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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the crew and passenger toilets and showers by fire zone. It did not indicate how many toilets and showers of each type were in each fire zone.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
A few of the screw caps for the potable water filling lines were not connected by a non-corroding chain.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water connections for all showers were listed as being protected by Watts 8S devices. The devices were not Watts manufactured. The devices were non-continuous pressure that adequately protected the connections.
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Recommendation:
Update the cross-connection control plan with the correct type of device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the potable water connections for the crew and passenger toilets as being protected by EVAC devices. This is not a manufacturer of devices and does not tell the function of the device. The devices were non-continuous pressure that adequately protected the connections.
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Recommendation:
Update the cross-connection control program to include devices stalled for the toilets.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Main Pool Deck
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Violation:
It was unable to be determined if the metal suction fitting on each of the five whirlpools met the ANSI/ASME standard for anti-entrapment and anti-entanglement.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Penthouse Suites
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Violation:
It was unable to be determined if the metal suction fitting on the whirlpools for both penthouse suites met the ANSI/ASME standard for anti-entrapment and anti-entanglement.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Records
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Violation:
The records indicated that super chlorination takes place for the whirlpools at 0000 for 1 hour. There is no definition given as to what super chlorination is or a record indicating the residual chlorine level.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
It was unclear what sealant was used at the chute of the potato peeler and if it was approved for food contact.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-Il Adagio
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Violation:
At the grill, the front panel was separating from the drip pan.
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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-Garden Cafe
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Violation:
At the forward beverage station, there was chipped laminate on the front of the cabinet above the technical compartment doors under the ice dispenser. This exposed the press board material underneath.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.:
22
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Site:
Galley-Dishwash
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Violation:
There was no data plate on the glasswash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse pressure gauge was indicating a maximum of 20 psi. The data plate indicated a minimum pressure of 26 psi. The final rinse spray pattern was fan-shaped and provided contact to all plates and the plate temperature was greater than 160 F.
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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:
Galley-Potwash
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Violation:
The thermometer on the sanitizing compartment of the three compartment sink indicated 160 F and the water temperature was measured at 179F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Bistro/East Meets West
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Violation:
The data plate on the glasswash machine was not readable.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The back seam on the turning handles was soiled on one tilting pan and one tilting kettle.
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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.:
28
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Site:
Galley-Bistro/East Meets West
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Violation:
There were several stacks of plates and bowls on the clean dish storage racks that were not covered or inverted.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Other-Seven Seas Dining Room
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Violation:
There were many small coffee pots stored upright with a sealed lid and there was moisture inside.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Other-Ginza Dining Room
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Violation:
There were sushi trays out on the tables and bar counter in the morning. All other items were covered or inverted. The restaurant was not scheduled to be open until dinner. The trays were removed.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Galley-Garden Cafe
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Violation:
There was cracked and missing grout in several locations around gutterways and equipment foundations.
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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-Hot Galley
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Violation:
There was peeling sealant at the hood/bulkhead juncture above the fryer.
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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.:
33
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Site:
Provisions-Poultry Freezer
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Violation:
The lower left corner of the bulkhead at the entrance was damaged so that the metal was cut, 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:
Provisions-Fruit-Citrus Refrigerator
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Violation:
There was a damaged bulkhead panel on the lower middle area of the right bulkhead. The damage caused an opening between the panels.
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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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