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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
There was a non-continuous pressure backflow prevention device installed on the potable water line to the double combination oven. There was a spray valve at the end of the hose at the oven.
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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-Bunker Halogenation Station
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Violation:
The analyzer sample point was less than 3 meters from the halogen injection point.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Potable Water-Spa Hair Salon
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Violation:
The backflow prevention device on the hair sink did not have an intermediate vent.
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Recommendation:
Ensure that all backflow devices used onboard have an intermediate vent to observe if the device is failing.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
For the last few weeks, chart recorders for the forward and port jacuzzis were not operating and manual tests were only taken every 2 hours while the whirlpools were open.
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Recommendation:
Ensure that whirlpool residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
16
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Site:
Buffet-
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Violation:
There was an open box of milk with no 4-hour time control label. The inspection was between breakfast and lunch service.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
There were prepared trays of finger sandwiches on the counter in the cold galley. The time label indicated the production time instead of the discard time. The sandwiches were for embarkation and when questioned, the crew members knew that there was a 4-hour discard requirement for the sandwiches.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
20
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Site:
Food Service General-Combination Ovens
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Violation:
There were slotted fasteners around the lights inside the combination ovens. This was noted on the last inspection.
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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. Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Buffet-Veranda
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Violation:
There was an open cell foam insulation material on the front right area of technical compartment #36,
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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:
Bar-Midnight Sun Lounge
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Violation:
In the technical compartment below the speed rail, there was no back panel to the compartment and it was open to the void spaces between the cabinets and the decorative side of the bar. This was noted on the last inspection. Also, the undersides of the sink and cold well were covered in a rough open cell foam insulation.
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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. 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.:
22
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Site:
Pantry-Room Service 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.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge did not show a temperature greater than 160F but the plate surface temperature was measured at 170F. Also, the right final rinse spray nozzle was partially blocked.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use. Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Galley-Cold Galley
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Violation:
In technical compartment #18, the insulated piping and valves were soiled with a black material. This was corrected during the inspection.
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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.:
30
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Site:
Galley-Hot Galley
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Violation:
At the handwashing sink by the counter-mounted combination oven, there was no "wash hands often" sign.
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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-Veranda
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Violation:
The deck was soiled in technical compartment #36.
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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-Cold Galley
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Violation:
In technical compartment #18, the deck penetration was not completely sealed on top. This was corrected during the inspection.
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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-Fish Freezer
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Violation:
At the entrance to the fish freezer, there was one missing deck tile and one loose deck tile.
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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-
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Violation:
In technical compartment #24, the electrical cable deck penetration was not sealed.
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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, especially between the deck tiles and the stainless steel gutterways in the main galley and in some areas of the provisions and preparation rooms.
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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-
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Violation:
There was a leak at the potable water line to the Ecolab Silver Power dispenser behind the silver polishing station.
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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:
Provisions-Meat Freezer
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Violation:
In the meat freezer in the provision passageway, the light in the front right corner of the room was out, resulting in less than 110 lux of light in that area of the freezer.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
For the last several months, there were no night time pest inspections conducted in the bars. This was noted on the last inspection. The integrated pest management plan indicates that night time inspections should be conducted once a week.
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Recommendation:
Ensure the integrated pest management plan is followed.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan indicated that public areas would be sanitized every 2 hours when gastrointestinal illness increases to 2% and not continuously throughout the day.
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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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