|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution System Far Point Records
|
|
Violation:
The far point chart records had an overlap chlorine residual reading of approximately 2 hours on 20 February and 20 March. This overlap was not due to a change in time zone.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Disinfection Residual
|
|
Violation:
The free halogen residual level of the new pipe that was replaced on the main potable water suction line on 17 February was not documented prior to installation.
|
|
Recommendation:
Document the free halogen residual level.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Slide
|
|
Violation:
The water used in the water slide was drawn from the compensation tank (which was shared with the kid's pool), went through a pump and headed directly to the top of the water slide without going through filtration, chlorination, and pH control. The return water from the water slide went directly to the compensation tank. The water drawn from the compensation tank that was used for the kid's pool went through filtration, chlorination, and pH control. Staff stated if the chlorine level in the water slide needed to be raised, the injection would occur through the kid's pool supply line.
|
|
Recommendation:
Install automated systems for halogen-based disinfection and pH control dosing. Control the amounts injected by flow meters or free halogen and pH analyzers. Filter recirculated RWF water.
|
|
|
Item No.:
16
|
|
Site:
Other-Diamond Club/Concierge Lounge
|
|
Violation:
There were no time control plans in these two areas. This was corrected.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Windjammer
|
|
Violation:
In the Izumi galley, sushi was observed being prepared for lunch service at the Windjammer passenger self-service buffet. The sushi ingredients (cooked shrimp and rice) were on time control on the counter with a discard time of 1305. The time control plan for the Windjammer buffet indicated set up and discard times of 1100 to 1500. Staff stated that the sushi would not have a discard label when placed on the Windjammer buffet.
|
|
Recommendation:
Update the time control plan in the Windjammer to include the sushi items that may be on time control longer than 6 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Windjammer - Hot Galley
|
|
Violation:
A pan of shredded cabbage on time control did not have a discard time label.
|
|
Recommendation:
Label the cabbage with a discard time.
|
|
|
Item No.:
19
|
|
Site:
Bar-Cafe Latte-tudes
|
|
Violation:
The lid on the bin was left open when active drink-making was not occurring.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Poultry Room
|
|
Violation:
A box of chicken next to the evaporator had an accumulation of ice on the top. The light fixture directly above had ice inside. These were both corrected.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Plastic-Coated Food Display Containers
|
|
Violation:
Many pieces of plastic food display containers (bowls and trays) were chipped and in poor repair along the top edges and corners. Over 50 of these damaged containers were found in the crew, main, Chops, Izumi, and lido galleys.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Izumi
|
|
Violation:
Two lava stones on the soiled landing table were chipped along the edges. On two of the corners, the stone would flake off easily when rubbed. In addition, one of the stones was cracked along the top.
|
|
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. 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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
The deck-mounted mixer was corroded in the food-splash zone above where the mixer bowl would insert.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Starboard Dishwash Area
|
|
Violation:
The flight-type conveyor dishwash machine had been out of order since the morning. A technician was repairing the machine during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Dining Room-Deck 4 - Entrance to Galley Near Port Dishwash Area
|
|
Violation:
Five trolleys of soiled items from breakfast were stored in this area. The deck was carpet.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Giovanni's
|
|
Violation:
The heating element on the previously cleaned deep fat fryer was soiled in a few places with old grease.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-
|
|
Violation:
The top tray on the out of service meat grinder was wet and soiled. The tray was removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 1 Corridor Outside Dry Store Room
|
|
Violation:
A jacket was stored on top of a pallet of disposable cups. The jacket was removed.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 1 Corridor Next to Frozen General Store Room
|
|
Violation:
A box of toilet cleaner was stored on a shelving unit above several boxes of single-use chopsticks. The toilet cleaner was immediately removed.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 9 FSD 09-4-006
|
|
Violation:
A trolley was blocking the handwashing station.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Chops Show Galley
|
|
Violation:
The soap at the handwashing station across from reach-in refrigerator R-06-12 was watery. It was replaced.
|
|
Recommendation:
Replace the watery soap.
|
|
|
Item No.:
31
|
|
Site:
Provisions-Deck 1 Corridor Next to Frozen General Store Room
|
|
Violation:
A box of toilet cleaner was stored on a shelving unit above several boxes of single-use chopsticks. The toilet cleaner was immediately removed.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Giovanni's
|
|
Violation:
A trolley with a large container of olive oil and a large container of vinegar were stored on a trolley on the carpet. The trolley was moved to the waiter station.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 4 - Entrance to Galley Near Port Dishwash Area
|
|
Violation:
Five trolleys of soiled items from breakfast were stored in this area. The deck was carpet.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish
|
|
Violation:
The horizontal bulkhead profile strip near the deck on the left bulkhead upon entrance to the room was loose. Staff stated a work order had been submitted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Frozen Poultry Room
|
|
Violation:
The light fixture to the left of the evaporator had a build-up of ice inside. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Water was dripping from the deckhead to the deck in front of the clean storage table behind the exit sign. No clean items were impacted.
|
|
Recommendation:
Ensure water does not drip from the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck tiles were cracked and had missing and recessed grout in several food areas, including the crew galley, main galley, lido galley, and Chops galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-
|
|
Violation:
The water faucet on the potato peeler had a split in the line and was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 - Port Dishwash Area
|
|
Violation:
An internal pipe on the back of the flight-type conveyor dishwash machine was leaking and water was dripping to the deck from two areas.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 - Port Dishwash Area
|
|
Violation:
The bucket fill faucet at the handwashing station on the soiled end of the dishwash machines was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-
|
|
Violation:
The meat grinder was out of service and waiting for spare parts.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A wash bucket and rinse bucket were stored wet and upright on a trolley adjacent to the steam kettles. A wet and soiled scrubbing pad was also stored in one of the buckets.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
38
|
|
Site:
Galley-
|
|
Violation:
The deck-mounted mixer had been out of service for at least two months because it did not have a safety guard.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
A small fly was by the toaster.
|
|
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.:
39
|
|
Site:
Other-Diamond Club
|
|
Violation:
A fly was by the handwashing station on the buffet line.
|
|
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.:
39
|
|
Site:
Pantry-Deck 10 FSD 10-4-006
|
|
Violation:
A small fly was by the cleaning locker.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Follow-up Inspections
|
|
Violation:
No treatment and follow-up information was available for twelve separate pests sightings that were recorded on the proactive inspection log since 11 January. The twelve pest sightings that were recorded on the proactive inspection log were not included on the sighting log.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Garbage Room Inspections
|
|
Violation:
The weekly inspection of the garbage handling areas on the ship was not consistently recorded.
|
|
Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Flower Delivery Inspections
|
|
Violation:
The invoice for the flower delivers on 13 April, 8 April, 30 March, 20 March, 6 March, 2 March, 25 February, and 16 February was kept as a record for pest inspection, but no inspection result was recorded.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Nursery
|
|
Violation:
The diaper changing pad was slightly ripped in the middle, making it no longer easily cleanable.
|
|
Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing.
|
|