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Item No.:
08
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Site:
Galley-WINDJAMMER GALLEY
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Violation:
THE BACKFLOW DEVICE WAS LEAKING ON THE LEFT CARBONATOR IN THE WINDJAMMER GALLEY.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
09
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Site:
Recreational Water Facilities-SOLARIUM SPA POOL
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Violation:
THE SOLARIUM SPA POOL DID NOT HAVE THE CORRECT CHLORINE RESIDUAL. THIS HAS BEEN CLASSIFIED AS A POOL IN THE PAST AND NOW FALLS UNDER A SPA POOL, REQUIRING A 3-10 PPM CHLORINE RESIDUAL.
THIS IS A NEW REQUIREMENT IN THE 2005 VSP MANUAL.
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Recommendation:
Maintain a 3-10 PPM chlorine residual in the Spa pool.
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOL LOGS
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Violation:
SEVERAL LOGS DID NOT NOTE THE DAILY HYPERCHLORINATION FOR THE WHIRLPOOLS.
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Recommendation:
Ensure that logs are kept documenting that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
20
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Site:
Galley-CHOPS STEAKHOUSE
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Violation:
THE REFRIGERATOR 4811 WAS NOTED AT 55 DEGREES. THERE WAS NOT POTENTIALLY HAZARDOUS FOOD IN THIS REFRIGERATOR. LOGS SHOWED THAT THE TEMPERATURE WAS 38 DEGREES EARLIER IN THE DAY.
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Recommendation:
Ensure that equipment for cooling food is sufficient in number and capacity to maintain food temperatures.
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Item No.:
21
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Site:
Room Service-DECK 5 BELL BOX
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Violation:
SEVERAL SERVICE TRAYS WERE FOUND WITH CHIPPED, PITTED AND/OR PEELING LAMINATE MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-DECK 5 POT WASH
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Violation:
SEVERAL SERVICE TRAYS WERE FOUND WITH CHIPPED, PITTED AND/OR PEELING LAMINATE MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-DECK 5 DINING ROOM
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Violation:
SEVERAL WAITER STATION DOORS WERE FOUND WITH CHIPPED AND MISSING LAMINATE MATERIAL, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Food Service General-BAR TECHNICAL AREAS
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Violation:
THE BRINE CHILL WATER LINES HAD HEAVY BLACK SLIME MOLD COVERING THE OPEN CELL FOAM INSULATION. THE OPEN CELL FOAM INSULATION APPEARS TO HOLD THE CONDENSATION FROM THE LINES ALLOWING A MEDIA FOR THE SLIME MOLD GROWTH.
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Recommendation:
Ensure that non-food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
24
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Site:
Galley-DECK 3 POT WASH
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Violation:
POT WASH STAFF WERE OBSERVED FOR THREE CONSECUTIVE RUNS AND WERE ALLOWING ONLY 5 SECONDS EXPOSURE TO THE SANITIZER RINSE.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds. If chlorine is used as the sanitizing agent, ensure the immersion of soiled pots for 7 seconds.
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Item No.:
24
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Site:
Galley-DECK 5 POT WASH
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Violation:
POT WASH STAFF WERE OBSERVED FOR THREE CONSECUTIVE RUNS AND WERE ALLOWING ONLY 4 SECONDS EXPOSURE TO THE SANITIZER RINSE.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds. If chlorine is used as the sanitizing agent, ensure immersion of soiled pots for 7 seconds.
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Item No.:
27
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Site:
Galley-DECK 4
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Violation:
THE ICE CREAM FREEZER BRINE CHILL WATER LINES, LOCATED IN THE TECHNICAL AREA, HAD A BLACK SLIME MOLD COVERING THE OPEN CELL FOAM INSULATION. THE OPEN CELL FOAM INSULATION APPEARS TO HOLD THE CONDENSATION FROM THE LINES ALLOWING A MEDIA FOR THE SLIME MOLD GROWTH.
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Recommendation:
Ensure that 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:
Other-PORTOFINO RESTARAUNT
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Violation:
THE PLATES WERE NOT STORED INVERTED IN THE WAITER STATION.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-JADE GALLEY
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Violation:
THE COFFEE STATION ON THE PORT AND STARBOARD SIDE DID NOT HAVE A HANDWASHING STATION WITH IN 8 METERS.
THE CHIEF ENGINEER STATED THAT THIS WILL NEED TO BE ACCOMPLISHED DURING THE NEXT DRY DOCK PERIOD.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door.
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Item No.:
31
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Site:
Galley-WINDJAMMER GALLEY
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Violation:
EXTRA CLEANING CHEMICALS WERE STORED IN HOOD WASHING CABINET 5617.111. THIS CHEMICAL WAS STORED IN AN UNLABELED PLASTIC ICE BUCKET OVER A FOOD PREPARATION AREA.
THIS WAS ALSO NOTED ON DECK 5 IN THE MAIN HOT GALLEY.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material. Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
33
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Site:
Provisions-DECK 1 FRESH FRUIT STORES
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Violation:
THE PROFILE STRIP ALONG ONE BULKHEAD (RIGHT SIDE) OF THE STORE ROOM WAS SEPARATED FROM THE BULKHEAD LEAVING A 1/2" - 1" GAP. IT APPEARED THAT THE BULKHEAD HAD BEEN DAMAGED (PUSHED) BY LOADING EQUIPMENT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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