|
| Item No.: 08 |
| Site: Other-Deck 4 Trolleywash |
| Violation: There was no backflow prevention device at the spray hose connection. |
| Recommendation: Install backflow prevention devices when air gaps are impractical or when water under pressure is required. |
|
| Item No.: 08 |
| Site: Potable Water-Mineralizer Backwash Backflow Prevention Device |
| Violation: The air gap for the relief vent was less than twice the diameter of the delivery pipe opening. |
| Recommendation: Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). |
|
| Item No.: 08 |
| Site: Bar-Deck15 Garden Café Outside Aft |
| Violation: The relief vent for the backflow prevention device on the carbonator went directly into the drain. As a result, there was no air gap. |
| Recommendation: Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). |
|
| Item No.: 10 |
| Site: Recreational Water Facilities-Fecal and Vomit Accident Plan |
| Violation: The plan stated the pH levels will be maintained between 7.0 and 7.5 during all disinfection procedures and not between 7.2 and 7.5 for disinfection after a loose stool accident per annex 13.8 of the 2011 VSP Operations Manual. |
| Recommendation: Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections. |
|
| Item No.: 10 |
| Site: Recreational Water Facilities-Thermal Suite |
| Violation: The safety signs for the whirlpool spa and spa pool were located on the left bulkhead approximately 4 to 5 meters from the entrance to the facilities. Users could enter the facilities without being even near the signs and read them. |
| Recommendation: In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. |
|
| Item No.: 11 |
| Site: Medical-Crew Member Reporting |
| Violation: On 10 February, an entertainer had acute gastroenteritis (AGE) symptoms beginning at 19:30. According to her 72-hour self-administered questionnaire, she stated that she went to the Garden Café at 19:30, mini golf at 20:30, Headliners at 21:00, and to her cabin at 23:00. She reported to the medical center on 11 February at 14:50. For the late reporting she received a verbal warning by her supervisor. On 2 March, a sales assistant had acute gastroenteritis AGE symptoms beginning at 03:00 with the last symptom at 09:30. She reported to the medical center at 10:10. Her time card indicated that she worked 08:30 – 10:00. For the late reporting she received disciplinary action. |
| Recommendation: When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours. |
|
| Item No.: 16 |
| Site: Bar-O’Sheenan’s |
| Violation: The consumer advisory statement for the 24 hour bar and grill and the breakfast menus was barely visible and difficult to read because the font was too small. Also, the cold smoked salmon and the fried eggs served undercooked and cooked to order were not identified on the breakfast menu and were not linked to the consumer advisory statement. |
| Recommendation: Ensure that the consumer advisory statement is visible and easy to read. |
|
| Item No.: 16 |
| Site: Bar-O’Sheenan’s |
| Violation: The consumer advisory statement for the 24 hour bar and grill and the breakfast menus was barely visible and difficult to read because the font was too small. Also, the cold smoked salmon and the fried eggs served undercooked and cooked to order were not identified on the breakfast menu and were not linked to the consumer advisory statement. |
| Recommendation: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. |
|
| Item No.: 16 |
| Site: Dining Room-Moderno Menu |
| Violation: The consumer advisory statement on the menu for foods of animal origin served undercooked was barely visible and difficult to read because the font was too small. |
| Recommendation: Ensure that the consumer advisory statement is visible and easy to read. |
|
| Item No.: 16 |
| Site: Dining Room-Ocean Blue Menus |
| Violation: The featured Asian soup on the raw bar menu was identified as served undercooked, but it was confirmed with the staff that it was fully cooked. Also, the consumer advisory statement on the dinner menu was on the last page with no other foods or information indicated. |
| Recommendation: Ensure to include the consumer advisory statement in a visible and easy to read location on the menu. |
|
| Item No.: 16 |
| Site: Dining Room-Ocean Blue Menus |
| Violation: The featured Asian soup on the raw bar menu was identified as served undercooked, but it was confirmed with the staff that it was fully cooked. Also, the consumer advisory statement on the dinner menu was on the last page with no other foods or information indicated. |
| Recommendation: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. |
|
| Item No.: 20 |
| Site: Food Service General-Potwash |
| Violation: On the clean racks, several pans were stored as clean but still had remnants from the time control stick-on labels, making cleaning difficult. This was observed in the main galley, Le Bistro/Teppanyaki galley, Illusionarium galley, crew galley, and deck 4 potwash. |
| Recommendation: Thoroughly remove the stick-on labels used on the pans during operations to ensure the proper cleaning and disinfection of the pans. |
|
| Item No.: 20 |
| Site: Galley-Potwash |
| Violation: The three cutting boards stored on the clean racks were scratched and scored, making cleaning difficult. |
| Recommendation: Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
| Item No.: 20 |
| Site: Galley-Ice Machine |
| Violation: There was a slotted fastener on the ice thickness probe on the cuber panel. |
| Recommendation: Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. |
|
| Item No.: 20 |
| Site: Galley-Deck 8 Ocean Blue Pastry |
| Violation: The undercounter ice cream freezer and undercounter refrigerator was out of order since January 2014. According to the staff, a warranty claim for these items has been submitted to the ship yard. |
| Recommendation: Repair or replace the out of order units. |
|
| Item No.: 20 |
| Site: Galley-Deck 8 Ocean Blue Pastry |
| Violation: The documentation provided for the small oven used to bake soufflés did not indicate that it was a commercial unit. Also, in the food-contact surfaces there were slotted fasteners and an opening in the top leading to a void space. |
| Recommendation: Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. |
|
| Item No.: 20 |
| Site: Galley-Deck 8 Ocean Blue Pastry |
| Violation: The documentation provided for the small oven used to bake soufflés did not indicate that it was a commercial unit. Also, in the food-contact surfaces there were slotted fasteners and an opening in the top leading to a void space. |
| Recommendation: Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. |
|
| Item No.: 20 |
| Site: Galley-Ocean Blue Restarurant Show Galley |
| Violation: There were slotted fasteners in the food-splash panel of the red slicer on the front preparation counter and there was chipped paint in the food-splash zone. |
| Recommendation: Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. |
|
| Item No.: 20 |
| Site: Galley-Ocean Blue Restarurant Show Galley |
| Violation: There were slotted fasteners in the food-splash panel of the red slicer on the front preparation counter and there was chipped paint in the food-splash zone. |
| Recommendation: Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. |
|
| Item No.: 21 |
| Site: Other-Deck 8 Ocean Blue Locker FD-08-4-005 |
| Violation: Equipment was stored on galvanized shelving that had difficult to clean surfaces. |
| Recommendation: Ensure 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-Deck 8 Ocean Blue Locker FD-08-4-005 |
| Violation: Equipment was stored on galvanized shelving that had difficult to clean surfaces. |
| Recommendation: Ensure 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-Ocean Blue Restarurant Show Galley |
| Violation: There was chipped paint in a few nonfood contact areas of the slicer, making cleaning difficult. |
| Recommendation: Ensure 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: Other-O’Sheehans Locker B-07-3-008 |
| Violation: The equipment and single service items were stored on galvanized shelving that was difficult to clean. |
| Recommendation: Ensure 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.: 22 |
| Site: Galley-Deck15 Garden Café Warewashing |
| Violation: The final rinse spray nozzles on the upper spray arm of the in-use conveyor warewash machine on the left from the clean side did not have effective spray patterns. |
| Recommendation: Ensure that all final sanitizing spray nozzles of the upper spray arm form effective spray patterns. |
|
| Item No.: 22 |
| Site: Other-D15 15-4-004 Pool Equipment Room |
| Violation: There was a soiled water pitcher with a water bottle in it stored on the deck in this locker. |
| Recommendation: Do not store soiled utensils in this locker. Move them to a proper dishwash area. |
|
| Item No.: 24 |
| Site: Dining Room-Main Dining Room – Forward Side Room #3 |
| Violation: The free chlorine level in the sanitizing solution container was less than 50 ppm. The staff instructed a crew member to change the water. |
| Recommendation: Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). |
|
| Item No.: 24 |
| Site: Pantry-Housekeeping Ice Pantry FD-14-2-001 |
| Violation: The free chlorine level in the sanitizing solution container was less than 50 ppm. |
| Recommendation: Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). |
|
| Item No.: 25 |
| Site: Dining Room-Main Dining Room – Forward Side Room #3 |
| Violation: A wiping cloth was immersed in a solution with a free chlorine level of less than 50 ppm. |
| Recommendation: Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil. |
|
| Item No.: 26 |
| Site: Food Service General-Potwash |
| Violation: On the racks for clean utensils, a number of pans were stored as clean but were still soiled with oil and food residues. This was observed in the main galley, Le Bistro/Teppanyaki galley, Illusionarium galley, crew galley, and deck 4 potwash. |
| Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch. |
|
| Item No.: 26 |
| Site: Galley-Cold Pantry |
| Violation: The previously cleaned food slicer had a slight build-up of food residue under the slicer’s backplate next to the exit path of the food from the slicer blade. |
| Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch. |
|
| Item No.: 26 |
| Site: Galley- |
| Violation: The previously cleaned food slicer had a slight build-up of food residue under the slicer’s backplate next to the exit path of the food from the slicer blade. |
| Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch. |
|
| Item No.: 26 |
| Site: Galley-Deck16 Haven Juice Machine |
| Violation: There was a yellow sticky residue and an old black residue in the seam of the food-splash panel of the in-use counter-mounted juice machine. According to the staff, the yellow residue came in the seams of these machines when purchased and had not yet been removed. |
| Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch. |
|
| Item No.: 26 |
| Site: Buffet-Deck15 Port and Starboard Forward Beverage Stations |
| Violation: There was a yellow sticky residue and an old black residue in the seams of the food-splash panels of the in-use counter-mounted juice machines. According to the staff, the yellow residue came in the seams of these machines when purchased and had not yet been removed. |
| Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch. |
|
| Item No.: 28 |
| Site: Food Service General-Potwash |
| Violation: On the clean racks, several pans were stored stacked slightly wet and with signs of being wiped down. This was observed in the main galley, Le Bistro/Teppanyaki galley, Illusionarium galley, crew galley, and deck 4 potwash. |
| Recommendation: Do not wipe down the pans and allow them to air dry. |
|
| Item No.: 28 |
| Site: Food Service General-Potwash |
| Violation: On the clean racks, several pans were stored stacked slightly wet and with signs of being wiped down. This was observed in the main galley, Le Bistro/Teppanyaki galley, Illusionarium galley, crew galley, and deck 4 potwash. |
| Recommendation: Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. |
|
| Item No.: 28 |
| Site: Other-Illusionarium Locker B-06-2-016 |
| Violation: A number of refrigerator grills and plate covers were stored directly on the deck under the pallets. |
| Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. |
|
| Item No.: 28 |
| Site: Other-Deck 3 Hotel Store FD-03-3-001 |
| Violation: A number of galley equipment and utensils were stored out of their original packaging. The deckhead was open to exposed pipes and electrical cables. |
| Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. |
|
| Item No.: 28 |
| Site: Pantry-Housekeeping Ice Pantry FD-13-2-002 and FD 12-2-003 |
| Violation: On the clean storage shelves, the blue ice coolers were stored in such a way that the food contact portion of one previously cleaned cooler was in contact with the wheels of another ice cooler. |
| Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. |
|
| Item No.: 28 |
| Site: Dining Room-Deck16 Haven Forward and Starboard |
| Violation: There was stacks of clean plates stored on both port and starboard waiter stations that were not covered or inverted. Also, there was a tray of silverware on the port waiter station that was not stored covered. |
| Recommendation: Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. |
|
| Item No.: 28 |
| Site: Other-Deck 3 Hotel Store FD-03-6-007 |
| Violation: There were glasses, band saws, chop sticks, and other galley utensils stored in their original packaging. Exposed push-fit gray water pipes were over these utensils. |
| Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. |
|
| Item No.: 28 |
| Site: Other-Deck 3 Hotel Store FD-03-6-008 |
| Violation: There were pots, pans, bowls, and other galley utensils stored in their original packaging. Exposed push-fit gray water pipes were over these utensils. |
| Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. |
|
| Item No.: 30 |
| Site: Preparation Room-Deck 3 Buffet Preparation Room |
| Violation: The paper towel dispenser at the handwashing station was not working properly. It was replaced. |
| Recommendation: Ensure that the paper towel dispenser works properly. |
|
| Item No.: 30 |
| Site: Galley-Cagney’s Show Galley |
| Violation: The wash hands often sign was not placed at the handwashing sink, but at an adjacent bulkhead. |
| Recommendation: Post a sign over handwashing sinks stating “WASH HANDS OFTEN” in a language that the food employees understand. |
|
| Item No.: 31 |
| Site: Other-Gift Shop Locker |
| Violation: There were food items, such as potato chips, pretzels, and candy stored on the same shelves and next to skin cream lotions and other non-food items. |
| Recommendation: Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. |
|
| Item No.: 33 |
| Site: Other-Savor Inventory Locker FD-06-5-002 |
| Violation: There was soft coving at the deck/bulkhead junctures. The deck under the pallets was heavily soiled. There was a big brush under the front pallets, making cleaning difficult. Also, the deckhead had electrical cables exposed and soiled with dust. There was clean equipment stored in this locker. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Savor Inventory Locker FD-06-5-002 |
| Violation: There was soft coving at the deck/bulkhead junctures. The deck under the pallets was heavily soiled. There was a big brush under the front pallets, making cleaning difficult. Also, the deckhead had electrical cables exposed and soiled with dust. There was clean equipment stored in this locker. |
| Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. |
|
| Item No.: 33 |
| Site: Other-Illusionarium Locker B-06-2-016 |
| Violation: There was a number of refrigerator grills and plate covers stored directly on the deck, making cleaning difficult. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Hotel Store FD-03-6-007 |
| Violation: Three quarters of all the deckhead were open to exposed electrical cables and push-fit gray water pipes, making cleaning difficult. There were glasses, band saws, chop sticks, and other galley utensils stored in their original packaging. One quarter of all the deckhead was closed with stainless steel panels. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Hotel Store FD-03-6-008 |
| Violation: The deckhead was open to exposed electrical cables and push-fit gray water pipes, making cleaning difficult. There were pots, pans, bowls, and other galley utensils stored in their original packaging. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Hotel Store C-03-3-008 |
| Violation: This cage-like locker had two sides made of galvanized metal. There were some signs of corrosion in the metal. There were lexan boxes, pans, disposable plates, and other galley utensils stored in this locker. |
| Recommendation: Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Hotel Store C-03-3-008 |
| Violation: This cage-like locker had two sides made of galvanized metal. There were some signs of corrosion in the metal. There were lexan boxes, pans, disposable plates, and other galley utensils stored in this locker. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Hotel Store C-03-3-008 |
| Violation: This cage-like locker had two sides made of galvanized metal. There were some signs of corrosion in the metal. There were lexan boxes, pans, disposable plates, and other galley utensils stored in this locker. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Gift Shop Locker |
| Violation: This cage-like locker had sides made of galvanized metal. There were some signs of corrosion in the metal. There were food items, such as potato chips, pretzels, and candy stored in this locker along with a number of non-food items. Also, the deck under the racks storing food items were heavily soiled. |
| Recommendation: Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Gift Shop Locker |
| Violation: This cage-like locker had sides made of galvanized metal. There were some signs of corrosion in the metal. There were food items, such as potato chips, pretzels, and candy stored in this locker along with a number of non-food items. Also, the deck under the racks storing food items were heavily soiled. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Gift Shop Locker |
| Violation: This cage-like locker had sides made of galvanized metal. There were some signs of corrosion in the metal. There were food items, such as potato chips, pretzels, and candy stored in this locker along with a number of non-food items. Also, the deck under the racks storing food items were heavily soiled. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Gift Shop Locker |
| Violation: This cage-like locker had sides made of galvanized metal. There were some signs of corrosion in the metal. There were food items, such as potato chips, pretzels, and candy stored in this locker along with a number of non-food items. Also, the deck under the racks storing food items were heavily soiled. |
| Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. |
|
| Item No.: 33 |
| Site: Other-Deck 3 Hotel Store FD-03-3-001 |
| Violation: The deckhead was open to exposed pipes and electrical cables, making cleaning difficult. A number of galley equipment and utensils were stored out of their original packaging. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Galley-Deck15 Garden Café Locker FD-15-6-015 |
| Violation: The deck was soiled along the deck/bulkhead juncture behind the shelving where clean equipment was stored. Also, the paint on the bulkhead was chipping in the front corner behind the shelving. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Galley-Deck15 Garden Café Locker FD-15-6-015 |
| Violation: The deck was soiled along the deck/bulkhead juncture behind the shelving where clean equipment was stored. Also, the paint on the bulkhead was chipping in the front corner behind the shelving. |
| Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. |
|
| Item No.: 33 |
| Site: Galley-Deck14 Production Locker FD-14-6-007 |
| Violation: The deck was soiled with debris and had a glue residue around the perimeter. Clean equipment was stored in this locker. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Galley-Deck14 Production Locker FD-14-6-007 |
| Violation: The deck was soiled with debris and had a glue residue around the perimeter. Clean equipment was stored in this locker. |
| Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. |
|
| Item No.: 33 |
| Site: Other-Deck 9 Minibar Hotel Store |
| Violation: There was yellow tape on the deck in several areas, making cleaning difficult. Also, the coving at the deck/bulkhead juncture was made of a soft material. Finally, there was an electrical panel with several cables attached to the bulkhead, making cleaning difficult. Minibar items such as small liquor bottles were stored in this locker. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Other-Deck 8 Ocean Blue Locker FD-08-4-005 |
| Violation: There was soft coving or no coving at the deck/bulkhead juncture in this locker where equipment was stored. |
| Recommendation: Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). |
|
| Item No.: 33 |
| Site: Other-Deck 8 Ocean Blue Locker FD-08-4-005 |
| Violation: There was soft coving or no coving at the deck/bulkhead juncture in this locker where equipment was stored. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
|
| Item No.: 33 |
| Site: Buffet-Forward and Aft Cooking Stations |
| Violation: The deckhead panels at the cooking stations, such as for pizza, grill station, and the wok area, were worn and scratched, especially around the deckhead hatches. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
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| Item No.: 33 |
| Site: Dining Room-Cagney’s Port Aft Waiter Station |
| Violation: There was no coving at the deck/counter juncture of the worker’s side. |
| Recommendation: Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). |
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| Item No.: 33 |
| Site: Galley-Cagney’s Show Galley |
| Violation: Not all of the bulkhead was made of an easily cleanable material. The tile grouting was absorbent and there were several stains of blue and green color from staff trying to clean the bulkheads, especially near the cooking equipment. |
| Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. |
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| Item No.: 36 |
| Site: Dining Room-Moderno Entrance |
| Violation: There were three built-in shelves to the bulkhead with clean equipment and the light intensity was significantly less than 220 lux. |
| Recommendation: Ensure 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: Other-Deck 4 Potwash |
| Violation: There were two standing deck polishing machines stored by the soiled racks. |
| Recommendation: Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. |
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| Item No.: 38 |
| Site: Pantry-Deck 8 Meridian |
| Violation: There was a box of cleaning cloths stored on a shelf with cans of soda and other beverages. |
| Recommendation: Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. |
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| Item No.: 39 |
| Site: Pantry-Housekeeping Ice Pantry FD-13-2-002 |
| Violation: One live house fly was in this pantry. |
| Recommendation: Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel. |
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| Item No.: 43 |
| Site: Housekeeping-Shower Head Disinfection Logs |
| Violation: For the passenger staterooms, the logs stated that shower heads were disinfected with 50 ppm chlorine for 10 minutes. This was not an appropriate CT value. |
| Recommendation: Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. |
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