|
|
|
Item No.:
05
|
|
Site:
Potable Water-Far Point Analyzer
|
|
Violation:
The analyzer at the potable water far point was within calibration of the inspector's water test kit but not within calibration of the crew member's water test kit. After three tests, the inspector had test results of 2.94 ppm, 3.04 ppm, and 2.98 ppm, and the crew member had test results of 2.44 ppm, 2.28 ppm, and 2.52 ppm. The analyzer was reading a value between 3.15 ppm and 3.20 ppm during all three tests. The accuracy and calibration of the crew member's water test kit was verified with the test kit's secondary standards.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 9 Water Park/Slides Mechanical Room
|
|
Violation:
Water was continuously dripping from the relief vent of the reduced pressure backflow assembly installed on the right potable water fill line to the compensation tank.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
No results of the annual visual inspection of the nontestable backflow prevention devices and air gaps were recorded in the log.
|
|
Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garrbage Room
|
|
Violation:
The water supply line to the food waste collection tank was stripped blue (indicating potable water) after the reduced pressure backflow assembly.
|
|
Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Frame 88 Engine Casing
|
|
Violation:
The potable water supply line transfer to technical water was not stripped blue or blue/green/blue before the reduced pressure backflow assembly to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint this line at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Cabin Whirlpool Spa Disinfection
|
|
Violation:
Since February 2019, staff completed biofilm cleaning of each private cabin whirlpool spa once a month on a turnaround day in addition to the weekly disinfection. When this occurred only the biofilm cleaning was documented and not the disinfection.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 14 Slide Entrance
|
|
Violation:
The safety signs installed at the entrance to the slides did not include the following information: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
|
|
|
Item No.:
14
|
|
Site:
Galley-Potwash Three Compartment Sink
|
|
Violation:
The sleeve on the uniform of the crew member working the rinse compartment was heavily soiled with food debris.
|
|
Recommendation:
Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The time control plan posted in the Officer's Mess did not specifically list set up and discard times for the area. It did list set up and discard times for the Senior Officer's Mess, which had the same entrance. Staff stated the Officer's Mess followed the same time control plan as the Senior Officer's Mess, and the food items on time control in the Officer's Mess were labeled with set up and discard times that reflected this. The equipment in both the Officer's Mess and the Senior Officer's Mess was listed on the time control plan as on time control and physically labeled.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat Thaw
|
|
Violation:
A crew member's hat was stored on top of a carton of corned beef. It was removed.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Main Grande Buffet Line
|
|
Violation:
Two fruit flies were resting on slices on cantaloupe. After the inspector pointed out the flies, the fruit was removed, the line was closed, and the pest manager was called.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Sweet Spot
|
|
Violation:
One sticky bun was not properly protected by the sneeze guard. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
20
|
|
Site:
Galley-Salad Appetizer Pantry
|
|
Violation:
Three slotted fasteners were located on the shredder and pulp strainer, which were a food contact surfaces. This was corrected immediately.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
Water was dripping continuously from the bottom of kettle #3. As a result, water had pooled on the deck.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse gauge on the hood type potwash read 203-210F. The inspector placed a 200F thermolabel on the spray arm, which did not turn black. The temperature gauge was recalibrated.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deli
|
|
Violation:
In the undercounter refrigerator on time control, there were approximately 8 empty bowls stored on a tray mixed in with bowls holding raw eggs. The bowls were sent to be washed.
|
|
Recommendation:
Properly separate clean and soiled items.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Team Dining 2
|
|
Violation:
One bowl was found soiled at the cereal station. This was sent for rewashing.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The underside of the handle on the neutral cabinet under the dipper well was soiled with dried food debris. The area had been previously cleaned. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Neutral Cabinet Near Ice Machine
|
|
Violation:
A white plastic trolley cover was stored slightly soiled in the neutral cabinet. It was sent to be rewashed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
Approximately 5 plastic bins were stored wet nested. These were sent to be rewashed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Team Dining 2
|
|
Violation:
The handwash sink located at the entrance to the dining room had a minimum temperature of 125-128F. The hand sink was adjustable by the user. This area was open during the inspection. This was corrected.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Buffet-Pizzeria Pantry
|
|
Violation:
The handwash sink, which was adjustable by the user, reached a maximum temperature of 75F. This was corrected. This area was open during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Other-Pizzeria Show Galley
|
|
Violation:
The handwash sink, which was adjustable by the user, reached a maximum temperature of 92F. This was corrected. This area was open during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Buffet-Team Dining 1
|
|
Violation:
Behind the service line, the handwash sink, which was adjustable by the user, had an insufficient flow of hot water. The inspector was unable to wash their hands effectively without touching the sink basin. Staff stated a work order had been placed for this sink earlier.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Mongolian Station
|
|
Violation:
There was food debris inside the paper towel bin at the starboard handwash station. The bin was sent to be cleaned.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Mongolian Station
|
|
Violation:
The omelet sign above the service line was soiled with greater than one day's worth of dust. This was cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Lido Galley
|
|
Violation:
Water had pooled on the deck under the knife locker. The source of the water could not be determined. This area was cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Starboard Beverage Station
|
|
Violation:
The deck at the pole/deck juncture was soiled with black debris. Additionally, the collar around the bottom of the pole had a large gap in it, making it difficult to clean.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Station
|
|
Violation:
Water was dripping continuously from the bottom of kettle #3. As a result, water had pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The steam valve on the hood-type dishwash was leaking on to the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Soup Station
|
|
Violation:
The faucet on the second-from-the-right tilting pan was continuously dripping. The plumber was called.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Main Grande Buffet Line
|
|
Violation:
Two fruit flies were resting on slices of cantaloupe.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Sweet Spot
|
|
Violation:
One fruit fly was observed flying near the bowls of fruit.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Guy's Burger
|
|
Violation:
Two house flies were observed near the dishwash area.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 14 AC Station 6.14
|
|
Violation:
The water drop separators inside AC Unit 6.14.1 were soiled with white and brown debris.
|
|
Recommendation:
Keep air handling units clean.
|
|