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Item No.:
*
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|
Site:
Preparation Room-Deck 3 - Pantry
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|
Violation:
The drinking fountain was equipped with a filling spot for bottles or glasses.
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|
Recommendation:
Remove the filling spout on the drinking fountain to prevent staff from filling bottles or cups there, as this is prohibited in food areas.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Cleaning/Disinfection
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|
Violation:
Between 24 November and 6 December 2008 all the potable water tanks were cleaned and disinfected. The electronic and written records of this described tank washing followed by disinfection with 50 ppm chlorine. There was no flushing or rinse step in any of the tank cleaning records over this period. In discussion with the engineering staff, they stated that there was a rinse/flushing step immediately after washing and before filling with the chlorine disinfection solution.
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|
Recommendation:
Include all the steps which were performed in the potable water tank cleaning and disinfection records.
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Item No.:
08
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|
Site:
Potable Water-Beauty Salon
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|
Violation:
There were no backflow preventers on the hot and cold water supply lines feeding the starboard/forward pedicure throne in the beauty salon. This was corrected during the inspection.
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|
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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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|
Violation:
The listing of backflow prevention devices did not include the backflow preventer type or model used and there was no indication of the component where the cross-connection occurred. This item was also noted in the April 2008 VSP Inspection.
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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-Ice Machines
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|
Violation:
The air-gaps for the ice machines were not listed on the cross-connection control plan and there were no external backflow preventers installed on the ice machines. Additionally, the cross-connection control listing did not include the cabin flexible shower hose preventers.
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|
Recommendation:
Add the air-gap prevention in ice machines and the flexible shower hose backflow preventers in the cabins to the overall listing of backflow preventers, and ensure these are also included in the inspection component of the plan.
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Item No.:
16
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|
Site:
Galley-Lido Mini Galley - Pantry
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|
Violation:
There were two hotel pans of potato salad and antipasta salad in undercounter reach-in refrigerator #87 which were logged as time control and according to the written time management plan on time control, yet they had 7-day discard labels affixed to the pans.
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|
Recommendation:
Remove the 7 day discard labels whenever pans of potentially hazardous food are moved from temperature control to time only control.
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Item No.:
16
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|
Site:
Preparation Room-Deck 3 - Pantry
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|
Violation:
The ambient air temperature of the under counter refrigeration unit # 6 was at 48°F. The internal temperature of the prepackaged deli meats and cream cheese block were at 45°F. These items were placed in the unit the night before. These items were immediately moved to the blast chiller.
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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:
Provisions-Dry Store - Rice and Flour
|
|
Violation:
There was one open bag of rice.
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|
Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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|
Site:
Buffet-Lido Buffet - Forward Line
|
|
Violation:
There were at least three artificial plant decorations set on the buffet line counter top or on the over shelf above the buffet line. Each of these decorations were heavily soiled with dust debris and positioned with some part directly above ready-to-eat foods being served to passengers.
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|
Recommendation:
As the artificial decorations are not easy to clean, they should not be positioned over exposed foods where they can contaminate those products. Keep decorations away from uncovered foods.
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Item No.:
20
|
|
Site:
Galley-Lido Mini Galley - Pantry
|
|
Violation:
The blast chiller unit has been out of order for approximately 2 months awaiting spare parts.
|
|
Recommendation:
Repair the blast chiller.
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Item No.:
20
|
|
Site:
Preparation Room-Under Counter Refrigerator # 20
|
|
Violation:
The unit was posted "Out of Order". The unit has been out of order since 8/6/2008.
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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.:
20
|
|
Site:
Preparation Room-Deck 3 - Pantry
|
|
Violation:
The ambient air temperature of the under counter refrigeration unit # 6 was at 48°F. The internal temperature of the prepackaged meats and cream cheese block were at 45°F. These items were placed in the unit the night before. These items were immediately moved to the blast chiller.
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|
Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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|
|
Item No.:
20
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|
Site:
Preparation Room-Deck 3 - Pantry
|
|
Violation:
Two chef's thermometers were calibrated in an ice bath. Both thermometers read 22°F - 24°F.
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|
Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to ±1°C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to ±2°F in the intended range of use.
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Item No.:
21
|
|
Site:
Galley-Lido - Dishwash
|
|
Violation:
The painted galvanized metal cabinet positioned at the entry to the dishwash area from the dining room was difficult to clean due to gaps at side shelf positions, scratched paint, damaged and bent lower shelves, and corrosion at the bottom edges where water from the deck has deposited into the lower voids. This is not a durable cabinet for food or equipment storage and should be replaced with some stainless steel, durable cabinet.
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|
Recommendation:
Replace the damaged cabinet with a durable model of stainless steel, with an easy to clean design.
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Item No.:
21
|
|
Site:
Food Service General-Provisions
|
|
Violation:
The condenser refrigerant line and electrical lines were draped across the floor of the technical space of the reach-in refrigerators.
|
|
Recommendation:
Elevate the refrigerant and electrical cables to make access for cleaning easy.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Provisions
|
|
Violation:
There was an open void between the technical space ceiling and the deck head in the reach-in refrigerators..
|
|
Recommendation:
Profile closed the open void at the reach-in refrigerators.
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|
|
Item No.:
21
|
|
Site:
Preparation Room-Fish - Thawing Room
|
|
Violation:
The left side condenser cover plate was missing.
|
|
Recommendation:
Replace the mising cover plate.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
There was excessive sealant along the seam of the electrical panel of the far right tilting pan.
|
|
Recommendation:
Remove excessive sealant.
|
|
|
Item No.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was not sufficient clearance between the hot box and deckhead to allow cleaning.
|
|
Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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|
|
Item No.:
21
|
|
Site:
Galley-Marano Show Galley
|
|
Violation:
There was not sufficient space between the end of the work counter and the bulkhead to clean.
|
|
Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
|
|
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Item No.:
21
|
|
Site:
Galley-Marano Show Galley
|
|
Violation:
There was excessive, loose, and peeling soft sealant around the induction top and counter interface.
|
|
Recommendation:
Remove excessive sealant.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 5 Rendezvous Bar
|
|
Violation:
There was insufficient space between the back of the ice machine and the bulkhead to allow cleaning.
|
|
Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 5 Cyrstal Bar
|
|
Violation:
There 2 holes in the work counter next to the chemical locker.
|
|
Recommendation:
Close the holes in the work counter.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido - Dishwash
|
|
Violation:
During active use of the conveyor dishwash machine there was no water spray from any of the 6 final rinse upper arm spray nozzles. There was a distinct sound of steam as the final sanitizing rinse was activated, live steam was observed flowing out of the final rinse chamber, the final rinse gauge thermometer registered over 40 °F past the maximum reading of 220 °F, and the mounted pressure gauge reading was 38 psi during the final rinse. Staff repaired the machine during the inspection.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The in-use conveyor type dishwash machine's wash temperature and final rinse temperature gauges were not functioning. Two holding thermometers were ran through the wash, rinse and final rinse cycles and a reading of 180°F was obtained. When the holding thermometers were ran through the final rinse cycle only, a plate surface temperature of 130°F was obtained.
The proper final rinse temperature was obtained during the inspection.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The in-use conveyor type dishwash machine's wash temperature and final rinse temperature gauges were not functioning. Two holding thermometers were ran through the wash, rinse and final rinse cycles and a reading of 180°F was obtained. When the holding thermometers were ran through the final rinse cycle only, a plate surface temperature of 130°F was obtained.
The proper final rinse temperature was obtained during the inspection.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Provisions
|
|
Violation:
The floor of the of each reach-in refrigerator technical space was soiled and water was pooled under the condenser lines.
|
|
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:
Preparation Room-Deck 3 - Pantry
|
|
Violation:
There was liquid pooling in the front channel of the technical space for the under counter refrigerator #7.2.
|
|
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:
Bar-Deck 5 Mast
|
|
Violation:
The floor of the technical space below the center speed rail 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.:
28
|
|
Site:
Galley-Roast Meat Wraping Station
|
|
Violation:
There was liquid dripping from the deckhead onto the table work surface. There was no activity at this station at the time.
|
|
Recommendation:
Repair the leak so the food-contact surfaces below are protected from cross-contamination.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 5 Service
|
|
Violation:
There was no hot water at the handsink.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
There was no waste receptacle at the handwash station.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Mini Galley - Pantry
|
|
Violation:
The decks throughout most of the hot galley sections had recessed tile grouting which made cleaning and inspection 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:
Provisions-Liquor Store
|
|
Violation:
There was excessive sealant on the deckhead technical space access and the deckhead panel bolt plates.
|
|
Recommendation:
Remove excessive sealant and only re-apply where absolutely necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Store
|
|
Violation:
A small profile strip was loose at the upper right side of the entry door and there was excessive soft sealant along the seam of the profile strip and deckhead interface.
|
|
Recommendation:
Repair profile strips of steel by tack welding and remove excessive sealants.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Store - Cold Store
|
|
Violation:
There was an open gap at the bulkhead corner junctures on the right side of the entry door.
|
|
Recommendation:
Profile the bulkhead gap.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Store - Cold Store
|
|
Violation:
The deck was soiled at the all the back shelf supports were they attach to the deck.
|
|
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:
Provisions-Frozen Vegetable
|
|
Violation:
There was a missing deckhead panel profile strip in the center of the deckhead.
|
|
Recommendation:
Replace the missing profile strip.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Frozen Vegetable
|
|
Violation:
The deck was soiled at the all the back shelf supports were they attach to the deck.
|
|
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:
Provisions-Dry Store - Main
|
|
Violation:
The deck was soiled under the shelves at the deck/bulkhead junctures.
|
|
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:
Preparation Room-
|
|
Violation:
There was some recessed grout in the deck.
|
|
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:
Preparation Room-Fish - Thawing Room
|
|
Violation:
There was an open void on the upper left side frame of the freezer door where power line passes above the door.
|
|
Recommendation:
Profile closed the open void.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Walk-in Refrigerator
|
|
Violation:
The key set was missing creating an open void.
|
|
Recommendation:
Replace the key set or close the open void.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The key set was missing creating an open void.
|
|
Recommendation:
Replace the key set or close the open void.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Bread Oven
|
|
Violation:
There was an open void under the new oven installation. There was also a short piece coving missing adjacent to the oven.
|
|
Recommendation:
Close the open void and replace the missing coving.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 3 - Pantry
|
|
Violation:
There was some recessed grout in the deck.
|
|
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:
Galley-
|
|
Violation:
There was some recessed grout in the deck. This was most notable in front of the tilting pans and soup kettles.
|
|
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:
Galley-
|
|
Violation:
There was some recessed grout in the deck.
|
|
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:
Galley-Marano Show Galley
|
|
Violation:
The air deflector for the deckhead ventilation outlet, above the preparation table, was missing.
|
|
Recommendation:
Replace the vent cover.
|
|
|
Item No.:
33
|
|
Site:
Galley-Marano Show Galley
|
|
Violation:
There were missing deck tiles around the deck drain coaming.
|
|
Recommendation:
Replace missing deck tiles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Marano Show Galley
|
|
Violation:
There was excessive sealant where the tilting pan attached to the bulkhead.
|
|
Recommendation:
Remove excessive sealant.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 Cova
|
|
Violation:
There was excessive soft sealant around the ice bin and the work counter.
|
|
Recommendation:
Remove excessive sealant.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 Cova
|
|
Violation:
There were open seams and gaps in the technical space below the ice bin.
|
|
Recommendation:
Seal seams and profile gaps.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 7 Cyrstal Bar
|
|
Violation:
There were four holes in the bulkhead near the pantry entry door.
|
|
Recommendation:
Close the holes in the bulkhead.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 Cyrstal
|
|
Violation:
There were open voids in the technical space below the port ice bin.
|
|
Recommendation:
Profile closed the open voids in the technical space.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 Cyrstal
|
|
Violation:
There was excessive soft sealant around the steps and trim just inside the swinging door.
|
|
Recommendation:
Remove excessive sealant.
|
|
|
Item No.:
34
|
|
Site:
Galley-Roast Meat Wraping Station
|
|
Violation:
There was liquid dripping from the deckhead onto the table work surface. There was no activity at this station at the time.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 5 Cyrstal
|
|
Violation:
There was one light out on the left side of the back bar. The light intensity could not be adjusted to achieve 220 lux during cleaning operations.
|
|
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.
|
|
