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Item No.:
06
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Site:
Potable Water-
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Violation:
The far point analyzer chart recorder charts had a recording range of 0 to 100%.
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Recommendation:
Ensure that the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of 24 hours.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The test kit used to calibrate the far point analyzer chart recorder had a maximum range of 2.20. The analyzer showed 2.20 but a dilution test showed a result above 2.60. The analyzer was recalibrated.
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Recommendation:
Ensure that the test kit used to calibrate the halogen analyzer is graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks 7 and 5
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Violation:
The sample points did not point down and there was a clear rubber tube connecting these two samples points. This was corrected.
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Recommendation:
Ensure that potable water tanks have sample valves which are turned down.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
A section of tubing was inserted on the fill line for the chemical tank at the distribution chlorine dosing station eliminating the air-gap. This was corrected.
Two hose connections in pump room 3 and one hose connection in pump room 2 were not on the cross-connection control list.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
A section of tubing was inserted on the fill line for the chemical tank at the distribution chlorine dosing station eliminating the air-gap. This was corrected.
Two hose connections in pump room 3 and one hose connection in pump room 2 were not on the cross-connection control list.
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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-Engine Room
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Violation:
The was a steady drip coming from the vent of the reduced pressure backflow prevention device for evaporator 2.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-Crew Galley
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Violation:
There was no backflow prevention device on the water line supplying the combination oven. Additionally, this connection was not on the cross-connection control list.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Crew Galley
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Violation:
The hood cleaning system potable water connection was not on the cross-connection control list.
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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-Spa Steam Generator (Women's)
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Violation:
There was a steady flow of water coming from the vent of the backflow prevention device.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-Even Cabins U70-90
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Violation:
Non-continuous pressure backflow prevention devices were installed on the potable water lines supplying the tub/shower units. The valve to operate the fill was after the backflow prevention devices.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Swimming Pool-Main Pool
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Violation:
The shepherd's hook was mounted on a tree and was not visible from the pool.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
16
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Site:
Bar-Bistro
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Violation:
There was no time as a public health control plan for this area. There were logs used to record temperatures of items on time control.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Bar-Bistro
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Violation:
There was no time as a public health control plan for this area. There were logs used to record temperatures of items on time control.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Buffet-Center Island
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Violation:
The food contact surface of several serving utensils were not under the sneeze guard. The serving utensils were on plates at the front edge of the buffet.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
20
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Site:
Food Service General-Slicers
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Violation:
The sealant on the backplate of the slicer was Devcon Stainless Steel Putty 10270. There was no documentation to indicate that this sealant was approved for food contact surfaces.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for said use.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was a gap around the chute on both potato peelers. On the unit farther from the door, some soft sealant was present in some parts of the gap.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was a gap around the chute on both potato peelers. On the unit farther from the door, some soft sealant was present in some parts of the gap.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The gasket on refrigeration unit L-9-F was torn below the handle on the right side door.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Hot Lines
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Violation:
The hot line flat grills had difficult to clean drip tray housings. These were on the work list for the stainless steel technician who was riding the ship.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Food Service General-Bar Chest Refrigerators
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Violation:
The chest refrigerators in the bar were not sealed to the deck or raised on legs. There was a gap along the deck surface.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The mounted thermometer on the sanitizing compartment indicated 175 °F and the measured temperature was 188 °F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
24
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Site:
Galley-Celebration Dishwash
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Violation:
The temperature gauge for the final rinse spray indicated above 220 °F and there was steam at the spray heads. The plate temperature was measured at 169 and 172 °F. This was corrected.
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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.
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Item No.:
27
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Site:
Galley-Hot Lines
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Violation:
The drip tray housings on the flat grills were lightly soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Housekeeping-Ice Station Main Deck Forward
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Violation:
There was no waste receptacle at the handwash station. This was corrected.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Pantry 1
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Violation:
The coved tiles behind the handwash station were soiled with a black material. This was corrected.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Pantry 1
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Violation:
The deck/bulkhead juncture was not coved behind the front counter.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Pantry 2
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Violation:
There was a loose profile strip below the bulkhead tiles under the handwash 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
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Site:
Galley-Pizzeria
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Violation:
The deck/bulkhead juncture was not coved below and behind the pizza oven.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks had difficult to clean surfaces due to chipped and cracked deck tiles, recessed grouting, and damaged grouting at stainless steel junctures. The painted surfaces in the deck drains were rough.
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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-Pastry
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Violation:
Between the two stack ovens, there were 3 unused deck penetrations that had indentations on the top. One of the penetrations was full of water.
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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-Roast Section
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Violation:
There was a loose vertical profile strip on the outer corner of the bulkhead to the left of the handwash 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
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Site:
Buffet-Soiled Drop-Off
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Violation:
The deck/bulkhead juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
There were coved tiles installed along the bulkhead/deck juncture, but the tiles appeared to be installed after construction of the room and the coved surfaces were raised above the deck material.
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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:
Bar-Cats Lounge
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Violation:
There was a gap and loose sealant along the base of the beer can decoration on the service side of the end of the bar. The deck/bulkhead juncture in this bar was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Bar-Cats Lounge
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Violation:
There was a gap and loose sealant along the base of the beer can decoration on the service side of the end of the bar. The deck/bulkhead juncture in this bar was not coved.
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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:
Bar-Bistro
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Violation:
The deck/bulkhead junctures were not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
36
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Site:
Buffet-Windows on the Sea Beverage Stations
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Violation:
There was inadequate light at the beverage stations. The vessel had a portable light to use during cleaning.
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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.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensation on the deckhead on the soiled end of the dishwash machine. This area was also very humid, causing the crew members to sweat.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensation on the deckhead on the soiled end of the dishwash machine. This area was also very humid, causing the crew members to sweat.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-
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Violation:
There was condensation inside the hood above the tilting kettles. The steam from the tilting kettles was not flowing into the exhaust area of the hood. Condensation in this area was noted on the last inspection.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
41
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Site:
Children Area-
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Violation:
There were no sanitary wipes or disposable gloves in the toilet room.
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Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
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