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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-PORTSIDE AFT WHIRLPOOL
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Violation:
THE ANALYZER CHART RECORDS FOR 7/2/06, 7/3/06, AND 7/4/06 INDICATED THAT THE BROMINE LEVEL IN THE PORTSIDE AFT WHIRLPOOL WAS BELOW 4PPM FOR GREATER THAN 4 HOURS AND ON 4/12/06 THE RECORDS INDICATED THAT THE BROMINE LEVEL IN THE STARBOARD MIDSHIP WHIRLPOOL WAS BELOW 4PPM FOR GREATER THAN 4 HOURS. IN ALL INSTANCES, THERE WAS NO INDICATION THAT ANY CORRECTIVE ACTION WAS TAKEN.
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Recommendation:
Ensure that whirlpool spas are maintained at a free bromine residual of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
11
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Site:
Medical-MEDICAL - GASTROINTESTINAL ILLNESS DOCUMENTATION
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Violation:
THE MEDICAL RECORD FOR A CREW MEMBER WITH GASTROINTESTINAL ILLNESS ON THE 22-29 JULY CRUISE HAD NO DOCUMENTATION THAT HANDWASHING AND HYGIENE INFORMATION WAS PROVIDED TO THE CABIN MATE. ADDITIONALLY, THERE WAS A 24 HOUR CHECK FOR THE CABIN MATES CONDITION, BUT NO 48 HOUR CHECK.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms to confirm their condition, advise them of the hygiene and handwashing facts (document), and instruct them to report immediately to medical if they develop illness symptoms..
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Item No.:
17
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Site:
Galley-DECK 2 MAIN GALLEY - GARDE MANGER
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Violation:
WALK-IN REFRIGERATOR #27 WAS FILLED WITH A VARIETY OF TRAYS AND PLATES OF COLD APPETIZERS CONTAINING COOKED VEGETABLES, SLICED DELI MEATS, ASSORTED CHEESES, AND SMOKED FISH WITH INTERNAL TEMPERATURES OF 57 °F. THE TEMPERATURE MEASURE WAS MADE AT 5:10 PM AND STAFF STATED THE ITEMS WERE PREPARED AND PLACED IN THE UNIT AT 2-3 PM. THERE WAS NO TEMPERATURE LOG OR COOLING LOG COMPLETED FOR THE ITEMS, AND STAFF STATED THEY WERE PREPARED AND PLACED ON THE TRAYS AND SERVING TRAYS, THEN PLACED IN THE WALK-IN DIRECTLY.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (2) When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-DECK 2 MAIN GALLEY - IN ROOM DINING PANTRY
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Violation:
CUT BLOCKS OF VARIOUS CHEESES WERE FOUND INSIDE UNDERCOUNTER REACH-IN REFRIGERATOR 2.06B WITH A TEMPERATURE OF 56 °F. STAFF STATED THAT THE CHEESES WERE REMOVED FROM ANOTHER REFRIGERATION UNIT, CUT, THEN PLATED AND PLACED IN THE UNDERCOUNTER REFRIGERATOR SOME 2 HOURS PRIOR. NO TEMPERATURE OR COOLING LOG ENTRY WAS MADE FOR THE CHEESES. STAFF IMMEDIATELY REMOVED THEM AND PLACED IN THE BLAST CHILLER.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-DECK 2 SAUCIER
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Violation:
THERE WERE UNLABELED CONTAINERS OF CHICKEN BASE, BEEF BASE AND SEASONINGS.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Food Service General-
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Violation:
THE CHEF'S THERMOMETER WAS OUT OF CALIBRATION BY 8°F. THE CHEF PROPERLY CALIBRATED THE THERMOMETER USING AN ICE BATH.
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Recommendation:
Ensure that food temperature measuring devices are calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
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Item No.:
21
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Site:
Food Service General-
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Violation:
PEELING LABELS WERE NOTED ON THE FRONT OF EQUIPMENT THROUGHOUT THE GALLEY, MAKING CLEANING DIFFICULT.
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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.:
21
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Site:
Bar-PINNACLE WINE BAR
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Violation:
THERE WERE THREE LARGE HOLES PRESENT IN THE SIDE WALL OF THE UNDERCOUNTER TECHNICAL COMPARTMENT BENEATH THE DUMP SINK OF THE WINE BAR.
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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.:
21
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Site:
Food Service General-LIDO - SERVICE COUNTERS
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Violation:
THE NON-FOOD CONTACT SURFACES HAD UNEVEN EDGES, GAPS, SPLITS, AND OTHER DIFFICULT TO CLEAN FEATURES. THERE WAS AN ONGOING PROGRAM TO REPAIR THE SURFACES. STAFF STATED THAT THE COUNTER TOPS WERE TO BE REPLACED DURING THE 2007 SCHEDULED DRY DOCK.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-GALLEY - A DECK
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Violation:
THERE WERE OPEN SEAMS ALONG THE EDGES OF THE OVENS.
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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.:
21
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Site:
Galley-GALLEY - A DECK
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Violation:
THE EXTERIOR SURFACE OF THE SOUP KETTLE WAS DAMAGED.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair.
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Item No.:
21
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Site:
Provisions-FREEZING ROOMS
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Violation:
THE FAN COIL UNITS WERE IN DISREPAIR. THE CONDENSATION DRIP PANS WERE OVERFLOWING WITH ICE. THE HEATING COILS WERE DETACHED FROM THE DRAINS FOR THE DRIP PANS.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment 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-
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Violation:
THERE WAS LOOSE SEALANT AROUND THE EDGES OF EQUIPMENT AND ON THE BULKHEAD THROUGHOUT THE GALLEY.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment 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 2 SERVICE LINE
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Violation:
THE ALTO SHAM DOOR HAD A TORN GASKET.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-DISHWASH MACHINE
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Violation:
THE FINAL RINSE MANIFOLD TEMPERATURE GAUGE WAS NOT PROPERLY CALIBRATED. PLATE SURFACE TEMPERATURES WERE MEASURED AT 177° F WHILE THE GAUGE INDICATED A TEMPERATURE OF 234° F. NO STEAM WAS NOTED AT THE FINAL RINSE NOZZLES.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Buffet-LIDO - PIZZA STATION
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Violation:
THE GLASSWASH MACHINE DATA PLATE WAS MISSING.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-DECK 3 - DISHWASH
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Violation:
THE ONE FINAL RINSE SPRAY NOZZLE HAD AN ERRATIC PATTERN. THIS WAS CORRECTED ON-SITE BY STAFF.
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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.
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Item No.:
24
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Site:
Galley-DISHWASH MACHINE
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Violation:
THE IN-USE CONVEYOR DISHWASH MACHINE WAS OPERATING WITH A FINAL RINSE TEMPERATURE IN EXCESS OF 194 °F, BASED ON THE RECORDED PLATE SURFACE TEMPERATURE. CONDENSATE WAS PRESENT ALONG THE INTERIOR OF THE HOOD AND WAS DRIPPING FROM THE DECKHEAD ABOVE THE DISHWASH MACHINE.
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Recommendation:
Ensure that the temperature of the fresh hot water sanitizing rinse, as it enters the manifold, is not more than 90°C (194°F), or less than 74°C (165°F).
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Item No.:
25
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Site:
Bar-DECK 3 - OCEAN BAR
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Violation:
THE WIPING CLOTH WAS STORED ON THE RIM OF THE SANITIZING SOLUTION BUCKET.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are stored in a chemical sanitizer.
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Item No.:
28
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Site:
Buffet-PIZZA PREP
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Violation:
SOILED UTENSILS WERE BEING STAGED ON THE PRE-WASH COUNTER DIRECTLY ADJACENT (WITHIN 6 INCHES0 TO THE CLEAN STORAGE RACK EXPOSING THE CLEAN UTENSILS TO CONTAMINATION.
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Recommendation:
Ensure that cleaned equipment and utensils are stored where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-DECK 2 AND DECK 3
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Violation:
CLEAN COMBINATION OVEN RACKS WERE STORED ON THE DECKS BEHIND AND BETWEEN THE COMBINATION OVENS IN THE SAUCIER AND IN THE DECK 3 GALLEY. THERE WAS AN ACCUMULATION OF WATER ON THE DECKS.
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Recommendation:
Ensure that oven racks are not stored on the deck or other contaminated surfaces.
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Item No.:
28
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Site:
Galley-DECK 3
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Violation:
NUMEROUS CLEAN PLATE COVERS WERE STORED WET STACKED.
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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.:
30
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Site:
Galley-DECK 3 STAFF TOILET
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Violation:
THERE WERE NO PAPER TOWELS SUPPLIED AT THE HAND SINKS IN THE TOILET ROOM.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-DECK 3 STAFF TOILET
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Violation:
THE DOOR'S SELF-CLOSING MECHANISM WAS NOT FUNCTIONING PROPERLY RESULTING IN THE DOORS NOT COMPLETELY CLOSING. THIS WAS NOTED ON THE LAST INSPECTION REPORT.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Food Service General-MAIN GALLEY, LIDO GALLEY, BAR PANTRIES
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Violation:
THE DECK COATING WAS PEELING IN SEVERAL AREAS.
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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:
Provisions-VEGETABLE COOLER
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Violation:
THERE WERE OPEN SEAMS AND HOLES NOTED ON THE DECKHEAD.
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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:
Buffet-PETTY OFFICER CREW MESS
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Violation:
THERE WAS AN UNUSED WATER FILTER ON THE DECK UNDER THE COFFEE MACHINE AND THE DECK WAS SOILED.
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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:
Bar-LIDO POOL BAR
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Violation:
THE DECK IN THE TECHNICAL SPACE OF REFRIGERATION UNIT (LP 9.) WAS HEAVILY SOILED WITH RUST DEBRIS.
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Recommendation:
Ensure that decks are cleaned as often as necessary.
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Item No.:
34
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Site:
Buffet-CREW MESS
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Violation:
THERE WAS WATER DRIPPING FROM THE PIPE IN THE TECHNICAL COMPARTMENT LOCATED ACROSS FROM THE HANDWASH SINK.
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Recommendation:
Ensure that 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-DECK 3
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Violation:
THERE WAS A WATER LEAK UNDER THE MIDDLE COMPARTMENT OF THE THREE COMPARTMENT SINK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-DECK 3 - OCEAN BAR
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Violation:
TWO OF THE SMALL LIGHTS OVER THE BAR WERE NOT SHIELDED.
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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.:
37
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Site:
Provisions-VEGETABLE COOLER
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Violation:
THERE WAS CONDENSATE ON THE DECKHEAD DIRECTLY ABOVE BAGS OF ONIONS AND POTATOES.
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Recommendation:
Ensure that 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.
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Item No.:
37
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Site:
Provisions-BUTCHER SHOP
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Violation:
THERE WAS CONDENSATE FORMING ON THE DECKHEAD ABOVE THE CLEAN AREA. NO ITEMS WERE BEING STORED IN THIS AREA AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Housekeeping-PUBLIC TOILETS
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Violation:
THE PUBLIC TOILET FACILITIES WERE NOT EQUIPPED SO THAT PERSONS EXITING THE FACILITIES ARE NOT REQUIRED TO HANDLE THE DOOR WITH BARE HANDS.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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