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Item No.:
*
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Site:
Swimming Pool-Fecal Accident Plan
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Violation:
The current fecal accident plan lists a CT value for loose stools as 9600. The new CDC healthy swimming guideline has a CT value of 15300.
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Recommendation:
Update fecal accident plan with CDC's latest guidelines. See attached factsheet: "Hypochlorination to kill Cryptosporidum."
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed one backflow prevention device for the hair salon area. The salon was protected by two backflow prevention devices: one for the potable hot water line and one for the potable cold water line.
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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-Cross-Connection Control Program
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Violation:
The potable water connection for the steam generator in the spa area was not listed in the cross-connection control program. This connection had an appropriate backflow prevention device installed.
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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.:
17
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Site:
Galley-Venetian Panty
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Violation:
There was a pan of sliced tomatoes in an undercounter refrigerator with a temperature of 44 degrees Fahrenheit. According to staff, these tomatoes had been sliced approximately two hours earlier and were not recorded on the cooling log.
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Recommendation:
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Venetian Hot Line
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Violation:
Condensate from the bain marie was collecting on the bottom of the shelf above the unit and dripping onto a pan of biscuits below.
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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:
Galley-Venetian Breakfast Station
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Violation:
There were two unlabeled working containers of cooking oil in use at the grills.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Liquor Stores
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Violation:
There were cases of water and boxes of straws stored on the deck. This was corrected.
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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:
Provisions-Beverage Stores
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Violation:
Several boxes of beer were stored on the deck. This was corrected.
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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-Line 2 Port and Starboard
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Violation:
The coating on the heat lamp bulbs was peeling. Food was out for service under these lamps.
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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:
Galley-Cagneys
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Violation:
Two heat lamp bulbs over the service line had coatings that were peeling.
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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.:
20
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Site:
Galley-Soup Station
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Violation:
The tilting pan had been out of order since July 4, 2008.
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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.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
The dishwash machine had been out of order since September 14, 2008. Per staff, spare parts were ordered. The port dishwash machine was operational.
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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.:
33
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Site:
Galley-Venetian Soup Station
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Violation:
There was chipped or missing grout on the tiles in front of the soup kettles.
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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-Hot Preparation Area
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Violation:
There was missing and receding grout in front of the tilt pans.
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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.:
34
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Site:
Galley-Cold Preparation Area
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Violation:
The faucet on the bucket fill below the handwash sink was leaking. This was corrected.
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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:
Bar-Tapas Bar
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Violation:
There was a leak at the faucet of the preparation sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Venetian Hot Line
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Violation:
Condensate from the bain marie unit was collecting on the bottom of the shelf above the unit. This was corrected by turning the heat down on the bain marie unit.
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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-Venetian Beverage Station
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Violation:
The milk and ice dispensers and the juice, coffee, and ice machines had not been in use in this area for at least three months. According to staff, this area was now being used as clean linen storage and there were no plans to use the equipment.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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