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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-Connection Control Program
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Violation:
The comprehensive cross-connection control program listed the potable water connection to the steam generator in the spa with an Oras non-continuous pressure backflow prevention device. The connection was protected by a Watts 9D.
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Recommendation:
Ensure the comprehensive cross-connection control program matches the type of device installed.
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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-Conncection Control Program
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Violation:
The comprehensive cross-connection control program listed the potable water connections to the hair sinks with an Oras non-continuous pressure backflow prevention device. The connection was protected by a Watts N9 device.
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Recommendation:
Ensure the comprehensive cross-connection control program matches the device installed.
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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-Conncection Control Program
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Violation:
The potable water connection for the thermal spa was not on the comprehensive cross-connection control program. This connection was protected by an appropriate backflow prevention device.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-Conncection Control Program
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Violation:
The potable water lines connected to the chlorine make-up tanks for post chlorination, bunkering and production were not listed on the comprehensive cross-connection control program. Also, these connections were not protected with backflow prevention devices.
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Recommendation:
Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-Conncection Control Program
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Violation:
The potable water lines connected to the chlorine make-up tanks for post chlorination, bunkering and production were not listed on the comprehensive cross-connection control program. Also, these connections were not protected with backflow prevention devices.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The was no indication in the records that a pH reading was taken from the shore side water supply before bunkering since June.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have availalbe for review during inspections.
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Item No.:
10
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Site:
Whirlpool/Spa-Port and Starboard
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Violation:
For the days of May 27, 2008 and June 17-19, 2008 the port and starboard whirlpools had manual tests performed every two to four hours.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
10
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Site:
Whirlpool/Spa-Port
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Violation:
There was no indication from the records that the port whirlpool had the free residual chlorine was increased to 10 ppm at the end of the day on August 30, 2008.
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Recommendation:
Ensure 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.:
16
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Site:
Galley-Hamburger Grill
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Violation:
The temperature of 2 hotdogs in the bain marie unit was 100° F. The hotdogs were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Hamburger Grill
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Violation:
The temperatures of the raw hamburger inside refrigerator 11.23A were between 44° F and 46° F. These items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
18
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Site:
Galley-Hamburger Grill
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Violation:
A container of raw hamburger was stored above containers of hotdogs and sliced salami inside refrigerator 11.23A.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Provisions-Cooler 5
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Violation:
There was a container of raw hamburger stored above a container of cooked patties.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Pantry-Pool Bar
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Violation:
There was water on top of the soda cans inside the refrigerator.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
There were no side shield guards for the buffet lines on the portable sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Galley-Hamburger Grill
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Violation:
The reach-in refrigerator under the grill had been out of order since January 2007.
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Recommendation:
Ensure that 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.:
20
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Site:
Galley-Pinnacle Grill
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Violation:
The cold holding units under the grill had been out of order for 6 months.
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Recommendation:
Ensure that 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.:
20
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Site:
Galley-Vegetable Station
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Violation:
The fryers had been out of order for 3 months.
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Recommendation:
Ensure that 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.:
20
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Site:
Galley-Pastry
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Violation:
The proofer had been out of order for 1 month.
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Recommendation:
Ensure that 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.:
20
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Site:
Galley-Garde Manger
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Violation:
The chopper had been out of order for 1 year.
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Recommendation:
Ensure that 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.:
20
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Site:
Galley-Lido Preparation
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Violation:
The slicer had been out of order for 1 year.
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Recommendation:
Ensure that 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.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners in the food contact areas of the potato peeler.
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Recommendation:
Replace slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Galley-Pinnacle Grill
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Violation:
The gasket on the combination oven was loose creating an excessive amount of steam.
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Recommendation:
Repair or replace the gasket.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
There was an open seam along the outside edge of the technical compartment for the tilting kettle.
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Recommendation:
Close the seam.
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Item No.:
21
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Site:
Buffet-Crew Mess
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Violation:
There was no drip pan for the juice machine.
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Recommendation:
Install a drip pan for the juice machine.
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Item No.:
22
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Site:
Pantry-Housekeeping Service
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Violation:
The data plates on the dishwash machines in these pantries did not indicate a wash or rinse cycle times.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer 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:
Food Service General-Warewash Machines
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Violation:
The lido and crew dishwash machines and the main galley and wine bar glasswash machines were not working. The only available warewash machines were in the main galley.
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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.:
26
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Site:
Galley-Potwash
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Violation:
There were a few trays that were soiled on the clean rack.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Beverage Station
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Violation:
The food contact surface of the orange juice maker was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Garde Manger
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Violation:
The non-food contact surface of the slicer was 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.:
29
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Site:
Bar-Pool Bar
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Violation:
The handwash sink had been out of order since December 2007. The closest handwash sink was located in the pool bar pantry. The door to this pantry was closed.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
29
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Site:
Buffet-Starboard and Port Juice Bar
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Violation:
The handwash sink had been out of order for a month. The closest handwash sink was outside the door. Per staff, this door remains open during service.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Bar-Exploration Cafe
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Violation:
The deck was soiled under the ice machine.
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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-Exploration Cafe
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Violation:
The drain line for the espresso machine was draped across the deck.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was missing and recessed grout and cracked deck tiles throughout the food preparation 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:
Bar-Pool Bar
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Violation:
The starboard deck/bulkhead juncture was not coved.
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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.:
33
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Site:
Pantry-Pool Bar
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Violation:
There were 2 holes in the deckhead above the glasswash machine.
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Recommendation:
Close the holes.
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Item No.:
33
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Site:
Galley-Breakfast Preparation
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Violation:
The deck drain under the technical compartment for refrigerator 7.208-1 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:
Galley-Beverage Station
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Violation:
The deck drain under the coffee machines 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:
Buffet-Crew Mess
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Violation:
There was no coving at the deck juncture at the buffet station.
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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.:
34
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Site:
Galley-Pinnacle Grill
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Violation:
There was a leak at the drain line for the combination oven.
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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-Pastry
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Violation:
The drain line inside the walk-in cooler drained into a container. The drain had been clogged for 6 months.
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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-Pool Bar
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Violation:
There was an insufficient amount of light at the bar for cleaning. The lights above the bar were not working.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
36
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Site:
Galley-Pastry
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Violation:
There was an insufficient amount of lighting inside the walk-in freezer.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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