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Item No.:
*
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa (Midship/Port)
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Violation:
Some of the suction fittings/anti-entrapment devices were full of hair and debris
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Recommendation:
Clean the suction fittings/anti-entrapment devices to ensure proper operation.
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Item No.:
05
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Site:
Potable Water-Distribution Analyzer Calibration
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Violation:
The free residual halogen test conducted by the ship's engineer using a Hach hi/low range instrument indicated 1.07 ppm. The halogen analyzer registered 1.03 ppm. The test was conducted on the low range setting using the plastic vial designated for high range measurements. The inspector measured the free halogen residual using a calibrated PalinTest kit. Both the inspector's measurements were in excess of 2.2 ppm. When the ship's engineer measured the free halogen residual using the glass vial, designated for low range measurement, the reading exceeded 2.2 ppm. The instruction manual for the test kit used by the ship indicated low range testing was to be done using the glass vial. The halogen analyzer was out of calibration by greater than 1 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
19
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Site:
Other-Deck 8 Aft Stairwell
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Violation:
There was a large package of sliced cheese and a package of vegetable burgers stored under an open stairwell. These items were discarded.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
21
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Site:
Food Service General-Grills and Fryers
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Violation:
There was loose and peeling sealant and open seams along the edges of the equipment.
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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:
Food Service General-Grills
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Violation:
There were gaps around the bottom of the grease drip chute where the chute met the drip tray housing.
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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-Ice Cream Station
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Violation:
There were small open holes on the outside of each of the soft ice cream machines.
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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-Center
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Violation:
There were open seams on the exterior of the hot plate.
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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-Center
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Violation:
Two tilting kettles were each missing a gasket on the side. According to staff, replacement gaskets have been ordered.
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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.:
22
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Site:
Other-Deck 8 Aft Stairwell
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Violation:
Several containers of dirty utensils, plates and bowls were stored under the open stairwell.
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Recommendation:
Remove these items and properly wash, rinse, santize and stored clean items properly. Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-London Dishwash Area
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Violation:
A few of the nozzles on the final rinse spray arm were clogged. The final rinse temperature was measured at 165 °Fand 172 °F at the plate surface.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Room Service-
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Violation:
One nozzle on the final rinse spray arm of the conveyor dishwash machine was clogged. The measured final rinse temperatures were above 160°F at the plate surface.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Pantry-London and Paris Dining Rooms
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Violation:
The insulation on the outside of several of the undercounter ice machines was wet and soiled.
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Recommendation:
Clean the insulation on the exterior of the ice machines.
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Item No.:
27
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Site:
Food Service General-Grills
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Violation:
There was an accumulation of grease and other food debris in the gaps where the grease drip chute met the drip tray.
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Recommendation:
Clean the grease drip chute-drip tray housing junctures.
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Item No.:
27
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Site:
Galley-Pizzeria
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Violation:
The electrical cables in the technical compartment for undercounter refrigeration unit 4-127 were heavily soiled. According to the ship's staff, the electrical cables are in the process of being replaced.
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Recommendation:
Clean the electrical cables inside the technical compartment of undercounter refrigeration unit 4-127.
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Item No.:
27
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Site:
Buffet-Lido Aft Port Beverage Station
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Violation:
The top of the coffee ground container in the technical compartment below the coffee machine was heavily soiled.
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Recommendation:
Clean the coffee ground container.
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Item No.:
27
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Site:
Galley-Center London Side
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Violation:
The seams on the exterior of the grooved grill were soiled.
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Recommendation:
Clean the groovd grill.
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Item No.:
27
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Site:
Galley-Center
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Violation:
The seams on the hotplate were soiled.
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Recommendation:
Clean the hotplate.
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Item No.:
28
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Site:
Buffet-Staff Mess
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Violation:
There was debris in the bottom of the clean utensil holder.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Pantry-Lido Forward
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Violation:
There was a damp scrubbing pad behind the faucet unit on the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Ice Cream Station
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Violation:
The deck below the ice cream machines was soiled. This area had been previously cleaned.
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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:
Food Service General-Decks
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Violation:
The deck tiles had missing and recessed grout in the food preparation areas, including the galleys and pantries.
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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-Crew Service Line
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Violation:
There was an unsealed pipe penetration in the bulkhead adjacent to the upright refrigeration unit.
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Recommendation:
Ensure that 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:
Galley-Pizzeria
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Violation:
There was a leak at the prep sink faucet.
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Recommendation:
Repair the pipe leak.
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Item No.:
37
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Site:
Galley-London Potwash
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Violation:
There was condensate on the deckhead above the clean and dirty sides of the conveyor dish wash and glass wash machines. Condensate was also running down the side of the conveyor dish wash machine where the clean dishes exit. There was condensate on the deckhead around the air diffuser on the clean side of the dish wash area. No clean items were impacted.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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