|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
There were no shipping containers or labels for clinical specimen submission.
|
|
Recommendation:
Ensure that the proper shipping containers and labels for clinical specimens are maintained by the medical staff.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Potable Water - Bunkering and Production
|
|
Violation:
The potable water bunker chlorination records for March 2008 show repeated hourly manual test values of 1.8 20 1.9 ppm free chlorine residual from 10:40 am to 2:42 pm (March 10) , and on March 2 the readings were 1.8 to 1.85 ppm on hourly tests from 8:37 am to 12:30 pm. Records for the potable water production for March 1-3, 2008 revealed 5 checks in a 20 hour period where the value was between 1.9 and 1.95 ppm free chlorine residual. There were no notations on the records of any adjustments or malfunctions, or a secondary test.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Potable Water - Distribution Far Point
|
|
Violation:
The ship's potable water distribution analyzer device at the bridge registered 3.09 ppm free chlorine residual when the manual test comparison was made. The inspector's first manual reading was 4.28 ppm and the second test was 4.30 ppm. The ship's engineer made a comparison test with the manual kit used to calibrate the analyzer earlier in the day and that reading was 4.2 ppm. The analyzer was re-calibrated.
|
|
Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Potable Water - Tank Protection
|
|
Violation:
The forward potable water tanks labeled reserve potable water tank port and reserve potable water tank starboard share an outside (port and starboard) wall with the ship's hull.
|
|
Recommendation:
Ensure that potable water tanks do not share a common wall with the hull of the vessel or with tanks containing non-potable water or other liquids.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Potable Water - Tank Protection
|
|
Violation:
The four forward potable water tanks (reserve potable water tank port, potable water tank #1 port, potable water tank #1 starboard, and reserve potable water tank starboard) share a common forward wall with the aft wall of water ballast tank #2, which always holds a minimum of 20 tons of mixed ballast and gray water which cannot be discharged. Additionally the forward wall of this ballast tank is shared with the aft wall of water ballast tank #1. Both tanks can be filled with both ballast water from the sea and treated gray water, including pulper waste from water ballast tank #7.
|
|
Recommendation:
Ensure that potable water tanks do not share a common wall with the hull of the vessel or with tanks containing non-potable water or other liquids.
|
|
|
Item No.:
08
|
|
Site:
Bar-Amadea Bar
|
|
Violation:
There was no backflow prevention device installed on the coffee machine on the bar counter.
|
|
Recommendation:
Install a continuous pressure type backflow prevention device on the potable water supply line to the coffee machine.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank - Cleaning and Disinfection
|
|
Violation:
The December, January, and February 2008 potable water tank maintenance records include comments on cleaning and disinfection, but are absent the contact time for disinfection, flushing or refilling of the tanks, and the final free chlorine residual when the tanks were refilled.
|
|
Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank - Cleaning and Disinfection
|
|
Violation:
The December, January, and February 2008 potable water tank maintenance records include comments on cleaning and disinfection, but are absent the contact time for disinfection, flushing or refilling of the tanks, and the final free chlorine residual when the tanks were refilled.
|
|
Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank - Coatings
|
|
Violation:
The recoating of the #1 and #2 port and starboard potable water tanks in dry dock was done using a Jotamastic 87 gray primer and a Tankguard 412 final coat, also from Jotun. There is no indication in the literature from the manufacturer the 87 primer is approved or certified for potable water tank application. The manufacturer literature cites certification for the Tankguard 412 final coat in Underwriter's Laboratory, but the website for this organization does not list such certification. More verification will be checked prior to the final inspection report release.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention
|
|
Violation:
There was no backflow preventer on the potable water supply pipe connection to the boiler units in the two whirlpool spa pump rooms on deck 10.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mooring Station - Deck 6
|
|
Violation:
The potable water connection to the fire hose box on the deck 6 mooring station was a non-continuous pressure device. The fire hose used here has a spray nozzle which represents a downstream valve, and requires a continuous pressure backflow protection device.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Galley-Hot Section
|
|
Violation:
A backflow prevention device for the hose on the combination oven could not be located during the inspection. In addition, there was no backflow prevention device listed on the cross-connection program for this unit.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-Whirlpool Spas - Maintenance and Shocking
|
|
Violation:
The whirlpool spas in deck 8 pool area and deck 10 spa area had no record of backwashing daily and no fixed sight glass to observe if the flow following backwashing was clear. There was no record of sand filter changing and no monthly examination of the sand or core sedimentation test performed for the whirlpool spas. Staff stated that this is set for an automatic cycle for backwashing. The written pool and whirlpool spa record is a pre-completed and copied form which indicates that both are shock halogenated from 10:30-11:30 pm each night at a free chlorine residual of 13 ppm. Staff stated that the whirlpool spas are drained nearly every night and each tub cleaned by the housekeeping department, with no shock halogenation prior to draining.
|
|
Recommendation:
Ensure that filter pressure differential is monitored, the filter is backwashed as recommended by the manufacturer, and a written or elecronic record of the backwashing is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-Whirlpool Spas - Maintenance and Shocking
|
|
Violation:
The whirlpool spas in deck 8 pool area and deck 10 spa area had no record of backwashing daily and no fixed sight glass to observe if the flow following backwashing was clear. There was no record of sand filter changing and no monthly examination of the sand or core sedimentation test performed for the whirlpool spas. Staff stated that this is set for an automatic cycle for backwashing. The written pool and whirlpool spa record is a pre-completed and copied form which indicates that both are shock halogenated from 10:30-11:30 pm each night at a free chlorine residual of 13 ppm. Staff stated that the whirlpool spas are drained nearly every night and each tub cleaned by the housekeeping department, with no shock halogenation prior to draining.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-Whirlpool Spas - Maintenance and Shocking
|
|
Violation:
The whirlpool spas in deck 8 pool area and deck 10 spa area had no record of backwashing daily and no fixed sight glass to observe if the flow following backwashing was clear. There was no record of sand filter changing and no monthly examination of the sand or core sedimentation test performed for the whirlpool spas. Staff stated that this is set for an automatic cycle for backwashing. The written pool and whirlpool spa record is a pre-completed and copied form which indicates that both are shock halogenated from 10:30-11:30 pm each night at a free chlorine residual of 13 ppm. Staff stated that the whirlpool spas are drained nearly every night and each tub cleaned by the housekeeping department, with no shock halogenation prior to draining.
|
|
Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-Whirlpool Spas - Drain and Suction Fittings
|
|
Violation:
The pool area whirlpool spa had a rubber stopper for the gravity drain cover and a broken plastic drain cover (only half remained) on the suction fitting at the tub side wall. The spa area 4 bubble baths and the one whirlpool spa there were rubber stoppers used for gravity drain covers, and the suction fittings at the tub bottoms were not anti-entrapment covers.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Swimming Pool-Swimming Pool - Flotation Devices
|
|
Violation:
The two ring flotation devices did not have attached a length of rope to allow retrieval in case of a rescue in the main pool.
|
|
Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
|
|
|
Item No.:
11
|
|
Site:
Food Service General-
|
|
Violation:
Although medical staff stated that handwashing tips and hygiene information was provided to passengers and crew diagnosed with acute gastroenteritis, this information was handwritten by the medical staff for each case, and no copies were on the vessel for review.
|
|
Recommendation:
Ensure that symptomatic passengers meeting the defintion for AGE are provided handwashing tips and personal hygiene information.
|
|
|
Item No.:
12
|
|
Site:
Galley-Four Seasons Restaurant
|
|
Violation:
Galley staff was dicing carrots without wearing gloves and placing them in a large hotel pan for storage. Staff stated that the carrots were to be cooked. However, because such a large volume was being prepared for storage, it was possible that the carrots could be served as ready-to-eat.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
There was a large pan of raw shell eggs inside the lower interior of the reach-in refrigerator #5 with internal temperature of 45 °F, the ambient air temperature of the refrigerator was 7 °(45 °F). Cubed ham and chopped cheese in bowls in the upper part of this refrigerator were tested at 50 °F. This check was made after the breakfast meal service at 10 am. The ham and cheese was returned from the morning omelet service. A return check at 4:45 pm revealed the shell eggs, cubed ham and chopped cheese at 43 °F and the ambient temperature of the refrigerator was 45 °F. There was no service in this pantry at the second check.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Passenger and Crew
|
|
Violation:
Although staff stated that time as a public health control was used for meal service, there were no written procedures.
|
|
Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
|
|
|
Item No.:
19
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
There was condensate dropping from the lower exterior of the evaporative condenser inside reach-in refrigerator #5. Wrapped, unpeeled limes were stored directly below.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Havana Club
|
|
Violation:
There was no shield or barrier between the handwashing sink that was directly adjacent to the sink where juice and mixers were stored during service.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The large ice machine has been out of service for a 2-3 month period.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The top section of both the upper and lower doors on reach-in refrigerator #5 did not seal tightly against the door frame when fully closed, leaving a gap which allowed entry of warm air into the unit.
|
|
Recommendation:
Repair or replace the two refrigerator doors so they seal tightly when closed shut.
|
|
|
Item No.:
20
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
There was a large pan of raw shell eggs inside the lower interior of the reach-in refrigerator #5 with internal temperature of 45 °F, the ambient air temperature of the refrigerator was 7 °(45 °F). Cubed ham and chopped cheese in bowls in the upper part of this refrigerator were tested at 50 °F. This check was made after the breakfast meal service at 10 am. The ham and cheese was returned from the morning omelet service. A return check at 4:45 pm revealed the shell eggs, cubed ham and chopped cheese at 43 °F and the ambient temperature of the refrigerator was 45 °F. There was no service in this pantry at the second check.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Amadea Bar
|
|
Violation:
There were open holes at pipe and utility penetrations in the undercounter cabinet below the beer tap.
|
|
Recommendation:
Profile closed the open piping and utility penetrations in the undercounter cabinet.
|
|
|
Item No.:
21
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The large warming cabinet has been out of service for an unknown time period. The front two doors are missing and the shelves are being used as for clean storage.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The stovetop grease pan housing was a very wide and deep, with a narrow opening which does not allow access for proper cleaning.
|
|
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.:
21
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
There was a difficult to clean gap below counter and between the range, deep fryer, and grooved grill. There was broken sealant, exposing a difficult to clean seam on the top of the deep fryer, and similar crevices in the upper interior technical compartment beneath the deep fryer.
|
|
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.:
21
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The grooved griddle was not secured to the base and could be moved off the base by hand pressure.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The grooved grill grease pan housing was a completely open void behind and around, with difficult to clean crevices and exposed wires.
|
|
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.:
21
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
Reach-in refrigerator #5, the range beside, the deep fryer, and the ice machine were all mounted to the deck on support legs only 2-4 inches above, leaving too small a space to clean beneath the equipment.
|
|
Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Amadea Restaurant - Buffet
|
|
Violation:
The undercounter cabinet interior of all 3 wooden buffet islands had large open voids and crevices in the upper panels where panels separated each section. There was no access for cleaning between these sections and the hollow areas between provide good insect harborage conditions.
|
|
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.:
21
|
|
Site:
Buffet-Amadea Restaurant - Buffet
|
|
Violation:
There was no deck drain or deck sink installed for draining the cold tops installed in two of the wooden island buffet units. Rather, there is a corrugated flexible hose installed in the undercounter cabinets below, and a portable bucket is used whe the cold tops are drained.
|
|
Recommendation:
Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cold Panty
|
|
Violation:
The plastic coating on the shelving racks in under-counter refrigeration unit 26 were cracked, making cleaning difficult. In addition, the rack showed signs of corrosion.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bakery
|
|
Violation:
Each of the baking stones in the stack oven were cracked.
|
|
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:
Food Service General-Galleys, Pantries, Bars, Buffets, and Dishwash Areas
|
|
Violation:
Sponges were used throughout the ship in sanitizing solution buckets for wiping following cleaning of food and non-food contact surfaces.
|
|
Recommendation:
Ensure that sponges are not used in contact with cleaned and sanitized or in-use food-contact surfaces.
|
|
|
Item No.:
27
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The stovetop grease pan housing was heavily soiled with old corroded metal and metal dust and grease debris mixed.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The open gaps under counter and between the range, fryer, and grooved grill were heavily soiled with dust debris and grease residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The grooved grill grease pan housing was soiled with old grease residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Cold Panty
|
|
Violation:
Technical compartment 24 was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Section
|
|
Violation:
The bottom of the frame on the oven door was wet and soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Bar-Amadea Bar
|
|
Violation:
The deck at the starboard bar side, beneath the coffee counter was heavily soiled with black tile glue, dirt debris, and there were electrical cords stuck to the deck in the debris which made cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Amadea Bar
|
|
Violation:
The deck at the starboard bar side, beneath the coffee counter was heavily soiled with black tile glue, dirt debris, and there were electrical cords stuck to the deck in the debris which made cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Amadea Bar
|
|
Violation:
The deck at the starboard bar side, beneath the coffee counter was heavily soiled with black tile glue, dirt debris, and there were electrical cords stuck to the deck in the debris which made cleaning difficult.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Amadea Bar
|
|
Violation:
The vinyl deck sheeting was loose from the lower bar counter at the deck, creating a difficult to clean seam, and it was loose and peeling from the main bar area near starboard.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
There are two lower bulkhead tiles broken at the left side of the entry door to the dishwash area. The damage is too severe to allow for cleaning of this area.
|
|
Recommendation:
Replace the broken bulkhead tiles.
|
|
|
Item No.:
33
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
The canopy hood over the combination oven was loose from the deckhead and appeared to be held only by two screws. The flexible duct material above was ripped open and not adequately tight to do controlled exhaust ventilation. Ship staff repaired the canopy hood during the inspection.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
|
|
Violation:
All bulkhead and deckhead attached cables, boxes, switches, and deckhead light fixtures were mounted too close to allow for proper cleaning behind. The bulkhead and deckheads behind attached equipment was soiled with dirt residue.
|
|
Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Other-Amadea Restaurant - Preparation Pantry
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Violation:
The deck beneath reach-in refrigerator #5, the range, the deep fryer, and the ice machine were heavily soiled with dirt and grease debris, and there was a black mold build-up on the bulkhead at the deck juncture of these units.
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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:
Other-Amadea Restaurant - Dishwash Pantry
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Violation:
The exhaust air diffuser directly over the conveyor dishwash machine clean exit was heavily soiled with wet dust debris. Additionally, the interior box for the exhaust over the deckhead was heavily soiled with dust debris.
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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-Amadea Restaurant - Buffet
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Violation:
There was no coving at the deck juncture with the lower cabinet at the buffet service line, buffet islands, and waiter stations.
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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:
Provisions-Meat Freezer
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Violation:
The deck was chipped at the entrance to the freezer, 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-Crew Mess
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Violation:
There was no coving at the deck/counter juncture on the service side of the buffet.
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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:
Galley-Crew Mess
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|
Violation:
There were holes in the bulkhead near the deck adjacent to the trash disposal station.
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|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-
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|
Violation:
There were chipped deck tiles and recessed grout in many of the galley areas, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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|
Site:
Galley-Four Seasons Restaurant
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|
Violation:
There was no coving at the deck/counter junctures at the waiter stations.
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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.:
36
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|
Site:
Bar-Amadea Bar
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|
Violation:
The deckhead lights over the bar and counters were not shielded and not shatter-resistant bulbs.
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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.:
36
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|
Site:
Other-Amadea Restaurant - Preparation Pantry
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|
Violation:
The artificial light level at reach-in refrigerator #5 was below the minimum 220 lux (20 foot candles) for cleaning. Additionally, the artificial light over the combination oven was below 110 lux (10 foot candles)
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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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Item No.:
37
|
|
Site:
Other-Amadea Restaurant - Dishwash Pantry
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|
Violation:
There was significant condensation on the deckhead throughout the dishwash pantry and particularly over inside the canopy exhaust hood over the conveyor dishwash machine.
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|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
|
|
Site:
Other-Amadea Restaurant - Preparation Pantry
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|
Violation:
One filth fly was noted in this preparation room.
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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.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) - Training
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|
Violation:
The supervisor of the pest management program onboard was not trained. He has been on the ship for 3 months and conducts pest inspections. Additionally, the team who use pesticides in application around the ship have had awareness and recognition training, but the practical application training of module 6 of the contract pest control company has not been provided.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan. Ensure the members of the pest management team are trained specific to their duties.
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Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) - Logs
|
|
Violation:
The provision log report of inspections and insect sightings in provisions to the ship for the period of 2-29 March 2008 was incomplete in all fields (dtate, port, provisions inspected, clear of pests, and what pests found. Staff stated that the fields were left blank if nothing was found, but the format of this log is to complete each field to indicate each inspection and zero pests or number and type of pest found. The ship provisioned several times in March.
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Recommendation:
Ensure that the provisions log report is completed according to the format, and includes the port, inspection date, pests found, and all other fields.
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Item No.:
41
|
|
Site:
Housekeeping-Public Toilets - Spa Area
|
|
Violation:
The men's and women's public toilet rooms had hand air dryers. There was no way to exit the toilet room door without making bare-hand contact with the door handle.
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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
|
|
Site:
Ventilation-AC Fan Room - Deck 7 Aft
|
|
Violation:
There was corroded metal debris plugging the drain hole in the condensate collection pan of the air-conditioning fan unit of the AC room on deck 7.
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Recommendation:
Ensure that evaporative condensers are inspected at least annually and cleaned as necessary to remove scale and that sediment and cooling coils and condensate pans are cleaned as necessary to remove dirt and organic material.
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