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Item No.:
08
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Site:
Potable Water-
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Violation:
The lines to and from the mineralizer had blue tape with white arrows. This tape was also used to designate potable water lines. The recirculation lines in the pool and whirlpool pump rooms had blue stripes with white arrows. The potable water lines in these rooms had the same color designation. The wording differentiated these lines not the color of the lines.
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Recommendation:
Ensure the potable water lines are striped blue. If lines other than potable water lines are striped blue, add a secondary color to differentiate those lines from potable water lines.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line to the sulfuric acid tank was not provided with a backflow prevention device or an air gap.
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Recommendation:
Ensure the potable water line is protected by a backflow prevention device or an air gap.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line to the sulfuric acid tank was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Hose connections were noted near evaporator 2. Only one backflow protection device was provided for the two potable water lines supplying these connections.
A hose connection was noted at the sink near the distribution system chlorine dosing station. Only one backflow protection device was provided for the two potable water lines supplying this connection.
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Recommendation:
Ensure there is a backflow protection device for each potable water line.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vent hole was plugged at the backflow protection device for the beauty salon hair sinks. The vent drain line for the second device was directed to a sink through an air break and not an air gap.
The steam generator potable water lines were not fitted with backflow protection devices. This was noted in the men's and ladies' steam generators. Aromatherapy chemicals can be added to the steam.
In the men's steam generator a potable water line was connected to a red heater tank which was said to be for the sauna. The potable water line was fitted with a non-continuous pressure backflow protection device.
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Recommendation:
Ensure the vent hole for the backflow protection device is unplugged. Ensure the vent drain line is directed to a sink through an air gap. Ensure the steam generator potable water lines are fitted with continuous pressure backflow protection devices. Ensure the potable water line in the men's steam generator room is fitted with a continuous pressure backflow protection device.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The vent hole for the backflow protection device near the handwash sink was plugged in the garbage room.
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Recommendation:
Ensure the vent hole for backflow protection device is unplugged.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines for the garbage sorting table were not striped blue every 15 feet.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Kid's Pool Pump Room
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Violation:
A potable water line was fitted with a non-continuous pressure backflow protection device. The hose connected to this line had a valve downstream of the device.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The metal drain covers for the whirlpools did not have stamps indicating that they were anti-entrapment. There was no documentation for these drain covers.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
12
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Site:
Preparation Room-
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Violation:
When questioned, staff stated produce was cut without using gloves in this area. All of the produce in this area was said to be cooked and none of it was for ready-to-eat service.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Galley-Windjammer Galley
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Violation:
The cooling of ham on the day of the inspection was not adequately monitored.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Windjammer Galley
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Violation:
Per the time as a public health control plan, hot holding cabinets under the buffet line were on temperature control. Per the staff, these units were on time as a public health control. There were no food items in these units at the time of the inspection.
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Recommendation:
Revise the time as a public health control plan to reflect exactly where time is being used.
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Item No.:
17
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Site:
Galley-Windjammer Galley
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Violation:
Two large pieces of ham were noted in the blast chiller. A review of the cooling log noted that ham was placed in the blast chiller at 08:45 a.m. at a temperature of 148F. A 2-hour temperature check was not conducted. A temperature check at 11:25 a.m. noted 92F. The ham was discarded.
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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.
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Item No.:
21
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Site:
Galley-Windjammer Open Galley
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Violation:
Missing fasteners were noted on the front face of the port fryer, making cleaning difficult.
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Recommendation:
Replace missing fasteners on the port fryer.
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Item No.:
21
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Site:
Buffet-Windjammer Buffet
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Violation:
Peeling labels were noted on the hot cabinets under the buffet line, making cleaning difficult.
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Recommendation:
Remove peeling labels on the hot cabinets.
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Item No.:
21
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Site:
Galley-Windjammer Open Galley
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Violation:
Insufficient space was provided under the grills for proper cleaning. Between 2.5 and 4 inches were provided for grills that were 31.5 inches deep.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Chops Galley
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Violation:
There were open seams and gaps noted along the edges of equipment, 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:
Galley-Windjammer Galley
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Violation:
A seam was noted between the grill and the temperature control panel, 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:
Galley-Windjammer Galley
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Violation:
Tape was noted on the kettle control panel, making cleaning difficult.
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Recommendation:
Remove the tape from the kettle control panel.
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Item No.:
22
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Site:
Galley-Deck 5 - Dish Wash
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Violation:
There were 2 rinse spray nozzles that were partially clogged inside the dish wash machine.
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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-Deck 4 - Pot Wash Machine
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Violation:
The maximum temperature recorded on the maximum-minimum registering thermometer was at 156 F and a thermal strip indicated a temperature of 150F. This was corrected on site.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Windjammer Potwash
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Violation:
The crew member in this area was observed placing items in the final chlorine based sanitizing rinse for less than 7 seconds.
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Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Galley-Dish Wash
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Violation:
There were a few previously cleaned plates and cups that were stored soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
There was mold noted inside the upper compartment food contact area of the ice machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Ice Machine
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Violation:
The non-food contact surfaces of the ice chute were soiled.
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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.:
27
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Site:
Galley-Windjammer Open Galley
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Violation:
Grey debris was noted on the counters under the grill. Per the staff, this material was from the cleaning bricks used on the grills.
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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:
Galley-
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Violation:
Numerous plastic plate covers were stacked wet throughout the galley, impeding air drying.
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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.:
28
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Site:
Pantry-Ice Pantries General
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Violation:
The single use glove boxes were mounted under the paper towel dispensers, subjecting them to contamination from dripping hands.
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Recommendation:
Ensure single use glove boxes are mounted in an area not exposed to contamination.
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Item No.:
33
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Site:
Galley-Chops Galley
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Violation:
There were opens seams and gaps noted on the bulkhead, 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:
Galley-Windjammer Open Galley
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Violation:
A small amount of soiled standing water was noted at the bottom of the fire shutter door track.
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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:
Buffet-Windjammer Buffet
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Violation:
Soft sealant was noted at the deck-counter junctures of the buffet lines. This material is not considered durable in these areas.
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Recommendation:
Ensure that materials used along the deck-counter junctures have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Cracked deck tiles and recessed grout were noted throughout the food service areas including the main galley, crew galley and windjammer galley. These conditions made 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.:
34
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Site:
Galley-Deck 5 - Buffet Station
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Violation:
A leak was noted in the technical compartment underneath the bain marie.
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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.:
37
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Site:
Galley-Deck 4 - Soup Station
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Violation:
There was condensate forming on the exhaust ventilation hood system above the tilting pans.
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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.:
41
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Site:
Other-Public Toilet Rooms
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Violation:
Passengers must use their bare hands when exiting some of the public toilet rooms, including the spa toilet area.
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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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Item No.:
41
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Site:
Children Area-
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Violation:
The child-sized toilet has been out of order for two months. A part was said to be on order. The alternate toilet was equipped with a step for access to the toilet and handwash sink but the toilet seat was not child-sized.
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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