variance
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Violation:
The variance stated that the samples taken twice a day for the presence or absence of total coliform and e. coli needed to be time stamped and that the samples should be taken at closing time and prior to shocking. However, the documentation did not have the time the samples were taken and the samples were taken prior to closing. Also, the variance stated that one of the samples taken three times a day for total coliform and e. coli should be taken at 4:00 p.m. but the documentation stated the samples were taken prior to closing without a specific time. An observation on the previous inspection on 3 April 2010 indicated that documentation for the times of the second daily presence or absence tests were incorrect.
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Recommendation:
Ensure the times the samples are taken is recorded and ensure the samples are taken at the times indicated in the variance.
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Item No.:
16
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Site:
Dining Room-Chops
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Violation:
There was no written time control plan for containers of milk and cream out for self-service during breakfast hours. There were four hour discard labels on these items.
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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-Diamond Lounge - Deck 14
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Violation:
The thermometer inside an undercounter refrigerator containing several different types of potentially hazardous dairy food items unit showed a reading of 58F. The following potentially hazardous food items were found out of temperature and discarded: approximately 30 single-serving milk cartons (48F), 2 bulk bags of milk (47F), approximately 40 individual containers of yogurt (50F), and a hotel container of individually wrapped packages of creamy butter. Staff stated the food items were placed in the refrigerator 2.5 hours prior to the inspector taking temperatures.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Concierge Lounge - Deck 10
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Violation:
There was no time control plan for the milk being used in the coffee/cappuccino machine nor was the refrigerator compartment physically labeled as on time control. The container of milk had a four hour discard label.
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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:
Galley-Hot Galley
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Violation:
A pan of hot milk in the bain marie had a 4-hour discard label, but according to the written time control plan and the chef, the bain marie was on temperature control. The time control label was removed.
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Recommendation:
Ensure the food service operations match the written time control plan.
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Item No.:
16
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Site:
Buffet-Both Messes
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Violation:
The consumer advisories included the correct advisory statement but did not include the food that was served raw or undercooked. According to the staff, undercooked eggs and cold smoked salmon were served in the messes.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Deck 5 Buffet Preparation
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Violation:
There were several pans of potentially hazardous food (PHF) on the preparation counters being used for making sandwiches, including lettuce, sliced tomatoes, Swiss cheese, and cold smoked salmon. Once prepared, these sandwiches would be placed in the walk-in refrigerator for cooling and logged on the cooling log, but the pans of PHF had 4-hour discard labels. According to the process, PHF would be placed on time control and then back on temperature control.
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Recommendation:
Ensure food that is on time control is not placed on temperature control.
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Item No.:
16
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Site:
Galley-Time Control Plans
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Violation:
The time control plans posted in decks 3, 4, and 5 of the main galley indicated that set-up for lunch began at 1200, but according to the chef, lunch began at 1200 and set-up began at 1130.
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Recommendation:
Ensure the food service operations match the written time control plan.
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Item No.:
19
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Site:
Galley-Deck 3 Pastry
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Violation:
There were pieces of brown debris in the sugar in the undercounter rolling storage bin and it appeared that liquid had dripped into the sugar and dried. Also, it appeared that liquid had dripped into the pastry cream powder in the undercounter rolling storage bin and dried. There was a small piece of brown debris that appeared to be cake in the almond flour in the undercounter rolling storage bin.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (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:
Buffet-Jade Port Side
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Violation:
There was only one self-service utensil for four different containers of bread at the toast station.
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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.:
21
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
The electrical cord to the counter-mounted juice machine was draped on the counter immediately below. There was some dust and other non-food debris under the electrical cord.
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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
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Site:
Provisions-Next to Aft Port Shell Door
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Violation:
Several cases of boxed, bottled water were stored on nine raw wood pallets.
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Recommendation:
Ensure 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.:
27
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
There was a buildup of dust and non-food debris under the counter-mounted juice machine at this location.
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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.:
28
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Site:
Galley-Dishwash
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Violation:
A crew member was observed hand drying previously cleaned and sanitized black plastic serving containers with a wiping cloth.
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Recommendation:
After cleaning and sanitizing, ensure 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:
Galley-Deck 5 Room Service
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Violation:
On one shelf in the disposables locker, packaged single-use food service items such as cup lids and doilies were stored under, above and around packaged office supplies such as markers, pens, sticky notes, and printer paper.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Preparation Room-Fish
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Violation:
The paper towels at the handwashing station were wet. All of the wet towels were removed.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Preparation Room-Fish
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Violation:
The profile plate on one of the water line penetrations below the two-compartment sink was loose.
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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-Near Starboard Toast Station
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Violation:
Several deckhead lights above the food preparation counter in this area had a buildup of dust debris.
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Recommendation:
Ensure deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The bulkhead mounted Enforce cleaner dispenser was leaking continuously from the dispensing hose and pooling on the deck.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Windjammer Toast Stations
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Violation:
There was less than the required 110 lux of light behind and around the counter-mounted toasters at the worker side of both port and starboard locations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Provisions-Frozen Meat Walk-in Freezer
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Violation:
Several lights were not working in this freezer and the light level in the front, left corner was less than 110 lux. A work order had been submitted and new light bulbs were expected to be delivered on 16 December.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Bar-Dog & Badger
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Violation:
The light intensity at the handwashing station was less than 110 lux when the lights were set at the normal operating levels.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Buffet-Jade Port
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Violation:
A deckhead light above the bread station was out, resulting in less than the required 220 lux at the self-service station.
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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 at consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Line
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Violation:
There was condensate collected on the underside of all the shelves above the bains marie. Condensate was dripping from one shelf, but no food was impacted. The steam for the bain marie units was turned down.
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Recommendation:
Ensure excessive steam does not create condensate above the bain marie units.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Galley
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Violation:
There was condensate collected on the front of the exhaust hood above the combination oven next to the braising pans. Condensate was dripping from the hood to the deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was a small amount of condensate on the top of the exhaust hood above the bain marie. The steam for the bain marie was turned down.
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Recommendation:
Ensure excessive steam does not create condensate above the bain marie.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The thawing box had been out of order since 4 July 2012. A work order had been submitted and parts were expected to be delivered on 7 January 2013.
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Recommendation:
Repair the thawing box.
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Item No.:
38
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Site:
Galley-Deck 3 Pastry
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Violation:
The rotating oven had been out of order since 3 September 2012. A work order had been submitted and parts were expected to be delivered on 15 January 2013.
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Recommendation:
Repair the rotating oven.
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Item No.:
40
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Site:
Integrated Pest Management-Active Surveillance
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Violation:
There were no follow-up inspection results or action taken for pests found during active surveillance.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Housekeeping-Bridge Toilet Room
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Violation:
There was no sign advising users to use a paper towel or hand towel to exit.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
41
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Site:
Housekeeping-Deck 1 Aft Starboard Toilet Room
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Violation:
There was no sign advising users to use a paper towel or hand towel to exit in the stall with a handwashing sink.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
42
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Site:
Children Area-Toilet Sink
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Violation:
The sink in the toilet room for children under 6 was 25 inches above the surface of the step in front of the sink. This was corrected.
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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 child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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