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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The small diameter potable water lines for the fill hose at both the distribution and bunkering halogenation system tanks were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The backflow prevention devices installed on the potable water fill lines at both the distribution and bunkering halogenation system tanks was not listed on the cross connection control program.
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Recommendation:
Add these backflow prevention devices and any other non-testable devices in the engine room to the cross connection control program.
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Item No.:
10
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Site:
Whirlpool/Spa-Oasis Pool
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Violation:
The Oasis Pool has been determined to be a spa pool. The records indicated that the halogen level was raised to a concentration of 10 ppm for shock treatment at the end of each day, but the length of time for the shock halogenation was not recorded.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
19
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Site:
Buffet-Port Bistro Line
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Violation:
A plate of crackers was not under a sneeze shield or otherwise protected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Provisions-Freezer #7
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Violation:
There was ice from the bulkhead collected on the top and sides of a box of juice mix.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
A piece of laminate was missing on the lower left side of the back bar counter, exposing raw wood. The laminate was worn inside the lower part of waste receptacle compartment.
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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-Starboard Bistro Line
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Violation:
There was a hole in the bottom of the technical compartment below the induction cookers.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
There was a gap between the turning wheel and the control panel on the soup kettle.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Pinnacle Grill
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Violation:
There was loose sealant on the right side of the grill where it met the counter.
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Recommendation:
Remove the loose sealant and replace as necessary.
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Item No.:
21
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Site:
Galley-
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Violation:
There was a gap between the turning wheel and control panel on the tilt pan.
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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-Wine Bar Pantry
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Violation:
There was no data plate on the undercounter dishwash machine.
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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.:
26
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Site:
Galley-Slicers
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Violation:
The steel putty on the back plate of the slicers in the lido prep and cold galley was not approved for food contact.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
27
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Site:
Galley-Pinnacle Grill
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Violation:
There was discolored water underneath the loose sealant on the grill.
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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-Port Omelet Station
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Violation:
The handwash station was out of order. According to the staff, the sensor for the faucet had broken the morning of the inspection. The closest handwash station was greater than 8 meters from the omelet station and crew members had to pass through a latched door with a handle.
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Recommendation:
Repair the handwash station.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The deck/cabinet 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.:
33
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Site:
Bar-Explorations Cafe
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Violation:
The drain line from the ice machine bin was draped on the deck under the back bar counter.
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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-Port and Starboard Bistro Lines
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Violation:
The decks below the technical compartments were soiled. In addition, the surface had peeling paint and was rough, making cleaning difficult.
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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-Port and Starboard Bistro Lines
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Violation:
The coving was chipped at the deck/equipment juncture at the back of the service line. There was also loose and peeling sealant along the deck/equipment junctures in this same area.
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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-Port Bistro Line
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Violation:
The bottom of the right track for the fire door was 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:
Buffet-Port Omelet Station
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Violation:
There were a few missing tiles on the back 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:
Food Service General-Decks
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Violation:
There was missing and recessed grout in the food preparation areas of the lido, main and crew galleys. There was water pooling in the recesses in several of these 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:
Galley-Pastry
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Violation:
There were three missing tiles in the pastry walk-in refrigerator outside the door to the walk-in freezer.
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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:
Galley-Saucier Station
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Violation:
Two of the faucets for the steam tables were leaking.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Starboard Bistro Line
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Violation:
There were a few lights out above the counter and grills at the back of the service line. The light level at the grills was inadequate.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
There was condensate on the deckhead and exhaust vent above the dirty end of the dishwash machine.
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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.:
38
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Site:
Galley-Entremetier
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Violation:
The rice cooker had been out of order since April 2009.
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Recommendation:
Remove, repair or replace the rice cooker.
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Item No.:
38
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Site:
Galley-Cold Galley
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Violation:
The buffalo chopper had been out of order since April 2009.
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Recommendation:
Remove, repair or replace the buffalo chopper.
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