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Item No.:
08
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Site:
Potable Water-Spa - Men's Locker/Changing Room
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Violation:
There was no backflow prevention device on the right shower in the men's locker/changing room.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line before the reduced pressure assembly between the potable water system and the laundry tank filling was not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Pump Room #4, Port Side
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Violation:
There was a hose connection at the sink with a non-continuous pressure backflow prevention device installed. There was a sprayer attachment at the end of the hose.
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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.:
16
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Site:
Food Service General-
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Violation:
A consumer advisory for the serving of raw or undercook foods was not available.
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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 that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The foods left on the counter at room temperature in the windjammer galley were not addressed in the time as a public health control plan. On the day of the inspection, a pan of salad with cut tomatoes was on the counter.
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Recommendation:
Ensure that all foods placed on time control and associated activities are reflected on the time as a public health control plan.
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Item No.:
18
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Site:
Galley-
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Violation:
Raw shell eggs were stored over pasteurized eggs and hot dogs in the walk-in refrigeration unit.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Galley-Deck 4 Tournant Station
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Violation:
An excessive amount of condensate was noted on the under surface of the shelf above the hot line. The water in this station was 205°F.
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Recommendation:
Lower the temperature of the water in the bain marie units and place covers in areas where food is not placed on the hot line.
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Item No.:
19
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Site:
Buffet-
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Violation:
Side shields were not provided along the sides of the buffet sneeze guard where crew members line up for service.
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Recommendation:
Install side shields on the end of the buffet sneeze guard where crew members lines up for service.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
The handles of a few tongs were in contact with the food on the buffet. The buffet stations were too small for the quantity of food containers making it difficult for the handles to stay out of the foods.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Food Service General-
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Violation:
Slotted fasteners were in the ice/water contact surfaces of the upper compartments of the ice machines, making cleaning difficult.
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Recommendation:
Remove the slotted fasteners and replace with smooth, low-profile, non-corroding fasteners.
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Item No.:
20
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Site:
Galley-Deck 4 Cold Pantry
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Violation:
The buffalo chopper bowl was nicked and rough, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were gaps around the chutes of the grill drip pan housings, making cleaning difficult.
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Recommendation:
Profile the gaps in the grill drip pan housings.
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Item No.:
21
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Site:
Other-Deck 4 Dining Room
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Violation:
The laminate surfaces of the waiter stations were damaged, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Windjammer
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Violation:
There were gaps and seams in the technical compartments under the buffet stations, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Provisions-Dry Stores 1
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Violation:
A milk crate was used for storage. The crate had crevices and surfaces that were difficult to clean.
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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:
Buffet-
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Violation:
There was an open penetration around the utility lines for the ice dispenser, making cleaning difficult.
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Recommendation:
Seal the penetration for the ice dispenser utility lines.
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Item No.:
21
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Site:
Galley-
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Violation:
The handles on the 1st and 4th dry stores lockers near FSD 2.44 were damaged and rough, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-
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Violation:
There was peeling protective plastic sheeting on the sides of the tilt pans control boxes and the back of the tilt pans, making cleaning difficult.
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Recommendation:
Remove the plastic sheeting from the tilting pans and control boxes.
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Item No.:
21
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Site:
Food Service General-
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Violation:
Loose and excessive sealant was on the non-food contact surfaces of equipment throughout the galleys, making cleaning difficult.
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Recommendation:
Remove the loose and excessive sealant and replace, as necessary.
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
The handles for the dry stores lockers across from the dishwash area soiled drop off were damaged and rough, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
There was an opening in the back splash of the front bar counter to the right of the port handwash station, making cleaning difficult.
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Recommendation:
Seal the opening in the backsplash.
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Item No.:
21
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Site:
Galley-
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Violation:
Soft sticky sealant was under the far left grill, making cleaning difficult.
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Recommendation:
Remove the sealant and replace, as necessary.
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Item No.:
27
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Site:
Buffet-
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Violation:
The area around the support posts for the counter mounted ice dispenser was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Food Service General-
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Violation:
The gaps around the grill drip pan housing chutes were soiled with grease.
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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-Deck 9 Solarium
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Violation:
A "wash hands after using the toilet" sign was not posted on the bulkhead adjacent to the door. A "wash hands often" sign was not posted over the handwash sink. An electric hand drying device was mounted on the bulkhead. There were not paper towels.
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Recommendation:
Ensure that paper towels are available in toilet rooms used by galley personnel. Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand. 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:
Galley-Deck 9 Solarium Cafe
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Violation:
The counter-deck juncture was not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Windjammer Beverage Stations
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Violation:
There were open bulkhead penetrations for water lines in the technical compartments, making cleaning difficult.
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Recommendation:
Seal the bulkhead penetrations.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The deck tiles were damaged and recessed grout was noted around the scuppers in the galleys, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 4 Room Service
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Violation:
The deck was soiled under refrigeration unit R 5.21.
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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-Deck 4 Room Service
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Violation:
The utility lines for the beverage station draped the deck, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Deck 4 Room Service
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Violation:
The deck was soiled under the beverage station.
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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-Deck 4 Wine Station
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Violation:
The deck was soiled under refrigeration unit R 4.5.
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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-Deck 4 Dry Stores Room
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Violation:
The deck was soiled around the shelving support posts.
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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-
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Violation:
The deck was soiled under refrigeration unit R 2.6.
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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:
Provisions-
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Violation:
Plugs were missing from the bulkheads in walk-in refrigeration units and along the door frames of preparation rooms. The missing plugs resulted in holes that made cleaning difficult. Peeling plastic protective sheets were on the dry stores and wine stores room doors, making cleaning difficult.
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Recommendation:
Replace the missing bulkhead plugs. Remove the plastic sheets from the doors.
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Item No.:
33
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Site:
Provisions-
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Violation:
The deck finish in the provisions corridor was damaged and rough, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
There was an open bulkhead penetration to the right of the kettles around old water lines, making cleaning difficult.
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Recommendation:
Seal the open bulkhead penetration.
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Item No.:
33
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Site:
Buffet-Mess Rooms
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Violation:
The vinyl cove base was in poor condition along the buffets, beverages stations and soiled drop-off stations, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
The deck was soiled under refrigeration unit R 2.7.
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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.:
36
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Site:
Buffet-Staff Mess
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Violation:
The light level was inadequate in the soiled drop off area.
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Recommendation:
Ensure that 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-Deck 9 Solarium Cafe
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Violation:
Two lights were not working resulting in inadequate light levels.
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Recommendation:
Ensure that 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:
Bar-Pool Bar
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Violation:
Inadequate lighting was noted in this area. The crew members could not locate the controls for the deckhead mounted lights.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
38
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Site:
Galley-Deck 9 Solarium
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Violation:
Mops, a dust pan and squeegee were stored behind the bulkhead next to the Gaylord hood cleaning cabinet. This area behind the bulkhead was not a designated cleaning materials locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-Spa - Men's Locker/Changing Room
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Violation:
There was no means to exit the exterior door to the locker/changing room without touching the door with bare hands. There was a toilet room inside this room with a paper towel dispenser, but there was no waste receptacle near the exterior door.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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