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Item No.:
08
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Site:
Potable Water-Cross-Connection Control
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Violation:
The chemical dispensing locker located forward on deck 1 (Dolphin Deck) was not listed on the cross-connection control plan and was not inspected. The air-gaps for the deck 7 whirlpool spas (compensation tank filling) and that of the deck 9 oasis pool were also not listed on the plan or inspected.
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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.:
09
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Site:
Whirlpool/Spa-Starboard Whirlpool Spa - Deck 7
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Violation:
The starboard side whirlpool spa was open for use and after repeated tests the highest free residual bromine reading was 2.36 ppm. The whirlpool spa was immediately netted and closed.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Whirlpool/Spa-Whirlpool Spa and Spa Pool Records
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Violation:
In reviewing the chart records for the whirlpool spas and spa pool (Oasis) there were some charts without notation of backwashing or super halogenation (shocking), and many which noted super halogenation did not include the concentration used or the contact time involved. Additionally, the monthly sand filter core sedimentation tests for whirlpool spas and spa pools were not recorded in the electronic record kept for this type maintenance.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
20
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Site:
Galley-Saucier Station
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Violation:
The aft ribbed grill was posted out of order in excess of one month. The ship is awaiting spare parts.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Entremetier
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Violation:
The combination oven (2nd from starboard side) was posted out of order since 24 Feb 2008. Staff ordered the replacement component, but were shipped the wrong one. The ship is now awaiting the proper replacement component.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Entremetier
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Violation:
The steam kettle was posted out of order for approximately one month. The ships is awaiting replacement parts.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Pantry-Wine Bar Pantry
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Violation:
Slotted fasteners were found in the water-contact zone of the ice machine.
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Recommendation:
Replace slotted fasteners with low profile hex-head fasteners.
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Item No.:
20
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Site:
Pantry-Ocean Bar Pantry
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Violation:
The reach-in refrigerator was posted out of order for the past two months. The ship is awaiting replacement parts.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Bar-Exploration Bar
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Violation:
The undercounter ice machine was posted out of order. The same unit was posted out of order on the previous inspection. According to ship's records, the unit was repaired, placed back in service and the unit broke down on 19 July 2008. The ships is awaiting replacement parts.
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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.:
21
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Site:
Buffet-Lido Buffet - Starboard
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Violation:
The undercounter hot cabinet was not functioning and was posted out of order. The door section was posted out of order from January 2008 due to a missing magnet. Both components had work order numbers also posted on them indicating the ship is awaiting parts.
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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.
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Item No.:
21
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Site:
Pantry-Deck 3 - Pantry SP.16
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Violation:
There were open holes in the two entry door frames allowing insect entry. Additionally, the door frames had open voids where the door locking pin inserted.
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Recommendation:
Cap the open holes in the door frame and close ope.n voids at the door locking mechanism to prevent insect entry
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Item No.:
21
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Site:
Pantry-Deck Pantries General
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Violation:
The entry doors to the deck pantries had open voids where the door locks penetrated the frame, allowing access to crawling pests.
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Recommendation:
Profile closed the open voids where the door locking pins insert in all deck pantry door frames.
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Item No.:
21
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Site:
Galley-Breakfast Pantry
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Violation:
The lid to the ice cream reach-in freezer had a gap, making cleaning difficult.
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Recommendation:
Profile the gap on the lid to the ice cream reach-in freezer.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
A loose metal strip was noted near the hinge to the lid of the starboard steam kettle, leaving openings, making cleaning difficult.
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Recommendation:
Repair or replace the loose metal at the hinge to the steam kettle lid.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
The access panel to the technical compartment beneath the bain marie was separating, leaving openings, makiing cleaning difficult.
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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:
Galley-Soup Station
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Violation:
A tape-like material was found peeling in the rear of the technical compartment of the bain marie. This material was not easily cleanable.
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Recommendation:
Remove the tape product from the bain marie technical compartment to ensure the surface is smooth and easy to clean.
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Item No.:
21
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Site:
Galley-Dishwash Area
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Violation:
Some of the waiter trays were damaged along the edges, making cleaning difficult.
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Recommendation:
Repair or replace the damaged waiter trays.
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Item No.:
21
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Site:
Galley-Pastry Food Locker
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Violation:
A gap was found in the door of the food locker, making cleaning difficult.
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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:
Galley-Saladier
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Violation:
The glass panel to one of the pass-through refrigeration uniits was cracked.
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Recommendation:
Repair or replace the cracked glass panel on the refrigerator.
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Item No.:
21
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Site:
Pantry-Pinnacle Restaurant Pantry
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Violation:
The wine glass storage cabinet door was damaged, making cleaning difficult.
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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.
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Item No.:
22
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Site:
Pantry-Deck Pantries General
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Violation:
The single tank type, single rack dishwash machines installed onboard in deck pantries were all the same model, and each had 3 different wash and rinse cycles, but the manufacturers dataplate did not detail the wash and rinse cycle times for the machines.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The outboard conveyor dishwasher was posted out of order. This unit was also posted out of order on the previous inspection. A review of the dishwasher logs indocated the unit had been operating for June and most of July 2008.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The glasswasher was posted out of order since the previous evening. The unit was being repaired during the time of the inspection.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse pressure on the in-use conveyor dishwasher was observed at 9 psi.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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|
Site:
Bar-Crow's Nest Pantry
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Violation:
The undercounter dishwasher was posted out of order for the past 5 months. There is another similar functional dishwasher unit in the pantry.
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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.:
24
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|
Site:
Galley-Potwash Area
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Violation:
The potwash operator was observed sanitizing some pans for approximately 3-4 seconds. The potwash operation was using chlorine as the sanitizer.
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Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Other-Lido - Pantry Port Counter at Bulk Milk
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|
Violation:
The portable drink dispenser unit on the counter had old drink soil in the dispensing nozzle interior and the rubber gasket. The dispenser was previously cleaned and stored on the counter end.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Buffet-Lido - Starboard Juice Station
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|
Violation:
The two bulk juice dispensers installed on the back bar counter were posted out of use. There was old juice residue noted in each of the 4 drink bottle insert wells for both machines.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Saucier Station
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|
Violation:
The upper corners of the grease tray housing of two previously cleaned grills 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.:
27
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Site:
Galley-Pastry/Bakery Walk-in Refrigerator #27
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|
Violation:
Mold was found at the top of the plastic curtains inside the unit. This item was corrected during the inspection.
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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:
Buffet-Starboard Beverage Station
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|
Violation:
One tray of approximately 24 clean glasses were uncovered and presented to passengers for self-service with the lip contact surfaces up.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
|
|
Site:
Bar-Lido Bar
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Violation:
The "Wash Hands Often" sign was missing at the handwash station.
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|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
|
|
Site:
Other-Lido Ice Cream Bar
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|
Violation:
The light over the handwashing sink was missing and there was a hole in the deckhead where the light was meant to be.
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Recommendation:
Replace the light and tightly seal around the connection of the fixture to the deckhead surrounding.
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Item No.:
33
|
|
Site:
Galley-Entremetier
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|
Violation:
The deck around the scupper was rough, 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-Entremetier
|
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Violation:
The deck near the tilting pans was pitted. 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-Entremetier
|
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Violation:
Peeling sealant was noted on three electrical junction boxes behind the small food preparation counter.
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|
Recommendation:
Remove peeling sealant at the preparation counter electrical boxes and only replace if an open seam is present at the juncture.
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Item No.:
33
|
|
Site:
Pantry-Pinnacle Restaurant Pantry
|
|
Violation:
The end caps to the metal molding on the bulkhead were missing, leaving openings, making cleaning difficult. The ship is awaiting replacement parts.
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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:
Other-Officer's Mess
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|
Violation:
A loose stainless steel coving was noted at the base of the beverage station.
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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
|
|
Site:
Provisions-Provisions - Corridor
|
|
Violation:
Loose profile strips were noted on the deckheads above the entry to some of the walk-in refrigeration units, 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.:
34
|
|
Site:
Galley-Saladier
|
|
Violation:
Water was noted dripping from around the sprinkler head in the deckhead to the deck below. Upon investigation by the ship's staff, a small pinhole was found in a water line in the deckhead.
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|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Buffet-Lido Buffet - Port
|
|
Violation:
Ten lights installed in the deckhead over the portside buffet service counter were not working during breakfast service. One of the light fixtures was removed completely.
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|
Recommendation:
Repair or replace the lights over the buffet service counter.
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Item No.:
36
|
|
Site:
Buffet-Lido Buffet - Port
|
|
Violation:
There was no artificial light over the two toaster ovens on the port forward section of the buffet. There was one opening at the deckhead where it appears a light fixture was once installed, but that fixture was missing.
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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.:
36
|
|
Site:
Buffet-Lido Buffet - Starboard
|
|
Violation:
One of the deckhead lights over the buffet service counter was not working and there was less than 220 lux of artificial light at the toaster oven section forward.
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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.:
38
|
|
Site:
Galley-Fish Preparation
|
|
Violation:
The table-mounted mixer was posted out of order for several months. According to ship staff, this unit is no longer needed.
|
|
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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Item No.:
41
|
|
Site:
Children Area-Club HAL Children's Center
|
|
Violation:
The child toilet room was not equipped with disposable gloves. Staff found and placed a bag of disposable gloves in the room during the inspection.
|
|
Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
|
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|
Item No.:
41
|
|
Site:
Children Area-Club HAL Children's Center
|
|
Violation:
The child toilet room was not equipped with disposable gloves. Staff found and placed a bag of disposable gloves in the room during the inspection.
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|
Recommendation:
Ensure that if children who wear diapers are accepted in the child-activity center, diaper-changing stations and disposal facilities are provided.
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