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Item No.:
21
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Site:
Galley-FORWARD GRILL
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Violation:
THE DOOR HINGE FOR THE UNDERCOUNTER STORAGE AREA LOCATED IN THE PANTRY WAS IN POOR CONDITION.
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Recommendation:
Repair the hinge on this undercounter storage unit.
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Item No.:
22
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Site:
Galley-DISHWASH AREA
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Violation:
THE FINAL RINSE FOR THE FLIGHT TYPE GLASS WASH MACHINE WAS ERRATIC.
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Recommendation:
Clean the final rinse nozzles.
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Item No.:
33
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Site:
Galley-LIDO GALLEY
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Violation:
RECESSED GROUTING WAS NOTED THROUGHOUT THE LIDO GALLEY.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
21
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Site:
Buffet-LIDO BUFFE SERVICE LINE
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Violation:
STYROFOAM DECORATIONS WERE NOTED ALONG THE BUFFET SERVICE LINE. THESE ITEMS WERE NOTED TO BE DUSTY.
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Recommendation:
Ensure that 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.
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Item No.:
19
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Site:
Buffet-LIDO BUFFE SERVICE LINE
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Violation:
A FEW SERVING SPOON HANDLES WERE NOTED IN DIRECT CONTACT WITH JAMS AND JELLIES.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
39
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Site:
Pantry-DECK 3 GALAXY DINING ROOM STBD SIDE
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Violation:
A FEW DRAIN FLIES WERE NOTED IN THE TECHNICAL SPACE AND AROUND THE DRAIN FOR THE SINK.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Pantry-DECK 3 GALAXY DINING ROOM STBD SIDE
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Violation:
EXCESSIVE DUST WAS NOTED ON THE DECKHEAD ABOVE THE ICE MACHINE. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that 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:
Food Service General-
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Violation:
CRACKED AND/OR CHIPPED DECK TILES WERE NOTED THROUGHOUT THE GALLEYS AND PROVISION AREAS. RECESSED OR MISSING DECK TILE GROUT WAS ALSO NOTED IN THESE AREAS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
COVING WAS NOT PRESENT AT THE DECK/BULKHEAD JUNCTURES FOR THE WAIT STATIONS AND PANTRY AREAS IN THE MAIN DINING ROOM.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
27
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Site:
Galley-DECK 3 WAITERS PANTRY
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Violation:
A STICKY SUBSTANCE WAS NOTED ON THE OUTSIDE OF THE UNDERCOUNTER REACH-IN REFRIGERATORS NEAR THE TOASTERS, MAKING CLEANING DIFFICULT.
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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.:
33
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Site:
Galley-DECK 3 PORT SIDE WALK-IN REFRIGE
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Violation:
A LARGE GAP WAS NOTED ON THE LOWER BULKHEAD PROFILE STRIP, MAKING CLEANING DIFFICULT. THIS REFRIGERATOR WAS NEXT TO THE CLEANING LOCKER.
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Recommendation:
Install a profile strip to cover this gap.
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Item No.:
21
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Site:
Galley-DECK 3 PORT SIDE CLEAN DISH STORAGE
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Violation:
NUMEROUS CHIPPED SOUFFL' BOWLS WERE NOTED IN THIS AREA, MAKING CLEANING DIFFICULT. THESE ITEMS WERE DISCARDED DURING THE INSPECTION. THE CHIPS WERE NOTED ON THE BOTTOM SIDE OF EACH BOWL.
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Recommendation:
Ensure that 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.:
28
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Site:
Galley-DECK 3 PORT SIDE CLEAN DISH STORAGE
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Violation:
SEVERAL PLATES WERE NOT STORED COVERED OR INVERTED, THIS WAS CORRECTED DURING THE INSPECTION.
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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.:
33
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Site:
Galley-DECK 3 HOT GALLEY
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Violation:
A GAP WAS NOTED ON THE BULKHEAD BEHIND THE FLAT GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Install a profile strip to cover this gap.
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Item No.:
38
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Site:
Galley-DECK 3 STBD SIDE PASTRY AREA
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Violation:
A BREAD SLICER WAS NOTED WRAPPED IN PLASTIC. STAFF STATED THAT THIS ITEM HAS NOT BEEN USED FOR OVER 6 MONTHS AND IS NOT NEEDED ON THE VESSEL SINCE THE BREAD IS PRE-SLICED.
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Recommendation:
This piece of equipment should be remove if there are no futher plans for its use.
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Item No.:
28
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Site:
Galley-GALAXY DINING ROOM CLEAN DISH STORAGE
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Violation:
SEVERAL CLEAN PLATES WERE NOT STORED COVERED OR INVERTED.
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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.:
22
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Site:
Galley-GALAXY DINING ROOM DISHWASH MACHINE
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Violation:
THE 3 LEFT UPPER SPRAY ARM NOZZLE'S FOR THE FINAL SANITIZING SPRAY WERE PARTIALLY CLOGGED.
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Recommendation:
Clean out these partial clogged nozzles.
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Item No.:
33
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Site:
Bar-DECK 0
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Violation:
THE VENTILATION COVER WAS MISSING IN THE BAR PANTRY AREA, MAKING CLEANING DIFFICULT. EXCESSIVE DUST WAS NOTED INSIDE THE VENTILATION DUCT.
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Recommendation:
Install the missing ventilation cover.
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Item No.:
36
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Site:
Bar-DECK 0
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Violation:
SEVERAL LIGHTS WERE NOT SHIELDED OR SHATTER RESISTANT ABOVE THE BAR COUNTER TOP.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
28
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Site:
Buffet-DECK 0
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Violation:
SEVERAL CUPS WERE SET OUT FOR SERVICE BEFORE BEING ADEQUATELY AIR DRIED. THESE CUPS WERE NOT STACKED TOGETHER; HOWEVER, WATER WAS NOTED ON THE INSIDE OF EACH CUP.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Buffet-DECK 0
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Violation:
A PIECE OF WOOD WAS USED AS PART OF THE DECK NEAR THE ENTRANCE TO THE CREW MESS BUFFET LINE. SLIGHT MOLD WAS NOTED ON THE SIDE OF THE WOOD.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
27
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Site:
Food Service General-
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Violation:
PEELING SEALANT WAS NOTED ON THE DOOR GASKET TO NUMEROUS WALK-IN REFRIGERATORS. THIS GASKET IS DESIGNED TO BE REMOVED FOR CLEANING, HOWEVER, SEALANT WAS INSTALLED AROUND THE GASKET, MAKING CLEANING DIFFICULT.
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Recommendation:
Remove this peeling sealant and replace with new, if needed.
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Item No.:
24
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Site:
Galley-POT WASH DECK 0
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Violation:
PANS WERE SUBMERGED IN THE HOT WATER SANITIZING RINSE FOR LESS THAN THE REQUIRED 30 SECONDS. THIS WAS OBSERVED FOR TWO CONSECUTIVE CYCLES. WHEN QUESTIONED ABOUT THE TIME REQUIREMENTS, A CORRECT RESPONSE WAS GIVEN OF 30 SECONDS.
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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.
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Item No.:
20
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Site:
Galley-HOT GALLEY DECK 0
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Violation:
A LARGE CRACK WAS NOTED ON THE INDUCTION WOK. STAFF STATED THAT THIS ITEM WAS OUT OF ORDER, HOWEVER, A SIGN WAS NOT POSTED IN THE AREA.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
28
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Site:
Other-CAPTAIN'S DINING ROOM
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|
Violation:
SEVERAL PLATES WERE NOT STORED COVERED OR INVERTED ON THE COUNTER.
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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.:
33
|
|
Site:
Provisions-
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Violation:
A GAP WAS NOTED BETWEEN THE ACCESS HATCH AND THE DECKHEAD NEAR THE ICE CREAM WALK-IN REFRIGERATION UNIT. THE ACCESS HATCH WAS MISSING 4 BOLTS CREATING THE GAP AND MAKING CLEANING DIFFICULT.
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Recommendation:
Install these four bolts to close the access hatch.
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Item No.:
24
|
|
Site:
Bar-CASINO BAR AND LIDO POOL BAR
|
|
Violation:
THE SANITIZING CONCENTRATION FOR THE THREE BUCKET SYSTEM WAS NOTED AT OVER 200 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
02
|
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Site:
Medical-
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Violation:
THE BACTERIAL AND PARASITE STOOL SPECIMEN COLLECTION CONTAINERS HAD AN EXPIRATION DATE OF 2004 AND 2005. SHIPPING CONTAINERS WERE ALSO NOT PRESENT. THIS IS A NEW REQUIREMENT IN THE 2005 VSP MANUAL.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff. Ensure the specimen containers have a current expiration date
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