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Item No.:
07
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Site:
Potable Water-Skin Tanks
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Violation:
The vessel potable water tanks are skin tanks. A variance request has not been submitted. Per staff the corporate office was still in the process of drafting the request. This was noted on the last inspection.
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Recommendation:
Ensure that the variance is completed and submitted to VSP for review prior to the next inspection.
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Item No.:
08
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Site:
Potable Water-Officer Toilet/Launderette
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Violation:
There was no backflow prevention device installed on the potable water line to the washing machine. The backflow prevention device installed on the spray hose was a non-continuous pressure type unit. This was corrected.
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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.:
08
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Site:
Potable Water-Officer Toilet/Launderette
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Violation:
There was no backflow prevention device installed on the potable water line to the washing machine. The backflow prevention device installed on the spray hose was a non-continuous pressure type unit. This was corrected.
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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.:
10
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Site:
Whirlpool/Spa-Safety Precautions Sign
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Violation:
The sign did not warn against use by individuals who are immunocompromised.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
10
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Site:
Swimming Pool-Drain Covers
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Violation:
There was no documentation to indicate that the drain covers on the swimming pool met the ASME/ANSI A112.19.8M standard for anti-entrapment. This was noted during the last inspection.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Galley-Bakery
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Violation:
Three shallow pans of sliced tomatoes were measured at 58°F. Per the labels, the pans were placed in the unit the night before. The ambient air temperature was 58°F. There were no other potentially hazardous foods in the unit and the refrigeration engineering department was notified. The tomatoes were discarded.
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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.:
16
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Site:
Galley-Bakery
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Violation:
There were 8 large butter cubes with an internal core temperature of 52°F. The ambient air temperature in the unit was 40°F. The cubes 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.:
16
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Site:
Provisions-Fridge #4
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Violation:
There were a few boxes and one tray of yogurts with an internal temperature of 58°F. The ambient air temperature of the unit was 50°F. The yogurts were discarded.
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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-Fridge #2
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Violation:
A tray of raw chicken was stored above trays of meat balls and pork cutlets. This was corrected at the time of the inspection.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Rio
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Violation:
There were no side sneeze shields at both the port and starboard service lines between the plate stations and the food display well. The distance to the displayed food was less that 1 meter.
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Recommendation:
Install side sneeze shields.
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Item No.:
19
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Site:
Provisions-Fridge #1
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Violation:
Condensate from the refrigerant line insulation was dripping onto two boxes of raw lettuce and one box of raw cabbage stored below.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
20
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Site:
Food Service General-
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Violation:
There several pieces of equipment that were posted out of order for greater than 60 days. These included the Winterhalter glasswash machine, the pastry shop soup kettle, the Joni food line soup kettle, and the main galley blast chiller.
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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-Trattoria - Technical Spaces 453/454
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Violation:
There were open voids below the display case refrigeration unit and the adjacent technical compartments, making cleaning difficult. This was corrected.
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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:
Buffet-Trattoria
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Violation:
The coffee machines were not sealed to the counter or elevated to allow cleaning below.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Trattoria
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Violation:
The coffee machines were not sealed to the counter or elevated to allow cleaning below.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Buffet-Trattoria
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Violation:
Several under counter storage cabinets had open seams around the floor panel inserts, 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:
Buffet-Trattoria
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Violation:
The FloorMax warmer was not easily movable and was not elevated at least 100 millimeters to provide access for cleaning the counter below.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Trattoria
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Violation:
The FloorMax warmer was not easily movable and was not elevated at least 100 millimeters to provide access for cleaning the counter below.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Galley-Beverage Station
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Violation:
The center water chiller/dispenser was not elevated above the work counter to allow proper cleaning.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Food Service General-Technical Spaces
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Violation:
There were utility and refrigerant lines draped on the floor in several of the technical spaces, 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:
Provisions-Floor Stands
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Violation:
Several plastic floor stands throughout provisions areas had open seams, large gaps and other features making them difficult to clean. There was food debris and dust in these void areas.
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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.:
22
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Site:
Bar-Pub
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Violation:
The under counter glasswash machine data plate was missing.
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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.:
24
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Site:
Galley-Forward and Aft Conveyor Type Dishwash Machines
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Violation:
The final rinse temperature at both machines was measured several times at less than 160°F at the plate/utensil surface. The aft machine final rinse temperature was corrected during the inspection, the forward machine was converted to halogen sanitizer.
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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:
Buffet-Trattoria
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Violation:
The service counter stacked glass display shelves were 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.:
27
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Site:
Buffet-Trattoria
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Violation:
The service counter under the coffee machines was soiled. The coffee machines were not sealed to the counter or elevated to allow cleaning below.
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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:
Buffet-Trattoria
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Violation:
In the undercounter storage cabinets with removable floor panels, the panel support rails below 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:
Buffet-Trattoria
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Violation:
The counter surface below the FloorMax warmer was 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.:
27
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Site:
Galley-Beverage Station
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Violation:
The counter surface below the center water chiller/dispenser was 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.:
27
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Site:
Buffet-Rio - Dessert Station
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Violation:
The interior surfaces of the port and starboard plate wells were 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.:
27
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Site:
Food Service General-Technical Spaces
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Violation:
There were utility and refrigerant lines draped on the floor in several of the technical spaces, making cleaning difficult. Water was pooled under these lines and, in some spaces, mold was forming on the floor surfaces below the draped lines.
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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:
Bar-Tiki
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Violation:
The compressor technical space of the undercounter refrigeration unit was 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.:
33
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Site:
Buffet-Trattoria
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Violation:
The deck surfaces under the beverage display case, preparation counters, service counters, undercounter refrigeration units, and equipment were heavily soiled with old food debris, dust and litter.
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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:
Buffet-Trattoria
|
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Violation:
Plumbing lines and utility service lines were draped along the deck under counters and equipment, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
|
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Site:
Buffet-Trattoria - Technical Spaces 454
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Violation:
There was condensate forming on the refrigerant line and liquid was pooled on the deck.
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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:
Food Service General-Decks
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Violation:
There were deteriorated deck surfaces in several of the food preparation, service and storage areas, including some of the walk-in refrigeration units. Damaged surfaces were most prevalent under equipment, around scupper drains and at door thresholds.
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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:
Food Service General-Decks
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Violation:
There were deteriorated deck surfaces in several of the food preparation, service and storage areas, including some of the walk-in refrigeration units. Damaged surfaces were most prevalent under equipment, around scupper drains and at door thresholds.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Food Service General-Coving
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Violation:
Soft sealant was used in several areas as a coving material.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
|
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Site:
Food Service General-Coving
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Violation:
Soft sealant was used in several areas as a coving 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:
Food Service General-Decks
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Violation:
There was loose and peeling soft sealant at the deck/bulkhead junctures in a few areas.
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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-Rio/Crystal Dinning Rooms
|
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Violation:
The waiter stations in both dinning rooms were not coved at the deck/counter junctures. The Crystal dinning room buffet station was not coved at the deck/cabinet juncture.
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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:
Buffet-Lido
|
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Violation:
The deck of the technical space below the coffee station was severely corroded, making cleaning difficult. There was debris and pooled water on the deck.
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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-Pub
|
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Violation:
The deck below the glasswash machine was soiled. The machine was mounted on legs, however there was not sufficient clearance to clean under the unit.
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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
|
|
Site:
Provisions-Fridge #5 - Liquor Stores
|
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Violation:
The deck surfaces below the deck stands were heavily soiled.
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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:
Provisions-Bulkheads and Deckheads
|
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Violation:
There were holes in the bulkheads and deckheads and service lines were attached too close to the deckheads, 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:
Provisions-Bulkheads and Deckheads
|
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Violation:
There were holes in the bulkheads and deckheads and service lines were attached too close to the deckheads, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
34
|
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Site:
Galley-Bakery
|
|
Violation:
The compressor condensate drain line was leaking at the upper joint. Condensate was dripping onto the deck below. No foods were exposed.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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