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Item No.:
09
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Site:
Recreational Water Facilities-Japan Pools
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Violation:
Record review revealed that the two Japan Pools in the Spa area were treated as whirlpools with 3 ppm to 10 ppm of free residual chlorine concentrations. The records documented consistently levels above 5 ppm. These were cold water tubs with a laminar water surface and no jets or bubbles.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates & Bather Loads
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Violation:
The turnover rates and bather loads for all RWFs were calculated using the manufacturer's flow rate of the pumps and not actual flow rates measured by flow meters.
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Recommendation:
Use the actual flow rate as measured by the flow meters to calculate turnover rates and bather loads.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
The sample lines for the data logger system were not directly from the RWFs or on the return lines before the compensation tanks. In addition, a few of the RWF systems had combined monitoring instead of each individual RWF. This was noted in the previous inspection. As of the day of the inspection, 5 of the 19 RWFs were corrected. Progress had been done and was expected to be completed by mid-March according to the staff. Staff presented to the inspector records documenting that the first order of equipment to correct this deficiency was created on 23 September 2012 and approved and ordered on 23 October 2012, and equipment received on 18 December 2012 and 15 February 2013. The inspector and the staff evaluated the machinery rooms for the RWFs not yet corrected and it was found that new equipment had been installed already and only connections had not been done to make them operational.
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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.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 5 cruises revealed that there were two crew members who experienced AGE symptoms and did not report to the medical center on a timely manner. It was also determined that they did not work after those symptoms began but were isolated only after they reported to the medical center. Specifically, (1) a guest entertainer had an onset of symptoms on 10 February at 22:00 and reported to the medical center on 12 February at 09:10; and (2) an assistant electrician had an onset of symptoms on 12 February at 10:00 and reported to the medical center at 19:30 that day.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
16
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Site:
Bar-Spinnaker Lounge
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Violation:
There were two activities that happened every cruise where appetizers of potentially hazardous foods were served, time was used as public health control, but there was no time control plan. On sea days, the Latitudes Party for repeat guests happened from 13:30 to 14:15 and the Captain's VIP Party happened from 19:00 to 19:45. The appetizers were prepared in the room service galley and taken to the Lounge. The staff presented to the inspector records documenting that appetizers were taken from temperature control, placed on time control, and discarded after 1.5 to 2 hours.
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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-Topsider's Grill
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Violation:
Platters on the buffet line and pans in the undercounter time control cabinets containing potentially hazardous foods, such as cole slaw, pasta salad, cut tomatoes, and hamburgers, were not labeled with their discard times. The buffet area had a set-up time of 10:30 and a discard time of 17:00.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Bar-Topsider's Bar
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Violation:
There was no time control plan for the milk of the espresso machine. Also, the milk compartment was not labeled as being 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). (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-Garden Caf
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Violation:
The temperature of the vanilla ice cream ranged from 46F to 47F as measured by the inspector's thermometer.
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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.:
19
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Site:
Galley-Blue Lagoon
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Violation:
Containers of bread and rolls were stored on the preparation counter under the paper towel dispenser of the handwash station. During handwashing, a person could drip water onto these food items when reaching for a towel.
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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.
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Item No.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
The plastic lid for the rolling container of flour was cracked and broken.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Buffet-Garden Caf
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Violation:
Crew members preparing hamburgers were not equipped with tip-sensitive thermometers.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Galley-Topsider's Grill
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Violation:
The top of the far left grill was removed, exposing all of the electrical wires. Staff covered the top of the grill with plastic wrap to protect the exposed wires.
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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:
Galley-Soup Station
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Violation:
An open ended stir paddle was in use at one of the tilting kettles. This open end made it difficult to clean. The paddle was discarded.
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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-Dishwash
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Violation:
A few stainless steel lids were stored on the deck in the soiled end of the dishwash area. These lids were moved to a deck stand.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Great Outdoors
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Violation:
The manufacturer's data plates for the flight-type dishwash machine and the rack-type glasswash machine were switched. The data plate on the flight-type dishwash machine indicated a maximum conveyor speed in racks per hour and the data plate on the rack-type glasswash machine indicated a conveyor speed in feet per minute.
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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: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (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-Churrascaria Grill
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Violation:
The wash temperature gauge of the in-use rack-type dishwash machine indicated 154F when the inspector arrived in the area. The gauge lowered to 149F over the next few minutes. The manufacturer's data plate indicated a minimum wash temperature of 160F. The wash temperature was measured at 163F and 157F using the inspector's thermometer.
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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:
Food Service General-Rack-Type Warewasher Data Plates
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Violation:
The data plates of the rack-type warewashers did not indicate the rack minimum transit times but 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 minimum transit time for rack conveyor machines.
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Item No.:
26
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Site:
Buffet-Crew Mess - Port Beverage Station
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Violation:
Inside the juice machine, food residue was found inside two of the previously cleaned dispensing ports.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Undercounter Cabinet
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Violation:
One of the previously cleaned pans in the undercounter cabinet was soiled with rice debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Soup Station
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Violation:
The inside of an open ended stir paddle was soiled with old food debris. The paddle was discarded.
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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-Undercounter Cabinet
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Violation:
Four previously cleaned pans were stored stacked and wet in an undercounter cabinet.
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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
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Site:
Pantry-10-020
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Violation:
A rolling ice chest was stored wet and sideways inside a locker. The food contact surfaces were facing several soiled flower vases that were stored on the same shelf. This was corrected.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Bar-Sky High
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Violation:
The soap dispensed at the handwashing sink was mixed with water and highly diluted.
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Recommendation:
Do not mix the soap with water.
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Item No.:
30
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Site:
Pantry-Sky High
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Violation:
The soap dispensed at the handwashing sink next to the ice machine was mixed with water and highly diluted.
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Recommendation:
Do not mix the soap with water.
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Item No.:
36
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Site:
Buffet-Garden Caf
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Violation:
At both hot selection islands, the light intensity was less than 220 lux on the worker side of the counter.
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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.
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Item No.:
36
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Site:
Buffet-Garden Caf
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Violation:
At both beverage stations, the light intensity was less than 220 lux in front of the equipment. Also, the light intensity was less than 110 lux between the beverage equipment.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on 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-Combination Ovens
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Violation:
The light intensity was less than 110 lux behind the combination ovens.
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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:
Buffet-Crew Mess - Beverage Stations
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Violation:
The light intensity was less than 110 lux behind and around the beverage equipment.
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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:
Buffet-Staff Mess - Beverage Station
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Violation:
The light intensity was less than 110 lux behind and around the beverage equipment.
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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:
Galley-Bakery/Pastry
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Violation:
The light intensity was less than 110 lux behind the deck oven.
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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:
Galley-Outside Wine Cellar
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Violation:
The light intensity was less than 220 lux at the handwash facility.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on handwashing facilities.
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Item No.:
36
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Site:
Galley-Garden Caf - Bar Service Area
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Violation:
The light intensity was less than 110 lux behind and around the ice machine.
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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.:
37
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Site:
Galley-Garden Caf - Dishwash Area
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Violation:
Excess condensation collected on the deckhead above the soiled end and the center of the dishwash machine during operation. The condensation was dripping onto the machine. No clean items were impacted.
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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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Item No.:
37
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Site:
Galley-Garden Caf - Dishwash Area
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Violation:
Condensation was dripping from the vent onto the deck between the dishwash and glasswash machines clean ends. No clean items were impacted.
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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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