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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
There was no color comparator required for the reagent being used in the analysis of the potable water testing.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
|
|
Site:
Potable Water-Fwd Starboard Filling Station
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|
Violation:
The air gap for one of the potable water lines directed to the non-potable water filling line at this location was not at least twice the diameter of the delivery line.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Maintenance
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|
Violation:
Tank maintenance records for potable water tank 3 Port, which began on 7/29/12, did not have any documentation to show that the paint was applied following all manufactures' recommendations for application, drying, and curing.
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|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Water Lines
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|
Violation:
The distillate and permeate water lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue) up until the chlorination injection. These lines were painted blue only.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines 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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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|
Violation:
The air gap for the mineralizers was not listed on the comprehensive cross-connection control program list.
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|
Recommendation:
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.:
08
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|
Site:
Food Service General-Chilled Water Lines
|
|
Violation:
The chilled water lines were not uniquely identified in the food service areas.
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|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs for the recreational water facilities did not indicate the bather load number. Bather loads have been calculated and according to staff, new signs have been ordered. This is a repeat from the previous inspection. Also, the safety signs for the whirlpools did not caution against exceeding 15 minutes of exposure time. The signs did caution against prolonged use, but never mentioned 15 minutes.
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|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Stainer and Housing
|
|
Violation:
There was no documentation that the hair and lint strainer and hair and lint strainer housing for all the RWFs were being cleaned, rinsed, and disinfected weekly. There was an electronic record keeping system which reminded staff to complete the task, however, there was no documentation to show that the procedure was being completed.
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|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Chemistry
|
|
Violation:
Total alkalinity for all the RWFs was not being monitored.
|
|
Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Shepherd's Hook
|
|
Violation:
The shepherd's hook for the swimming pools were telescoping and were not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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|
Recommendation:
Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
16
|
|
Site:
Buffet-Deck 12 Consumer Advisory
|
|
Violation:
The consumer advisory at the outlet did not indicate that the eggs were served undercooked.
|
|
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
|
|
Site:
Galley-Bakery
|
|
Violation:
The bain maries were on time control, but these were not indicated on the time control plan.
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|
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. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
|
|
Site:
Dining Room-Peninsular Consumer Advisory
|
|
Violation:
The roast sirloin grass fed beef on menu # D21 was not identified with an asterisk. Staff stated this item can be served undercooked.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
|
|
Site:
Pantry-Tiffany's
|
|
Violation:
There was no time control plan for the milk at the coffee station where time was being used as the public health control.
|
|
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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Galley-Ocean Grill
|
|
Violation:
The time control plan did not indicate the cold holding unit that was on time control.
|
|
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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
|
|
Site:
Buffet-Deck 12 Starboard Cold Continental
|
|
Violation:
The time control plan indicated food would be on time control for 4.5 hours during breakfast, but did not indicate how food would be labeled with the discard time after the 4 hours.
|
|
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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The time control plan indicated that several undercounter and upright refrigerators and blast chillers were on time control, but upon inspection, all of the refrigerators were on temperature control and some of the fridges had food with seven day discard labels. The time control plans were corrected.
|
|
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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
16
|
|
Site:
Buffet-Time Control Plan
|
|
Violation:
The time control plan indicated that several undercounter and upright refrigerators were on time control, but upon inspection, it was determined that these units were on temperature.
|
|
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. Ensure plan(s):(2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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|
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Item No.:
16
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
Undercooked eggs were served for breakfast, but there was no consumer advisory sign.
|
|
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The soup out for service was not protected by a sneeze guard and did not have a self-closing hinged lid.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
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Item No.:
19
|
|
Site:
Buffet-Deck 12 Port and Starboard Dipper Wells
|
|
Violation:
There was one dipper well on each side of the buffet that was not protected by a sneeze guard and was less than one meter from passengers. The dipper well was not used during the inspection. If the dipper well is not needed for the operation, it should be removed.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Deck 12 Lido Hotline
|
|
Violation:
There was no serving utensil for the sausage out for service on the hotline.
|
|
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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|
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Item No.:
20
|
|
Site:
Pantry-Tiffany's
|
|
Violation:
There were slotted fasteners on the coffee/water juncture of the espresso machine.
|
|
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; 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.:
20
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The fasteners inside the ice machine to the left of the cuber panel and above the water bath were corroded.
|
|
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. 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.
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|
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Item No.:
20
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
There were several slotted fasteners in the food splash zone of the microwave.
|
|
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.:
20
|
|
Site:
Preparation Room-Vegetable Slicer
|
|
Violation:
The vegetable slicer has been out of service for at least six months. This slicer is needed for the operation.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The material covering the insulation on the chilled water lines to the ice machine was not smooth or easily cleanable.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The material covering the insulation on the chilled water lines to the ice machine was not smooth or easily cleanable.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Refrigerator Gaskets
|
|
Violation:
The gaskets were loose and broken in several undercounter and upright refrigerators in all food service areas including: deck 12 buffets, deck 12 galley, crew galley, main galley, and the officer's mess.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 12 Port Cold Continental
|
|
Violation:
There was loose and peeling sealant on the top portion of the passenger tray rail.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There were several pieces of brown food debris in the water bath of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There was food debris on the food splash zone of the previously clean deck-mounted mixer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ocean Grill
|
|
Violation:
The electrical lines and pipes in the technical compartment to the right of the R/C refrigeration storage drawer was heavily soiled with dust and dirt.
|
|
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:
Buffet-Deck 12 Port Cold Continental
|
|
Violation:
A worker was observed setting out a stack of inverted clean plates directly onto the tray rail used by passengers at the buffet line.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 12 Hot Outlet
|
|
Violation:
There were two stacks of small white plates out for service that were dripping wet.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Plate Storage
|
|
Violation:
One stack of plates out for self-service were dripping wet.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The worker set the lid to the ice machine on the deck when opening the machine for the inspector.
|
|
Recommendation:
Store cleaned equipment: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Bar-Terrace Bar
|
|
Violation:
There was no dedicated handwash station located at the bar. The nearest handwash station was located in the bar pantries which were accessible at both ends of the bar, however, these pantries had doors which required hand contact to open. During the inspection, one of the doors to the pantry was propped open, allowing a hands free entrance, but the distance from the opposite side of the bar to this handwash station exceeded 26 feet and the open door allowed an entry way for pests. A rarely used additional dump sink at the bar counter was suggested to be converted into a dedicated hand sink.
|
|
Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
|
|
|
Item No.:
29
|
|
Site:
Galley-Fwd Port Handwashing
|
|
Violation:
The second faucet on the right of the handwashing sink from the main entrance was measured at 126F by the inspector. The user could not adjust the temperature of the faucet.
|
|
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.:
33
|
|
Site:
Galley-Crockery Locker
|
|
Violation:
There was a deckhead penetration above the sprinkler in the back of this locker. Also, there were several seams between the door frame and the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery
|
|
Violation:
There were open seams between the bulkhead panels at the right of the dough molder machine.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Soft sealant was used as coving at the bulkhead/deck junctures at the following areas: the worker side of all buffets on deck 12, the passenger side of the buffet at the officer's mess, and several storage rooms in the main galley which included the crockery and bread locker. Also, the deck grouting was missing or recessed in several areas and water was pooling in between the deck tiles in the deck 12 warewashing area and the main galley bakery, pastry, and center hot galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 12 Starboard Dessert Counter
|
|
Violation:
There was a hole between the left side of the left most upright refrigerator foundation and the bulkhead. Also, part of the bulkhead/deck juncture to the left of the left most upright refrigerator was recessed and missing. Additionally, there were two pipe penetrations in the deckhead above the upright refrigerators.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fire Screen Door 05/VI/61
|
|
Violation:
There was a gap between the access panel and the deckhead above the fire screen door next to the ice machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Main Dry Storage Room
|
|
Violation:
There were open gaps and seams in the deckhead panels in front of the first light in the first room to the left from the main entrance. Also, the deck was pitted and chipped in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fresh Vegetable Room
|
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Violation:
There were open gaps around the access panel that was not properly sealed to the deckhead above the second light in front of the main entrance. Also, there were open seams between the deck and bulkhead junctures and between the bulkhead panels and deckhead on the back bulkhead in front of the main entrance.
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Recommendation:
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:
Preparation Room-Fish Room
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Violation:
There were gaps around the access panel that was not properly sealed to the deckhead above the preparation counter and storage area.
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Recommendation:
Ensure bulkheads are maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Oriental
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Violation:
There were unshielded light bulbs that were not shatter proof on the chandeliers over and immediately beside waiter stations #6 and #7. This was noted on the previous inspection. The waiter stations have been renumbered since the last inspection during a renovation.
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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:
Dining Room-Ocean Grill Waiter Stations
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Violation:
The light intensity above the waiter stations could not be raised to 220 lux for cleaning.
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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.:
36
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Site:
Buffet-Deck 12 Hot Outlet
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Violation:
The light intensity was less than 220 lux in front of the worker side port and starboard stations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity behind and around several pieces of deck-mounted and counter-mounted equipment was less than 110 lux. This included: the forward port main galley warewashing machine, the water filler and ice machines in the port and starboard areas of the main galley, the deck-mounted ovens in the main galley pastry, ice machines in all food service areas, and ice machines in deck and bar pantries. Also, the light intensity was less than 110 lux in several areas of the dairy fridge in provisions.
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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.
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Item No.:
36
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Site:
Bar-Lord's Tavern
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Violation:
There was less than the required 110 lux of light at the handwash station. Also, the light intensity could not be raised to 220 lux at the round worker side counter near the handwash station for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Deck 12 Warewashing
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Violation:
There was excess condensation on the deckhead above the pre-wash spray hose and above the clean landing of the conveyor warewash machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Pantry-Tiffany's
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Violation:
The ventilation exhaust for the hood-type glasswash machine was not working while the machine was in-use. Steam was condensing on the deckhead and bulkhead and caused for a warm working environment.
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Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive heat, steam, and condensation.
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Item No.:
39
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Site:
Galley-Bread Locker
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Violation:
There was at least one live nymph cockroach under several shelves of bread. Also, there was one live nymph cockroach on the deck near the entrance of the locker.
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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-Crockery Locker
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Violation:
There was one live large cockroach on the left bulkhead and at least four live nymph cockroaches on the bulkhead and deck near several shelves where clean equipment was stored.
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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.:
40
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Site:
Pantry-Terrace Bar
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Violation:
The door to the right bar pantry was propped open allowing an entry point for pests.
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Recommendation:
Protect entry points where pests may enter the food areas.
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