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Item No.:
08
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Site:
Potable Water-
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Violation:
A backflow prevention device was not installed on the potable water line supplying the ice machine at the crew mess beverage station. 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.:
08
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Site:
Buffet-Pool Grill
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Violation:
There was a steady drip at the vent of the reduced pressure backflow prevention device in the hood cleaning locker.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
16
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Site:
Buffet-Office/Storage Room (Old Wine Bar)
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Violation:
There were numerous non-dairy creamers in bowls on the deck. The creamers were labeled "keep refrigerated" and "contains milk". A creamer was tested at 80°F. Staff were instructed to discard the creamers.
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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.:
17
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Site:
Galley-
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Violation:
There was a pan of beef tenderloin and a pan of beef prime rib in the walk-in refrigeration unit that had been cooked and cooled. There was only one entry in the cooling log for beef on 6/18. It was not clear which food product the log entry corresponded with.
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Recommendation:
Ensure all items are entered in the cooling log.
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Item No.:
19
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Site:
Buffet-Office/Storage Room (Old Wine Bar)
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Violation:
There were numerous containers of food stored on the deck. These containers held whole fruit, non-dairy creamers, condiments and other foods. There were several bowls of whole fruit that were stored on the desks that were not covered.
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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.:
19
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Site:
Provisions-Frozen Fruit Walk-in Unit
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Violation:
Bags of berries and bagels were not tightly sealed after opening.
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Recommendation:
Close and properly seal the bags.
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Item No.:
19
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Site:
Provisions-Dry Stores 13
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Violation:
A box of pecans was not properly sealed after opening.
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Recommendation:
Close and properly seal the box.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
A warewash cleanser dispenser was mounted over the preparation sink. This was corrected.
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Recommendation:
Ensure chemical dispensers are not mounted over a food preparation area.
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Item No.:
21
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Site:
Pantry-Rendez Vous
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Violation:
There was an opening in the back of the technical space under the speed rail of the service bar.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Provisions-Dry Stores Room
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Violation:
Cardboard boxes were re-used.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 3 Bakery
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Violation:
The coating on the oven handles was peeling, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
27
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Site:
Buffet-Crew and Officer's Mess Rooms
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Violation:
The juice lines and connections under the juice machine front panels 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-
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Violation:
There was grease dripping from the vent holes and seams under the grills.
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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-Deck 1 Trolley Wash
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Violation:
The inside surfaces of the cleaning materials locker 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:
Preparation Room-
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Violation:
The surface under the ramp of the pulper station 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.:
28
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Site:
Buffet-Office/Storage Room (Old Wine Bar)
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Violation:
There was a roll of plastic food film and a box of plastic food film stored on the deck.
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Recommendation:
Ensure that single-service and single-use articles are kept in the original protective package or stored by using other means that afford protection from contamination until used.
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Item No.:
30
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Site:
Provisions-Corridor Near Pasta and Bread Walk-in Refrigeration Room
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Violation:
There were no paper towels or 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. Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
31
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Site:
Buffet-Office/Storage Room (Old Wine Bar)
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Violation:
There were two cans of 565 Plus XLO pesticide stored on the deck in this room. One can was by the door and the other can was on the deck with cleansers.
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Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area. Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
31
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Site:
Buffet-Office/Storage Room (Old Wine Bar)
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Violation:
There were four unlabeled spray bottles on the deck.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were a few areas where the grout was recessed.
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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-Scullery
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Violation:
There were round holes in the door frames where the plastic plugs were missing.
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Recommendation:
Replace the plugs.
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Item No.:
33
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Site:
Dining Room-Deck 4 Coffee Pantry
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Violation:
The deck was soiled near the deck drain of the juice machine.
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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-Deck 3 Dry Stores Room
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Violation:
Dishracks and glassracks were used as deck stands and placed on the deck, making cleaning of the deck difficult.
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Recommendation:
Store items off the deck.
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Item No.:
33
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Site:
Children Area-Pantry
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Violation:
An old juice machine had been removed from the pantry leaving an uncapped water line, creating a void that was hard to clean. Also, there was an unsealed opening in the bulkhead around the water line.
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Recommendation:
Cap the water line and close the hole in the bulkhead.
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Item No.:
33
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Site:
Pantry-Martini
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Violation:
There were holes in the door frame where the latching pin and locks inserted. There were also round holes in the frame where the plastic plugs were missing.
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Recommendation:
Close the holes and replace the plugs.
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Item No.:
33
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Site:
Pantry-Rendez Vous
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Violation:
There were holes in the door frames for both pantry doors where the latching pin and locks inserted. There were also round holes in the frame where the plastic plugs were missing.
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Recommendation:
Close the holes and replace the plugs.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was an opening in the bulkhead under the pulper station.
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Recommendation:
Close the opening.
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Item No.:
33
|
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Site:
Preparation Room-
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Violation:
There was an open bulkhead penetration under the pulper station spray hose.
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Recommendation:
Close the open penetration.
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Item No.:
33
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Site:
Other-Deck 1 Trolley Wash
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Violation:
The deck, scupper and deck drains were 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-Ice Cream Stations
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Violation:
The bulkhead behind the door was damaged at both ice cream stations.
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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.:
34
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Site:
Other-Deck 1 Trolley Wash
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Violation:
The deck drain near the cleaning materials locker was clogged.
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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-Port Aft Omelet Station
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Violation:
The tube shield for the lights above the display had missing sections.
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Recommendation:
Replace the tube shield.
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Item No.:
36
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Site:
Buffet-Pool Grill
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Violation:
The bulb in the top compartment of the stack oven was not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Scullery
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Violation:
This area was extremely hot and humid. The dishwash unit final rinse temperature was tested at 190°F.
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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-
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Violation:
There was condensate in the hood above the door opening of the combination ovens.
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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.:
39
|
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Site:
Provisions-Deck 0 (Fire Zone 6-7)
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Violation:
One adult cockroach was on the bulkhead near the water tight door.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention & Response Plan
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Violation:
The plan stated that during elevated levels over 2%, teams would clean the public areas from 0600 to midnight. There was no mention in the plan for the time between midnight and 0600. Per staff, there is a night cleaning team that would continuously clean during this time.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
41
|
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Site:
Housekeeping-Men's and Women's Spa
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Violation:
There was no way to exit the men's and women's spa toilet room to the spa pool without barehand contact with the doors.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
|
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Site:
Children Area-Toilet Room
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Violation:
The children's toilet room did not have a waste receptacle with an airtight lid.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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