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Item No.:
06
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Site:
Potable Water-Bunkering Microbiologic Sampling
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Violation:
The microbiologic sample for the 6 February bunkering in San Juan was positive, but there was no record of the follow-up.
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Recommendation:
Record the follow-up action taken when the microbiologic samples for bunkering are positive.
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Item No.:
08
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Site:
Potable Water-Aft Pool Machinery Room
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Violation:
The vent was leaking continuously on the reduced pressure assembly backflow prevention device for the hot water line.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Whirlpools
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Violation:
The sample points for monitoring both of the whirlpools were taken from the compensation tanks.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Outside Children's Center
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Violation:
According to the staff, this pool was classified as a wading pool. However, it was located adjacent to and had direct access from the children's center with a gate around it, indicating that it was a children's pool. The safety sign did not include the wording 'take children on frequent bathroom breaks.'
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Outside Children's Center
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Violation:
There was no separate monitor for this pool. The pool was on a combined system with the slide and slide pool.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Other-Deck 9 Guy's Burger Joint
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Violation:
Two of the menus available to consumers did not identify all of the burgers that could be served cooked to order. The menus did have a consumer advisory statement.
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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 by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
The time control plan for the milk at the WMF coffee machine was located on the bulk milk dispenser in the crew mess.
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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-Center
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Violation:
The time control plan did not have a discard time for the cold food or a set-up time for the hot food served at the second dinner seating.
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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.:
19
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Site:
Buffet-Crew Mess
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Violation:
There were no serving utensils for the containers of boiled eggs, ham, or pancakes during the breakfast service.
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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:
Provisions-Dry Provision Room #3
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Violation:
There was one box of panettone stored among several pieces of photo equipment such as photo albums, holders, batteries, and tape. The box of panettone was removed.
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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:
Galley-Taste of Nation
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Violation:
There was no serving utensil for the plate of cookies out for self-service.
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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
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Site:
Galley-Pastry
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Violation:
There were several rough areas in the food splash zone around the bolts of the deck-mounted mixer.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
21
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Site:
Galley-Deli
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Violation:
Both of the steam pipes for the hot holding unit were fraying in several areas, making cleaning difficult.
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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.:
22
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Site:
Galley-Warewashing
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Violation:
There was not much water coming from the second from the right final rinse spray nozzle from the clean landing of the glasswash machine and most of the spray nozzles did not have an effective spray pattern. The machine was shut down for repair.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Aft Warewashing
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Violation:
There was so much steam coming from the glasswash machine, the internal panel describing the status of the machine was not readable.
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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.:
22
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Site:
Galley-Pot Wash
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Violation:
The two curtains for the conveyor warewashing machine on the soiled side were soiled with old food residue and were stained and frayed in several areas after they had already been cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The two farthest final rinse spray nozzles on the right of the conveyor warewash machine from the clean side did not have an effective spray pattern. The machine was shut down for repair.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
29
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Site:
Galley-Bakery
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Violation:
There was a cloth towel in the handwashing sink of the women's food worker toilet room adjacent to the bakery.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Other-Cherry on Top
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Violation:
There was no handwashing station for this area. Crew in this area served fudge and refilled containers of bulk candy.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
30
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Site:
Galley-Toilet Rooms
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Violation:
The door to the food worker toilet rooms outside of the crew break room was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Crew Break Room
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Violation:
There were several boxes of food and condiments stored in this area with either no coving or soft sealant used as coving at the bulkhead/deck juncture. Also, the bulkhead was covered with wallpaper that was torn in several areas.
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Recommendation:
Cove the bulkhead/deck junctures with a hard or semi-hard material. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Cold Room #50
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Violation:
There was loose plastic between the bulkhead panels under the evaporative condenser and on the bulkhead to the right of the condenser, making cleaning difficult.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Cold Room #23
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Violation:
There was recessed deck tile grouting in the entrance of this room.
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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:
Provisions-Food Lifts H and E
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Violation:
There was old food residue on the outside of the lights attached to the deckheads, in the front corners of the deckhead/bulkhead junctures and in the door thresholds of both lifts.
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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.:
33
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Site:
Preparation Room-Poultry and Fish Rooms
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Violation:
There was recessed deck tile grouting in these preparation rooms.
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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:
Provisions-Frozen Room #5
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Violation:
There were gaps where the door frame met the bulkhead at both sides of the entrance.
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Recommendation:
Close the gaps where the door frame meets the bulkhead at both sides of the entrance.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was recessed grouting throughout this 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:
Room Service-Deck 6 Warewashing
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Violation:
There was a gap between the light fixture and the deckhead.
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Recommendation:
Close the gap between the light fixture and the deckhead.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The deck was soiled with old food debris and dirt behind the ice cream machine.
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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:
Food Service General-Lighting
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Violation:
The light intensity was less than 110 lux in several areas behind and around deck-mounted and counter-mounted equipment including: the combination ovens in the steakhouse, the lido areas, and Guy's Burger Joint; the equipment on the beverage station next to the coffee bar; the ice machine in room service; the coffee machines in the petty officer's mess and at the forward starboard and port lido beverage stations. Also, the light intensity was less than 220 lux at the forward starboard and port beverage stations during self-service. According to the staff, a light plan was in place for several of these areas.
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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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. 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:
Galley-Crew Break Room
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Violation:
The light intensity in the dry storage area was less than 110 lux in several locations.
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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.:
37
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Site:
Galley-Aft Warewashing
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Violation:
There was excess condensation on the bulkhead of the soiled side of the conveyor warewash machine.
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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:
Room Service-Deck 6 Warewashing
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Violation:
There was excess condensation collecting on the deckhead above the conveyor warewash machine.
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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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