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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 did not list the air gap for the mineralizer backwash discharge.
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Recommendation:
Ensure the air gaps for the mineralizer backwash discharge are included in the comprehensive cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Throughout the engine room the technical fresh water line (non-chlorinated) was striped with the same blue marking that indicated potable water. Per the engineer, this line served the technical water system.
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Recommendation:
Stripe or mark non-potable water lines a different color to distinguish them from potable water lines.
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Item No.:
08
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Site:
Potable Water-Evaporators
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Violation:
The high saline, overboard discharge lines of both evaporators had double check valve assemblies for backflow prevention.
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Recommendation:
Ensure high saline overboard discharge from evaporators are protected by a reduced pressure assembly backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Engine Room Fire Statoin 5
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Violation:
The boiler make up water line was striped with the same blue marking that indicated potable water.
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Recommendation:
Strip or mark non-potable water lines a different color to distinguish them from potable water lines.
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Item No.:
08
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Site:
Potable Water-M 5 Technical Fill
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Violation:
The M 5 technical tank did not have an air gap at the filling station.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
10
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Site:
Whirlpool/Spa-Verandah Starboard
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Violation:
The drain cover was missing two fasteners.
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Recommendation:
Replace the fasteners.
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Item No.:
11
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Site:
Medical-Records
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Violation:
On 31 July at 1737, a non-food employee reported his last symptom to the medical facility. This patient was cleared to return to work at 0721 on 1 August. A food employee reported to medical on 30 July at 1506. He reported last symptoms at 0805 on 31 July. He was cleared for work at 1710 on 1 August. Another food employee reported to medical on 30 July at 0935. The medical report showed that he still had symptoms at 1610 on 31 July. The last entry for this patient was on 1 August at 1708. No indication was made at that time as to the status of his condition or if he was cleared for work.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
11
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Site:
Medical-Records
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Violation:
On 31 July at 1737, a non-food employee reported his last symptom to the medical facility. This patient was cleared to return to work at 0721 on 1 August. A food employee reported to medical on 30 July at 1506. He reported last symptoms at 0805 on 31 July. He was cleared for work at 1710 on 1 August. Another food employee reported to medical on 30 July at 0935. The medical report showed that he still had symptoms at 1610 on 31 July. The last entry for this patient was on 1 August at 1708. No indication was made at that time as to the status of his condition or if he was cleared for work.
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Recommendation:
Ensure that symptomatic non-food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
11
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Site:
Medical-
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Violation:
Asymptomatic cabin mates and close contacts who were not food employees were interviewed by medical staff for 24 hours.
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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.
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Item No.:
19
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Site:
Galley-
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Violation:
The handles of the scoops were in contact with the food in the flour and rice bulk storage bins. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
20
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Site:
Galley-Elatation Hot Line
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Violation:
The sealant on the back plate of the slicer was loose.
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Recommendation:
Ensure that food 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:
Food Service General-
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Violation:
There was excessive and peeling sealant on the non-food contact surfaces of equipment.
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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.
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Item No.:
21
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Site:
Buffet-Inside Beverage Station
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Violation:
The sections on the counter top were separating resulting in uneven surfaces that were not easy to clean.
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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:
Buffet-Inside Beverage Station
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Violation:
There were ribbed conduit lines under the coffee machine that were not easy to clean.
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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.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The technical compartment of the two burner hot plate was difficult to access for cleaning.
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Recommendation:
Ensure that kick plates are designed so that the areas behind them are accessible for inspection and cleaning by: (1) Being easily removable or capable of being rotated open; and (2) Being removable or capable of being rotated open without unlocking equipment doors.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The dishwash machine wash temperature on the unit thermometer was 119°F. The wash tank temperature was over 150°F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
27
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Site:
Buffet-Inside Beverage Station
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Violation:
The technical space was soiled and several of the lines were coated with dust.
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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:
Buffet-Inside Beverage Station
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Violation:
The ribbed conduit lines 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-Pastry
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Violation:
The technical compartment of the two burner hot plate 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.:
28
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Site:
Galley-Maitre 'D's Office and Assistant Food Manager's Office
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Violation:
Food equipment was stored on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The decks were difficult to clean in many areas due to recessed grout. The deck grout was rough around the tracks for the fire shutter doors in the lido pantries. The deck tiles were chipped in main galley soup and sauce area.
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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-Center Pantry
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Violation:
The deck was soiled under the table at the entrance to pantry 1.
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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-Forward Pantry (Grill)
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Violation:
The deck was soiled/stained under the back counter.
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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-Ice Cream Station
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Violation:
The bulkhead behind the two ice cream units was damaged.
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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-Salad Bars
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Violation:
The deck under the technical compartment was soiled and wet. The deck drains were soiled with food debris.
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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.:
33
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Site:
Galley-Starboard Entrance
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Violation:
There was a seam on the deck at the interface between the vinyl deck covering and the stainless steel threshold.
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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-Starboard Entrance
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Violation:
There was a seam on the deck at the interface between the vinyl deck covering and the stainless steel threshold.
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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:
Buffet-
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Violation:
The deck/bulkhead junctures at the cold station and the beverage station were 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.:
37
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Site:
Galley-Dishwash
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Violation:
There was an excessive amount of condensate escaping the dishwash machine at the soiled end. Condensate was on the deckhead and bulkhead of the soiled side.
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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.:
37
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Site:
Pantry-Pool Bar Pantry Port
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Violation:
This pantry was extremely hot.
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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.:
38
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Site:
Galley-Center Pantry
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Violation:
The mop was stored in the bucket in the cleaning locker.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Buffet-
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Violation:
The mop was not hung to dry in the cleaning locker.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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