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Item No.:
06
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Site:
Potable Water-Far Point Halogen Analyzer
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Violation:
On September 7, 2009 the pen failed on the far point halogen analyzer chart recorder. No manual readings were made for this time.
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Recommendation:
Ensure that the free residual halogen is measured by a manual test kit at the halogen analyzer at least every 4 hours in the event of equipment failure.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The 9 chemical dispensers in the chemical locker filling station on deck 5 and the 9 chemical dispensers in the chemical locker filling station on deck 1 were connected to the potable water system and were protected by internal air gaps. These air gaps were not listed in the cross-connection control program.
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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-Cross-Connection Control Program
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Violation:
The air gap for the mineralizer backwash discharge was not listed in the cross-connection control program.
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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-U Class Suites
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Violation:
The backflow prevention device installed on the potable water line supplying the shower hose was not able to be located for these cabins. The flexible hose reached below the flood rim level of the tub and could reach the toilet.
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Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
20
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Site:
Buffet-Mongolian Buffet
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Violation:
There were slotted fasteners inside the rotisserie ovens.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
20
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Site:
Food Service General-Slicers
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Violation:
There were a few areas where there was a hard sealant on the food contact surface of the slicers. It was unable to be determined if this sealant was approved for use on food contact surfaces.
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Recommendation:
Ensure sealants used on food contact surfaces are approved for use on food contact surfaces.
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Item No.:
21
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Site:
Buffet-Mongolian Buffet
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Violation:
There was an opening inside the top of technical compartment L4F.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Galley-Lido Pantry
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Violation:
The external temperature gauge for refrigerator L6F read 50° F. The ambient air temperature was measured at 41° F and the food inside was measured at 41° F.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to ±3°F in the intended range of use.
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Item No.:
21
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Site:
Buffet-Starboard Horizon Beverage Station
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Violation:
The inside of the technical compartment under the hot chocolate unit was rough and difficult to clean.
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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:
Buffet-Lido Pantry #1
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Violation:
There was an opening inside the left, back corner of the technical compartment for the service line.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Other-Pizzeria
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Violation:
There were openings at both ends of the portside granite countertops.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Food Service General-Drip Pan Housings
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Violation:
The drip pan housings for the flat grills and the cooktops were deep and narrow. There were open void spaces along the upper surfaces of the housings.
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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:
Galley-Warewash
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Violation:
The final rinse curtains on the dishwash machine were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Forward Warewash
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Violation:
The final rinse curtains for both the glasswash and dishwash machines were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
The insides of a few coffee lids on the clean storage rack were soiled.
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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
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Site:
Buffet-Ice Cream Area
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Violation:
The inside of the technical compartments for the soft serve icecream machines was dusty.
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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:
Other-Spirit Dining Room Starboard Pantry
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Violation:
The inside of the technical compartment for the cold holding unit was dusty.
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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-Aft Service Line
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Violation:
The inside of technical compartment A48F 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-Forward Service Line
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Violation:
The technical compartment under the pasta boiler 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:
Food Service General-Drip Pan Housings
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Violation:
The interior surfaces of the drip pan housings were heavily soiled with grease and 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.:
29
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Site:
Buffet-Omelet Station
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Violation:
The temperature of the hot water at the handwash sink was 85° F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
29
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Site:
Galley-Soup Station
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Violation:
There was a yellow liquid inside the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Omelet Station
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Violation:
There was no "wash hands often" sign at the handwash sink.
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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
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Site:
Buffet-Starboard Horizon Beverage Station
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Violation:
The juncture of the deck and stainless steel platform at the beverage station 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:
Other-Pizzeria
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Violation:
There was no coving at the deck/counter juncture on the passenger service side of the pizzeria.
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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-Salad Appetizer Pantry
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Violation:
There was a gap between the tile bulkhead and the stainless steel bulkhead to the left of the blast chiller.
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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-Salad Appetizer Pantry
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Violation:
There was peeling paint at the aft deck drain under the two compartment sink.
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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:
There was a gap between the tile bulkhead and the stainless steel bulkhead next to the handwash sink.
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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-Room Service
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Violation:
The deck drain paint under the three compartment sink was peeling.
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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-Crew Mess
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Violation:
There was a one inch gap between the backsplash of the beverage countertop and the bulkhead.
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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-Crew, Staff and Officer's Messes
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Violation:
There was no coving along the deck/bulkhead junctures.
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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:
There were numerous areas where the deck grout was missing or recessed especially around the scuppers and at the soup 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-Lido Buffet Pantry #1 and #2
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Violation:
There were large open voids present along the upper left and right deckhead panels at the sliding fire doors over the grills.
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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
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Site:
Buffet-Starboard Horizon Beverage Station
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Violation:
There was a leak from the dispensing unit of the juice machine.
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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.:
34
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Site:
Galley-Aft Service Line
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Violation:
There was a drip at the supply line inside the technical compartment of the far right bain marie.
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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.:
34
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Site:
Galley-Soup Station
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Violation:
There was a leak at the supply line under the small tilting kettles.
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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.:
34
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Site:
Galley-Starboard Beverage Station
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Violation:
There was a leak at the back right bottom corner of the espresso machine next to the coffee machines.
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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.:
34
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Site:
Galley-Forward Warewash
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Violation:
There was a leak at the drain line of the handwash sink.
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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.:
34
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Site:
Galley-Room Service
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Violation:
There was a leak at the middle compartment of the three compartment sink at the potwash area.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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