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Inspection Detail Report

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Cruise Ship: Mariner of the Seas Cruise Line: Royal Caribbean International Inspection Date: 04/30/2006 Inspection Score: 98
This cruise ship inspection report lists the deficiencies found during the inspection. Additional information corresponding to each item number is available in the lastest editions of the CDC VSP Operational Manual.

View/Print Summary Report  |  View/Print Corrective Action Statement
Item No.: 20
Site: Buffet-BUFFET SERVICE LINE
Violation: TWO BOWLS WERE CHIPPED, MAKING CLEANING DIFFICULT.
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.
Item No.: 21
Site: Galley-JOHNNY ROCKETS
Violation: THE GASKETS ON TWO UNDERCOUNTER REFRIGERATOR DOORS WERE LOOSE.
Recommendation: Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Item No.: 21
Site: Buffet-JADE BUFFET LINE
Violation: FIVE SERVING TRAYS WERE CHIPPED, MAKING CLEANING DIFFICULT.
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.
Item No.: 22
Site: Galley-DECK 5 POTWASH
Violation: THE TEMPERATURE GAUGE WAS BROKEN ON THE MEIKO DISHWASH MACHINE.
Recommendation: Replace this broken temperature gauge.
Item No.: 22
Site: Galley-DECK 5 DISHWASH
Violation: THE CURTAIN AT THE SOILED END OF THE DISHWASH MACHINE WAS REMOVED DUE TO A BROKEN HOOK. THE AMBIENT AIR TEMPERATURE MEASURED 129°F AT THE WORKERS STATION. BOTH CREW MEMBERS WERE SWEATING EXCESSIVELY. STEAM WAS NOTED THROUGHOUT THE SOILED END AND EXCESS CONDENSATION WAS NOTED ON THE DECKHEAD. THE VENTILATION WAS WORKING IN THE AREA AND THE FINAL SANITIZING RINSE REVEALED AN APPROPRIATE TEMPERATURE.
Recommendation: Repair the hook and replace the curtain at the soiled end of the dishwash machine.
Item No.: 22
Site: Galley-DECK 5 - OFFICER'S MESS
Violation: THE CURTAINS FOR THE DISHWASH MACHINE WERE NOT INSTALLED AT THE TIME OF THE INSPECTION. THE MACHINE WAS IN OPERATION. STAFF STATED THAT THEY REMOVED THE CURTAINS FOR THE MORNING INTERNAL INSPECTION.
Recommendation: Ensure that warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
Item No.: 22
Site: Galley-DECK 5 - OFFICER'S MESS
Violation: THE PRESSURE GAUGE FOR THE DISHWASH READ 14-15 PSI. THE DATA PLATE FROM THE MANUFACTURER LISTED A PSI OF AT LEAST 20.
Recommendation: Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
Item No.: 24
Site: Galley-DECK 4 POTWASH
Violation: THE FINAL SANITIZING CONCENTRATION WAS MEASURED AT GREATER THAN 200 PPM.
Recommendation: Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
Item No.: 26
Site: Pantry-PUB BAR
Violation: LIP STICK WAS NOTED ON A FEW PREVIOUSLY CLEANED GLASSES.
Recommendation: Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
Item No.: 28
Site: Pantry-DISCO BAR
Violation: ONE RACK OF PREVIOUSLY CLEANED PLASTIC CUPS WAS STORED WET STACKED AND INVERTED. THESE CUPS WERE WASHED THE PREVIOUS NIGHT.
Recommendation: Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
Item No.: 28
Site: Food Service General-DECK 5
Violation: STAFF WAS OBSERVED PUSHING A TROLLEY OF PLATES THAT WAS NOT COVERED OR INVERTED. WHEN QUESTIONED, STAFF STATED THAT HE WAS MOVING THE PLATES FROM THE DECK 5 MAIN GALLEY TO THE LIDO GALLEY. THESE PLATES WERE ON THE TOP SHELF OF THE TROLLEY.
Recommendation: Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
*Inspections scores of 85 or lower are NOT satisfactory
Vessel Sanitation Program