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Item No.:
08
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Site:
Potable Water-Medical Ward
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Violation:
Two of the three backflow prevention devices installed on the bathroom shower heads were inverted so the atmospheric vents were facing up. Also, the three shower head backflow prevention devices installed in the medical center were not listed on the cross connection control log.
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Recommendation:
Install backflow prevention devices in the correct orientation specified by the manufacturer. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Drain Covers
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Violation:
The square, stainless steel drain covers in all three pools did not have any markings or paperwork to verify compliance with ASME112.19.8-2007 antientrapment standards. Documentation provided to the inspector showed that certified antientrapment drain covers were ordered on 6 July.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
10
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Site:
Recreational Water Facilities-Secondary Antientrapment
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Violation:
An automatic pump shut-off system fabricated onboard the vessel was installed on all the massage pumps for the whirlpool spas. It could not be determined if this system met specific standards.
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Recommendation:
In accordance with the International Swimming Pool and Spa Code (2015), section 4.3.2 ?Manufactured Safety Vacuum Release Systems (SVRS) and Automatic Pump Shut-Off System (APSS)? states ?when used, SVRS and APSS devices shall be tested and certified by a third-party test lab accredited by the International Laboratory Accreditation Cooperation (ILAC) to test and certify products by conforming to ASME/ANSI A112.19.17 or any successor standards recognized by the U.S. Consumer Product Safety Committee (CPSC). Note: as of the publication date of this standard (2015), automatic pump shut-off systems do not have a performance standard to which they can be certified, as a result the CPSC states APSS are to be tested and certified in accordance with one of the SVRS standards.
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Item No.:
12
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Site:
Galley-Bakery
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Violation:
An A/C engineer was chewing gum while working in the galley.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
16
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Site:
Buffet-Ocean View - Omelet Station
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Violation:
The posted consumer advisory was not specific to eggs cooked to order. The advisory was generic for meat, seafood, shellfish, eggs, milk, and poultry.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Ocean View - Waffle/Pizzeria Station
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Violation:
The Pizzeria time control plan had conflicting times correlating to the colored dots. Blue dots corresponded to: set-up 3:30 pm, open time 4:00 pm, close time 11:30 pm; red dots corresponded to: set-up 7:30 pm, open time 8:00 pm, close time 7:30 pm. The close times for each colored dots were switched. No service period was longer than four hours from set-up to close time. The plan was corrected.
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Recommendation:
Update the time control plan.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
The Taco Station time control plan had an incorrect time written. The service period was not longer than four hours. The plan stated set-up 12:45 pm, open time 1:00 am, close time 3:45 pm. The open time should have read '1:00 pm'. The plan was corrected.
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Recommendation:
Update the time control plan.
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Item No.:
16
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Site:
Other-Bridge Coffee Station
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Violation:
An open gallon of milk was stored in the refrigerator without a 7-day discard label. The milk had been open and stored for longer than 24 hours.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Pantry-Plunge Bar
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Violation:
The left counter-mounted ice bin was fully open. No crew member was actively obtaining ice at that time. A similar violation was written on the last inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A platter of salad out for crew service did not had a serving utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
A soft foam material was between the two doors of the ice cream freezer. This material was absorbent and wet.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
20
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Site:
Galley-Bakery
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Violation:
The gasket of the ice cream freezer was peeling.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
20
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Site:
Galley-Special Order Area
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Violation:
Two slotted fasteners were in the splash zone of the small blender.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Bar-Ocean Breeze Bar
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Violation:
Below the starboard soda gun, the soda lines led to a void space. A large gap was around where the lines penetrated the right side of the technical compartment.
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Recommendation:
Ensure 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:
Buffet-Ocean View Starboard Beverage Station
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Violation:
The electrical cord for the juice machine was draped across the counter, making cleaning difficult.
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Recommendation:
Remove the cord from the counter.
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Item No.:
21
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Site:
Buffet-Ocean View - Omelet Station
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Violation:
A gap was between the counter top and the stainless steel undercounter equipment along the length of the buffet line.
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Recommendation:
Ensure 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-Potwash
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Violation:
Manual temperatures of the in-use three-compartment sink sanitizing compartment measured 174°F by the inspector and 175°F by the crew member. The temperature gauge read 182°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The hood-type potwash machine was out of service for the past two days.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Pantry-Martini Bar
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Violation:
There was no manufacturer's data plate for the undercounter dishwash machine with the required information. Two data plates were on the front of the machine. One data plate stated the cycle times for three machine models, but none of those listed was the actual model installed. The other data plate was difficult to read.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Aft Starboard Dishwash
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Violation:
Excess grease was on the fan unit above the blower compartment of the dishwash machine. Staff stated this compartment was cleaned one week prior to the inspection.
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Recommendation:
Clean the fan unit at a frequency to prevent build-up of debris which may contaminate clean items exiting the machine.
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Item No.:
23
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Site:
Galley-Potwash
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Violation:
The wash temperature of the hood-type potwash machine measured 140-142°F during two cycles. The manufacturer's data plate specified 150°F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66°C (150°F) for a stationary-rack, dual-temperature machine.
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Item No.:
25
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Site:
Galley-Bakery
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Violation:
Wet cloths were stored in an empty sanitizing bucket.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Other-Bridge Coffee Station
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Violation:
The counter under the small refrigerator and coffee machine was heavily soiled with debris and coffee grounds.
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Recommendation:
Ensure 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:
Preparation Room-
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Violation:
Standing water was inside the left potato peeler from the leaking filling line faucet.
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Recommendation:
Prevent standing water from inside clean equipment.
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Item No.:
28
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Site:
Galley-Ocean View - Aft Mid Beverage Station
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Violation:
Many plastic cups out for passenger service were wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Bar-Ocean Breeze Bar
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Violation:
The deckhead above the bar was a canvas material. This material was not hard, durable, or easily cleanable.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Latte-Tudes
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Violation:
The undercounter technical compartment below the utility sink had an open pipe penetration leading to the bulkhead. This was written on the last inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Seal the penetration.
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Item No.:
33
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Site:
Bar-Ocean Breeze Bar
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Violation:
Deck tile grout was missing at the deck/equipment juncture along the buffet line.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Pantry-Latte-Tudes and Ocean Breeze Bars
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Violation:
Gaps were on the bulkhead around the four pipe penetrations behind the ice machine.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Seal the penetrations.
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Item No.:
33
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Site:
Galley-Dishwash Machine
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Violation:
Deck tile grout was missing or recessed along the deck/bulkhead juncture. Water pooled in this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Aft Starboard Dishwash
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Violation:
Deck tile grout was missing or recessed around the dishwash machine. Water pooled in this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Frozen Bread #3-9
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Violation:
About 10 deck tiles were missing in this room.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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:
Preparation Room-
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Violation:
The filling line faucet for the left potato peeler was continuously leaking into the machine.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
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Site:
Provisions-Fruit Cooler #2-25
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Violation:
Two light covers near the entrance were cracked and broken.
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Recommendation:
Ensure 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.:
36
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Site:
Preparation Room-
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Violation:
The light intensity was less than 220 lux at the three-compartment sink.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Stella Dining Room Hot Galley
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Violation:
The light intensity was less than 220 lux at the flat and grooved grills.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Hot Galley
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Violation:
The light intensity was less than 110 lux behind and on the left side of the combination oven, and less than 220 lux in front of the oven,
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure 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.:
36
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Site:
Dining Room-Stella and Admirality
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Violation:
The light intensity could not be raised to at least 220 lux at some areas of the waiter stations. This was observed on the sides of the white stations and on all of the black round stations. Many improvements had been made to these areas since the last inspection. Staff showed the inspector a purchase order dated 28 June for more lights.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
|
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Site:
Preparation Room-
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Violation:
The two potato peelers had not been in use for over one month.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
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Site:
Pantry-Captain's Pantry
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Violation:
Two small coffee machines were stored on the deck in front of the ice machine. According to staff, these coffee machines were no longer used and were to be discarded.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
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Site:
Pantry-Deck 7 Ice Pantry
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Violation:
A cabinet containing firefighting equipment was stored in the pantry. This was noted on the previous inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
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Site:
Other-Bridge Coffee Station
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|
Violation:
Four small ants were observed on the heavily soiled counter behind the coffee machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
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Site:
Galley-Bakery
|
|
Violation:
One live fly was around the handwash station.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
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Site:
Dining Room-Stella
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|
Violation:
At least three fruit flies were underneath the buffet sneeze shield. Cut fruits, cheeses, and meats were out for passenger service where the flies were observed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Buffet-Ocean View - Omelet Station
|
|
Violation:
Three flies were at the back counter behind the omelet service area. The area was in operation during the inspection.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
|
|
Site:
Ventilation-
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|
Violation:
The condensation collection pan for all the air handling units were not accessible for inspection, and no sight glasses were installed on the units. This was written on the previous inspection report. Sight glasses were installed on 8 units since the last inspection.
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|
Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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