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Item No.:
08
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Site:
Bar-Deck 5 - Coffee
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Violation:
The backflow preventer located in the technical compartment for the coffee/espresso machines was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were some days since the last inspection where it took more than 30 minutes to reach a free residual halogen of 2.0 ppm after the start of potable water production. On a few of those days it took more than 2 hours, and on one day it took 5 hours.
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Recommendation:
Ensure that a free residual halogen of 2.0 ppm is reached within 30 minutes of the start of potable water production.
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Item No.:
08
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Site:
Potable Water-Deck 10 Forward Slide Pool Machinery Room
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Violation:
The potable water line to the compensation tank was not fitted with a backflow prevention device or an air gap. In addition, there was a quick-connect hose connection that was not fitted with a backflow prevention device.
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Recommendation:
Provide an air gap or backflow prevention device for these connections.
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Item No.:
08
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Site:
Potable Water-Spa Steam Generator
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Violation:
The potable water lines were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped 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-Thalassotherapy Spa Pool
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Violation:
There were two hose connections near the eye wash station that were not fitted with backflow prevention devices. These connections were not on the cross-connection control program.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Add these connections to the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
There was a threaded connection on the potable water line from the N.2 delivery pump. Per the engineer, this connection was to drain the line. A hose could be connected at this location. This connection was not on the cross-connection control program. The threaded section of this connection was removed
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Add this connection to the cross-connection program.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
There was a hose connection near the cold garbage storage room. A non-continuous pressure-type backflow prevention device was installed on this line. There was a hose connected to this line that had a spray gun downstream of the backflow prevention device. This connection was not on the cross-connection control program.
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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. Add this connection to the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Potwash Stations
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Violation:
The detergent dispensers for the potwash sinks were not listed in the cross-connection control program. These dispensers were protected by internal air gaps.
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Recommendation:
Add these connections to the cross-connection control program.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Thalassotherapy Spa Pool
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Violation:
There was a small crack in the left anti-entrapment drain cover at the bottom of the spa pool. In addition, this drain cover was secured with sealant instead of fasteners.
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Recommendation:
Replace the damaged anti-entrapment drain cover. Secure anti-entrapment drain covers with suitable fasteners, as recommended by the manufacturer.
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Item No.:
20
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Site:
Preparation Room-Potato Room
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Violation:
The left potato peeler had a slotted fastener in the food contact area.
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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.:
21
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Site:
Galley-Steakhouse
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Violation:
The equipment drains for the fryer and the grill had gaps around the pipe penetrations.
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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 flight-type glasswash machine had steam coming from the doors to the technical spaces of the machine. The crew indicated that a work order had been submitted.
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Recommendation:
Repair this unit to prevent steam from escaping from the doors.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The undercounter glasswash machine did not have a data plate.
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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.:
22
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Site:
Galley-Warewash
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Violation:
Three of the final rinse spray nozzles did not spray in a fan-type pattern. This item was corrected.
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Recommendation:
Ensure that the final rinse spray has an effective spray pattern.
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Item No.:
26
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Site:
Dining Room-Main - Aft Beverage Station
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Violation:
The lids for the coffee carafes were soiled with a light-brown material.
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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:
Dining Room-Main - Aft Beverage Station
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Violation:
The underside and power cords of the previously cleaned electric, black serving kettles were soiled with a sticky substance.
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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-Pastry - Ice Cream Machine
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Violation:
The stainless steel tray of the ice cream machine was heavily soiled. In addition, the technical space of the ice cream machine 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-Lido - Aft Beverage Station
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Violation:
The cables in the technical compartment were wet and soiled with a sticky residue.
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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:
Galley-Warewash
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Violation:
A worker was observed removing the final rinse curtain and drying curtain of the flight-type warewash machine, and then dropping them onto the deck. The deck was lightly soiled food debris. The worker was then observed placing the final rinse curtain and drying curtain back into the machine, potentially contaminating previously cleaned and sanitized plates and trays on the conveyor. When asked about his actions, he stated he was unaware that a problem existed.
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Recommendation:
Ensure that workers clean and sanitize curtains that are soiled or otherwise contaminated.
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Item No.:
33
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Site:
Buffet-Lido - Aft Beverage Station
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Violation:
There was a deck pipe penetration in the technical space below the coffee machines that was not sealed. In addition, cables were coiled on the deck of the technical space, 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. Secure the cables above the deck to make cleaning of the deck easier. Remove any excess cables.
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Item No.:
33
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Site:
Buffet-Lido - Pizzeria
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Violation:
The deck at the stainless steel waste sorting station had grooves, making cleaning difficult. This deck was stained. In addition, the deck/bulkhead juncture behind the sorting station 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. 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:
Dining Room-Crew/Officer
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Violation:
The deck/counter junctures at the waiter stations located in the mess rooms 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.:
37
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Site:
Buffet-Hot
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Violation:
There was condensate collecting on the sneeze shields directly above the bain marie. Food was in the bain marie at the time, but condensate did not drip into the food. This item was corrected.
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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.:
37
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Site:
Galley-Warewash
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Violation:
Condensate was collecting above the flight-type warewash machine on the soiled landing along the bulkhead and in the ventilation hood. Condensate was dripping, but did not impact clean dishes or utensils.
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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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