|
|
|
Item No.:
02
|
|
Site:
Medical-Sale of Anti-Diarrheal Medication
|
|
Violation:
Medical staff reported they dispensed anti-diarrheal medication for non-AGE symptoms to passengers and crew, which was not logged on AGE log.
|
|
Recommendation:
List in the AGE surveillance log (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Chart Record
|
|
Violation:
The far point chart record for February 10th indicated a halogen residual above 5 ppm between 11:00-11:30 AM and no notations were made to indicate why this occurred. The inspector checked the distribution chart records for this day, which were in normal range.
|
|
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.:
06
|
|
Site:
Potable Water-Microbiological Test Kit
|
|
Violation:
The comparator for the microbiological test kit was not available.
|
|
Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room- Mineralizer
|
|
Violation:
The backflow preventer vent installed on the eye wash hose, adjacent to the mineralizer, was clogged.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room- Reverse Osmosis Room
|
|
Violation:
The backwash drain line for the remineralizing filters did not have an air gap or reduced pressure (RP) assembly.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room- Reverse Osmosis Room
|
|
Violation:
The permeate lines were striped blue and not blue/gray/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4- Mooring Aft
|
|
Violation:
The 2 air gaps supplying potable water to technical water tanks were modified with a metal perforated sheet, eliminating an air gap.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
Planned potable water pipe maintenance was conducted on May 24th on the hot water line in the officer mess room and the cold water deck 6 aft Lobby guest area. The disinfection records had no residual halogen value recorded prior to pipes been placed back in service.
|
|
Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Pool Bar- Ice Machine
|
|
Violation:
The backflow preventers on the ice machine were corroded and actively leaking from the vents. A work order was presented for the replacement of the backflow preventers.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The water level in the main pool was not high enough and did not reach the fill level of the skim gutters for sufficient recirculation.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Veranda Pool
|
|
Violation:
A screw was missing in the floor anti-entrapment drain cover. This pool was not in service.
|
|
Recommendation:
For RWFs with gravity drainage 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 gravity drainage system.
|
|
|
Item No.:
13
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
A crew member was observed drying a plastic insert for the lettuce drier with a paper towel instead of letting it air dry.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
|
|
|
Item No.:
16
|
|
Site:
Galley-Reach-in Refrigerator 4319.102.1124
|
|
Violation:
A container of bulk milk had been opened, but there was no 7-day discard label affixed.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Dairy Store Room
|
|
Violation:
Many food items were found out of temperature near the entrance door and measured between 45 and 48F, including 54 containers of nonfat frozen yogurt mix, one round of brie cheese, three containers of frozen dessert mix, seven containers of ricotta cheese, and 99 half-pint containers of milk. The temperature measuring device at the entrance door indicated a temperature of 58F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Marshalling Area
|
|
Violation:
Two pallets of bananas were staged in the marshalling area next to soiled pipes.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Supply Room
|
|
Violation:
Several candy items for the gift shop were stored in this room along with toiletry items for the spa, including three boxes of bagged popcorn, several boxes of packaged candy, and four boxes of jarred cookies. Also, a box with teeth whiteners and other oral hygiene products, a bottle of aromatic air diffuser liquid, and an empty, closed, wet jar labeled olives were stored in a box mixed among the food.
|
|
Recommendation:
Protect food from contamination by storing the food:(3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Bar-Casino Bar
|
|
Violation:
One liquor bottle and 4 bottles of drink mixes were unprotected on the front counter. Passengers were standing less than 1 meter away.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Bar-Starboard Pool Bar
|
|
Violation:
The counter ice bin lid was open and not in use, with passengers at the counter.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Bar-Starboard Pool Bar
|
|
Violation:
The drain line of the blender was in the counter ice bin, and touching drink mixes.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Potable Water-Engine Room- Reverse Osmosis Room
|
|
Violation:
The media for the remineralizing filters for the reverse osmosis potable water production was stored on a soiled deck and unknown water lines were observed above.
|
|
Recommendation:
Protect media for the potable water system from contamination by storing: (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:
Galley-Ice Cuber Machine
|
|
Violation:
The top interior of the ice making compartment was corroded.
|
|
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-Forward Ice Station
|
|
Violation:
The top interior of the ice cuber compartment on the left ice machine was corroded.
|
|
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-Forward Dishwash Area/Forward Ice Station
|
|
Violation:
Approximately 45 pans were stored in the area marked as soiled were encrusted with carbonized material well beyond one day's accumulation, making them no longer easily cleanable. In addition, several sheet pans stored in this area were warped and dented on the edges.
|
|
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:
Provisions-Dairy Store Room
|
|
Violation:
Many food items were found out of temperature near the entrance door and measured between 45 and 48F, including 54 containers of nonfat frozen yogurt mix, one round of brie cheese, three containers of frozen dessert mix, seven containers of ricotta cheese, and 99 half-pint containers of milk. The temperature measuring device at the entrance door indicated a temperature of 58F.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Galley-Forward Starboard Beverage Station
|
|
Violation:
Inside one of the cabinets, ceiling signs for the lido were stored on a wooden frame that had exposed raw wood, protruding fasteners, and was soiled. The wooden piece was discarded.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Forward Ice Station
|
|
Violation:
A trolley stored in this area was heavily corroded on the bottom, rails, and underside. In addition, a set of wheels for the mixer bowls was heavily corroded on the casters.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash
|
|
Violation:
Two open ended whisks were stored in the soiled area. They were soiled inside the handle.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 11- Forward
|
|
Violation:
The undercounter dishwasher temperature gauge, for wash and rinse cycles, was not working and a work order was submitted June 14.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Petty Officers Mess
|
|
Violation:
This mess was not in service. Two upright trolleys were stored in this area with a total of 17 soiled green trays, two soiled hotel pans, and one soiled stainless steel tray. A stack of 18 soiled plastic white containers were also stored in this area. In addition, across from this area, 28 soiled sheet pans and 5 soiled roasting pans were stored on a trolley. Finally, four stacks with approximately 100 trays per stack were stored on a soiled trolley. Staff stated that the upright trolleys were stored in this area because they were in the way in the main corridor. Staff also stated that the other items were stored in this area because they were supposed to be offloaded, but the paperwork was not completed yet.
|
|
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.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
At least four leaks were observed from the bottom of the conveyor warewash machine, which dripped to the deck.
|
|
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.:
26
|
|
Site:
Buffet-Aft Port Beverage Station
|
|
Violation:
A pink substance was on the outside of the ice chute for dispenser 4319.508.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The chute on the ice dispenser was soiled with a pink substance.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The food-splash zone above the previous cleaned mixer was soiled with food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
Several stainless steel scoops in one of the hotel pans were soiled with food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Destiny
|
|
Violation:
A total of six wooden bread baskets, stored as clean, in pantries 3 and 4 were soiled with crumbs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The undercounter technical compartment for refrigeration unit 4319/931 was heavily soiled with a black material on the upper right side.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The undercounter technical compartment for the blast chiller was heavily soiled with dust on the fan guard, piping, sides, top and louvers on the door.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Starboard Beverage Station
|
|
Violation:
Inside one of the cabinets, ceiling signs for the lido were stored on a wooden frame that had exposed raw wood, protruding fasteners, and was soiled. The wooden piece was discarded.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
A brown liquid was leaking from the hood cleaning cabinet onto the fire extinguisher below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
Seven hotel pans with utensils were soiled on the bottom interior and a few were also soiled on the outside of the pans.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Hot Line
|
|
Violation:
The technical area on the three salamanders were heavily soiled with grease and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The insulation was wet and soiled in the undercounter technical compartment for unit 4319/862.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
The pulper bin was soiled with food debris, including a piece of fresh leafy green. There was also a foul smell in the area. Staff stated that they do not use the pulper.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Aft Port Beverage Station
|
|
Violation:
The drain pan for the undercounter ice machine for dispenser 4319.508 was not draining and leaking on the deck. Water was pooled on the deck and the deck was heavily soiled with a black substance under the ice machine. In addition, the pipes in this area and the legs of the ice machine were heavily soiled with a black substance.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Forward Mongolian Section
|
|
Violation:
Two soiled cords for the carving stations on the back counter were stored on top of one of the carving stations.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Casino Bar- Beverage Cabinet 4319.094.530
|
|
Violation:
Water was pooled at bottom of the beverage cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Starboard Pool Bar
|
|
Violation:
The technical space under the speed rail was soiled with black debris and standing water, which was over a day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Lobby
|
|
Violation:
Four glasses were stored wet on bar counter.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Forward Mongolian Section
|
|
Violation:
Two soiled cords for the carving stations on the back counter were stored on top of one of the carving stations.
|
|
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:
Galley-Appetizer Pantry
|
|
Violation:
The plastic insert was stored wet inside the lettuce drier unit and the tight-fitting lid was on the unit, preventing the insert from air drying. After the insert was removed, the inspector observed a crew member drying the insert with a paper towel a few moments later.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Assistant Operations Office
|
|
Violation:
A box of paper used with pastries was stored on the deck next to an air blower.
|
|
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:
Galley-Assistant Operations Office
|
|
Violation:
Several items related to food service were stored inappropriately in this room, including a stack of new food service bowls stored on the deck and a soiled warewashing machine curtain stored with new, clean curtains.
|
|
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:
Galley-Utensil Locker
|
|
Violation:
Seven hotel pans with utensils were soiled on the bottom interior and a few were also soiled on the outside of the pans.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Forward Dishwash Area
|
|
Violation:
The temperature at the handwash station, adjacent to the soiled drop-off, was measured at 85F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Forward Dishwash Area
|
|
Violation:
The handwash station, outside the dishwasher area near the male toilet room, had been out of order since the morning of the inspection. Another handwash station was located less than 8 meters away.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Center Adjacent to Mongolian Section
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Violation:
The handwashing station, inside the door, was out of order because of a broken handle. There was another handwash station less than 8 meters away.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
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Site:
Provisions-Supply Room
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Violation:
Several candy items for the gift shop were stored in this room along with toiletry items for the spa, including three boxes of bagged popcorn, several boxes of packaged candy, and four boxes of jarred cookies. Also, a box with teeth whiteners and other oral hygiene products, a bottle of aromatic air diffuser liquid, and an empty, closed, wet jar labeled olives were stored in a box mixed among the food.
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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.
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Item No.:
32
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Site:
Galley-Forward Starboard Beverage Station
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Violation:
A netted bag with two garlic skins was in the waste receptacle at the handwash station.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Food Service General-Deck Tiles
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Violation:
The grout was missing and recessed in many areas, including the main and crew galleys.
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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:
Galley-Forward Hot Line
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Violation:
The deck under the deep fat fryer had broken tiles with missing grout. Soiled water was accumulated in the areas with the missing grout.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Buffet-Deli
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Violation:
The deck in the technical compartment below the utility sink was wet and corroded.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Galley-Dishwash Area
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Violation:
A tile in front of the deck scupper was missing grout and water seeped from underneath when stepped on.
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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:
Galley-Dishwash Area
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Violation:
An excessive amount of water was on the deck and when the inspection team arrived in the area and crew member was using a squeegee to push the water to the scupper. When asked why there was so much water, staff stated that it was from overspray from the spray hose. However, the inspector located at least four leaks from the bottom of the conveyor warewash machine, which dripped to the deck.
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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:
Buffet-Pantry 2
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Violation:
The decorative slotted stainless steel above the buffet line on the worker's side was slightly soiled with dust. Staff stated this would be replaced in dry dock.
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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:
Buffet-Pantry 2
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Violation:
The deck grout was recessed and missing in this area on the worker's side of the buffet.
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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:
Galley-Appetizer Pantry
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Violation:
Water was leaking from the deckhead above the double utility sink. A work order had been submitted and staff were protecting the sink with plastic film.
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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:
Galley-Forward Dishwash Area
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Violation:
Water was dripping from the deckhead hatch in front of the entrance.
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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:
Other-Candy Store
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Violation:
The deckhead above the candy bins had gaps open to plenum and wires.
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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:
Buffet-Aft Port Beverage Station
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Violation:
The drain pan for the undercounter ice machine for dispenser 4319.508 was not draining and leaking on the deck. Water was pooled on the deck and the deck was heavily soiled with a black substance under the ice machine. In addition, the pipes in this area and the legs of the ice machine were heavily soiled with a black substance.
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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:
Provisions-Fruit Room
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Violation:
Water was dripping from the deckhead to the deck from a hatch and edge of the speaker. No food items were impacted.
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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:
Preparation Room-
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Violation:
Water was leaking from the deckhead adjacent to the handwashing station. A work order had already been submitted.
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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.:
34
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Site:
Galley-Soup Station
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Violation:
The faucet on the last kettle on the left was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
One of the potable water lines to the handwashing station, adjacent to the potato peeler, was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Dishwash Area
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Violation:
The faucet at the handwash station was leaking and the drain at the bottom underside of the sink was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Aft Port Beverage Station
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Violation:
The drain pan for the undercounter ice machine for dispenser 4319.508 was not draining and leaking on the deck. Water was pooled on the deck and the deck was heavily soiled with a black substance under the ice machine. In addition, the pipes in this area and the legs of the ice machine were heavily soiled with a black substance.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
The drain pan for the undercounter ice machine for dispenser 4139/528 was not draining and leaking on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the deckhead, air diffuser, and side of the exhaust hood and dripped 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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
The extraction above the dishwasher machine was not working and condensation was on the deckhead and bulkheads around the machine. In addition, when the inspector entered the area, her eye glasses fogged because the area was so warm. Staff stated they are waiting for the repair to the extraction. A similar violation was written on the previous inspection.
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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. 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.:
38
|
|
Site:
Buffet-Crew Mess
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Violation:
The ice machine in the crew mess had been out of order for more than six months.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Pantry-Deck 11- Forward
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|
Violation:
An upright refrigerator was labeled not in use and no longer necessary for the operation.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Bar-Lobby
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|
Violation:
One live fly was observed.
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|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Buffet-Aft Port Beverage Station
|
|
Violation:
A small fly was in the undercounter space around the ice machine.
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|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Buffet-Forward Mongolian Line
|
|
Violation:
One small fly was by the in service omelet station.
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|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Buffet-Deli
|
|
Violation:
A large fly was in this area. The area was not in operation, but had been earlier in the morning.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Galley-Pastry
|
|
Violation:
A small fly was by the deck ovens.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
40
|
|
Site:
Pantry-Pool Bar- Chemical Locker
|
|
Violation:
Approximately 10 dead flying ants were inside a light cover.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 6- AC32S1
|
|
Violation:
The condensate collection pan had some slight black debris.
|
|
Recommendation:
Keep air handling units clean.
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